My hearty, comforting Shrimp Étouffée employs the use of a brown roux and shrimp stock. It marries creole and cajun flavor reminiscent of a home cooked meal in New Orleans. And we can’t forget the holy trinity – onions, bell peppers, and celery. Flavor to the max! Try it out today and let me know what you think!
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Peace, family!
Let this hearty, comforting Shrimp Étouffée carry you away to a night in old New Orleans at a long table surrounded by friends, family, and delicious, authentic home cooking. This recipe may be a bit involved, but I promise that it’s worth every second.
What is Étouffée?
The French word “Étouffée” translates to “suffocated” or “smothered.” In the culinary world “Étouffée” refers to a dish that is commonly found in both cajun and creole cooking; it is a smothered dish typically consisting of shellfish and vegetables in a rich, roux-thickened sauce and served over rice.
What is Roux?
Roux (pronounced “roo”) is made up of equal parts fat and flour. In many dishes the fat is butter, but can also be neutral oil, pan drippings, lard, etc.
You may be familiar with making a roux for gumbo, but it has tons of other culinary uses. It is used as a thickening agent for sauces, stews, soups, etc.
All rouxs are not made equal. While a traditional gumbo recipe will call for a dark roux, this is not the case for other dishes. A roux can be white (for béchamel), blonde, brown (sometimes referred to as “peanut butter”), or dark.
For étouffée it is common to make a blonde or brown roux. My recipe calls for a brown roux.
What Ingredients Do I Need for Shrimp Étouffée?
To make this dish you will need the following:
Brown Roux
- Canola Oil
- All Purpose Flour
Additional Ingredients
- Yellow Onion – diced
- Celery – diced
- Green Bell Pepper – diced
- Red Bell Pepper – diced
- Garlic Cloves – minced
- Tomato Paste
- Fresh Thyme
- Cayenne Pepper
- White Pepper
- Black Pepper
- Smoked Paprika
- Shrimp Stock – for this recipe I use my homemade fortified shrimp stock. You can also use store-bought seafood stock or even vegetable broth.
- Bay Leaf
- Kosher Salt – I add the salt near the end of the process to allow for tasting and adjusting.
- Shrimp – for this recipe I use jump shrimp. Ensure that the shrimp is peeled, deveined, and clean.
What Tools Do I Need?
To complete this recipe you will need:
- Sharp Knife and Cutting Board – for chopping the vegetables/aromatics.
- Large Pot – big enough to contain the shrimp étouffée.
- Measuring Cups and Spoons – for portioning out the ingredients.
- Whisk – for creating the roux.
- Large Spoon – for stirring.
Save Those Shrimp Shells!
Don’t toss those shells! You can use those to make a stunning homemade shrimp stock that will enhance the taste of your shrimp étouffée. You can click the link for the full process.
How to Make Brown Roux for Étouffée
For my étouffée I take my roux further than a blonde roux, but not as dark as a dark roux that would be used for gumbo. Here is the process:
- Begin by pouring the canola oil into a pot over medium heat.
- Add the flour, and whisk thoroughly until no lumps remain.
- Whisk constantly for 10-12 minutes or until your roux becomes deep brown in color and silky in texture.
How to Make Shrimp Étouffée
I think the key to making this recipe feel less involved is to ensure that your mise en place is on point. Before any pots and pans come out of the cabinet, have your ingredients in order! This means:
- Ensure that your shrimp are peeled, deveined, clean, and ready to go.
- Have your onion, celery, and bell peppers diced and in a container.
- Have the garlic mixed, and the seasonings in arm’s reach. The seasonings can even be pre-blended!
Okay, now we’re ready to get into this thang!
- Begin by making the roux. See section above for how to make a brown roux for étouffée.
- When the roux is completed, add the onion, celery, and bell pepper. Cook 3-4 minutes, stirring frequently, over medium heat as they soften.
- Stir in the garlic, tomato paste, thyme, and seasonings (minus the salt).
