authentic shrimp etouffee recipe

Written ByJenny Smyth Posted on
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The Best authentic shrimp etouffee recipe

Shrimp etouffee is a classic Louisiana dish that has been a staple in my household for years. I love it because it’s easy to make and always a crowd-pleaser.

The combination of succulent shrimp, flavorful roux, and spicy seasonings is a match made in heaven. My kids adore it, and it’s often requested for special occasions like birthday parties and holiday gatherings.

One of the things I appreciate most about this recipe is the health benefits it provides. Shrimp is an excellent source of protein, and the vegetables used in the dish are packed with vitamins and minerals.

Plus, the roux adds a richness without overloading on calories. It’s a perfect recipe for any occasion, whether you’re looking for a quick weeknight dinner or a show-stopping dish for a family gathering.

I’ve made this recipe countless times, but I still can’t get enough of it. The aroma wafting from the pot as it simmers on the stovetop is heavenly, and the taste never fails to impress.

My family and I have enjoyed countless meals from this recipe, and I’m confident that you will too.

Authentic Shrimp Etouffee Recipe

4.5 from 1986 votes

Shrimp etouffee is a classic Cajun dish featuring shrimp smothered in a rich, flavorful sauce served over rice. This recipe captures the authentic flavors of Louisiana.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Roux

1/2 cup vegetable oil
1/2 cup all-purpose flour

For the Vegetables

1 medium onion, chopped
1 medium bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced

For the Sauce

2 cups seafood stock
1 tsp paprika
1 tsp cayenne pepper
1 tsp thyme
1 tsp oregano
1 bay leaf
1 lb shrimp, peeled and deveined

For Serving

4 servings cooked white rice

👨‍🍳Directions

1Heat the vegetable oil in a large skillet over medium heat.
2Add the flour and stir continuously with a wooden spoon to form a roux.
3Cook until the roux turns a dark brown color, similar to chocolate, about 10 to 15 minutes.
4Be careful not to burn it.
5Add the chopped onion, bell pepper, and celery to the roux.
6Cook, stirring frequently, until the vegetables are softened and the onion becomes translucent, about 5 to 7 minutes.
7This is known as the holy trinity in Cajun cooking.
8Add the minced garlic to the skillet and cook for an additional 1 minute, stirring constantly to prevent burning.
9The garlic should be fragrant.
10Gradually pour in the seafood stock while stirring continuously to combine with the roux and vegetable mixture.
11Stir in the paprika, cayenne pepper, thyme, oregano, and bay leaf.
12Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, stirring occasionally.
13The sauce should thicken slightly.
14Add the shrimp to the skillet, stirring to coat them evenly in the sauce.
15Cook for 5 to 7 minutes, or until the shrimp turn pink and are cooked through.
16Be careful not to overcook them, as they can become rubbery.
17Taste and adjust the seasoning with salt and additional cayenne pepper if desired.
18Remove the bay leaf.
19Serve the shrimp etouffee hot over cooked white rice.
20The sauce should be thick and coating the shrimp and rice.

🔧Equipment

Large skillet
Wooden spoon
Measuring cups and spoons
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 3g❤️Cholesterol: 240mg🧂Sodium: 1200mg🌾Total Carbs: 20g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 25g

📝Notes

Tips: Adjust the cayenne pepper to taste for a spicier or milder dish. You can also add other seafood like crawfish or crab meat to make it a mixed seafood etouffee.

Shrimp etouffee is a dish that’s always a good idea. It’s versatile and can be served for a family dinner. The leftovers can be stored in the refrigerator for up to 3 days, and it also freezes well for up to 3 months.

When reheating, add a little water or broth if the sauce has thickened too much. It can be served over rice or with crusty bread. It’s a great dish for any occasion, from a cozy dinner at home to a large family gathering.

The rich, creamy sauce and tender shrimp make it a crowd-pleaser. It’s a dish that can be enjoyed by everyone, and it’s a great way to bring the flavors of Louisiana to your dinner table. The combination of shrimp and vegetables makes it a healthy and satisfying meal and a perfect choice for any occasion.

It can be made mild or spicy, depending on your preference, and it pairs well with a variety of sides. Shrimp etouffee is a classic dish that’s sure to be a hit with your family and friends.

❓ Frequently Asked Questions About Shrimp Etouffee

What is etouffee?

Etouffee is a thick, rich stew-like dish that originated in Louisiana. It typically consists of seafood or meat cooked in a flavorful roux-based sauce.

What’s the difference between etouffee and gumbo?

While both are popular Louisiana dishes, etouffee tends to be thicker and more saucy than gumbo. Additionally, etouffee often features shrimp as the main protein source.

Can I use frozen shrimp in this recipe?

Sure! Frozen shrimp work just as well as fresh ones in this recipe. Just thaw them according to package instructions before adding to the pot.

Do I need to make my own roux from scratch?

Nope! Store-bought roux mix or pre-made dark roux can be used as substitutes if you don’t have time to make your own.

How long does etouffee keep in the fridge?

Etouffee will keep safely in the fridge for up to 3 days when stored properly in an airtight container.

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