Shrimp Etouffee – This best chef’s style New Orleans etouffée is so flavorful and delicious made with spice blend and hearty sauce served over rice for a complete meal.
What is Shrimp Etouffee?
Shrimp etouffee (pronounced ay-too-fay) is a classic Cajun dish featuring tender shrimp simmered in a rich, roux-based sauce with a kick. The word “étouffée” comes from the French word “étouffer,” means “to smother,” referring to the way the shrimp is cooked in the flavorful sauce.
Traditionally, made with a roux, a golden brown mixture of butter and flour that thickens the sauce. Flavored with chopped vegetables – onion, bell pepper, and celery – and seasoned with a vibrant blend of Cajun spices like paprika, cayenne pepper, and thyme.
Shrimp Etouffee – Tips And Tricks
- Don’t burn the roux! This is the key to a smooth, flavorful sauce. Cook the flour and butter over medium heat, stirring constantly, until it reaches a golden brown color.
- Deglaze the pan! After removing the shrimp, whisk in some chicken broth to scrape up any browned bits from the bottom of the pan. This adds richness and extra flavor to your sauce.
- Adjust the consistency! If your etouffee seems too thin, simmer it for a few more minutes to allow it to thicken naturally. Alternatively, you can add a cornstarch slurry (a mixture of cornstarch and water) for a quicker fix.
Recipe Variations
Spicy Etouffee: Crank up the heat with a pinch of cayenne pepper or a few dashes of hot sauce.
Seafood Etouffee: Add other seafood like crawfish or scallops alongside the shrimp.
Vegetarian Etouffee: Replace the shrimp with protein-rich mushrooms or tofu for a meatless version.
How to Serve And Store This Best Shrimp Etouffee?
It is traditionally served over a bed of fluffy white rice. You can also enjoy this with grits, or even crusty bread for dipping.
How to Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed to thin out the sauce.
Recipe FAQs
Can I use pre-made roux?
Absolutely! This saves time without sacrificing flavor. Look for pre-made roux in the ethnic section of your grocery store.
What kind of shrimp should I use?
Large or jumbo shrimp work best. Peel and devein them for convenience.
How can I tell if my shrimp is cooked through?
Perfectly cooked shrimp will be opaque and slightly curled.
Shrimp Etouffee (Authentic)
Shrimp Etouffee - This best chef's style New Orleans etouffée is so flavorful and delicious made with spice blend and hearty sauce served over rice for a complete meal.
Ingredients
Étouffée:
- 2 pounds shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- ½ teaspoon salt
- 3 tablespoons butter
- 1 3/4 cups chicken stock
- ⅓ cup green bell pepper, diced
- ⅓ cup celery, thinly sliced
- ⅓ cup onion, diced
- ¼ cup green onions, sliced
- 1 dash hot sauce, or more to taste
- ½ teaspoon Worcestershire sauce
- 2 tablespoons all-purpose flour, or as needed
- ½ cup tomatoes, diced
- salt to taste
- cayenne pepper, optional
Spice Blend:
- ¼ teaspoon onion powder
- ¾ teaspoon paprika
- ¼ teaspoon white pepper
- ¼ teaspoon ground thyme
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
Instructions
- In a small bowl, add all the spice blend ingredients and combine well.
- Thoroughly rinse the shrimp and pat dry with paper towels to soak up excess moisture.
- Transfer to a bowl and season with salt and 1 tsp. of spice blend. Coat well.
- Heat a skillet over high heat. Add oil, once hot smoking. Add the shrimp and cook for about a minute; stir in between and cook for another 1-2 minutes.
- Transfer the shrimp with all the juices to a bowl and set aside.
- Add the shrimp juices from the bowl into the chicken stock to total 2 cups. Set aside.
- In a the same skillet, add the butter. Once melted, add the onions, celery and bell pepper. Saute fpr about 5 minutes until softened. Add remaining spice blend and stir well.
- Sprinkle flour into the skillet and sauté for about 3 to 4 minutes or until combined. Add in diced tomatoes and cook for about 3 minutes or until juices begin to brown.
- Pour in chicken stock mixture and stir to combine until smooth. Lower the heat and simmer for about 3-4 minutes or until the gravy is thickened and reduced.
- Stir in hot sauce and Worcestershire. Season with salt. Add in sauteed shrimp into the sauce. Combine and let simmer for about 1-2 minutes or until cooked through and no longer pink.
- Garnish with sliced green onions with a sprinkle of cayenne pepper. Serve immediately over warm white rice and enjoy.
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Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 453Total Fat 17gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 9gCholesterol 505mgSodium 2793mgCarbohydrates 16gFiber 2gSugar 4gProtein 56g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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