Shrimp Etouffee (Plus Video)

I totally appreciate easy, quick, and tasty meals. But if you want to put something exciting on your dining table, this Shrimp Etouffee recipe is a good place to start.

The French know how to make delicious food, but throw in a kick of African and Creole seasonings, and you have an unforgettable combination.

Once you taste it, you’ll want to put it on a weekly rotation. So while you’re planning your weekly menu, you might as well add this homemade Creole Seasoning to your spice list. It’s the mother of all Southern spices that adds depth and richness to any dish, plus it’s quick to put together and can be easily customized to your personal preference.

Contents… Recipe Ingredients How to Make Recipe Variations Tips and Tricks Make-Ahead and Storage FAQs What to Serve Other Awesome Seafood Recipes Watch How to Make It

What Does Etouffee Mean?

You are probably thinking, what on earth is étouffée? I just love the way it sounds so French. It means smother or suffocate from the verb etouffée (from the fabulicious sauce that smothers it), and the pronunciation is something like AY-too-FAY. Yeah, I know you are not here for French 101. So I’ll bid adieu to this and get back to what you love.

What is the Difference Between Shrimp Creole and Shrimp Etouffee?

Shrimp etouffee is juicy, decadent shrimp smothered in a thick spicy sauce, then served with steaming white rice. On the other hand, Shrimp Creole has a thinner, more stew-like sauce and isn’t quite as spicy. However, both are equally delicious because the tomatoes, onions, celery, bell pepper, and garlic add an extra rich flavor.

Recipe Ingredients

• Roux – Oil, butter, and flour make the perfect roux. Toasted flour and fat, when done right, are what make this shrimp etouffee recipe so awesome. If you need a gluten-free version, try an all-purpose gluten-free flour or cornstarch for the roux.
• The Holy Trinity – Green bell pepper, onion, and celery are a staple in Southern Creole cooking because this holy trinity adds substance and flavor.
• Creole Spices – Garlic, thyme, bay leaves, Creole Seasoning (why not make your own?), and smoked paprika are staples in Creole and Cajun cooking. Yum!
• Tomatoes – This slightly acidic fruit makes a good base for many sauces, except for fruit salad. It balances the herbs’ intense flavors.
• Worcestershire Sauce – This interesting flavor-enhancer that has an incredible variety of spices. Who would have thought anchovies and cloves would figure into the mix?
• Seafood Broth – You can use store-bought, but I also include instructions on making your own. Why spend money needlessly when you can use what you already have? Chicken, beef, and vegetable broth also work if that’s what you have on hand.
• Shrimp – I love seafood, and this is the cheapest way to satisfy my seafood craving. You can get it on sale and store it in the freezer for those nights you need something you can throw together quickly. If you want to go all out, lobster and crab are both delicious! Even chicken and pork would make a good etouffee.
• Parsley and Green Onions – These beauties are not only a beautiful garnish, but they’re also a delicious topping on stews and soups. A little green on top of the plate always looks gorgeous.

Etouffee

1. Make the Roux – In a large Dutch oven or heavy-bottomed saucepan, combine melted butter, oil, and flour until smooth. (Photo 4)
2. Patience – Cook on medium heat, stirring continuously, for about 10-12 minutes, or until you have achieved the desired color. During this process, don’t walk away from the stove because it might burn. (Photo 5)
3. Make the Sauce – Add the onion, green pepper, and celery, and cook for 8-10 minutes – stirring frequently. (Photo 6)
4. Add the Herbs – Then add garlic, thyme, and bay leaf – continue stirring about 2 minutes longer. (Photo 7)
5. Add Tomatoes and Seasonings – Next, throw in about 1 cup chopped tomatoes, Worcestershire sauce, paprika, and Creole seasoning, and let it cook for 5 minutes. (Photo 8)
6. Add the Stock and Shrimp – Gradually pour in about 2 cups of shrimp stock, bring to a boil, and let it simmer. Add the shrimp and simmer for 5 more minutes. Or you may season the shrimp with Creole seasoning, sauté for about 5 minutes, and then throw it in at the last minute. You’ve got two options here – both work. (Photo 9 & 10)
7. Make Adjustments – Adjust the soup’s thickness and flavor with more shrimp broth or water, hot sauce, and salt. (Photo 11)
8. Garnish – Stir in the green onions and chopped parsley. (Photo 12)
9. Serve over hot cooked rice.

Recipe Variations

Etouffee is made with shellfish. So don’t limit yourself to shrimp. Crawfish Etouffee is incredible if you can’t get some fresh crawfish when it’s in season. But, hey, clams, oysters, mussels, lobsters, and crab all sound terrific.

Do you love the etouffee flavors but want a vegetarian version? Vegetable broth instead of seafood broth and baby portabellos, oyster mushrooms, tempeh, and eggplant instead of seafood all make suitable seafood substitutes.

Would you like to make it paleo? Use ghee instead of butter, arrowroot powder instead of flour (skip making the roux and add it as a slurry), and yuca fries instead of rice.

Tips and Tricks

• The key to success for this dish is the roux (or sauce). Some people like the brown roux for deep, bold flavors, but I prefer the blonde roux for two reasons: First, it takes less time, approximately 5-7 minutes, to get rid of the flour’s raw flavor. And second, it has a slightly nutty taste, not as strong as gumbo but equally tasty in its own right.
• Be sure to cook it over medium to low heat with constant stirring and whisking. Don’t stop even for a second, or you might end up having a burnt roux. 
• This is one recipe that is best to get shell-on shrimp, if possible. Do not let the shelling and deveining of the shrimp scare you! They make for a quick and easy stock, and it’s flavorful too!

Make-Ahead and Storage

Make-Ahead and Leftovers – This incredible dish is the perfect make-ahead. The flavor is even better the next day, so go ahead and make it the day before. Let it cool, then store it in the fridge. Make your rice and reheat your shrimp etouffee on the stove when you’re ready to serve. You keep your leftovers the same way.

Freezing – If I plan on freezing my etouffee for later, I try not to cook the shrimp first. Then I let the sauce thaw overnight in the fridge, and when I’m ready to serve it, I heat it in a pot on the stovetop and throw the shrimp it’s heating up.

Reheating – Heating leftovers is a breeze. Just warm it up in a pot on the stove. Heat your rice in a separate saucepan. Leftover rice is pretty dry, so you’ll want to add a splash of water to your rice so it doesn’t stick to the bottom of the pan and burn.

FAQs

What Goes with Shrimp Etouffee

• Homemade Garlic Bread
• Fried Okra
• Cajun Baked Sweet Potato Fries
• Skillet Cornbread

Other Awesome Seafood Recipes

• Salmon Salad
• Seafood Paella
• Lobster Mac & Cheese
• Grilled Shrimp Kabobs
• Shrimp Risotto

Watch How to Make It