Raoul's Shrimp Etouffee

6 servings Intermediate
4.0/5 (7)
Raoul's Shrimp Etouffee
Here is yet another rendition of Shrimp Etouffee with shrimp, butter, trinity, and tomato paste that I have worked a little. I’ve had many compliments for this version - the blonde roux and tomato paste give it a rich color and flavor.

Ingredients

6 servings
  • 2 pounds peeled deveined shrimp (cut into bite sized pieces)
  • 1/2 cup chopped celery
  • 1 medium chopped onion
  • 1 stick butter (8 Tbsp)
  • 1 tbsp tomato paste
  • 1/2 cup flour
  • 1/2 cup chopped bell pepper
  • 1 tbsp chopped parsley
  • 1/2 cup green onion tops, chopped fine (optional)
  • 3 to 4 cloves garlic, minced
  • 3/4 to 1 cup water
  • 1/2 tsp salt
  • 1/4 tsp cayenne

Step-by-Step Instructions

  1. Melt butter, add in flour stirring with whisk continuously about 8 minutes on medium-high heat. Roux should be light golden yellow in appearance (blonde roux). Add onions, bell pepper, celery, and sweat until translucent; then add garlic for 1 minute more.
  2. Add tomato paste and water, blend well, then cook on medium-low heat for 20 to 25 minutes, stirring occasionally.
  3. Mix thoroughly then add parsley, onion tops and shrimp. Mix through 3 to 4 minutes more, then cut off heat. Let stand covered for 8 to 10 minutes to allow shrimp to finish cooking in residual heat. Serve over steamed rice.

Common Problems and Solutions

Q: Why are my shrimp rubbery?

A: Don't overcook the shrimp. They only need 3-4 minutes in the hot sauce, then let them finish cooking in the residual heat off the burner. Shrimp are done when they turn pink and just start to curl.

Q: My étouffée is too thin - how do I thicken it?

A: Make sure your roux cooks the full 8 minutes to develop properly. If it's still too thin, you can simmer it longer uncovered before adding the shrimp, or make a small slurry with 1 tbsp flour and 2 tbsp water and stir it in.

Q: Can I make this ahead?

A: You can make the base sauce ahead and refrigerate, but add the shrimp just before serving. Shrimp don't reheat well - they get tough and rubbery.

Tips and Techniques

The key to perfect étouffée is not overcooking the shrimp. Cutting off the heat and letting them finish cooking in the covered pot ensures they stay tender and juicy. Also, make sure your trinity vegetables are truly translucent before adding the liquid - this develops the flavor base.

Ingredient Substitutions

  • shrimp: crawfish tails
  • butter: combination of butter and oil
  • water: seafood stock or shrimp stock

Equipment Needed

  • Heavy skillet or sauté pan
  • Whisk for making roux
  • Wooden spoon for stirring

Historical Context

Étouffée is a classic Louisiana dish that’s found in both Cajun and Creole cooking. While crawfish étouffée might be more famous, shrimp étouffée is equally beloved and often easier to make since shrimp are more widely available. The dish originated as a way to showcase the abundant shellfish from Louisiana waters.