Shrimp Étouffée is a southern dish packed tender seasoned shrimp are smothered in delicously cozy sauce and jam-packed with flavor. It’s a recipe that you’ll be making on repeat!
I learned to make this dish while taking cooking classes in New Orleans. Roughly translated, Shrimp Étouffée means “smothered shrimp” and there are many variations.
This etouffee recipes starts with a roux (a mixture of oil and flour cooked until browned). I then add celery, onions, broth, and of course cajun-seasoned shrimp. It has many layers of flavor and it’s absolutely delicious.
While it takes a bit of time, it’s easy to make—I can assure you its definitely worth it!
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Shrimp and vegetables are lightly simmered in a roux-enriched sauce with bold Cajun spices and served over rice!
Toss shrimp with Cajun seasoning. In a skillet, heat oil over medium-high heat and add shrimp. Cook until shrimp just begins to turn pink, about 2 minutes. Remove from pan and set aside.
Melt butter over medium heat in a large skillet. Stir in flour and cook until the flour becomes the color of peanut butter, about 6-8 minutes.
Add onions, bell pepper, celery, thyme and garlic and cook until slightly softened. Stir in the broth/stock a bit at a time until smooth.
Add tomatoes, Worcestershire and bay leaves and return to a boil. Reduce heat to low and simmer uncovered about 20 minutes. Add salt & pepper to taste.
Stir in the green onions, parsley, lemon juice and shrimp with any juices. Cook just until shrimp is heated through, do not overcook.
Serve over rice.
Do not overcook shrimp, cook just until pink on each side in step 1. The shrimp will finish cooking when reheating.
Store leftovers in air tight container in the refrigerator for 3-4 days, or in the freezer for up to 3 months.
Calories: 430 | Carbohydrates: 21g | Protein: 41g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 315mg | Sodium: 1098mg | Potassium: 1114mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2508IU | Vitamin C: 40mg | Calcium: 228mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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