Simple Shrimp Étouffée

Shrimp étouffée recipe is a rich, flavorful Cajun and Creole dish that combines tender shrimp with a creamy, well-seasoned sauce made from the “holy trinity” of Cajun cooking: onions, bell peppers, and celery. The word “étouffée” means “smothered,” reflecting the thick, savory sauce that envelops the seafood. Perfect for gatherings or a cozy meal, this one-pot dish is great served over fluffy rice. It’s a taste of Louisiana on your plate, easy to make but packed with bold flavors.

Why You’ll Love This Shrimp Étouffée Recipe

Shrimp étouffée brings the taste of New Orleans to your kitchen with a deeply flavorful sauce that’s both comforting and rich. It’s the perfect recipe if you love seafood and want to explore Cajun-Creole cuisine, offering bold flavors with layers of spices, a silky roux, and tender shrimp. This recipe is also versatile: you can switch out shrimp for crawfish or chicken, and it’s simple enough for a weeknight but special enough to serve for guests.

Ingredients

• Shrimp – 1 lb, peeled and deveined
• Butter – 1/2 cup (1 stick)
• All-purpose flour – 1/4 cup
• Yellow onion – 1 cup, finely chopped
• Bell pepper – 1/2 cup, finely chopped (green or red)
• Celery – 1/2 cup, finely chopped
• Garlic – 3 cloves, minced
• Cajun seasoning – 1 1/2 tsp
• Paprika – 1 tsp
• Thyme – 1/2 tsp
• Bay leaf – 1
• Chicken or seafood broth – 2 cups
• Hot sauce – 1/2 tsp (optional, for spice)
• Salt and black pepper – to taste
• Green onions – 2, chopped (for garnish)
• Cooked rice – 2 cups, for serving
• Fresh parsley – for garnish

Instructions

1. Prepare the Roux: In a large skillet over medium warmness, melt the butter. Add the flour and whisk continuously for about 5-7 minutes until the roux turns a deep golden brown, which brings a nutty flavor to the dish.
2. Add the Vegetables: Stir in the onion, bell pepper, and celery, cooking for about 5 minutes or until the vegetables soften. Add the minced garlic and cook for an additional minute, stirring to prevent it from burning.
3. Season the Base: Add the Cajun seasoning, paprika, thyme, and bay leaf to the skillet. Stir to combine, allowing the spices to infuse the mixture.
4. Create the Sauce: Pour in the broth slowly while stirring, bringing the mixture to a simmer. Let it prepare dinner for 10 mins, stirring on occasion, till the sauce thickens.
5. Cook the Shrimp: Add the shrimp to the skillet, season with salt and pepper, and cook for 5-7 minutes, or until the shrimp are pink and cooked through. For extra heat, add hot sauce.
6. Serve and Garnish: Spoon the shrimp étouffée over a bed of cooked rice. Garnish with green onions and fresh parsley, adding additional hot sauce if desired. Serve immediately for the best flavor.

Recipe Details : Shrimp Étouffée Recipe

• Category: Main Course
• Cuisine: Cajun, Creole
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4 servings
• Difficulty Level: Medium

Nutritional Information (Per Serving)

• Calories: ~370 kcal
• Fat: 18g
• Carbohydrates: 30g
• Protein: 20g

Health Benefits

This shrimp étouffée is a nutritious option rich in lean protein, courtesy of the shrimp, which provides omega-3 fatty acids known for supporting heart health. The dish is also packed with fiber, vitamins A and C, and antioxidants from the bell pepper, onion, and celery. This combination helps bolster the immune system and adds essential nutrients to your meal. The spices used, like thyme and paprika, have anti-inflammatory benefits, making this dish both comforting and healthy.

FAQs

• Can I make this étouffée ahead of time?
  Yes, you can make the sauce base in advance. Just reheat and add fresh shrimp before serving to avoid overcooking.
• What can I use if I don’t have Cajun seasoning?
  If you don’t have Cajun seasoning, combine paprika, garlic powder, onion powder, thyme, and cayenne pepper for a homemade version.
• Can I use other proteins?
  Absolutely! Crawfish is a traditional option, and chicken works well too. Adjust cooking times for the protein as needed.

Shrimp Étouffée Recipe

Course: Main CourseCuisine: Cajun, CreoleDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

370

kcal

Ingredients

• Shrimp – 1 lb, peeled and deveined

• Butter – 1/2 cup (1 stick)

• All-purpose flour – 1/4 cup

• Yellow onion – 1 cup, finely chopped

• Bell pepper – 1/2 cup, finely chopped (green or red)

• Celery – 1/2 cup, finely chopped

• Garlic – 3 cloves, minced

• Cajun seasoning – 1 1/2 tsp

• Paprika – 1 tsp

• Thyme – 1/2 tsp

• Bay leaf – 1

• Chicken or seafood broth – 2 cups

• Hot sauce – 1/2 tsp (optional, for spice)

• Salt and black pepper – to taste

• Green onions – 2, chopped (for garnish)

• Cooked rice – 2 cups, for serving

• Fresh parsley – for garnish

Directions

• Prepare the Roux: In a large skillet over medium warmness, melt the butter. Add the flour and whisk continuously for about 5-7 minutes until the roux turns a deep golden brown, which brings a nutty flavor to the dish.
• Add the Vegetables: Stir in the onion, bell pepper, and celery, cooking for about 5 minutes or until the vegetables soften. Add the minced garlic and cook for an additional minute, stirring to prevent it from burning.
• Season the Base: Add the Cajun seasoning, paprika, thyme, and bay leaf to the skillet. Stir to combine, allowing the spices to infuse the mixture.
• Create the Sauce: Pour in the broth slowly while stirring, bringing the mixture to a simmer. Let it prepare dinner for 10 mins, stirring on occasion, till the sauce thickens.
• Cook the Shrimp: Add the shrimp to the skillet, season with salt and pepper, and cook for 5-7 minutes, or until the shrimp are pink and cooked through. For extra heat, add hot sauce.
• Serve and Garnish: Spoon the shrimp étouffée over a bed of cooked rice. Garnish with green onions and fresh parsley, adding additional hot sauce if desired. Serve immediately for the best flavor.

Notes

• Freshness: Use fresh shrimp for the best texture and flavor.
• Texture Tip: Adjust the thickness of the sauce with extra broth if needed.
• Spice Level: Control the spice by adjusting the amount of Cajun seasoning and hot sauce.

Cooking Tips

1. Perfect Roux: Don’t rush the roux! Stir constantly and patiently until it reaches a golden-brown color for maximum flavor.
2. Simmer Slowly: Allow the étouffée to simmer on low heat for a deeper, richer sauce.
3. Serve Freshly Made: Étouffée is best served immediately after cooking to preserve the tender shrimp texture.
4. Season Gradually: Start with less Cajun seasoning and add more if needed, adjusting based on your spice preference.
5. Add Acid: A squeeze of lemon just before serving adds a nice brightness to the dish.

Conclusion

Shrimp étouffée brings warmth and soul to any meal, featuring bold Cajun-Creole flavors that satisfy seafood lovers and adventurous eaters alike. Whether you’re cooking for family or guests, this dish is a crowd-pleaser that’s surprisingly easy to make. Serve it over rice, garnish with fresh herbs, and enjoy the rich, smothered goodness of an authentic Louisiana classic.