Description

Shrimp Étouffée is a classic Cajun seafood stew featuring succulent shrimp simmered in a rich, flavorful roux-based sauce with aromatic vegetables and spices. Served over fluffy white rice and garnished with fresh herbs, this dish brings the taste of Louisiana right to your table, blending a perfect balance of heat, savory, and comfort.

Ingredients

Shrimp and Roux

1 pound medium shrimp, peeled and deveined
3 tablespoons unsalted butter
3 tablespoons all-purpose flour

Vegetables and Aromatics

1 small onion, finely chopped
1 green bell pepper, finely chopped
2 celery stalks, finely chopped
3 cloves garlic, minced

Liquids and Seasonings

2 cups seafood or chicken stock
1 (14.5-ounce) can diced tomatoes, drained
2 teaspoons Cajun seasoning
½ teaspoon paprika
¼ teaspoon cayenne pepper (optional for heat)
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon Worcestershire sauce
1 bay leaf

Garnishes

2 green onions, sliced
2 tablespoons chopped fresh parsley

To Serve

Cooked white rice

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Instructions

Make the Roux: In a large skillet or Dutch oven, melt the butter over medium heat. Gradually stir in the flour and cook, stirring constantly for 5 to 7 minutes until the roux turns a rich golden brown, which develops the deep flavor base for your étouffée.
Sauté the Vegetables: Add the finely chopped onion, green bell pepper, celery, and minced garlic to the roux. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and their aromas release into the mixture.
Add Liquids and Seasonings: Pour in the seafood or chicken stock and stir in the drained diced tomatoes, Cajun seasoning, paprika, cayenne pepper if using, salt, black pepper, Worcestershire sauce, and the bay leaf. Bring the mixture to a gentle simmer and cook for 10 to 15 minutes, stirring occasionally to let the flavors meld and the sauce thicken slightly.
Cook the Shrimp: Add the peeled and deveined shrimp to the simmering sauce. Continue to cook for 5 to 7 minutes or until the shrimp turn pink and are cooked through, ensuring they remain tender.
Finish and Serve: Remove and discard the bay leaf. Serve the shrimp étouffée hot over freshly cooked white rice. Garnish with sliced green onions and chopped fresh parsley to add freshness and color to the dish.

Notes

Use shrimp stock instead of chicken stock for a richer and more authentic seafood flavor.
Adjust cayenne pepper amount to control the heat intensity according to your preference.
This recipe is flexible and can be made with crawfish or a combination of seafood for variety.