Dive into the rich, flavorful world of Southern cuisine with our Shrimp Étouffée recipe. This classic dish features succulent shrimp simmered in a spiced roux-based sauce, served over fluffy white rice. Perfect for a cozy dinner or a special occasion, this Shrimp Étouffée is a must-try for anyone who loves bold, comforting flavors.
A Family Favorite: How This Dish Became a Staple in Our Home:Shrimp Étouffée has a special place in our family’s heart. The first time I made it, my husband and kids couldn’t get enough. The house filled with the tantalizing aroma of spices, and as we sat down to eat, it was clear this dish was a winner. Now, it’s a frequent request, especially on weekends when we have a bit more time to savor every bite. The combination of tender shrimp, savory sauce, and perfectly cooked rice makes this dish unforgettable.
Why This Shrimp Étouffée?
- Rich and Flavorful: A deeply seasoned roux forms the base of this dish, providing a rich and hearty flavor.
- Authentic Taste: Classic Creole and Cajun seasonings bring an authentic Southern touch.
- Easy to Make: Straightforward steps make this gourmet dish accessible for any home cook.
- Versatile Heat Level: Adjust the spiciness to suit your taste by using bell peppers or jalapenos and adding more hot sauce.
- Perfect for Sharing: A great dish to serve for family gatherings or dinner parties.
Ingredients
- 450g (1 lb) shrimp, shelled and deveined (shells reserved)
- 45 ml (3 tablespoons) peanut or vegetable oil + 2 tablespoons, divided
- 24g (3 tablespoons) flour
- 1 green bell pepper (or jalapenos for spicier version), chopped
- 1 medium onion, chopped (scraps reserved)
- 2 celery stalks, chopped (scraps reserved)
- 3 cloves garlic, chopped
- 600 ml (2-1/2 cups) chicken broth
- 425g (15 ounces) diced tomatoes, canned or fresh, with juices
- 15g (1 tablespoon) Creole seasoning + 1 teaspoon, divided (or use Cajun seasoning)
- 15 ml (1 tablespoon) Worcestershire sauce
- 15 ml (1 tablespoon) hot sauce, plus more to taste
- 1 teaspoon dried thyme (or use fresh)
- Salt and pepper to taste
- For Serving
- 2 cups cooked white rice
- Fresh chopped parsley
- Spicy red chili flakes
Directions
- Make the Shrimp Stock:
- Heat a medium pot over medium heat and add 1 tablespoon olive oil.
- Add onion and celery scraps along with the reserved shrimp shells. Cook for about 5 minutes until softened.
- Pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes to let the flavors develop.
- Strain the stock and discard the solids. Set the stock aside.
- Make the Étouffée Sauce:
- In a separate pot or large pan, heat 3 tablespoons of oil over medium heat. Add the flour, stirring continuously to form a roux.
- Stir the roux constantly for 10-12 minutes until it turns a light brown color, ensuring it doesn’t burn.
- Add the chopped peppers, onion, and celery. Cook for 5 minutes until softened.
- Add the tomatoes and garlic, cooking for another minute.
- Gradually stir in the reserved shrimp stock until fully incorporated.
- Mix in 1 tablespoon of Creole or Cajun seasoning, Worcestershire sauce, hot sauce, thyme, and salt and pepper to taste.
- Simmer for at least 20 minutes to blend the flavors.
- Cook the Shrimp:
- While the étouffée simmers, heat 1 tablespoon of oil in a pan over medium heat.
- Season the shrimp with 1 teaspoon of Creole seasoning, then sear for a couple of minutes on each side until cooked through.
- Alternatively, add the seasoned shrimp directly to the simmering sauce and cook for about 5 minutes until done.
- Serve:
- Place cooked white rice on plates. Spoon the étouffée sauce over the rice and top with shrimp.
- Garnish with fresh chopped parsley and spicy chili flakes if desired.
Notes:
- Substitutions: If you don’t have shrimp, you can substitute with chicken or even fish. Adjust the cooking time accordingly.
- Vegetable Variations: Feel free to add other vegetables like okra or tomatoes for additional flavors.
- Spice Level: Adjust the heat by choosing between bell peppers or jalapenos and increasing or decreasing the hot sauce.
- Make Ahead: The sauce can be made a day ahead and refrigerated. Simply reheat and add the shrimp just before serving.
- Nutritional Info: This dish is rich in protein and offers a good dose of vitamins from the vegetables. For a lighter version, reduce the oil and serve with brown rice or quinoa.
