Ready in: 1 hour · Serves: 4-6 · Technique: Braising · Storage: Refrigerator for up to 3 days.
Quick Answer
This Shrimp Étouffée recipe delivers a delightful blend of shrimp in a rich roux, perfect for cozy gatherings.
As the crisp autumn air settles over New York City and the holiday season looms closer, I find myself drawn to dishes that bring warmth and a bit of excitement to the table. With Thanksgiving and Christmas festivities approaching, I'm reminded of my time spent savoring the vibrant flavors of Creole cooking. Nothing captures that essence quite like Shrimp Étouffée. This dish is a delightful mix of seasoned shrimp enveloped in a rich and aromatic roux-a true homage to Southern culinary tradition.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Rich and vibrant flavors of the South in every bite.
- A perfect dish to warm up your autumn evenings.
- Easy to make and great for gatherings with family and friends.
- Can be prepared in advance and reheats beautifully.
- Customizable spice levels to suit your taste!
Ingredients
Gather these simple ingredients for a delightful Shrimp Étouffée:
Shrimp and Base
- 1 lb. of large shrimp, peeled and deveined
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 large onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 stalks of celery, finely chopped
- 4 cloves of garlic, minced
- 1 cup chicken or shrimp stock
- 2 cups diced tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons Cajun seasoning
- ½ teaspoon cayenne pepper
- Salt and black pepper, to taste
- Chopped green onions and fresh parsley, for garnish
- Steamed white rice, to serve
How to Make Shrimp Étouffée (Step-by-Step)
Follow these simple steps to create your delicious Shrimp Étouffée.
Step 1: Make the Roux
In a heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring continuously for about 15-20 minutes until the mixture is a deep brown and fragrant.
Step 2: Add the Vegetables
Once your roux is ready, stir in the chopped onion, bell pepper, and celery. Cook for about 5 minutes until they're tender and aromatic.
Step 3: Flavor Town
Add the minced garlic and cook for an additional minute. Then stir in the diced tomatoes, tomato paste, stock, Cajun seasoning, and cayenne pepper. Let everything simmer for 10-15 minutes to thicken.
Step 4: Cook the Shrimp
Gently fold in the shrimp and allow them to cook for about 5-7 minutes until they turn pink and opaque, being careful not to overcook them.
Step 5: Finishing Touches
Season with salt and pepper to taste. Serve over steamed rice, garnished with chopped green onions and parsley for the perfect finish.
Common Mistakes to Avoid
- Rushing the roux: The roux needs time to develop a deep color and flavor. Don't rush this process or you'll end up with a bland sauce.
- Overcooking the shrimp: Shrimp cooks quickly-watch them closely to avoid a rubbery texture.
- Skipping the seasoning: Don't be shy with the Cajun spice blend! Taste and adjust as you go for maximum flavor.
Tips and Tricks for Success
- Use high-quality shrimp: Fresh or frozen, Gulf shrimp provides the best flavor and texture.
- Experiment with heat: Adjust the cayenne and Cajun seasoning to match your spice preference; remember, you can always add more!
- Make it ahead: Étouffée often tastes even better the next day, allowing the flavors to meld beautifully.
Variations
- Swap shrimp for crawfish or chicken for a different protein option.
- Use a blend of bell peppers or add jalapeños for extra heat.
- Incorporate different herbs like thyme or bay leaves for added flavor.
- Make it creamy by adding a splash of heavy cream or a dollop of sour cream.
How to Serve
- Serve over a generous scoop of steamed white rice.
- Garnish with chopped green onions and fresh parsley.
- Pair with crusty French bread for a delightful bite.
- Enjoy with a side of your favorite green salad for a complete meal.
Make Ahead and Storage
- Make Ahead: Prepare the base of the sauce without the shrimp up to a day in advance.
- Storage: Store any leftover Shrimp Étouffée in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently reheat on the stove over low heat, adding a splash of stock if needed to loosen the sauce.
- Freezing: Can be frozen without the shrimp for up to 2 months; add shrimp when ready to serve.
Recipe Notes / What I Learned
Cooking Shrimp Étouffée connects me to the comforting spirit of Southern gatherings. It's a fantastic dish that not only delights the palate but warms the heart-perfect for sharing with family and friends during the holidays. Embrace the process, and remember, cooking is as much about joy as it is about food!
Yield and Serving Size
Yield: 6 servings · Serving Size: 1 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 25g protein · 30g carbs · 15g fat
Recipe by:
Shrimp Étouffée: A Cozy Delight
Ingredients
Equipment
Method
- In a heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring continuously for about 15-20 minutes until the mixture is a deep brown and fragrant.
- Once your roux is ready, stir in the chopped onion, bell pepper, and celery. Cook for about 5 minutes until they’re tender and aromatic.
- Add the minced garlic and cook for an additional minute. Then stir in the diced tomatoes, tomato paste, stock, Cajun seasoning, and cayenne pepper. Let everything simmer for 10-15 minutes to thicken.
- Gently fold in the shrimp and allow them to cook for about 5-7 minutes until they turn pink and opaque, being careful not to overcook them.
- Season with salt and pepper to taste. Serve over steamed rice, garnished with chopped green onions and parsley for the perfect finish.
Notes
FAQs
What's the best type of shrimp to use for Étouffée?
For the best flavor and texture, I recommend using Gulf shrimp. They are sweet and perfect for this dish. Fresh or frozen works well, but ensure they are large and peeled.
Can I make Shrimp Étouffée in advance?
Yes! You can prepare the base of the Étouffée ahead of time and store it in the refrigerator. Just add the shrimp before serving to keep them tender.
How can I adjust the spice level in my Étouffée?
You can easily adjust the spice level by modifying the amount of cayenne pepper and Cajun seasoning according to your preference. Taste as you go to find the perfect balance for your palate.
