Shrimp Etouffee

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 315kcal

Author Imma

Ingredients

2 tablespoons (28ml) canola oil
2 tablespoons (28g) butter
¼ cup (30g) flour
½ medium onion, diced
½ cup (70-75g) diced green bell pepper
⅓ cup (35-40g) chopped celery (1-2 stalks)
2 teaspoons (10g) minced garlic
1 teaspoon (1g) thyme (fresh or dried)
1 bay leaf
1 cup (200g) chopped tomatoes
1 teaspoon (5g) Worcestershire sauce
½ teaspoon (1g) smoked paprika
2 teaspoon (8g) Creole seasoning
2 cups (500ml) seafood broth (or sub with water)
1 pound (453g) shrimp, peeled and deveined (reserve the shrimp shells)
1 teaspoon (5g) hot sauce (optional)
2 green onions, chopped
2-3 tablespoons (8-12g) parsley, chopped

Instructions

Shrimp Stock

Add a teaspoon or two of butter or oil to a saucepan or skillet. Then, toss in the shrimp shells, remaining onion, garlic, and celery scraps, and aromatics like bay leaf and thyme.
Sauté for 5-7 minutes, constantly stirring to prevent burning. Add about 5 cups of water to it, and simmer it for 40 minutes or up to an hour.
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've achieved the desired color. Don't walk away during this process 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 for another 2 minutes.
Next, toss in about a cup of 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 season the shrimp with Creole seasoning, sauté for about 5 minutes, and then throw them 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, and serve over hot cooked rice.

Notes

Just like gumbo and jambalaya, it's made with the Southern holy trinity. But the roux isn't as dark as the one for gumbo.
Feel free to use crawfish instead of shrimp. You could even use chicken if you're allergic to seafood. Just make sure to cook the chicken well.
If you want to add crab to this recipe, cut down on the shrimp or double everything else, minus the shrimp.
The key to success for this dish is the roux. 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, 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 for a second, or you might end up with a burnt roux.
Shell-on shrimp are best, if possible. Don't let the shelling and deveining scare you because those shells make a flavorful broth!
Please remember that nutritional information is a rough estimate and can vary significantly based on the products used.

Nutrition