Shrimp Etouffee: A Rich and Flavorful Cajun Classic

Are you ready to dive into a dish that’s rich, spicy, and bursting with the vibrant flavors of Louisiana? I’ve got just the recipe for you: Shrimp Étouffée. This classic Cajun dish features succulent shrimp smothered in a deeply flavorful sauce, made with a dark roux, the holy trinity of Cajun cooking (onions, bell peppers, and celery), and a medley of spices. It’s perfect for bringing a taste of the bayou to your dinner table.

What I love about Shrimp Étouffée is how the spices and aromatics come together to create a sauce that’s both comforting and exciting. Plus, it’s a fantastic way to impress your family and friends with a homemade Cajun feast.

So, let’s gather our ingredients and get cooking!

Shrimp Étouffée

Alicia Springer

Shrimp Étouffée is a rich and flavorful Cajun classic that features succulent shrimp smothered in a deeply spiced, dark roux-based sauce. This dish, made with the holy trinity of Cajun cooking (onions, bell peppers, and celery) and a medley of spices, is perfect for bringing the vibrant flavors of Louisiana to your table. Serve it over white rice for a truly comforting and delicious meal.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dinner

Cuisine Seafood

Servings 4 people

Calories 400 kcal

Ingredients

  

• 1 lb shrimp peeled and deveined
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 large onion finely chopped
• 1 green bell pepper finely chopped
• 2 celery stalks finely chopped
• 4 cloves garlic minced
• 2 cups chicken broth
• 1 can 14.5 oz diced tomatoes
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper adjust to taste
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• 1/4 cup chopped fresh parsley
• 4 green onions sliced
• Cooked white rice for serving

Instructions

 

• Make the Roux: In a large, heavy-bottomed pot, melt the unsalted butter over medium heat. Gradually whisk in the flour, stirring constantly to prevent burning. Cook the roux, stirring continuously, until it turns a dark brown color, about 10-15 minutes.
• Add the Holy Trinity: Add the chopped onion, bell pepper, and celery to the pot. Cook, stirring frequently, until the vegetables are soft and the onions are translucent, about 10 minutes. Add the minced garlic and cook for another 2 minutes.
• Simmer the Sauce: Stir in the chicken broth, diced tomatoes, tomato paste, bay leaves, Cajun seasoning, smoked paprika, cayenne pepper, dried thyme, salt, and black pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
• Add the Shrimp: Add the shrimp to the pot and cook until they are pink and opaque, about 5 minutes. Stir in the chopped parsley and green onions.

Notes

Voila! Your Shrimp Étouffée is ready.

Serve the étouffée hot over cooked white rice, garnished with extra parsley and green onions if desired. Enjoy the rich, spicy flavors of this classic Cajun dish.

 

A few tips from my kitchen to yours:

• Be patient when making the roux; it’s essential for the depth of flavor.
• Adjust the cayenne pepper to your heat preference.
• Use fresh shrimp for the best texture and flavor.

 

Nutritional Info (per serving, assuming 4 servings):

• Calories: 400
• Protein: 25g
• Fat: 20g
• Carbohydrates: 30g
• Fiber: 4g
• Sugar: 6g

Keyword Shrimp Étouffée

Wrapping Up:

There you have it, my friends – Shrimp Étouffée, a rich and flavorful Cajun classic that’s sure to bring a taste of Louisiana to your table. I hope you enjoyed this recipe as much as I did. It’s a wonderful way to explore the bold and vibrant flavors of Cajun cuisine right at home. If you have any questions or need adjustments for dietary needs, don’t hesitate to reach out. I love hearing from you all and helping you create delicious memories in your kitchen.

Enjoy the sumptuous taste of Shrimp Étouffée and let the good times roll!