Description
Understanding Louisiana Shrimp Étouffée begins with its classic name, which comes directly from the French verb meaning to smother or to suffocate. In culinary terms, smothering describes a regional cooking technique where seafood or meat is simmered gently inside a covered pot with a thick, velvety roux sauce and aromatic vegetables.
Ingredients
Scale
For the Étouffée
- 1½ lb (680 g) large shrimp, peeled and deveined
- ½ cup (115 g) unsalted butter
- ½ cup (65 g) all-purpose flour
- 1 medium onion, finely diced
- 1 green bell pepper, finely diced
- 2 celery stalks, finely diced
- 3 cloves garlic, minced
- 2 cups (480 ml) seafood or chicken stock
- 1 can (14.5 oz / 410 g) diced tomatoes, optional
- 1 tbsp Worcestershire sauce
- 1 tsp Cajun seasoning
- ½ tsp paprika
- ¼ tsp cayenne pepper, or to taste
- ½ tsp dried thyme
- 1 bay leaf
- 1 tsp salt, or to taste
- ½ tsp black pepper
- 2 tbsp chopped fresh parsley
- 2 green onions, sliced
- 1 tbsp fresh lemon juice
For Serving
- 4 cups cooked white rice
- Extra chopped parsley and green onions for garnish
Instructions
- Season the shrimp: Pat the shrimp dry and season lightly with Cajun seasoning, paprika, and black pepper. Set aside.
- Make the roux: Melt the butter in a large heavy-bottomed skillet or Dutch oven over medium-low heat. Gradually whisk in the flour.
- Cook the roux for 10–15 minutes, stirring constantly, until it becomes a deep golden-brown color similar to peanut butter. Be careful not to burn it.
- Add the vegetables: Stir in the onion, bell pepper, and celery. Cook for 5–7 minutes, until softened.
- Add the garlic and cook for another 30 seconds.
- Build the sauce: Slowly whisk in the stock until smooth. Add the tomatoes, Worcestershire sauce, thyme, bay leaf, cayenne, salt, and remaining Cajun seasoning.
- Bring to a gentle simmer and cook uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens.
- Cook the shrimp: Add the shrimp and simmer gently for 4–6 minutes, just until they turn pink and are cooked through. Avoid overcooking.
- Remove the bay leaf. Stir in the lemon juice, parsley, and green onions.
- Serve: Spoon the shrimp étouffée generously over hot white rice. Garnish with additional parsley and green onions.
Notes
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 1½ cups étouffée with ⅔ cup rice
- Calories: ~560 kcal
Keywords: Authentic Shrimp Étouffée, Cajun Shrimp Étouffée, Creole Shrimp Étouffée