No trip to New Orleans is complete without eating shrimp etouffee: the saucy, Cajun-spiced shrimp that’s served over rice. As with many Louisiana recipes, shrimp etouffee gets its richness from roux, a combination of fat and flour used to thicken sauces. Combined with aromatic vegetables, seafood stock and savory seasonings, the roux turns into a warm, comforting sauce. It’s so good that you’ll want to lick the plate clean.
This shrimp etouffee recipe is surprisingly easy to make at home and requires little prep time. However, the roux does take a little patience to master, so be kind to yourself if you’re making it for the first time. Stir constantly, and feel free to turn the heat down to avoid burning it. It takes longer to cook roux over low heat, but it’ll help you gain the practice you need to become a roux-making pro!
What is shrimp etouffee?
The French word étouffée means “smothered,” and refers to the thick, flavorful sauce that smothers the shrimp and rice in this recipe. This sauce contains roux (flour and butter or oil), the “holy trinity” vegetables (onions, green pepper and celery) and Cajun seasonings.
Etouffee can look and taste different depending on the type of roux used as the base. Some use a lighter, blonde roux, which gives the sauce a thick, stew-like consistency and a mildly nutty flavor. Others (myself included) prefer to keep going until the roux is brown. This darker roux is bolder and has less thickening power, creating a rich etouffee with a gravy-like consistency.
Then there’s the matter of tomatoes. The use of tomatoes is the major difference between Cajun and Creole food, and true Cajun-style etouffee doesn’t contain any tomatoes. However, we include tomato sauce in our Creole-inspired recipe. They contribute a savory, umami-rich backbone to the sauce.
Shrimp Etouffee Ingredients
- Shrimp: Gulf shrimp are the classic choice for Cajun and Creole seafood dishes. This type of shrimp can be brown, white or pink, and exhibits an earthy flavor from the Gulf’s warm waters. If you don’t have access to Gulf shrimp, any medium- or large-sized shrimp will work in this recipe.
- Roux: Most roux are made with flour and butter, but we recommend using canola oil instead. Its higher smoke point makes it less likely to burn during the extended cooking time.
- Cajun holy trinity: The combination of onion, green pepper and celery is known as the Cajun holy trinity. The trio adds a crisp-tender texture to the otherwise smooth etouffee sauce.
- Tomato sauce and seafood stock: These ingredients add flavor to the sauce. Feel free to use chicken broth if you don’t have seafood stock.
- Seasonings: Worcestershire sauce, garlic powder, Cajun seasoning, paprika and lemon juice add complex flavor and depth to shrimp etouffee. Finishing the shrimp etouffee with green onions adds a burst of fresh allium flavor.
- Hot cooked rice: Etouffee is typically served over hot rice, which will help you sop up every last bit of the sauce.
Directions
Step 1: Make the roux
In a Dutch oven, whisk the flour and oil until they’re smooth. Cook this roux over medium-high heat for five minutes, whisking constantly. Reduce the heat to medium, then cook and stir for 10 minutes longer or until the roux is reddish-brown.
Editor’s Tip: If you’re intimidated by the idea of making a brown roux—or if you want the etouffee to have a lighter finish—make a blonde roux instead. Cook the roux until it has a light caramel color, about five minutes over medium-high heat.
Step 2: Cook the vegetables
Add the green pepper, onion and celery. Cook and stir them for five minutes.
Step 3: Simmer the etouffee
Add the tomato sauce, stock, Worcestershire sauce, garlic powder, Cajun seasoning, paprika and lemon juice. Bring the mixture to a boil. Reduce the heat, and cover and simmer for 45 minutes.
Step 4: Add the shrimp
Stir in the shrimp, then cover and cook them until they turn pink, about five minutes. Serve the etoufee with rice and garnish it with green onions.
Recipe Variations
- Seafood etouffee: Most types of seafood work well in etouffee. Try it with crab or lobster, or use crawfish tail meat to make crawfish etouffee.
- Vegetarian etouffee: Use vegetable broth instead of the seafood stock. You can use firm tofu instead of shrimp or swap in meaty veggies like mushrooms or eggplant.
- Spicy etouffee: Finish the sauce with a few dashes of Louisiana hot sauce, a variety of hot sauce with a tangy, vinegar-rich character. In New Orleans, you’ll often find etouffee served with Tabasco or Crystal brand hot sauces.
How to Store Shrimp Etouffee
Store leftover shrimp etouffee in an airtight container in the refrigerator for up to four days. To prevent the rice from soaking up all the sauce, store the rice and etouffee in separate containers. Reheat the rice in the microwave and the etouffee over medium heat on the stovetop. Stir in a little broth if the sauce looks too thick.
Shrimp Etouffee Tips
What is the difference between shrimp etouffee, shrimp Creole and shrimp gumbo?
Shrimp etouffee is similar to other Cajun and Creole dishes like seafood gumbo and shrimp Creole, but these three dishes are unique. Creole sauce is a lot like etouffee (especially if the etouffee is made with tomatoes), but etouffee is typically spicier and has a thicker, more gravy-like consistency. Gumbo is quite distinct, utilizing a darker roux that gives it a nuttier flavor. It’s served as a stew and often contains chunky vegetables like tomatoes and okra.
Can you make shrimp etouffee with frozen shrimp?
You can make shrimp etouffee with fresh or frozen shrimp. Thaw frozen shrimp in the refrigerator overnight. Peeled and deveined shrimp can be used straight out of the packaging. For shell-on shrimp, clean the shrimp and remove the shells before adding them to the etouffee.
How do you serve shrimp etouffee?
Shrimp etouffee is typically served over hot rice and is paired with buttery cornbread. Feel free to add flavorings that make white rice taste better or use a bold-flavored rice recipe like dirty rice or Dutch oven red beans and rice. You can even swap in grits to give the dish a shrimp and grits vibe.
