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African Food Recipe

Shrimp Etouffee – Immaculate Bites

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My savory shrimp etouffee is a juicy entree smothered in rich, flavorful gravy boasting authentic Cajun flavors. Its bold spices are incredibly mouthwatering, and it’s super easy to make!

 

I totally appreciate easy, quick, and tasty meals. And if you want to put something more exciting on your table, this shrimp etouffee recipe is a great place to start. The French make delicious food, but throw in an African and Creole kick for a truly unforgettable combination.

Once you taste it, you’ll want it on a weekly rotation. So, while planning your weekly menu, add homemade Creole seasoning to your spice list. The mother of all Southern spices adds depth and richness, is quick, and easily customizable.

Drizzling thick etouffee sauce over shrimp and rice.

Etouffee vs. Creole

I love French because I grew up speaking it along with English and my Cameroon dialect. The verb etouffée is much prettier than smother. But you’re not here for French 101, right? The holy trinity (onion, celery, and green peppers) is essential in gumbos, creoles, jambalayas, and etouffees. Gumbo has a darker, more intense roux, and jambalaya relies on rice instead of a roux to thicken it.

Etouffee is different from creole in that the thick, spicy sauce smothers the main ingredients, dressing up steaming white rice for a delicious Southern meal. On the other hand, creole is a thinner, stew-like entree that isn’t quite as spicy. Both are equally delicious because the tomatoes, onions, celery, bell pepper, and garlic add a rich flavor.

The ingredient list.

How to Make Shrimp Etouffee

Make the roux and add the aromatics.
  1. Make the roux and add the holy trinity (onion, celery, and green bell peppers).
Add the seasonings, then the broth, and simmer until thickened.
  1. Add the aromatics, then the tomatoes and broth, and simmer until thickened.
Add the shrimp and cook them until done.
  1. Toss in the shrimp and simmer until they’re opaque and tender. Enjoy.
Adding the thickened gravy over the perfectly cooked shrimp etouffee.

Recipe Twists and Tips

  • Crawfish and shrimp étouffée is incredible when you can get them fresh and in season. But, hey, clams, oysters, mussels, lobster, and crab also sound terrific.
  • Vegetable broth instead of seafood broth and baby portabellos, oyster mushrooms, tempeh, and eggplant instead of seafood are all good for a vegan version.
  • Use ghee instead of butter, arrowroot powder instead of flour, and yuca fries instead of rice for paleo deliciousness.
  • Turn up the heat with an extra dash of cayenne pepper.
  • The key to a great etouffee is the roux. Some people like the brown roux for deeper, bolder flavors, but I prefer the blonde roux for two reasons. First, it takes less time, and second, it has a milder flavor than the darker one.
  • Cook the roux over medium to low heat with constant whisking. Don’t stop even for a second to avoid burnt roux.
  • Shell-on shrimp is best, even though it takes more time, because the shells make a quick, easy, and flavorful stock.

Make-Ahead and Storage Instructions

This incredible dish is the perfect make-ahead because the flavor is even better the next day. Make it the day before, let it cool, then store it in the fridge for up to 4 days or in the freezer for 3-4 months. Make your rice and reheat the shrimp etouffee on the stove when ready to serve. Keep your leftovers the same way.

What Goes With Shrimp Etouffee

Homemade garlic bread, fried okra, spicy green beans, skillet cornbread, and basmati rice all love to be with shrimp etouffee. King cake is a superb finish with a cup of coffee.

More Awesome Seafood Recipes to Try

Watch How to Make It

[adthrive-in-post-video-player video-id=”8ucJfXsH” upload-date=”Mon Aug 06 2018 19:57:54 GMT+0000 (Coordinated Universal Time)” name=”Shrimp Etouffee” description=”Shrimp Etouffee — Juicy shrimp dish smothered in rich and flavorful  roux sauce made with  rich authentic southern flavors  and an incredibly delicious taste.  Easy recipe with big bold flavors!!!”]

 

This blog post was originally published in June 2017 and has been updated with additional tips, new photos, and a video.

Prep: 10 minutes

Cook: 30 minutes

Total: 40 minutes

Southern

Shrimp Stock

  • Add a teaspoon or two of butter or oil to a saucepan or skillet. Then, toss in the shrimp shells, remaining onion, garlic, and celery scraps, and aromatics like bay leaf and thyme.

  • Sauté for 5-7 minutes, constantly stirring to prevent burning. Add about 5 cups of water to it, and simmer it for 40 minutes or up to an hour.

  • Remove from heat and strain using a sieve. Set stock aside.

Etouffee

  • In a large Dutch oven or heavy-bottomed saucepan, combine melted butter, oil, and flour until smooth. 

  • Cook on medium heat, stirring continuously, for about 10-12 minutes or until you’ve achieved the desired color. Don’t walk away during this process because it might burn. 

  • Add the onion, green pepper, and celery, and cook for 8-10 minutes, stirring frequently. 

  • Then add garlic, thyme, and bay leaf—continue stirring for another 2 minutes. 

  • Next, toss in about a cup of chopped tomatoes, Worcestershire sauce, paprika, and Creole seasoning, and let it cook for 5 minutes.

  • Gradually pour in about 2 cups of shrimp stock, bring to a boil, and let it simmer. Add the shrimp and simmer for 5 more minutes. Or season the shrimp with Creole seasoning, sauté for about 5 minutes, and then throw them in at the last minute. You’ve got two options here – both work.

  • Adjust the soup’s thickness and flavor with more shrimp broth or water, hot sauce, and salt.

  • Stir in the green onions and chopped parsley, and serve over hot cooked rice.

  • Feel free to use crawfish instead of shrimp. You could even use chicken if you’re allergic to seafood, making sure to cook the chicken well.
  • If you want to add crab to this recipe, cut down on the shrimp or double everything else, minus the shrimp.
  • Some people like the brown roux for deep, bold flavors, but I prefer the blonde roux for two reasons: First, it takes less time (5-7 minutes) to get rid of the flour’s raw flavor. And second, it has a slightly nutty taste, not as strong as gumbo, but equally tasty in its own right.
  • Shell-on shrimp are best, if possible. Don’t let the shelling and deveining scare you because those shells make a flavorful broth!
  • Please remember that nutritional information is a rough estimate and can vary significantly based on the products used.

Serving: 240g| Calories: 315kcal (16%)| Carbohydrates: 23g (8%)| Protein: 21g (42%)| Fat: 16g (25%)| Saturated Fat: 5g (31%)| Polyunsaturated Fat: 3g| Monounsaturated Fat: 7g| Trans Fat: 0.3g| Cholesterol: 159mg (53%)| Sodium: 800mg (35%)| Potassium: 656mg (19%)| Fiber: 4g (17%)| Sugar: 4g (4%)| Vitamin A: 3155IU (63%)| Vitamin C: 50mg (61%)| Calcium: 118mg (12%)| Iron: 3mg (17%)

Course: Main

Cuisine: Southern

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