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–+ servings
Shrimp Etouffee in a bowl

Stunning Shrimp Etouffee

Kyle E.
This recipe features shrimp and vegetables in a decadent showstopper sauce, which was loved by my entire family!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine Cajun
Servings 6 people
Calories 400 kcal

Equipment

  • Chef's Knife
  • Paring Knife
  • 7 Qt. Dutch Oven or equivalent pan
  • Roux Scraper
  • Tongs
  • Cutting Board

Ingredients
  

  • 1 Lb. Raw Shrimp (21-30/lb) Peeled, deveined, tails removed
  • 2 Tsp Cajun Seasoning Old Bay or similar
  • 4 Tbsp Butter
  • 3-4 Tbsp Flour All-purpose
  • 1 Medium Yellow Onion Diced
  • 1 Medium Green Pepper Diced
  • 2 Celery Ribs Minced
  • 2 Jalepenos Minced, seeded
  • 6 Cloves Garlic minced (about 2 Tbsp)
  • 2 Cups Shrimp Stock or seafood, chicken, vegetable stock
  • ½ Tsp Dried Sage or 1½ tsp. fresh sage
  • ½ Tsp Dried Parsley or 1½ Tsp fresh parsley
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Worchestershire Sauce Or soy sauce
  • Hot Sauce, Salt, Pepper To taste

Instructions
 

Preparation

  • Peel the shrimp and place them in a bowl. Sprinkle cajun seasoning over the Shrimp and stir to combine, set aside.
    1 Lb. Raw Shrimp (21-30/lb), 2 Tsp Cajun Seasoning
  • Dice the onion, celery, and green pepper. Mince the jalapeno. Combine all of the vegetables in a bowl and set them aside.
    1 Medium Yellow Onion, 1 Medium Green Pepper, 2 Celery Ribs, 2 Jalepenos

Cooking The Etouffee

  • Melt 2 Tbsp of butter in the pan over medium heat. Once hot, add the shrimp and cook on each side for 2 minutes. Set aside the partially cooked shrimp.
  • Melt the remaining butter in the pan. Sprinkle in the flour and stir to combine. Consistency should be a thin batter, add flour or butter as needed.
    4 Tbsp Butter, 3-4 Tbsp Flour
  • Reduce the heat to medium-low to prevent burning. Continue stirring the roux to toast it, until it is between the color of peanut butter and milk chocolate. (If it smells like burnt popcorn, start over)
  • Add the vegetables and let them cook for 7-10 minutes, until softened and golden. Add the garlic and saute for 1 minute more, making sure it doesn't burn.
    6 Cloves Garlic
  • Add the remaining ingredients and stir to combine. Adjust flavor with hot sauce, salt, and pepper. Simmer over medium-low heat until thickened, 5-10 minutes. Add in the shrimp for the last 5 minutes. Serve over rice and enjoy this delicious meal!
    2 Cups Shrimp Stock, ½ Tsp Dried Sage, ½ Tsp Dried Parsley, 2 Tbsp Tomato Paste, 1 Tbsp Worchestershire Sauce, Hot Sauce, Salt, Pepper

Notes

  • My favorite way to speed up this recipe is to make a big batch of dark roux and keep it on hand.  That way you save 20 minutes making the roux, and just get down to cooking.
  • For shellfish allergies, you can substitute sausage, chicken, etc.  Make sure to adjust the broth used as well.
  • For Gluten Free, make the roux with rice flour or cassava flour.  Untested, but I have heard these make a decent roux. Toasting time will vary.

Nutrition

Serving: 1cupCalories: 400kcal
Keyword Dinner, Holy Trinity, Rice, shrimp
Tried this recipe?Let us know how it was!