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Shrimp Etouffee

JE
Jennifer

Cuisine: American
Categories: Main Dishes, Rice & Seafood

Recipe Source: Chef Dennis

Shrimp Etouffee is a flavorful, comforting dish from Louisiana that’s perfect for anyone craving bold, Cajun-inspired flavors. This rich and hearty stew features tender shrimp simmered in a savory roux-based sauce made with onions, bell peppers, celery, and garlic, all seasoned with a blend of Cajun spices. The sauce is thickened to a silky consistency, allowing the shrimp to absorb all the delicious flavors. Served over a bed of fluffy white rice, Shrimp Etouffee is a soul-warming meal with a delightful balance of spice and richness. Whether you’re hosting a gathering or enjoying a cozy dinner, this dish brings the tastes of the South to your table.

Shrimp Etouffee
etoufee

Difficulty: EASY

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Serving Size: 2-4 servings

Ingredients:

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 pound shrimp shelled and deveined
  • 1/2 lemon sliced
  • 2 cups chicken broth
  • 1 cup onion diced
  • 1/2 cup celery diced
  • 1/2 cup bell pepper diced
  • 4 cloves garlic chopped
  • 1 teaspoon fresh thyme chopped
  • 1 ounce can diced tomato
  • 1 tablespoon Creole or Cajun seasoning your favorite blend and adjust to your tastes
  • hot sauce to taste
  • sea salt to taste
  • 2 tablespoons butter
  • 1/4 cup green onions sliced for garnish
  • tablespoon Italian parsley chopped for garnish

For the Broth

Directions:

  1. Add the shrimp shells and scraps of onion and celery to a small sauce pot with a little olive oil to saute and cook for a few minutes
  2. then add the sliced lemon and chicken broth. Bring to a boil, reduce the heat and simmer for 20 minutes
  3. Strain the solids from the broth and set aside.

For the Etouffee

Directions:

  1. Melt the butter in a large sauce pan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and simmer until it turns a dark brown, about 10-15 minutes.
  2. Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.
  3. Add the garlic and thyme and cook for a minute.
  4. Whisk in the broth
  5. add the tomatoes and seasoning reduce heat and simmer for 20 minutes.
  6. Season with hot sauce and sea salt to taste.
  7. Mix in the butter before serving.

For the Shrimp

Directions:

  1. Mix some of your seasoning (or paprika if you don't want heat) and chopped parsely with your towel dried shrimp
  2. Get a saute pan hot , add a little oil to the pan and add the shrimp
  3. Saute the shrimp quickly and cook until just done so they stay moist and tender. You want to get color into the shrimp so its okay if they seasoning burns a little.
  4. Place white rice in center of bowl, add Etouffee around rice, place cooked shrimp on top
  5. Garnish with parsley and green onions