Description
This classic Shrimp Etouffee recipe features a rich, flavorful sauce made from a peanut butter-colored roux, the traditional ‘trinity’ of vegetables, and Creole seasonings. Tender shrimp cooked in a spiced tomato and stock-based sauce is served over white rice or grits, offering a comforting and hearty dish that celebrates authentic Cajun and Creole cuisine.
Ingredients
Roux
- 3 tablespoons peanut or vegetable oil (+ more if needed)
- 3 tablespoons flour
Vegetables
- 1 green bell pepper, chopped (or jalapenos for spicier version)
- 1 medium onion, chopped (scraps reserved)
- 2 celery stalks, chopped (scraps reserved)
- 3 cloves garlic, chopped
Liquids & Seasonings
- 2 1/2 cups chicken or seafood stock
- 15 ounces diced tomato (canned or fresh, with juices)
- 1 tablespoon Creole seasonings + 1 teaspoon divided (or Cajun seasonings + extra as desired)
- 1 teaspoon dried thyme (or fresh thyme)
- 1 tablespoon Worcestershire sauce (optional)
- 1 tablespoon hot sauce (plus more to taste)
- Salt and pepper to taste
Protein
- 1 pound shrimp, peeled and deveined
Serving
- 2 cups cooked white rice (or grits)
- Fresh chopped parsley
- Spicy red chili flakes
Instructions
- Prepare the Roux: Heat a large pot or pan over medium heat. Add 3 tablespoons of peanut or vegetable oil and 3 tablespoons of flour. Stir continuously to form a paste called roux.
- Cook the Roux: Keep stirring the roux for 10-12 minutes until it darkens to a light brown color, similar to peanut butter. Be careful not to stop stirring to avoid burning.
- Cook the Trinity: Add the chopped green bell pepper, onion, and celery to the roux. Stir and cook the vegetables for about 5 minutes to soften them.
- Add Tomatoes and Garlic: Stir in the diced tomatoes (with juices) and chopped garlic. Cook together for another minute.
- Add Stock and Seasonings: Pour in the chicken or seafood stock, then add 1 tablespoon Creole seasoning, 1 teaspoon dried thyme, Worcestershire sauce (if using), hot sauce, and salt and pepper to taste. Bring the mixture to a boil.
- Simmer the Sauce: Reduce the heat and let the sauce simmer for at least 20 minutes, allowing the flavors to meld. You can simmer longer for deeper flavor.
- Cook the Shrimp: While the sauce simmers, heat 1 tablespoon oil in a separate pan over medium heat. Lightly season the shrimp with salt and pepper. Cook shrimp for 2-3 minutes per side until fully cooked. Alternatively, add shrimp directly into the simmering sauce and cook for 5 minutes.
- Serve: Spoon the etouffee sauce over cooked white rice or grits.
- Garnish and Enjoy: Top with cooked shrimp, fresh chopped parsley, and a sprinkle of spicy red chili flakes if desired. Serve immediately.
Notes
- You can adjust the spice level by using jalapenos instead of bell pepper or adding extra hot sauce.
- If you prefer a thicker sauce, simmer longer to reduce the liquid.
- For a richer flavor, use seafood stock instead of chicken stock.
- Grits are a traditional Southern alternative to rice and pair wonderfully with etouffee.
- Stir the roux constantly and watch carefully to avoid burning, as it greatly affects the flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, Creole
