Shrimp Etouffee'

4-6 servings servings Prep: 15 m Cook: 30 m Total: 45 m Intermediate
5.0/5 (1)
Shrimp Etouffee'
A Cajun classic featuring tender shrimp smothered in a rich, savory tomato-based sauce with the holy trinity of onions, celery, and bell pepper. This étouffée brings authentic Louisiana flavor to your table with butter, fresh vegetables, and perfectly seasoned Gulf shrimp served over rice.

Ingredients

4-6 servings servings
  • 2 sticks butter
  • 2 medium onions chopped
  • 1/2 cup green onions scallions chopped
  • 1/4 cup parsley minced
  • 1/2 cup flour
  • 4 stalks celery chopped
  • 2 cloves garlic minced
  • 1 -14 ounce can diced tomatoes
  • 1 can chicken broth
  • salt, cayenne, and black pepper to taste
  • 1 pound shrimp peeled and deveined

Step-by-Step Instructions

  1. Sauté onions, garlic, and celery in butter over medium heat until soft, about 8-10 minutes.
  2. Add flour to make a light roux, stirring constantly for 2-3 minutes until well combined.
  3. Add tomatoes, chicken broth, salt, cayenne pepper, black pepper, and parsley. Stir well to combine.
  4. Simmer for 20 minutes in heavy iron pot or Dutch oven, stirring occasionally.
  5. Add shrimp and green onions, then simmer until shrimp is cooked through and pink, about 8-10 minutes.
  6. If gravy is too thick, add a little hot water to reach desired consistency.
  7. Serve over rice.

Common Problems and Solutions

Q: Why is my étouffée too thick?

A: Add hot water or additional chicken broth a little at a time until you reach the desired consistency. Étouffée should be saucy enough to coat rice but not soupy.

Q: Can I overcook the shrimp?

A: Yes, overcooked shrimp become rubbery. Add them at the end and cook just until they turn pink and opaque, about 8-10 minutes. They'll continue cooking slightly in the hot sauce even after you remove from heat.

Q: Why did my roux get lumpy?

A: Make sure you're stirring constantly when adding the flour to the butter. If it does get lumpy, whisk vigorously or use an immersion blender to smooth it out before adding the shrimp.

Tips and Techniques

Use a heavy-bottomed pot or cast iron Dutch oven to prevent scorching. Don’t rush the initial sauté of the vegetables - properly softened aromatics are key to developing deep flavor. For best results, use fresh Gulf shrimp if available.

Ingredient Substitutions

  • shrimp: crawfish tails or diced chicken
  • butter: half butter and half vegetable oil
  • canned tomatoes: 2 fresh tomatoes, diced
  • chicken broth: seafood stock or shrimp stock

Equipment Needed

  • Heavy-bottomed pot or cast iron Dutch oven
  • Wooden spoon for stirring
  • Sharp knife for chopping vegetables

Historical Context

Étouffée literally means ‘smothered’ in French, referring to the cooking technique of smothering seafood in a flavorful sauce. This dish is a cornerstone of Cajun cuisine, traditionally made with crawfish or shrimp and served over rice.