Shrimp Etouffee

Shrimp Etouffee — Juicy shrimp dish smothered in rich and flavorful  roux sauce made with  rich authentic southern flavors  and an incredibly delicious taste.  Easy recipe with big bold flavors!!!

Etouffee is found in both Creole and Cajun cuisines and is  typically made with shellfish  like crabs, shrimps. and crawfish, Fortified with   tomatoes, onions, celery, bell pepper, garlic  and for an extra rich flavor  Worcestershire sauce, shrimp stock, bay leaf, paprika and thyme .  

Feel free to switch it out  the shrimp.
The key to success for this dish is the roux (or sauce) . Some people like the brown roux for deep bold flavors but for this,  I preferred the blonde roux  for two reasons,  it takes up less time  approximately  5-7  minutes to get rid of the  “raw” flavor of the flour. And it has a slight nutty taste , not as strong as Gumbo, but equally tasty in it’s own right.
Shrimp Etouffee
Delicious homemade shrimp etouffee with an authentic, rich creole flavor. Best served with hot rice!
  • 2 tablespoon canola oil
  • ¼ cup flour
  • 2 Tablespoons butter
  • ½ cup green bell pepper diced
  • ½ medium onion diced
  • 1/3 cup chopped celery (about 1-2 sticks)
  • 2 teaspoons minced garlic
  • 1 teaspoons thyme fresh or dried
  • 1 bay leaf
  • 1 cup chopped tomatoes
  • 2 teaspoons Creole seasoning
  • ½ teaspoon smoked paprika
  • 1 teaspoon worcestershire sauce
  • 2 cups Seafood broth (sub with water)
  • 1 pound shrimp (peeled and deveined) reserve shrimp shells
  • 2-3 Tablespoons chopped parsley
  • 2 green onions chopped
  • teaspoon Hot sauce optional

Shrimp Stock
  1. Add  a teaspoon or 2 of butter or oil to a sauce pan or skillet  . Then throw in shrimp shells, the remaining scraps of onion, garlic , celery  together with  aromatics like bay leaf and thyme.  Saute for about 5 -7 minutes, stirring constantly, to prevent any burns.    Add about 5 cups of water to it .
  2. Bring to a boil, lower heat and let it simmer for 20 minutes
  3. Remove from heat and strain using a sieve. Set stock aside.
  1. In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth.
  2. Cook on medium heat, stirring continuously, for about 10-12 minutes, until you have achieved desired color.  Don’t walk away from the stove during this process. It might burn.
  3. Add the onion, green pepper and celery and cook for 8- 10 minutes –stirring frequently.
  4. Then add, garlic , thyme and bay leaf - continue stirring about 2 minutes .
  5. Next throw in about 1 cup chopped tomatoes, worcheshire sauce, paprika  and creole seasoning and let it cook for 5 minutes.
  6. Gradually pour in about 2 cups of shrimp stock, bring to a boil and let it simmer .Add the shrimp, simmer for 5 more minutes. Or you may season the shrimp with creole seasoning, saute for about 5 minutes . Then throw it in at the last minute. You've got two options here - both work.
  7. Adjust thickness soup and flavor with more shrimp broth or water, hot sauce  and salt.
  8. Stir in, green onions, and chopped parsley.
  9. Serve over hot cooked rice.
Recipe Notes
  • Comparable to Gumbo and Jambalaya. Made with Southern holy trinity and the roux is not as dark as the gumbo.
  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

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