Spicy Shrimp Étouffée (Printable View)
Experience a classic Louisiana Creole étouffée with succulent shrimp in a spicy, flavorful roux-based sauce, served over rice.
# What You’ll Need:
→ Seafood
01 - 1 pound large raw shrimp, peeled and deveined
02 - 1 teaspoon Cajun seasoning, plus extra for shrimp
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 1 green bell pepper, finely chopped
05 - 2 celery stalks, finely chopped
06 - 3 cloves garlic, minced
07 - 2 green onions, sliced (for garnish)
08 - 2 tablespoons fresh parsley, chopped (for garnish)
→ Roux & Liquids
09 - 4 tablespoons unsalted butter
10 - 1/4 cup all-purpose flour
11 - 2 cups seafood or chicken stock
12 - 1 (14.5 oz) can diced tomatoes, drained
→ Spices & Seasonings
13 - 1 teaspoon paprika
14 - 1/2 teaspoon cayenne pepper (adjust to taste)
15 - 1/2 teaspoon dried thyme
16 - 1 bay leaf
17 - Salt and black pepper, to taste
18 - 1/2 teaspoon hot sauce (optional, for extra heat)
→ To Serve
19 - 2 cups cooked white rice
# Cooking Steps:
01 - Season the raw shrimp with 1 teaspoon of Cajun seasoning; set aside for later use.
02 - In a large, heavy-bottomed skillet or Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Gradually whisk in 1/4 cup of all-purpose flour. Continue to cook, stirring constantly, until the roux achieves a deep golden brown color, which typically takes about 5 to 7 minutes.
03 - Incorporate the finely chopped onion, green bell pepper, and celery into the prepared roux. Sauté these vegetables for 4 to 5 minutes until they have softened.
04 - Stir in the minced garlic and cook for an additional 1 minute until fragrant.
05 - Add the drained diced tomatoes, paprika, cayenne pepper, dried thyme, bay leaf, and hot sauce (if desired) to the skillet. Mix all ingredients thoroughly to combine.
06 - Gradually pour in the 2 cups of seafood or chicken stock while continuously stirring to prevent lumps. Bring the mixture to a gentle simmer and cook, uncovered, for 10 to 12 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
07 - Add the seasoned shrimp to the simmering sauce. Continue to simmer gently for 4 to 5 minutes, or until the shrimp turn pink and are just cooked through.
08 - Taste the étouffée and adjust the salt, black pepper, and heat as needed. Carefully remove and discard the bay leaf.
09 - Ladle the spicy shrimp étouffée over hot cooked white rice. Garnish with sliced green onions and chopped fresh parsley before serving.
# Expert Tips:
01 -
- It's a surprisingly quick way to bring those complex, comforting flavors of Louisiana right into your home kitchen.
- The layers of spice and rich seafood create a dish that truly satisfies, making everyday dinners feel like a special occasion.
02 -
- Patience is key with the roux; don't rush it, as the color directly impacts the depth of flavor in your étouffée.
- Always add stock gradually while whisking vigorously to ensure a silky-smooth sauce without any dreaded lumps.
03 -
- Don't overcrowd the pan when cooking the shrimp; if necessary, cook them in two batches to ensure they sear beautifully rather than steam.
- For an even deeper flavor, use homemade seafood stock made from shrimp shells; it truly elevates the dish.