📝 About This Recipe
Deep from the heart of the Louisiana bayou, this Shrimp Étouffée is a masterclass in Cajun comfort, featuring succulent shrimp 'smothered' in a rich, buttery gravy. The dish centers around a delicate blonde roux and the 'Holy Trinity' of aromatics, creating a silky sauce that is both deeply savory and subtly sweet. It is a soulful, celebratory meal that captures the vibrant spirit and complex spice profile of authentic Acadian coastal cooking.
🥗 Ingredients
The Shrimp and Marinade
- 2 pounds Large Shrimp (peeled and deveined, tails removed; reserve shells for stock)
- 2 teaspoons Cajun Seasoning (low sodium preferred)
- 1 tablespoon Lemon Juice (freshly squeezed)
The Roux and Trinity
- 1 stick Unsalted Butter (8 tablespoons)
- 1/2 cup All-Purpose Flour
- 1 large Yellow Onion (finely diced)
- 1 large Green Bell Pepper (finely diced)
- 2 pieces Celery Stalks (finely diced)
- 4 cloves Garlic (minced)
The Liquid and Aromatics
- 3 cups Seafood or Shrimp Stock (warm)
- 1 tablespoon Tomato Paste (adds color and depth)
- 1 tablespoon Worcestershire Sauce
- 2 pieces Bay Leaves (dried)
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1/2 teaspoon Dried Thyme
For Serving
- 1/2 cup Green Onions (thinly sliced)
- 1/4 cup Fresh Parsley (finely chopped)
- 4 cups Cooked White Rice (long-grain, hot)
- to taste Hot Sauce (Louisiana-style)
👨🍳 Instructions
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1
In a medium bowl, toss the peeled shrimp with the Cajun seasoning and lemon juice. Cover and refrigerate while you prepare the base of the dish.
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2
In a heavy-bottomed Dutch oven or large cast-iron skillet, melt the butter over medium heat until it begins to foam.
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3
Whisk in the flour gradually. Continue to whisk constantly for 8-12 minutes to create a 'blonde' roux. It should be the color of peanut butter or straw—lighter than a gumbo roux but toasted and fragrant.
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4
Add the diced onion, bell pepper, and celery (the Holy Trinity) to the roux. Stir well to coat the vegetables. Cook for about 6-8 minutes until the vegetables are soft and translucent.
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5
Stir in the minced garlic and tomato paste. Cook for another 2 minutes, allowing the tomato paste to darken slightly to a rusty red color.
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6
Slowly pour in the warm seafood stock, one cup at a time, whisking constantly to ensure no lumps form. The sauce should begin to thicken and become glossy.
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7
Add the Worcestershire sauce, bay leaves, dried thyme, and cayenne pepper. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
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8
Simmer the sauce uncovered for 15-20 minutes. This allows the flavors to meld and the sauce to reach a consistency that can 'smother' the shrimp.
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9
Gently fold in the seasoned shrimp. Cook for 5-7 minutes, stirring occasionally, until the shrimp are pink, opaque, and curled into a 'C' shape. Do not overcook or they will become rubbery.
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10
Taste the sauce. Add salt, black pepper, or more hot sauce as needed. Remove and discard the bay leaves.
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11
Stir in half of the green onions and parsley right before serving to provide a burst of fresh color and flavor.
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12
Spoon a generous portion of the shrimp and gravy over a mound of hot white rice. Garnish with the remaining herbs and serve immediately.
💡 Chef's Tips
For the best flavor, simmer your reserved shrimp shells with water, an onion peel, and a bay leaf for 20 minutes to make a quick homemade stock. Never leave your roux unattended; a burnt roux cannot be saved and must be started over. If the sauce becomes too thick, thin it out with an extra splash of stock or water until it reaches a velvety consistency. Use 'Cold Shrimp, Hot Sauce'—adding chilled shrimp to the simmering liquid helps prevent them from toughening up too quickly. If you prefer a Creole-style Étouffée, you can add half a cup of crushed tomatoes during step 5.
🍽️ Serving Suggestions
Serve with a side of buttery toasted French bread to soak up every drop of the golden gravy. A crisp, cold Lager or an Off-dry Chenin Blanc pairs beautifully with the spice and richness of the dish. Offer a side of steamed corn on the cob or a simple green salad with a vinegar-heavy dressing to cut through the butter. Keep a bottle of high-quality Louisiana hot sauce on the table for guests who want to kick up the heat. Finish the meal with a classic Southern dessert like bread pudding or pecan pralines.