This Shrimp Étouffée recipe is a flavorful and satisfying dish from Louisiana cuisine that’s perfect for seafood lovers. Made with succulent shrimp in a rich, spicy sauce, this Cajun-inspired étouffée is a must-try for fans of creole cooking. With Cajun seasoning, vegetables, and a buttery roux, this easy recipe brings authentic Southern flavors to your table. Serve it over rice for a comforting, hearty meal that’s perfect for family dinners, special occasions, or weeknight meals. Ideal for those who love shrimp dishes, Cajun recipes, and spicy seafood meals, this étouffée is a crowd-pleaser!
Ingredients
- 1 dash cayenne pepper
- ¼ teaspoon ground thyme
- ½ teaspoon oregano
- ½ teaspoon black pepper
- 2 teaspoons no-salt-added Cajun seasoning
- 2 pounds shrimp (peeled and deveined)
- ½ teaspoon salt (optional, only if Cajun seasoning doesn’t have salt)
- 1 tablespoon avocado oil or olive oil
- ¼ cup butter
- ½ cup onion (diced)
- ½ cup green bell pepper (diced)
- ½ cup celery (thinly sliced)
- 4 cloves garlic (minced)
- 3 tablespoons all-purpose flour (or as needed)
- ½ cup tomatoes (diced)
- 2 cups chicken stock (or as needed)
- Hot sauce (a dash, plus more to taste)
- Salt (to taste)
- ¼ cup green onions (sliced)
- 2 cups rice (cooked)
Instructions
- Prepare the spice blend: In a small bowl, whisk together thyme, oregano, cayenne pepper, Cajun seasoning, optional salt, and black pepper.
- Season the shrimp: Pat shrimp dry with paper towels. Sprinkle 1 ½ teaspoons of the spice blend over the shrimp and toss to coat evenly.
- Cook the shrimp: Heat oil in a large, heavy skillet over high heat until the oil is smoking hot. Add the shrimp and cook for 1 minute without stirring. Stir and cook for an additional minute. Transfer shrimp to a large bowl and set aside.
- Sauté the vegetables: In the same skillet, melt butter over medium heat until it begins to turn tan at the edges. Add diced onion, green bell pepper, and celery. Sauté for about 5 minutes or until softened. Add the remaining spice blend and stir well.
- Add tomatoes and garlic: Stir in diced tomatoes and minced garlic. Cook for 2 minutes until the tomatoes soften.
- Make the roux: Sprinkle flour over the vegetable mixture and sauté for 3-4 minutes until the flour is fully incorporated.
- Make the sauce: Slowly whisk in the chicken stock, stirring until smooth. Bring the mixture to a simmer and cook for 3-5 minutes until it thickens to a gravy-like consistency. Season with salt to taste.
- Combine shrimp and sauce: Stir the cooked shrimp back into the sauce and let simmer for about 1 minute or until the shrimp are fully cooked and no longer translucent.
- Garnish and serve: Garnish with sliced green onions and a dash of cayenne pepper. Serve the shrimp étouffée over freshly cooked rice.
Why You’ll Love This Recipe
- Bold Flavors: This dish is packed with savory Cajun spices, garlic, and butter, making it a bold and delicious choice for seafood lovers.
- Quick and Easy: In under 30 minutes, you can prepare this classic Shrimp Étouffée recipe, perfect for busy weeknights or special occasions.
- Comforting and Hearty: With a rich, flavorful sauce and tender shrimp served over rice, this meal is sure to satisfy your cravings.
Tips
- Spice Level: If you like your étouffée spicier, feel free to add extra cayenne pepper or hot sauce to taste.
- Flour Adjustment: If the sauce is too thin, add more flour (a little at a time) to achieve the desired thickness.
- Shrimp Cooking: Avoid overcooking the shrimp—add them to the sauce last and only cook until they turn pink and opaque.
Variations and Substitutions
- Different Protein: Try this recipe with crawfish, chicken, or even sausage if you’re looking for a different twist.
- Vegetarian Option: For a vegetarian version, swap the shrimp with mushrooms or a medley of your favorite vegetables.
- Gluten-Free: Use a gluten-free flour blend to make the roux gluten-free.
- Chicken Stock Substitute: Use vegetable broth for a lighter, vegetarian alternative.
FAQs
Can I make Shrimp Étouffée ahead of time?
Yes! You can prepare the sauce and store it in the fridge for up to two days. When ready to serve, reheat the sauce and add freshly cooked shrimp.
What’s the best rice to serve with Shrimp Étouffée?
Long-grain white rice is traditional, but you can also serve it with brown rice or cauliflower rice for a healthier option.
Can I use frozen shrimp?
Yes! Just be sure to thaw the shrimp completely and pat them dry before seasoning to ensure the best texture.
Serving and Suggestions
This Shrimp Étouffée pairs wonderfully with a side of crispy cornbread or a fresh green salad. For an added touch, sprinkle fresh parsley or thyme over the dish before serving. Enjoy it with a glass of crisp white wine or a cold beer for the ultimate Southern meal!
Shrimp Étouffée
6
servings10
minutes30
minutesIngredients
1 dash cayenne pepper
¼ teaspoon ground thyme
½ teaspoon oregano
½ teaspoon black pepper
2 teaspoons no-salt-added Cajun seasoning
2 pounds shrimp (peeled and deveined)
½ teaspoon salt (optional, only if Cajun seasoning doesn’t have salt)
1 tablespoon avocado oil or olive oil
¼ cup butter
½ cup onion (diced)
½ cup green bell pepper (diced)
½ cup celery (thinly sliced)
4 cloves garlic (minced)
3 tablespoons all-purpose flour (or as needed)
½ cup tomatoes (diced)
2 cups chicken stock (or as needed)
Hot sauce (a dash, plus more to taste)
Salt (to taste)
¼ cup green onions (sliced)
2 cups rice (cooked)
Directions
- Prepare the spice blend: In a small bowl, whisk together thyme, oregano, cayenne pepper, Cajun seasoning, optional salt, and black pepper.
- Season the shrimp: Pat shrimp dry with paper towels. Sprinkle 1 ½ teaspoons of the spice blend over the shrimp and toss to coat evenly.
- Cook the shrimp: Heat oil in a large, heavy skillet over high heat until the oil is smoking hot. Add the shrimp and cook for 1 minute without stirring. Stir and cook for an additional minute. Transfer shrimp to a large bowl and set aside.
- Sauté the vegetables: In the same skillet, melt butter over medium heat until it begins to turn tan at the edges. Add diced onion, green bell pepper, and celery. Sauté for about 5 minutes or until softened. Add the remaining spice blend and stir well.
- Add tomatoes and garlic: Stir in diced tomatoes and minced garlic. Cook for 2 minutes until the tomatoes soften.
- Make the roux: Sprinkle flour over the vegetable mixture and sauté for 3-4 minutes until the flour is fully incorporated.
- Make the sauce: Slowly whisk in the chicken stock, stirring until smooth. Bring the mixture to a simmer and cook for 3-5 minutes until it thickens to a gravy-like consistency. Season with salt to taste.
- Combine shrimp and sauce: Stir the cooked shrimp back into the sauce and let simmer for about 1 minute or until the shrimp are fully cooked and no longer translucent.
- Garnish and serve: Garnish with sliced green onions and a dash of cayenne pepper. Serve the shrimp étouffée over freshly cooked rice.
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