📝 About This Recipe
A cornerstone of Acadian comfort, this Shrimp Étouffée is a masterclass in the 'smothering' technique that defines Cajun and Creole soul food. Succulent Gulf shrimp are bathed in a rich, velvet-smooth gravy built from a golden-blond roux, the holy trinity of aromatics, and a deeply savory seafood stock. It is a dish that balances the earthy depth of slow-cooked flour with the bright, sweet snap of fresh shellfish, delivering a true taste of the bayou in every bite.
🥗 Ingredients
The Shrimp & Marinade
- 2 pounds Large Shrimp (peeled and deveined, shells reserved for stock)
- 1 tablespoon Cajun Seasoning (low sodium preferred)
- 1/2 lemon Lemon Juice (freshly squeezed)
The Roux & Trinity
- 1 stick Unsalted Butter (8 tablespoons)
- 1/2 cup All-Purpose Flour (sifted)
- 1 large Yellow Onion (finely diced)
- 1 medium Green Bell Pepper (finely diced)
- 2 stalks Celery (finely diced)
- 4 cloves Garlic (minced)
The Liquid Gold
- 3 cups Seafood Stock (homemade from reserved shells or high-quality store bought)
- 1 tablespoon Tomato Paste (adds color and body)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Hot Sauce (Louisiana style, such as Crystal or Tabasco)
- 1/2 teaspoon Dried Thyme
- 2 pieces Bay Leaves (whole)
For Serving & Garnish
- 1/2 cup Green Onions (thinly sliced)
- 1/4 cup Fresh Parsley (finely chopped)
- 4 cups White Rice (cooked and warm)
👨🍳 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.
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2
If making quick stock: Simmer the reserved shrimp shells in 3.5 cups of water with a pinch of salt for 15 minutes. Strain and set aside 3 cups of the liquid.
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3
In a large heavy-bottomed Dutch oven or cast-iron skillet, melt the butter over medium-low heat.
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4
Sprinkle the flour into the melted butter. Whisk constantly for 12-15 minutes to create a 'blond' or light peanut butter-colored roux. It should be fragrant and nutty, but not dark like a Gumbo roux.
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5
Add the diced onion, bell pepper, and celery (the Holy Trinity) to the roux. Stir well to coat the vegetables. Sauté for 8-10 minutes until the vegetables are soft and translucent.
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6
Stir in the minced garlic and tomato paste. Cook for another 2 minutes until the garlic is fragrant and the tomato paste turns a shade darker.
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7
Slowly whisk in the seafood stock, 1/2 cup at a time, ensuring the roux absorbs the liquid smoothly before adding more to avoid lumps.
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8
Add the Worcestershire sauce, hot sauce, dried thyme, and bay leaves. Bring the mixture to a gentle boil, then reduce heat to low.
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9
Simmer uncovered for 15-20 minutes. The sauce should thicken enough to coat the back of a spoon beautifully.
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10
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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11
Remove the bay leaves. Taste the sauce and adjust salt, pepper, or hot sauce according to your preference.
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12
Stir in half of the green onions and parsley. Serve immediately over generous mounds of warm white rice, garnishing with the remaining herbs.
💡 Chef's Tips
For the best flavor, never skip making the quick stock with the shrimp shells; it provides an essential depth you can't get from water. Be patient with your roux—if you see black specks, it has burned and you must start over, as the bitterness will ruin the dish. If the sauce becomes too thick, splash in a little more stock or water to reach your desired consistency. Using 'wild-caught' Gulf shrimp makes a significant difference in texture and sweetness compared to farm-raised varieties. Always 'smother' the shrimp at the very end; they only need a few minutes of heat to reach perfection.
🍽️ Serving Suggestions
Serve with a side of buttery toasted French bread to mop up every drop of the savory gravy. A crisp, cold Lager or a dry Chenin Blanc pairs beautifully with the mild heat and richness of the dish. Offer extra hot sauce and lemon wedges at the table for guests to customize their spice and acidity levels. A simple side of steamed green beans or a light vinegar-based coleslaw provides a refreshing crunch against the soft texture of the étouffée.