Delcambres' Shrimp Etouffée (Etoufée)

8 servings Prep: 20 m Cook: 45 m Total: 1 h 5 m Intermediate
5.0/5 (12)
Delcambres' Shrimp Etouffée (Etoufée)
This Cajun made from scratch shrimp étouffée has no soup and is made up of a mixture of various étouffée versions compiled from Delcambre’s family members. Maw-Maw thinks this is one of best tasting étouffée. Donald, our cook for this one tells us: This is a Cajun étouffée made up of a mixture of various étouffée versions compiled from my family members and myself. It’s very rich with butter, tomato paste, and the holy trinity—onions, bell pepper, and celery.

Ingredients

8 servings
  • 2 lbs peeled shrimp
  • 1 stick butter
  • 1/2 cup chopped celery
  • 2 chopped onions
  • 1 chopped green bell pepper
  • 1/2 cup green onions (optional)
  • 1 tbsp chopped garlic
  • 1 tbsp cornstarch
  • 1 tsp powdered garlic
  • 1 tsp onion powder
  • 1 cup cold water or chicken stock
  • 1 tbsp paprika
  • 1/2 cup parsley
  • Season Salt and Cayenne Pepper to taste
  • 3 tbsp olive oil
  • 2 tbsp tomato paste
  • Cooked rice for serving

Step-by-Step Instructions

  1. Season shrimp with season salt and set aside. In a large deep walled frying pan melt 1/2 stick of the butter and add the olive oil. Add the finely chopped onions, bell pepper, celery and garlic. Two frying pans can be used to cook the needed volume or one large deep cast iron or heavy aluminum pot.
  2. Cook over medium/high heat, stirring constantly until vegetables are soft, about 8-10 minutes. Sprinkle in onion and garlic powder to taste.
  3. Start cooking rice; I like using a rice cooker, it’s easier.
  4. Into the frying pan, add the second half of the butter, tomato paste, paprika, cayenne pepper (a couple dashes or as hot as you like it), and 1/2 cup of water. Cook over low heat for 30 minutes, stirring occasionally.
  5. Dissolve cornstarch in 1/2 cup of water and add to the pan along with parsley. Add the shrimp and green onions now if you’re using them. Cook about 15 minutes longer until shrimp are pink and cooked through and sauce reaches desired consistency. Serve over rice. Cut recipe in half for smaller pots or less servings.

Common Problems and Solutions

Q: Why is my étouffée too thin or watery?

A: Make sure you're cooking the vegetables and tomato paste mixture for the full 30 minutes over low heat to concentrate flavors and reduce liquid. The cornstarch slurry at the end helps thicken, but don't add extra water beyond what the recipe calls for. If it's still thin, simmer uncovered for a few extra minutes to reduce.

Q: Can I use frozen shrimp?

A: Yes, but thaw them completely and pat dry before seasoning. Frozen shrimp release extra water when cooked, so you may need to cook a bit longer to reach the right consistency, or use slightly less water in the recipe.

Q: How do I know when the shrimp are done?

A: Shrimp cook quickly—about 15 minutes as the recipe states. They're done when they turn pink and opaque. Overcooking makes them rubbery, so watch carefully once you add them.

Tips and Techniques

Use a heavy-bottomed pan or cast iron skillet to prevent scorching during the long, slow cook. If you like your étouffée spicier, add the cayenne gradually and taste as you go—you can always add more but can’t take it back. Fresh parsley added at the end brightens up the rich, buttery sauce.

Ingredient Substitutions

  • peeled shrimp: crawfish tails
  • butter: half butter, half oil
  • chicken stock: shrimp stock or seafood stock
  • fresh parsley: dried parsley

Equipment Needed

  • Large deep-walled frying pan or cast iron skillet
  • Heavy-bottomed pot (alternative)
  • Rice cooker (optional but recommended)
  • Wooden spoon for stirring

Historical Context

Étouffée means ‘smothered’ in French, referring to the cooking technique of smothering seafood in a rich, thick sauce. While crawfish étouffée is more traditional, shrimp étouffée is equally beloved in Cajun country and often served at family gatherings and Sunday dinners throughout South Louisiana.