Shrimp Étouffée is a classic Cajun dish that brings the flavors of Louisiana to your table. This hearty and flavorful meal features shrimp cooked in a rich, savory sauce made from a roux, vegetables, and spices. Served over a bed of fluffy rice, shrimp étouffée is a comforting and satisfying dish that's perfect for any occasion.
With its blend of spices and fresh ingredients, this recipe captures the essence of Southern cooking in every bite. Whether you're a fan of Cajun cuisine or new to it, shrimp étouffée is sure to become a favorite.
Why This Recipe Works
This recipe works because it starts with a well-made roux, which forms the foundation of the rich and flavorful sauce. Cooking the flour and butter slowly ensures a deep, nutty flavor that adds depth to the dish. The combination of fresh shrimp, bell peppers, onions, and celery (known as the "holy trinity" of Cajun cooking) creates a harmonious blend of flavors and textures.
You should make this recipe because it's both simple and impressive. The ingredients are easy to find, and the steps are straightforward, making it accessible even for beginners. The result is a dish that's bursting with flavor and perfect for any occasion. Whether you're cooking for family, friends, or a special event, shrimp étouffée is sure to delight and satisfy everyone at the table.
Ingredients
Shrimp: Fresh or frozen, peeled and deveined shrimp are the star of this dish. Substitute with crawfish if desired.
Butter: Essential for making the roux, which thickens and flavors the sauce. Margarine can be used as a substitute.
Bell Peppers: Adds sweetness and a slight crunch. Green bell peppers are traditional, but red or yellow can also be used.
Onions: Provides a base flavor for the dish. Yellow onions are preferred, but white or red onions can be substituted.
Celery: Adds an aromatic flavor and a bit of crunch. Can be substituted with fennel for a slightly different taste.
Tips
- Use fresh shrimp for the best flavor.
- Make sure to cook the roux slowly to avoid burning.
- Add cayenne pepper to taste for extra heat.
- Serve over hot cooked rice for a traditional presentation.
- Garnish with fresh parsley for added color and flavor.
How to Serve
Shrimp Étouffée is a classic Louisiana dish that's perfect for a hearty meal. Its rich, flavorful sauce pairs perfectly with rice, making it a comforting and satisfying option for lunch or dinner. Serve it hot, topped with fresh parsley and a side of crusty bread to soak up the delicious sauce.
- Over Rice: Serve the shrimp étouffée over a bed of fluffy white rice for a traditional and hearty meal.
- With Bread: Pair with crusty French bread or garlic bread to mop up the flavorful sauce.
- In a Bowl: Serve in a deep bowl with a side of cornbread for a comforting and filling meal.
Similar Recipes
Shrimp Etouffee
Ingredients
- 1 pound shrimp peeled and deveined
- ½ cup butter
- 1 large green bell pepper chopped
- 1 large onion chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 can 14.5 oz diced tomatoes
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper optional
- Salt and pepper to taste
- Fresh parsley for garnish
- Cooked white rice for serving
Instructions
- In a large pot, melt the butter over medium heat. Add the flour and cook, stirring constantly, until the roux is a golden brown, about 10 minutes.
- Add the chopped bell pepper, onion, celery, and garlic to the pot. Cook until the vegetables are tender, about 5 minutes.
- Stir in the chicken broth, diced tomatoes, paprika, cayenne pepper (if using), salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Add the shrimp to the pot and cook until they are pink and cooked through, about 5 minutes.
- Serve the shrimp étouffée over hot cooked rice and garnish with fresh parsley.
Nutrition
Notes
• Make sure to cook the roux slowly to avoid burning.
• Add cayenne pepper to taste for extra heat.
• Serve over hot cooked rice for a traditional presentation.
• Garnish with fresh parsley for added color and flavor.