Shrimp Etouffee Recipe (2024)

Christin Mahrlig

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This rich Shrimp Etouffee made with a dark, flavorful roux with a little spice and served over rice will bring a tasty piece of The Big Easy into your kitchen. The roux takes some time and patience to perfect but besides that Shrimp Etouffee is an easy meal and is perfect for serving a family.

Shrimp Etouffee Recipe (2)

Shrimp Etouffee Recipe (3)

Etouffee, which means “smothered” in french, is a sort of stew that typically consists of a roux, the Holy Trinity (onion, celery, and bell pepper), some garlic, hot sauce, and either shrimp, crawfish, or chicken. I like to add some diced tomatoes to mine, but many etouffee recipes do not have tomato.

The key to a good etouffee is the roux. Some people like it with a light roux, but I like the full flavor and richness of a dark roux. Unfortunately a dark roux takes much longer to make. You want to cook it long and slow over medium heat until it turns the color of milk chocolate.

Cook it over too high a heat or neglect to stir enough, and the roux will burn, and not only will you have to start over, but you will have a truly awful smell in your kitchen. Done that.

But to learn to cook a roux, unless you have a grandmother standing over your shoulder giving you guidance, you’re bound to burn a roux or two. It’s just part of the learning process. You really have to learn to sense with your eyes and your nose whether the roux is coming along at the right rate.

Shrimp Etouffee Recipe (4)

And whatever you do, DO NOT STOP STIRRING. Not even for a few seconds. You must stir continuously for at least 20 minutes. Not exactly my idea of fun. But worth it.

Not a leisurely stir either, really keep that mixture moving and make sure you’re using a whisk or wooden spoon that can really get to the edge of the pan. But careful not to splash the hot oil up on yourself!

When you are judging color, keep in mind that the roux will darken up when you add the veggies. Immediately turn the heat to low when you add them and stir well. Yes, your arm is getting a workout. There will be lots of hissing and spitting. From the vegetables coming in contact with the roux. Hopefully not from you. Don’t let this alarm you. They will quiet down shortly.

Shrimp Etouffee Recipe (5)

And one more thing. The pan or pot you use for cooking a roux is very important. It doesn’t really matter so much the shape or size or even the material so long as the bottom is very heavy. Use a pot with a thin bottom and it will be very difficult to not burn the roux. A cast iron pot or pan is perfect. I personally like using a Dutch Oven like the Lodge Pre-Seasoned Cast-Iron Dutch OvenShrimp Etouffee Recipe (6) or the Lodge Color Enameled Cast Iron Dutch OvenShrimp Etouffee Recipe (7). Both are very versatile, reasonably priced pots that you will get a lot of use out of. I even do my deep frying in a Dutch Oven. Plus they will out live you in the kitchen.

It takes some patience, but learn to cook a roux and you will have a taste of New Orleans right in your kitchen.

Shrimp Etouffee Recipe (8)

Shrimp Etouffee Recipe (9)

A rich and flavorful Shrimp Etouffee made with a dark roux will bring a little taste of New Orleans to your kitchen.

PREP: 10 minutes mins

COOK: 45 minutes mins

TOTAL: 55 minutes mins

SERVINGS: 4

Ingredients

  • 1/2 cup Vegetable oil
  • 1/2 cup all-purpose flour
  • 1 1/2 cups diced onion
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced celery
  • 2 large garlic cloves, minced
  • 1 (8-ounce) jar clam juice
  • 1 (14-ounce) can diced tomatoes, undrained
  • 1 1/2 teaspoons Cajun seasoning
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon Tabasco sauce
  • 2 pounds shrimp, peeled and deveined
  • 2 tablespoons butter
  • green onions, sliced
  • white rice for serving

Instructions

  • To make a roux, whisk together oil and flour in a large heavy saucepan (cast iron is perfect, but any heavy-bottomed pot or pan will do) over medium to medium-low heat. Once combined, it is easier to use a wooden spoon to stir. Stir continuously for at least 20 minutes, until mixture turns a dark caramel color. It should darken very slowly. If it darkens too fast, turn down the heat. The roux will burn if the heat is too high or you don't stir continuously. Be sure to really stir all the way up to the edges of the pot. You don't want any of the mixture to stay in one spot for too long.

  • Turn heat to low and add onion, green pepper, and celery to roux. It will start to sizzle loudly and darken some in color. Cook 5 minutes, or until vegetables are soft.

  • Add garlic and cook 30 seconds.

  • Add clam juice, tomatoes, Cajun seasoning, Worcestershire sauce, black, white, and cayenne pepper, salt, thyme, and Tabasco. Bring to a boil and simmer 15 minutes.

  • Add shrimp and cook 2 to 3 minutes. Turn heat off and add butter. Stir to mix it in.

  • Serve with green onions and white rice and additional hot sauce.

Notes

I keep things simple and use a bottle of clam juice, but you could boil your shrimp peels and make a shrimp stock instead.
Be sure to use a heavy-bottomed pan or pot for making the roux. Cast iron works perfectly.

Nutrition

Calories: 547kcal

Author: Christin Mahrlig

Course: Main Dish

Cuisine: Southern

Keyword: cajun, shrimp

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Originally published September 7, 2104.

