Shrimp Etouffee

Shrimp Étouffée in a bowl with white rice

Shrimp Etouffee is a juicy shrimp dish smothered in rich and flavorful roux boasting rich, authentic southern flavors. Its bold spices are incredibly mouthwatering, and even better, it's super easy to make!

Course Main

Cuisine Southern

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 300kcal

Author Imma

Ingredients

2 tablespoon (28 ml) canola oil
2 tablespoon (28 g ) butter
¼ cup (31 g) flour
½ medium onion, diced
½ cup green bell pepper, diced
⅓ cup celery, chopped (about 1-2 stalks)
2 teaspoon (10 g) garlic, minced
1 teaspoon (1 g) thyme, fresh or dried
1 bay leaf
1 cup tomato, chopped
1 teaspoon (5 g) Worcestershire sauce
½ teaspoon (1 g) smoked paprika
2 teaspoon (8 g) Creole seasoning
2 cup (500 ml) seafood broth (can sub with water)
1 pound (453 g) shrimp, (peeled and deveined) reserve shrimp shells
1 teaspoon (5 g) hot sauce, optional
2 green onions, chopped
2-3 tablespoon (8-12 g) parsley, chopped

Instructions

Shrimp Stock

Add a teaspoon or two of butter or oil to a saucepan or skillet. Then throw in shrimp shells, the remaining scraps of onion, garlic, celery together with aromatics like bay leaf and thyme.
Sauté for about 5-7 minutes, constantly stirring to prevent burning. Add about 5 cups of water to it.
Remove from heat and strain using a sieve. Set stock aside.

Etouffee

In a large Dutch oven or heavy-bottomed saucepan, combine melted butter, oil, and flour until smooth.
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.
Add the onion, green pepper, and celery, and cook for 8-10 minutes – stirring frequently.
Then add garlic, thyme, and bay leaf - continue stirring about 2 minutes longer.
Next, throw in about 1 cup chopped tomatoes, Worcestershire sauce, paprika, and Creole seasoning, and let it cook for 5 minutes.
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.
Adjust the soup's thickness and flavor with more shrimp broth or water, hot sauce, and salt.
Stir in the green onions and chopped parsley.
Serve over hot cooked rice.

Notes

Comparable to gumbo and jambalaya, it's made with Southern holy trinity. The roux is not as dark as the gumbo.
Feel free to switch out the shrimp with crawfish. I suppose you could even use chicken if you're allergic to seafood. Just make sure to cook the chicken through.
If you want to add crabs to this recipe, cut down on shrimp or double everything else, minus the shrimp.
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 up 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.
If you have the patience and persistence and want that brown roux flavor, go for it. Don't let me stop you.
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 burned 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!
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.

Nutrition