shrimp etouffee

Shrimp slow-simmered with fresh veggies in a cajun-spice sauce, and served over rice!

Shrimp Etouffee

shrimp

cajun seasoning

vegetable oil

butter

flour

onion

½ bell pepper (chopped)

celery

thyme

garlic (minced)

shrimp stock (or chicken broth)

tomatoes (fresh (not canned), diced)

Worcestershire sauce

bay leaves

salt & pepper (to taste)

green onion

parsley

lemon (juiced)

Toss shrimp with cajun seasoning. Heat oil over medium-high heat and add shrimp. Cook until shrimp just begins to turn pink, about 2 minutes. Remove from pan and set aside.

Melt butter over medium heat. Stir in flour and cook until the flour becomes the color of peanut butter, about 6-8 minutes.

Add onions, bell pepper, celery, thyme and garlic and cook until slightly softened. Stir in the broth/stock a bit at a time until smooth.

Add tomatoes, Worcestershire and bay leaves and return to a boil. Reduce heat to low and simmer uncovered about 20 minutes. Add salt &amp; pepper to taste.

Stir in the green onions, parsley, lemon juice and shrimp with any juices. Cook just until shrimp is heated through, do not overcook.

Serve over rice.

Shrimp Étouffée is the perfect dish when you're looking for something SUPER flavorful. Check out the recipe at Delish.com.

Best-Ever Shrimp Étouffée

c. all-purpose flour

yellow onion, chopped

green bell pepper, chopped

celery ribs, chopped

garlic,

green onions, thinly sliced,

sweet paprika

Kosher salt

black pepper

shrimp stock

bay leaf

lb. shrimp, shelled and deveined

White rice,

HOT DAMN THIS IS GOOD. I made a handful of substitutions due to what I had available in the kitchen. I used dried thyme instead of fresh, chicken broth instead of seafood broth, and added a bit of cumin since the Cajun seasoning I had needed a little “backbone.” 10/10 would make again!

Amazing!!! And so perfect for Fat Tuesday!

A New Orleans classic - shrimp etouffee! We're making etouffee from scratch and I'm even using my own cajun seasoning blend. Serve shrimp etouffee with rice and it is the ultimate comfort food!

Cajun Shrimp Étouffée

½ teaspoon EACH: dried thyme AND oregano

garlic powder AND onion powder

cayenne pepper

EACH: black pepper AND white pepper

EACH: high heat oil AND all-purpose flour

onions green bell peppers

¾ cup stalks celery, minced

jalapeños, minced (ribs and seeds removed), optional

green onions, greens

shrimp stock (or seafood stock/clam juice)

EACH: hot sauce AND cold butter

shrimp,

rice,

ROUX: Heat the oil in a large dutch...

ROUX: Heat the oil in a large dutch oven or a heavy bottom pot over medium-high heat. Whisk in the flour until combined and smooth, if the roux is cooking too quickly, lower the heat to medium. Switch to a wooden spoon and continuously stir for 20-27 minutes or until the roux darkens to just past a deep peanut butter color and is almost a little red in color. Do not let the roux burn! (if you smell it burning, you will need to throw is out, clean the pot, and start over, unfortunately, there’s just no saving burnt roux!)

SIMMER: Once the roux reaches that deep rich...

SIMMER: Once the roux reaches that deep rich brown color, stir in the onions, bell peppers, jalapeños, scallions (white part,) and celery and continue to cook, stirring as needed so the vegetables don’t stick. About 5-7 minutes or until the veggies soften. Add the garlic and continue to cook for an additional minute until the garlic is nice and fragrant. Add the shrimp stock, cajun seasoning, hot sauce, bay leaves, and bring to a boil, lower the heat to low and allow the étouffée to simmer for 15 minutes.

FINISH: Add the shrimp, give it a stir...

FINISH: Add the shrimp, give it a stir and allow to continue to simmer for an additional 3-5 minutes or until the shrimp are opaque and cooked through. Turn off the heat, throw in the knob of butter and stir so it melts into the étouffée. Remove the bay leaves, serve warm over rice topped with green onions!

Creole Shrimp Étouffée. This classic southern stew is full of tender shrimp, the &quot;Holy Trinity&quot; of veggies, and flavored with a decadent golden roux. This stew has a subtle heat thanks to seasoning, but served over rice is the ultimate in Louisiana comfort food! 

Creole Shrimp Étouffée

lbs shrimp (medium to large)

all purpose flour

celery (diced)

green bell pepper

chicken broth

clam juice

tbsp cajun seasoning

tbsp worcestershire sauce

hot sauce

tomatoes

salt

white rice (cooked)

Prepare the shrimp by peeling, deveining, and removing the tails. Place the shrimp in a medium size bowl, cover and store in refrigerator. If making your own shrimp broth save the shells, instructions are in notes below to make your own Shrimp Broth.

