Good Old Fashion Shrimp Étouffée (Etouffee)

4 servings Prep: 15 m Cook: 1 h 15 m Total: 1 h 30 m Intermediate
4.0/5 (3)
Good Old Fashion Shrimp Étouffée (Etouffee)
Good old fashion Shrimp étouffée; a No-Soup étouffée - the kind Grandma used to make. This traditional Cajun recipe features tender shrimp simmered in a rich tomato-based sauce with onions, scallions, and parsley, creating that authentic home-cooked flavor without any canned soup shortcuts.

Ingredients

4 servings
  • 2 lbs Medium Shrimp, shelled and deveined
  • 1 medium onion
  • 1 bunch scallions (green onions)
  • 1 small bunch of Parsley
  • 1 can tomato paste
  • 2 tbsp cooking oil
  • 2 cups water
  • salt and cayenne pepper to taste

Step-by-Step Instructions

  1. Dice the onions and scallions. Chop the parsley. You can mix the onions and scallions in the same dish, but hold the parsley separately.
  2. In a medium pot, add 2 tablespoons of cooking oil and heat over medium heat.
  3. Once the oil is heated, add the onions and scallions. Glaze the onions and scallions until softened and translucent, about 5-7 minutes.
  4. Once all are glazed, add 2 cups of water and the can of tomato paste. Stir until the paste is dissolved.
  5. Lower the heat to a constant simmer for 35-40 minutes. Stir occasionally and add water if needed to maintain sauce consistency.
  6. Add salt and cayenne pepper to taste.
  7. After simmering, add parsley and simmer for 15 minutes.
  8. Add shrimp and lower the heat. Continue cooking for an additional 20 minutes, or until shrimp are pink and cooked through.
  9. Serve over rice and/or cornbread

Common Problems and Solutions

Q: Why is my étouffée too watery?

A: If the sauce looks too watery, you can dissolve 2 tablespoons of flour in a little water to form a paste and slowly stir it in. Also make sure you're simmering uncovered to allow some evaporation, and don't add too much extra water during the cooking process.

Q: Can I overcook the shrimp?

A: Yes, shrimp can become rubbery if overcooked. They're done when they turn pink and opaque throughout. If using large shrimp, they may need the full 20 minutes, but medium shrimp might be done in 15 minutes. Check them periodically.

Q: What does 'glaze' the onions mean?

A: Glazing means cooking the onions in oil over medium heat until they become softened, translucent, and slightly shiny from the oil coating them. This typically takes 5-7 minutes and brings out their natural sweetness.

Tips and Techniques

Don’t skip the long simmering time for the tomato sauce base - this is what develops the deep, rich flavor that makes this étouffée special. The sauce should reduce and thicken considerably before you add the shrimp. If you like it spicier, add the cayenne pepper early in the cooking process to let the heat mellow and blend with the other flavors.

Ingredient Substitutions

  • medium shrimp: crawfish tails or large shrimp
  • tomato paste: 2 cups crushed tomatoes
  • scallions: additional regular onion or leeks

Equipment Needed

  • medium pot with lid (3-4 quart capacity)
  • wooden spoon for stirring
  • knife and cutting board

Historical Context

Traditional Cajun étouffée (meaning ‘smothered’ in French) was made without canned cream soups, which became popular shortcuts in later decades. This tomato-based version represents the older style of cooking, relying on patient simmering to develop flavor and using simple, fresh ingredients that were always available in South Louisiana kitchens.