Description
Shrimp Etouffee is a classic Louisiana Cajun dish featuring shrimp simmered in a flavorful roux-based sauce with aromatic vegetables and spices. This comforting dish combines tender shrimp, a rich and creamy sauce, and a perfect balance of Creole seasonings, served over freshly cooked white rice for a hearty, satisfying meal.
Ingredients
Shrimp
- 1 pound shrimp, peeled and deveined
- 2 tsp Creole seasoning
- 1 Tbsp olive oil
Roux
- ¼ cup butter
- ¼ cup flour
Vegetables and Aromatics
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
Liquids and Seasonings
- 2 cups chicken broth
- 15 oz can diced tomatoes
- 1 Tbsp Louisiana style hot sauce
- 1 Tbsp Worcestershire sauce
- 1 Tbsp fresh thyme
- 2 bay leaves
- 1 Tbsp Creole seasoning (remaining)
Instructions
- Season the shrimp: Toss the peeled and deveined shrimp with 2 teaspoons of Creole seasoning until they are evenly coated.
- Sear the shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, add the seasoned shrimp, and cook for 2-3 minutes on each side. Remove shrimp from skillet and set aside; they do not need to be fully cooked at this stage.
- Make the roux: Add ¼ cup butter to the skillet and melt it over medium heat. Gradually stir in ¼ cup flour and continuously stir the mixture for about 6 to 7 minutes until it turns light brown, resembling the color of peanut butter. Stir constantly to prevent burning.
- Sauté vegetables: Add the diced onion, green and red bell peppers, and celery to the roux. Cook for about 8 minutes until the vegetables soften. Stir in the minced garlic and cook for an additional one minute.
- Add liquids and seasonings: Slowly pour in 2 cups of chicken broth while stirring to keep the roux smooth. Add the diced tomatoes, 1 tablespoon Worcestershire sauce, 1 tablespoon Louisiana-style hot sauce, remaining tablespoon of Creole seasoning, 1 tablespoon fresh thyme, and 2 bay leaves. Bring the mixture to a simmer, then reduce heat to medium-low, and cook for 20 minutes to develop flavor.
- Finish cooking shrimp: Return the seared shrimp to the skillet, stir well, and cook for an additional 5 minutes, or until the shrimp are fully cooked through.
- Serve: Remove bay leaves, and serve the shrimp etouffee hot over freshly cooked white rice for a complete meal.
Notes
- Leftovers: This dish improves in flavor when made ahead and stored. Leftover shrimp etouffee will last up to 3 days in the refrigerator if kept in a sealed container.
- Freezing: It is not recommended to freeze shrimp cooked in the etouffee for long periods. Instead, freeze the etouffee sauce separately for up to 3 months. Thaw the sauce overnight in the refrigerator, heat it on the stovetop, then add raw shrimp and simmer until fully cooked.
- Serving suggestion: Serve over white rice or your preferred grain to soak up the flavorful sauce.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