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Shrimp Etouffee Recipe (2024)

FAQs

What is étouffée sauce made of? ›

Etouffee, which means “smothered” in french, is a sort of stew that typically consists of a roux, the Holy Trinity (onion, celery, and bell pepper), some garlic, hot sauce, and either shrimp, crawfish, or chicken. I like to add some diced tomatoes to mine, but many etouffee recipes do not have tomato.

What is the difference between shrimp creole and shrimp etouffee? ›

Shrimp Creole and Shrimp Etouffee are similar dishes but are not the same. An etouffee has a consistency that is more like gravy and is thicker than shrimp creole sauce. Shrimp creole has a tomato base while shrimp etouffee has a roux for its base.

Is étouffée the same as gumbo? ›

While both dishes use a broth base—like shrimp stock, crawfish tail stock, or chicken broth—étouffée has a thicker, gravy-like consistency because chefs make it with a roux (a mixture of all-purpose flour and butter). Gumbo, on the other hand, is thinner than étouffée, with a soupy stew broth.

What is étouffée in New Orleans? ›

Share. The word étouffée (pronounced eh-too-fey) comes from the French word“to smother.” The best way to describe this dish is a very thick stew, seasoned to perfection and chock full of delicious, plump crawfish (or shrimp) served over rice.

Does étouffée have a roux? ›

Brown roux is the foundation of roux-based New Orleans dishes such as étouffée and gumbo. Of the three types of roux, brown roux is the darkest and most flavorful. Its color can range from a peanut butter color to a maple syrup color.

What sides go with shrimp etouffee? ›

Some of the best options include rice, potatoes, and green beans. Each of these sides provides a unique flavor that compliments the etouffee perfectly. No matter which side dishes you choose, your guests are sure to enjoy this delicious meal.

Is jambalaya the same as etouffee? ›

Both are considered main dishes, but étouffée is more or less a sauce or thick gravy, typically served over rice. Jambalaya, however, is a rice dish, akin to paella, its likely ancestor. One uses rice as a vehicle, the other as a staple component of the dish.

Is etouffee supposed to be thick? ›

You want the étouffée to be thick, but not ridiculously thick—-think of it like a thick pasta sauce. Now add your spices! Tony Chachere's Cajun seasoning, cayenne pepper, Worcestershire sauce and Louisiana hot sauce. Bring to a boil and stir.

Is etouffee always served with rice? ›

Étouffée or etouffee (French: [e. tu. fe], English: /ˌeɪtuːˈfeɪ/ AY-too-FAY) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of south Louisiana.

Do Cajuns put tomatoes in gumbo? ›

Turns out, your preference for tomatoes in gumbo comes down to whether you learned your skills from a Cajun cook or a Creole cook. (Learn about the difference here.) Cajun gumbo does not include tomatoes in the base, but Creole gumbo (typically shellfish or seafood gumbo) does call for tomatoes.

What is the African version of gumbo? ›

Consider the word "gumbo" which comes from the West African word "ki ngombo" for "okra" West Africans used okra as a thickener in their version of the dish. The original West African gumbo has been described as stew-like, thickened with okra, and containing fish and shellfish.

Do Cajuns put tomatoes in jambalaya? ›

Two main categories of jambalaya exist: Creole (or red) jambalaya, which is associated with the city of New Orleans and contains tomato, and Cajun (or brown) jambalaya, which contains no tomato and is more common in other parts of Louisiana.

What is the Holy Trinity in étouffée? ›

The "holy trinity" in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.

What does the French word étouffée mean in English? ›

Meaning of étouffée in English

a spicy stew (= a dish of meat or fish and vegetables cooked slowly in a little liquid), usually eaten with rice, from Louisiana in the southern US: crawfish étouffée The restaurant serves crawfish étouffée with a crisp green salad.

What are 3 famous foods in New Orleans? ›

10 Best Local Dishes from New Orleans
  • Gumbo. The iconic dish of New Orleans. ...
  • Jambalaya. A classic Louisiana Creole dish. ...
  • See also. New Orleans Jazz and Heritage Festival. ...
  • Red Beans and Rice. A staple dish influenced by Caribbean culture. ...
  • Beignet. A bit of sweetness in the morning. ...
  • Muffuletta. ...
  • Andouille. ...
  • Po Boy.

What does etouffee taste like? ›

Etouffee can look and taste different depending on the type of roux used as the base. Some use a lighter, blonde roux, which gives the sauce a thick, stew-like consistency and a mildly nutty flavor. Others (myself included) prefer to keep going until the roux is brown.

What's the difference between bisque and etouffee? ›

The difference in the two dishes, is etouffee is usually thicker than bisque and has larger chopped pieces of onions, celery and green peppers. Bisque is a creamy, highly-seasoned soup made from pureed crustaceans.

What's the difference between jambalaya and etouffee? ›

Both are considered main dishes, but étouffée is more or less a sauce or thick gravy, typically served over rice. Jambalaya, however, is a rice dish, akin to paella, its likely ancestor. One uses rice as a vehicle, the other as a staple component of the dish.

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