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Creamy Shrimp Etouffee Recipe

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3.9 from 30 reviews

A flavorful and classic Cajun Shrimp Etouffee made with sautéed shrimp in a rich, buttery roux sauce simmered with aromatic vegetables, tomatoes, and spices. Perfect when served over rice for a hearty and comforting meal.

Ingredients

Shrimp

  • 1 ½ pounds medium shrimp (peeled and deveined)
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon vegetable oil

Roux and Vegetables

  • ⅓ cup butter
  • ⅓ cup all-purpose flour
  • 1 small onion (chopped)
  • ½ green bell pepper (chopped)
  • 2 ribs celery (chopped)
  • ¼ teaspoon dried thyme leaves
  • 4 cloves garlic (minced)

Liquids and Seasonings

  • 3 cups shrimp stock (or chicken broth)
  • 2 cups diced fresh tomatoes
  • 3 tablespoons Worcestershire sauce
  • 2 bay leaves
  • Salt and black pepper (to taste)
  • ¼ cup sliced green onion
  • ¼ cup chopped fresh parsley
  • ½ lemon (juiced)

Instructions

  1. Season and cook shrimp: Toss shrimp with Cajun seasoning. Heat vegetable oil over medium-high heat in a skillet, add shrimp, and cook until they just begin to turn pink, about 2 minutes. Remove shrimp from pan and set aside.
  2. Make the roux: In a large skillet over medium heat, melt butter. Stir in flour and cook, stirring constantly, until the mixture turns the color of peanut butter, about 6-8 minutes. This creates the base thickener for the sauce.
  3. Cook vegetables and add stock: Add chopped onions, green bell pepper, celery, dried thyme, and minced garlic to the roux. Cook until the vegetables are slightly softened. Gradually stir in shrimp stock or chicken broth until the mixture is smooth.
  4. Simmer with tomatoes and seasonings: Stir in diced fresh tomatoes, Worcestershire sauce, and bay leaves. Bring to a boil, then reduce heat to low and simmer uncovered for about 20 minutes, allowing flavors to meld. Season with salt and black pepper to taste.
  5. Add final ingredients and shrimp: Stir in sliced green onions, chopped fresh parsley, lemon juice, and the cooked shrimp along with any accumulated juices. Cook just until shrimp is heated through, being careful not to overcook.
  6. Serve: Serve the shrimp etouffee hot over cooked rice for a delicious Cajun meal.

Notes

  • For the best flavor, use fresh shrimp stock if possible; otherwise, chicken broth works well as a substitute.
  • Be patient when cooking the roux; its peanut butter color indicates it's ready and will add a rich depth to the dish.
  • Do not overcook shrimp during the final step to avoid a rubbery texture.
  • Adjust Cajun seasoning according to your preferred spice level.
  • This dish pairs beautifully with steamed white rice or dirty rice for a traditional touch.

Find it online: https://recipethrive.com/creamy-shrimp-etouffee-recipe/