Go Back

Recipe by:

Sara Crocker

Shrimp Étouffée: A Cozy Delight

This Shrimp Étouffée recipe delivers a delightful blend of shrimp in a rich roux, perfect for cozy gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Creole
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 lb. large shrimp, peeled and deveined
  • ½ cup vegetable oil
  • ½ cup all-purpose flour
  • 1 large onion, finely chopped
  • 1 large green bell pepper, finely chopped
  • 2 stalks celery, finely chopped
  • 4 cloves garlic, minced
  • 1 cup chicken or shrimp stock
  • 2 cups diced tomatoes
  • 2 Tbsp. tomato paste
  • 2 tsp. Cajun seasoning
  • ½ tsp. cayenne pepper
  • Salt and black pepper, to taste
  • Chopped green onions and fresh parsley, for garnish
  • Steamed white rice, to serve

Equipment

  • Heavy-bottomed pot

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Season with salt and pepper to taste. Serve over steamed rice, garnished with chopped green onions and parsley for the perfect finish.

Notes

Rushing the roux can lead to a bland sauce; take your time for maximum flavor. Always watch the shrimp closely while cooking to avoid a rubbery texture.