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Shrimp Etouffee with rice in a white bowl

Shrimp Etouffee Recipe

This authentic Shrimp Etouffee recipe is a traditional Cajun or Creole staple meal. The dish is made with onions, peppers, celery, and a thick, deep brown roux-based sauce. Pair this with rice and Southern side dishes.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course dinner, lunch
Cuisine Cajun, Creole, Southern
Servings 4 servings
Calories 304 kcal

Ingredients
  

Shrimp Stock

  • 4 cups water
  • 1 pound raw shrimp Peeled and deveined. Save the shells for the shrimp stock.
  • 1/2 teaspoon Creole Seasoning

Shrimp Etouffee

  • 2-3 tablespoons olive oil
  • 2 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1/2 cup diced green peppers
  • 1 cup diced yellow onions
  • 2 celery stalks Diced
  • 3 garlic cloves Minced
  • 1/2 tablespoon Creole Seasoning
  • 1 teaspoon ground thyme
  • 1 tablespoon worcestershire sauce
  • salt and pepper to taste
  • 2 bay leaves

Instructions
 

Homemade Shrimp Stock (Feel free to use store-bought stock if you wish)

  • Place a large soup pot on the stove at medium-high heat. Add the water and bring it to a boil. Next, add the shrimp shells and 1/2 teaspoon of Creole Seasoning.
  • Lower the heat to low, cover, and simmer for 20 minutes.
  • Open the pot and strain the shells from the broth using a strainer. Set the broth aside.

Shrimp Etouffee

  • Add the olive oil and butter to the pot on medium heat. Once it melts add the flour and stir. Add the flour in stages half at a time.
  • Continue to whisk until the roux turns deep brown. It should turn brown within a few minutes of whisking. Watch it closely so that it doesn't burn. A peanut butter roux will take around 10-15 minutes and a dark roux can take around 15-20 minutes.
  • Add the green peppers, celery, onions, and garlic to the pot and roux. Stir and cook for 2-3 minutes until the veggies are soft.
  • Add all of the spices, bay leaves, 2 cups of the shrimp broth, and Worcestershire sauce to the pot.
  • Stir and cover. Reduce the heat to medium-low and simmer for 15 minutes.
  • Open the pot and add the shrimp. Cook for 3-4 minutes until the shrimp has turned pink. Remove the bay leaves and remove the pot from heat. Serve with white rice.

Notes

  • When making the roux, if the oil and flour mixture is thick, add more oil.
  • It’s important to keep an eye on the roux while it cooks, as it can burn quickly if left unattended. A burned roux will have a bitter taste.
  • Instead of using a combination of butter and oil for the roux, you can use all butter if you wish.
  • You can purchase seafood stock as opposed to making your own, if you can find it in stores.
 

Nutrition

Serving: 1servingCalories: 304kcalCarbohydrates: 14gProtein: 29gFat: 16g
Keyword shrimp Etouffee, shrimp Etouffee recipe
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