- Add the shrimp stock and bay leaf. Stir well, and allow to cook over medium low heat, uncovered for about 10 minutes, stirring frequently. The base will thicken and slightly reduce.
Taste for Salt!
- Before adding the shrimp, go ahead and taste the étouffée base. Add the salt 1/4 teaspoon at a time. I end up typically using 1.5 teaspoons salt, but this will vary depending on factors such as personal taste and the type of broth used.
Add the Shrimp
- Add the shrimp to the étouffée base and stir well ensuring that all of the shrimp is covered.
- Allow to cook for another 7 minutes or until the shrimp have cooked through.
- Taste again for salt and adjust, as desired.
- Serve over rice.
Storage Suggestions
Got leftovers? Store this shrimp étouffée in an airtight container. In the refrigerator, it can last up to four days. It can be store in the freezer for three months.
Reheating Instructions
To avoid tough and rubbery shrimp, I would avoid reheating leftovers in the microwave. Reheat leftovers in a small pot on your stovetop, stirring frequently, until heated throughout.
Try it out and let me know what you think!When you make it, be sure to snap a pic andtag me on InstagramorFacebook!
Peace,
Adri
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Yield: 6 servings
Shrimp Étouffée | Pescatarian
My hearty, comforting Shrimp Étouffée employs the use of a brown roux and shrimp stock. It marries creole and cajun flavor reminiscent of a home cooked meal in New Orleans. And we can’t forget the holy trinity - onions, bell peppers, and celery. Flavor to the max! Try it out today and let me know what you think!
Ingredients
- 1/2 cup Canola Oil
- 1/2 cup All Purpose Flour
- 1 cup diced Yellow Onion
- 1 cup diced Celery
- 1 cup diced Green Bell Pepper
- 1 cup diced Red Bell Pepper
- 3 Garlic Cloves, minced
- 3 tablespoons Tomato Paste
- 1 teaspoon Fresh Thyme
- 1/2 teaspoon Cayenne Pepper
- 1 teaspoon White Pepper (optional)
- 1 teaspoon Black Pepper
- 1 teaspoon Smoked Paprika
- 3 cups Shrimp Stock
- 1 Bay Leaf
- 1 teaspoon Kosher Salt (or to taste - see notes)
- 2 pounds Jumbo Shrimp - peeled, deveined, cleaned
- Green Onions - chopped, to taste (for garnish)
Instructions
- Pour the canola oil into a large pot over medium heat.
- Add the flour, and whisk thoroughly until no lumps remain.
- Whisk constantly for 10-12 minutes or until your roux becomes deep brown in color and silky in texture.
- Add the onion, celery, and bell pepper. Cook 3-4 minutes, stirring frequently, over medium heat as they soften.
- Stir in the garlic, tomato paste, thyme, and seasonings (minus the salt).
- Add the shrimp stock and bay leaf. Stir well, and allow to cook over medium low heat, uncovered for about 10 minutes, stirring frequently. The base will thicken and slightly reduce.
- Before adding the shrimp taste the étouffée base for salt. Add the salt 1/4 teaspoon at a time. I end up typically using 1 to 1.5 teaspoons salt, but this will vary depending on factors such as personal taste and the type of broth used.
- Add the shrimp to the étouffée base and stir well ensuring that all of the shrimp is covered.
- Allow to cook for another 7 minutes or until the shrimp have cooked through.
- Taste again for salt and adjust, as desired.
Notes
*Be sure to taste as you go in order to adjust the salt to your liking.
* I use a homade shrimp stock. You can find the recipe here. This is a great way to reduce food waste and use up your shrimp shells. If you prefer, you can purchase store-bought shrimp stock or even vegetable broth.
*White Pepper is optional
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Nutrition Information:
Yield:
6Serving Size:
1
Amount Per Serving:Calories: 524Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 473mgSodium: 1907mgCarbohydrates: 23gFiber: 2gSugar: 5gProtein: 55g
