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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
Make the Roux
Sauté the Holy Trinity
Build the Sauce Base
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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.
This cajun_creole recipe takes 55 minutes to prepare and yields 4 servings. At 647.91 calories per serving with 45.22g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Simmer and Season
Cook Shrimp and Finish
Serve
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).
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.
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.
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.
Shrimp provides high-quality protein essential for building and repairing tissues, supporting muscle growth, and keeping you feeling full.
A single serving offers a significant amount of selenium, a powerful antioxidant that helps protect cells from damage and supports healthy thyroid function.
The 'Holy Trinity' of onion, celery, and bell pepper provides essential vitamins, minerals, and dietary fiber, contributing to overall health and good digestion.
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.
It can be part of a balanced diet. It's high in protein from the shrimp and contains vitamins from the vegetables. However, it's also rich due to the butter and flour roux, making it higher in fat and calories. To make it lighter, you can reduce the amount of butter.
Absolutely! Crawfish Étouffée is the other classic version of this dish. Use the same weight of peeled crawfish tails and add them at the very end, cooking just until heated through, as they are usually pre-cooked.
You can prepare the entire étouffée base (through step 4, before adding the shrimp) up to 2 days in advance. Let it cool and store it in an airtight container in the refrigerator. When ready to serve, gently reheat the base on the stove until simmering, then proceed with adding the shrimp and fresh herbs.
If it's too thin, let it simmer uncovered for a few more minutes to reduce and thicken. If it's too thick, stir in a splash of additional seafood stock or water until it reaches your desired consistency.
It is traditionally served over a bed of fluffy long-grain white rice. A side of crusty French bread for dipping and a simple green salad with a vinaigrette dressing complete the meal perfectly.