Description
Shrimp Étouffée is a classic Cajun seafood stew featuring seasoned shrimp simmered in a rich, flavorful roux-based sauce with vegetables and Cajun spices, served over fluffy white rice. This comforting dish delivers a perfect balance of hearty, spicy, and savory flavors representative of New Orleans cuisine.
Ingredients
Scale
Shrimp
- 1 pound medium or large shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning
Roux and Vegetables
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 small onion, finely chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
Seasonings and Liquids
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/2 cups seafood stock or chicken broth
- 1 (8-ounce) can tomato sauce
- 2 teaspoons Worcestershire sauce
- 1 bay leaf
Finishing Touches
- 2 green onions, sliced
- 2 tablespoons chopped fresh parsley
- Cooked white rice for serving
Instructions
- Season the Shrimp: In a bowl, toss the peeled and deveined shrimp with Cajun seasoning until they are evenly coated. Set aside to marinate briefly while preparing other ingredients.
- Make the Roux: In a large skillet or Dutch oven, melt the butter over medium heat. Add the flour and stir constantly for 4–5 minutes until the mixture becomes golden brown and emits a nutty aroma, forming a classic roux that will thicken the sauce.
- Sauté Vegetables: Add the finely chopped onion, bell pepper, and celery to the roux. Cook for 5–6 minutes, stirring frequently, until the vegetables become soft and translucent. Then stir in the minced garlic, salt, black pepper, and cayenne pepper if using, cooking for an additional minute to release their flavors.
- Add Liquids and Simmer: Gradually stir in the seafood stock, whisking continuously to avoid lumps. Pour in the tomato sauce, Worcestershire sauce, and add the bay leaf. Bring the mixture to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until the sauce thickens and develops a rich taste.
- Cook the Shrimp: Add the seasoned shrimp to the simmering sauce and cook for 3–5 minutes until the shrimp turn pink and are fully cooked. Remove the pan from heat, discard the bay leaf, and stir in the sliced green onions and chopped parsley to freshen the dish.
- Serve: Serve the shrimp étouffée hot over freshly cooked white rice for a hearty and satisfying meal.
Notes
- For an extra-rich sauce, stir in a tablespoon of butter at the end just before serving.
- You can substitute crawfish or chicken for shrimp if preferred.
- Adjust the spice level by varying the amounts of cayenne pepper and Cajun seasoning according to your taste.
