Shrimp Étouffée – Clara quick dinners

Shrimp Étouffée is a rich and comforting Cajun-Creole dish from Louisiana that features succulent shrimp smothered in a thick, spicy roux-based sauce. Made with the “Holy Trinity” of onion, bell pepper, and celery, and served over a bed of fluffy white rice, this Southern staple is bold, hearty, and deeply flavorful—perfect for a cozy dinner or a festive gathering.

Why You’ll Love This Recipe

• Full of Flavor – A deeply seasoned roux creates a rich, savory base.
• Authentic Cajun-Creole Taste – Classic ingredients bring Louisiana to your kitchen.
• Comforting and Hearty – A warm, filling meal perfect for any time of year.
• One-Pot Meal – Everything simmers together for easy cleanup.
• Great for Leftovers – The flavors get even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter
• All-purpose flour
• Onion, finely chopped
• Celery, diced
• Green bell pepper, diced
• Garlic, minced
• Tomato paste
• Seafood stock or chicken broth
• Worcestershire sauce
• Cajun or Creole seasoning
• Dried thyme
• Bay leaf
• Large shrimp, peeled and deveined
• Salt and pepper to taste
• Cooked white rice, for serving
• Chopped green onions and fresh parsley, for garnish

Directions

1. Make the roux: In a large skillet or Dutch oven, melt butter over medium heat. Add flour and whisk constantly for about 8–10 minutes, until the mixture is a golden brown color.
2. Add vegetables: Stir in the onion, celery, and bell pepper. Cook until softened, about 5 minutes.
3. Add flavor base: Add garlic and tomato paste. Cook for 2–3 minutes until fragrant.
4. Build the sauce: Slowly whisk in the stock. Stir in Worcestershire sauce, Cajun seasoning, thyme, and bay leaf. Simmer uncovered for 10–15 minutes until thickened.
5. Cook the shrimp: Add shrimp and simmer until pink and opaque, about 5 minutes. Season to taste with salt and pepper.
6. Serve: Discard the bay leaf. Serve over white rice, garnished with green onions and parsley.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

• Crawfish Étouffée – Swap the shrimp for crawfish tails for a traditional Louisiana twist.
• Chicken Étouffée – Use cooked chicken if you prefer a land-based protein.
• Spicy Version – Add cayenne pepper or hot sauce for an extra kick.
• Vegetarian Twist – Use mushrooms and veggie broth for a meatless take.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stove over low heat. Add a bit of broth if the sauce is too thick.

FAQs

What is the difference between étouffée and gumbo?

Étouffée is thicker and typically features one main protein like shrimp or crawfish. Gumbo is more of a stew with a thinner consistency and often includes multiple meats.

Can I use frozen shrimp?

Yes, just thaw them completely and pat them dry before adding to the sauce.

What kind of stock should I use?

Seafood stock is ideal, but chicken broth works well as a substitute.

Is shrimp étouffée spicy?

It can be mild or spicy depending on your Cajun seasoning and how much heat you prefer.

Do I have to use a roux?

Yes, the roux is essential for thickening and flavor. It’s a hallmark of Cajun cooking.

Can I freeze shrimp étouffée?

Yes, though the shrimp may change texture slightly upon reheating. Freeze for up to 2 months.

What’s the Holy Trinity in Cajun cooking?

A mix of onions, bell peppers, and celery, used as the base in many Southern dishes.

Can I make this dairy-free?

Yes, use oil instead of butter for the roux.

What rice works best?

Plain long-grain white rice is traditional, but jasmine or basmati rice also work.

How can I make it gluten-free?

Use a gluten-free flour blend for the roux.

Conclusion

Shrimp Étouffée is a bold, flavorful dish that brings the heart of Louisiana cuisine to your table. With its deeply seasoned sauce, tender shrimp, and comforting rice base, it’s perfect for both everyday meals and special occasions. This recipe is a must-try for fans of Southern cooking and seafood alike.

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