Servings
Font
Back
0 from 0 votes

Shrimp Étouffée

A recipe for Shrimp Étouffée! This comforting dish from Louisiana pairs shrimp with a blend of vegetables and warming Cajun spices.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 3 -4 Servings
Course: Main Course
Cuisine: American

Ingredients

  • 1/2 cup (113 grams) unsalted butter
  • 1/2 cup (63 grams) all-purpose flour
  • 2 ribs celery diced
  • 1 medium yellow onion peeled and diced
  • 1 small green bell pepper seeds and stem removed, diced
  • 2 garlic cloves peeled and minced
  • 1 tomato diced
  • 2 cups (470 milliliters) seafood stock
  • 2 bay leaves
  • 1 tablespoon Cajun Seasoning
  • 2 teaspoon Worcestershire sauce 
  • 1 teaspoon fresh thyme stems discarded
  • 1/2 teaspoon cayenne pepper
  • 1 pound (450 grams) raw shrimp peeled and tail off
  • 1/2 cup (10 grams) fresh parsley chopped, plus more for garnish
  • salt to taste
  • 1-2 teaspoons (5-10 milliliters) Louisiana hot sauce
  • 3 green onions thinly sliced
  • Steamed rice for serving

Instructions

    Cup of Yum
  1. In a large pot, melt the butter over medium heat.
  2. Once melted and starting to bubble, mix in the flour to make a smooth paste. Cook, stirring constantly, until the roux turns a deep golden brown.
  3. Stir in the celery, onion, and bell pepper.
  4. Continue to cook, stirring occasionally, until the vegetables are completely softened.
  5. Stir in the garlic and tomatoes.
  6. Once the tomatoes start to soften, slowly pour in the seafood stock while continuing to stir.
  7. Stir in the bay leaves, Cajun seasoning, Worcestershire sauce, thyme, and cayenne.
  8. Once the mixture comes to a boil, reduce heat to low, add the shrimp and simmer, stirring often, until the shrimp are cooked through, about 5 minutes.
  9. Stir in the parsley and two of the sliced green onions. Season with salt and Louisiana hot sauce to taste.
  10. Serve hot with rice, topped with the remaining green onion and additional chopped parsley for garnish.