Shrimp Étouffée
Shrimp Étouffée is a classic dish from the heart of Cajun and Creole cuisine, originating in the southern region of Louisiana.
The name “étouffée” comes from the French word meaning “smothered” or “suffocated,” reflecting the cooking method where shrimp are cooked slowly in a flavorful roux-based sauce.
This dish is rich, hearty, and deeply satisfying, with a complexity of flavors that includes the holy trinity of Cajun cooking (onion, bell pepper, and celery), combined with garlic, tomatoes, and a blend of spices.
Served over rice, Shrimp Étouffée is a comforting and mouthwatering meal that brings the essence of Louisiana to your table. This recipe will guide you through the process of creating an authentic and delicious Shrimp Étouffée that is sure to become a favorite in your household.
Ingredients
For the Shrimp Étouffée, you will need the following ingredients:
For the Roux:
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
For the Étouffée:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, with juice
- 2 cups shrimp stock (or chicken stock)
- 1 bay leaf
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce (optional, for extra heat)
- 2 green onions, sliced (white and green parts separated)
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Cooked white rice, for serving
How to Make Shrimp Étouffée
Step 1: Preparing the Roux
Make the Roux: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to form a smooth paste. Cook the roux, stirring constantly, until it reaches a deep brown color, about 15-20 minutes. Be patient and careful not to burn the roux, as it forms the flavor base of the dish.
Step 2: Cooking the Vegetables
Sauté the Vegetables: Add the unsalted butter to the pot with the roux. Once melted, add the chopped onion, green bell pepper, and celery (the holy trinity of Cajun cooking). Cook, stirring frequently, until the vegetables are softened, about 5-7 minutes.
Add the Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Step 3: Building the Flavor
Add Tomatoes and Stock: Pour in the diced tomatoes with their juice and the shrimp stock (or chicken stock). Stir well to combine, making sure to scrape up any browned bits from the bottom of the pot.
Season the Étouffée: Add the bay leaf, paprika, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Stir to combine all the ingredients.
Simmer the Sauce: Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-30 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
Step 4: Cooking the Shrimp
Add the Shrimp: Add the peeled and deveined shrimp to the pot. Stir well to coat the shrimp in the sauce. Cook for about 5-7 minutes, or until the shrimp are pink and opaque. Be careful not to overcook the shrimp, as they can become tough.
Finish the Étouffée: Stir in the Worcestershire sauce, hot sauce (if using), sliced white parts of the green onions, chopped fresh parsley, and lemon juice. Cook for another 2-3 minutes to heat through and blend the flavors.
Step 5: Serving the Dish
Prepare the Rice: While the étouffée is simmering, prepare the white rice according to the package instructions.
Serve the Étouffée: Remove the bay leaf from the pot. Serve the Shrimp Étouffée hot over a bed of white rice. Garnish with the sliced green parts of the green onions and additional chopped parsley if desired.
Chef’s Notes
Roux: The roux is the most critical part of the dish. It requires constant stirring and patience to achieve the perfect deep brown color without burning. If the roux burns, it’s best to start over to avoid a bitter taste.
Shrimp Stock: Homemade shrimp stock enhances the flavor of the étouffée. To make it, simmer shrimp shells with water, a bay leaf, and some aromatics for about 20-30 minutes. If you don’t have shrimp stock, chicken stock is a suitable substitute.
Spice Level: Adjust the amount of cayenne pepper and hot sauce to suit your spice preference. Louisiana hot sauce adds an authentic kick to the dish.
Tomatoes: Fresh tomatoes can be used instead of canned. Use about 2-3 medium tomatoes, peeled and chopped.
Serving Suggestions: Shrimp Étouffée pairs well with a side of crusty French bread and a simple green salad. It also goes nicely with classic Southern sides like cornbread or coleslaw.
Nutrition Value
The nutritional values for Shrimp Étouffée can vary based on the specific ingredients and portion sizes used. Below is an approximate nutritional breakdown per serving (based on a 4-serving recipe):
- Calories: 350-400 kcal
- Protein: 25-30g
- Fat: 15-20g
- Saturated Fat: 3-5g
- Carbohydrates: 30-35g
- Fiber: 3-5g
- Sugars: 5-7g
- Cholesterol: 200-250mg
- Sodium: 1000-1200mg
- Vitamin A: 20-25% DV
- Vitamin C: 30-35% DV
- Calcium: 10-15% DV
- Iron: 20-25% DV
Conclusion
Shrimp Étouffée is a quintessential dish of Louisiana cuisine, offering a rich and flavorful experience that captures the essence of Cajun and Creole cooking.
This recipe provides a step-by-step guide to creating an authentic Shrimp Étouffée that is sure to delight your family and friends.
With its robust flavors and comforting warmth, Shrimp Étouffée is perfect for any occasion, from a casual family dinner to a festive gathering. Enjoy the process of making this classic dish and savor the taste of Louisiana in every bite. Happy cooking!
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