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Louisiana Shrimp Étouffée is a classic Cajun recipe that originated in Louisiana.
It is a flavorful seafood stew made with shrimp, the “Holy Trinity” of onion, celery, and green pepper, and a roux to thicken it up.
This dish is typically served over rice, and is a staple in Cajun cuisine.
This recipe is simple and easy to make at home.

If you’re a seafood enthusiast searching for a delectable recipe to satisfy your cravings, look no further. In this article, we will share with you an irresistible recipe for shrimp etouffee — a Louisianan classic bursting with flavor and spice.

Delve into the world of Cajun cuisine and discover how to prepare this mouthwatering dish in the comfort of your own kitchen.
So, put on your apron, grab your ingredients, and let’s get cooking!

photo of finished Shrimp Etouffee dish

Louisiana on a Plate: Authentic Shrimp Étouffée Recipe

Indulge in the rich and spicy flavors of Louisiana with this classic Shrimp Étouffée recipe. Étouffée, which means "smothered" in French, is a beloved Cajun dish that features succulent shrimp smothered in a flavorful roux-based sauce, served over a bed of fluffy rice. Bursting with a combination of aromatic spices and a delightful blend of vegetables, this dish is sure to transport your taste buds straight to the heart of Louisiana.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Cajun
Servings 4
Calories 330 kcal

Ingredients
  

  • 1 pound of fresh shrimp peeled and deveined
  • 1/2 cup of diced onions
  • 1/4 cup of diced bell peppers
  • 1/4 cup of diced celery
  • 2 cloves of garlic minced
  • 1/4 cup of all-purpose flour
  • 4 tablespoons of butter
  • 2 cups of seafood or chicken stock
  • 1 can of diced tomatoes
  • 2 tablespoons of Cajun seasoning
  • 1 tablespoon of Worcestershire sauce
  • Salt and pepper to taste
  • Cooked rice to serve

Instructions
 

  • Heat a large skillet or Dutch oven over medium heat and melt the butter. Add the onions, bell peppers, celery, and garlic, sautéing until the vegetables become tender and fragrant.
  • Sprinkle the flour evenly over the vegetables, stirring constantly to create a thick paste. Cook for a few minutes until the flour mixture turns golden brown, forming a roux.
  • Slowly pour in the seafood or chicken stock, stirring continuously to prevent lumps from forming. Continue cooking until the mixture thickens.
  • Add the diced tomatoes, Cajun seasoning, and Worcestershire sauce to the skillet. Stir well to combine the flavors and bring the mixture to a gentle simmer.
  • Carefully add the shrimp to the skillet, ensuring they are fully submerged in the sauce. Allow the shrimp to cook for approximately 5 minutes or until they turn pink and are no longer translucent.
  • Season with salt and pepper to taste, adjusting the flavors according to your preference.
  • Serve the shrimp etouffee over a bed of cooked rice, garnishing with freshly chopped parsley for an added burst of freshness.

Notes

Approximate nutritional values per serving:
  • Calories: 330
  • Fat: 15g
  • Protein: 23g
  • Carbohydrates: 25g
  • Fiber: 3g
 
• Étouffée typically uses a roux as its base, which is a mixture of flour and fat (usually butter or oil) cooked until it reaches a rich, nutty brown color. This adds depth and thickness to the sauce.
• The holy trinity of Cajun cooking consists of onions, bell peppers, and celery. These aromatic vegetables form the flavor base of many Cajun dishes, including Shrimp Étouffée.
• The spice level can be adjusted to your preference. If you enjoy a milder flavor, reduce the amount of cayenne pepper or use a mild paprika instead.
Fresh shrimp is the star of this dish, but you can also use other seafood like crawfish or crab for variations.
• Serve this dish with a side of fluffy white rice, which perfectly complements the rich flavors of the Étouffée.
Now that you have discovered the secrets to preparing shrimp etouffee, take a culinary journey to Louisiana right in your own kitchen. Impress your family and friends with this Southern delight, and savor the flavors of Cajun cuisine with every bite. Bon appétit!
Keyword Louisiana Shrimp Étouffée, Shrimp, Shrimp Étouffée

Please note that the quantities provided are approximate and can be adjusted according to personal preference or the number of servings desired.

Pro Tips:

  • For an extra kick of spice, you can add a pinch of cayenne pepper to the dish. However, be cautious not to overdo it, as it can quickly overpower the other flavors.
  • If you prefer a thicker sauce consistency, you can mix a tablespoon of cornstarch with water and add it to the skillet while the etouffee is simmering.
  • When purchasing shrimp, opt for fresh and sustainably sourced varieties to ensure the best quality and flavor.
  • Shrimp Étouffée typically uses a roux as its base, which is a mixture of flour and fat (usually butter or oil) cooked until it reaches a rich, nutty brown color. This adds depth and thickness to the sauce. It is important to stir the roux constantly to prevent it from burning.
  • The “Holy Trinity” of Cajun cooking consists of onions, bell peppers, and celery. These aromatic vegetables form the flavor base of many Cajun and Creole dishes.
  • The spice level can be adjusted to your preference. If you enjoy a milder flavor, reduce the amount of cayenne pepper or use a mild paprika instead.
  • Fresh shrimp is the star of this dish, but you can also use other seafood like crawfish or crab for variations.

FAQ’s

Is this dish spicy?

Shrimp etouffee is typically seasoned with Cajun spices, which can give it a mild to medium level of spiciness. The cayenne pepper adds a subtle kick, but it can be adjusted to suit your taste preferences. Feel free to add more or less depending on your desired level of spiciness.

Can I make it less spicy?

Of course! Control the heat by reducing the quantity of hot sauce or Cajun seasoning used.

Can I use other meats instead of shrimp?

Typically, Étouffée bases are made with shellfish such as crawfish or shrimp. However, feel free to use other seafood, or chicken if preferred.

Can I substitute shrimp with chicken or sausage?

Yes, you can! While shrimp is traditional, you can replace it with diced chicken or sliced sausage for a different twist on the dish. Adjust the cooking time accordingly to ensure the chicken or sausage is cooked through.

Can I use frozen shrimp for this recipe?

Absolutely! Frozen shrimp works well for shrimp etouffee. Just make sure to thaw them thoroughly before adding them to the dish to ensure even cooking.

Can I substitute the seafood stock (or chicken stock) with vegetable stock?

While it is possible to substitute the stock, seafood or chicken stock adds a depth of flavor that complements the dish perfectly. If you decide to use vegetable stock, keep in mind that the overall taste may differ.

What is the best type of rice to serve with Shrimp Étouffée?

Long-grain white rice is the classic choice to serve with Shrimp Étouffée. Its fluffy texture and mild flavor complement the rich and savory sauce.

Can I make Louisiana Shrimp Étouffée in an Instant Pot?

Yes, you can make it in an Instant Pot. However, you’d follow a recipe specifically designed for the Instant Pot.

Can I make this dish in advance?

Absolutely! Shrimp Étouffée tastes even better the next day as the flavors have a chance to meld together. Simply store it in an airtight container in the refrigerator and reheat gently before serving.

How can I store leftovers?

Shrimp Étouffée can be refrigerated for up to three days in an airtight container. For longer storage, it can be frozen for up to three months.

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