Melt butter in a large pot or dutch oven over medium heat. Sprinkle with flour and stir to combine.

Cook this roux over medium heat for 12-15 minutes until the roux is a golden brown color. Stir constantly while cooking to prevent burning.

Add in the onion, celery and bell pepper. Stir to coat in the roux. Continue to cook another 5 minutes or until the veggies have softened. Add in the garlic and stir.

Pour in the broth and clam juice, stir to combine. Then add in the additional seasonings, worcestershire sauce and hot sauce. Stir in the tomatoes. Let this come to a simmer, cooking for 8-10 minutes.

Add the shrimp to the broth, cover and let cook for 10 minutes.

Serve the shrimp etouffee over cooked white rice. Garnish with fresh parsley or sliced green onion if desired.

Authentic Louisiana Shrimp Etouffee recipe made easy and ready in just 30 minutes. A classic made with roux, holy trinity and shrimp with cajun seasonings.

Easy Shrimp Etouffee Recipe

olive oil

garlic

red bell pepper

celery (finely chopped)

green onions

tbsp butter

tbsp flour

lbs shrimp

tbsp creole seasoning

white rice,

Heat the oil in a large skillet or dutch oven over medium heat. Add the garlic and cook for 1 minute.

Stir in the onion, pepper and celery. Cook the vegetables for 8-10 minutes or until softened, stirring occasionally.

While the vegetables are cooking, make the roux by melting the butter in a small saucepan over low heat. Whisk in the flour and cook until golden brown, approximately 5 minutes. (Be sure to whisk frequently to prevent burning on the bottom.)

Add the roux, green onions and parsley to the vegetables and cook for an additional 2-3 minutes.

Stir in the shrimp, cayenne pepper and creole seasoning tossing to combine. Cover the skillet and cook for 4-5 minute or until the shrimp is cooked through.

Uncover and garnish with additional parsley or chopped green onions. Serve immediately over rice.

https://www.youtube.com/watch?v=tq6ehtEejwk

A Louisiana classic, easy Shrimp Etouffee is on the table in under 30 minutes. Slightly spicy, quick and simple.
--------------------------------------FULL RECIPE BELOW--------------------------------------
INGREDIENTS
2 tbsp olive oil
3 garlic cloves minced
1 1/2 cups diced onion
1 red bell pepper seeded and diced
1 celery stalk finely chopped
1/4 cup chopped green onions
1/4 cup fresh chopped parsley
3 tbsp butter
3 tbsp flour
2 lbs medium shrimp peeled and deveined
1 tsp cayenne pepper
1 tbsp creole seasoning
white rice, for serving

INSTRUCTIONS
Heat the oil in a large skillet or dutch oven over medium heat. Add the garlic and cook for 1 minute.
Stir in the onion, pepper and celery. Cook the vegetables for 8-10 minutes or until softened, stirring occasionally.
While the vegetables are cooking, make the roux by melting the butter in a small saucepan over low heat. Whisk in the flour and cook until golden brown, approximately 5 minutes. (Be sure to whisk frequently to prevent burning on the bottom.)
Add the roux, green onions and parsley to the vegetables and cook for an additional 2-3 minutes.
Stir in the shrimp, cayenne pepper and creole seasoning tossing to combine. Cover the skillet and cook for 4-5 minute or until the shrimp is cooked through.
Uncover and garnish with additional parsley or chopped green onions. Serve immediately over rice.

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Looking for the best sides to eat with your flavorful etouffee? We have 16 delicious ideas for the perfect meal.

What To Serve With Etouffee

etouffee

Make the best etouffee using your favorite recipe.

Make a side dish from the list above. You can eat etouffee with jasmine rice, cornbread, cauliflower rice, quinoa, polenta, wedge salad, eggplant parmesan, mashed potatoes, green bean almondine, roasted brussel sprouts, southern-style collard greens, sweet potato fries, black-eyed peas salad, grilled asparagus, garlic knots, and apple coleslaw.

Serve and enjoy a wonderful meal :)

Top 6 shrimp etouffee recipes from across the web

The most viewed shrimp etouffee recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Shrimp Etouffee

Best-Ever Shrimp Étouffée

Cajun Shrimp Étouffée

Creole Shrimp Étouffée

Easy Shrimp Etouffee Recipe

What To Serve With Etouffee

Top 6 shrimp etouffee recipes from across the web

The most viewed shrimp etouffee recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shrimp Etouffee

Best-Ever Shrimp Étouffée

Cajun Shrimp Étouffée

Creole Shrimp Étouffée

Easy Shrimp Etouffee Recipe

What To Serve With Etouffee

The most viewed shrimp etouffee recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine