Shrimp Étouffée
A classic Louisiana dish where tender shrimp are smothered in a rich, savory roux-based sauce with the Holy Trinity of onion, celery, and bell pepper. It's pure comfort food, perfect over a bed of fluffy white rice.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Make the Roux
- b.In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat.
- c.Once melted, whisk in the flour until a smooth paste forms. Reduce heat to medium-low and cook, whisking constantly, for 10-15 minutes.
- d.Continue until the roux is the color of peanut butter and has a nutty aroma. Do not walk away, as it can burn easily.
- 2
Step 2
- a.Sauté the Holy Trinity
- b.Add the chopped onion, celery, and bell pepper to the roux. This will stop the roux from darkening further.
- c.Stir well to coat the vegetables and cook for 8-10 minutes, stirring frequently, until the vegetables are very soft and translucent.
- 3
Step 3
- a.Build the Sauce Base
- b.Stir in the minced garlic and tomato paste, and cook for 1 minute more until fragrant.
- c.Gradually pour in the warm seafood stock, about one cup at a time, whisking vigorously after each addition to ensure the sauce is smooth and free of lumps. The mixture will seize and thicken initially, then loosen as you add more stock.
- 4
Step 4
- a.Simmer and Season
- b.Bring the sauce to a gentle simmer. Stir in the Cajun seasoning, cayenne pepper, salt, black pepper, and Worcestershire sauce.
- c.Reduce the heat to low, cover the pot, and let it simmer for at least 15 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken slightly.
- 5
Step 5
- a.Cook Shrimp and Finish
- b.Uncover the pot and add the peeled and deveined shrimp.
- c.Stir to combine and cook for just 2-4 minutes, until the shrimp are pink, opaque, and curled. Be careful not to overcook them or they will become tough.
- d.Remove the pot from the heat. Stir in the sliced green onions and chopped fresh parsley.
- 6
Step 6
- a.Serve
- b.Taste the étouffée and adjust seasoning with more salt, pepper, or cayenne if needed.
- c.Serve immediately over hot cooked rice, with your favorite hot sauce on the side.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, make your own shrimp stock by simmering the reserved shrimp shells with water, an onion, and a celery rib for 20-30 minutes.
- 2The key to a great roux is patience. Low and slow heat with constant stirring prevents burning and develops a deep, nutty flavor.
- 3Using warm stock helps it incorporate into the hot roux more smoothly, reducing the chance of lumps.
- 4The étouffée base (without shrimp) can be made a day ahead. Reheat gently before adding the shrimp to serve.
- 5Don't overcrowd the pot with shrimp. If doubling the recipe, you may need to cook them in batches to ensure they cook evenly.
Adapt it for your goals.
Protein Swap
Substitute shrimp with 1.5 lbs of crawfish tails (added at the very end), diced chicken thighs (browned before making the roux), or andouille sausage (added with the vegetables).
Spicier VersionSpicier Version
Increase the cayenne pepper to 1/2 teaspoon or more. Add a few dashes of your favorite Louisiana-style hot sauce along with the Worcestershire sauce for an extra kick.
Creole StyleCreole Style
For a more tomato-forward Creole version, add one 14.5-ounce can of drained, diced tomatoes along with the seafood stock in step 3.
Darker RouxDarker Roux
For a deeper, nuttier flavor, carefully cook the roux longer until it reaches a milk chocolate color. This requires constant stirring and lower heat to prevent burning.
Why this is on our healthy list.
Rich in Lean Protein
Shrimp provides high-quality protein essential for building and repairing tissues, supporting muscle growth, and keeping you feeling full.
Excellent Source of Selenium
A single serving offers a significant amount of selenium, a powerful antioxidant that helps protect cells from damage and supports healthy thyroid function.
Packed with Vegetables
The 'Holy Trinity' of onion, celery, and bell pepper provides essential vitamins, minerals, and dietary fiber, contributing to overall health and good digestion.
Frequently asked questions
A typical serving of about 1.5 cups (without rice) has approximately 450-550 calories. The final count depends on the amount of butter used and the size of the shrimp. Serving it with one cup of white rice adds about 200 calories.