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Shrimp Etouffee Recipe
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5 from 5 votes

Shrimp Etouffee Recipe

This shrimp etouffee recipe is pure Creole heaven with succulent shrimp smothered in a rich and flavorful tomato sauce with lots of seasonings, served over rice. Get ready for a great meal!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Keyword: cajun, creole, recipe, shrimp, spicy
Servings: 4
Calories: 441kcal

Ingredients

  • 1 pound shrimp shelled and deveined (shells reserved)
  • 3 tablespoons peanut or vegetable oil + 2 tablespoons divided
  • 3 tablespoons flour
  • 1 green bell pepper chopped (or use jalapenos for a spicier version)
  • 1 medium onion chopped (scraps reserved)
  • 2 celery stalks chopped (scraps reserved)
  • 3 cloves garlic chopped
  • 2-1/2 cups chicken broth
  • 15 ounces diced tomato canned or fresh, with juices
  • 1 tablespoon Creole seasonings + 1 teaspoon divided (or use Cajun Seasonings + extra as desired)
  • 1 tablespoon Worcestershire
  • 1 tablespoon hot sauce plus more to taste
  • 1 teaspoon dried thyme or use fresh
  • Salt and pepper to taste

FOR SERVING

  • 2 cups cooked white rice
  • Fresh chopped parsley spicy red chili flakes

Instructions

MAKE THE SHRIMP STOCK

  • Heat a medium sized pot to medium heat and add 1 tablespoon olive oil. Add chopped onion and celery scraps along with reserved shrimp shells. Cook them down about 5 minutes to soften.
  • Add chicken stock. Bring to a boil, then reduce heat and simmer for 20 minutes to let the flavors mingle.
  • Strain the stock and discard the solids. Set aside for now.

MAKE THE ETOUFFEE SAUCE

  • Heat a separate pot or large pan to medium heat. Add 3 tablespoons peanut or vegetable oil along with 3 tablespoons flour. Stir to form a paste. This is your roux.
  • Stir the roux continuously for 10-12 minutes, until it darkens to a light brown color. Do not stop stirring or the roux can burn.
  • Add the peppers, onion and celery. Stir and cook it down for 5 minutes to soften.
  • Add the tomatoes and garlic and cook another minute.
  • Stir in the reserved shrimp stock until it all incorporated.
  • Stir in 1 tablespoon Creole or Cajun seasonings, Worcestershire, hot sauce, dried thyme, and a bit of salt and pepper to taste.
  • Simmer at least 20 minutes to let the flavors mingle and develop.

FOR THE SHRIMP

  • While the etouffee is simmering, heat 1 tablespoon oil in a pan.
  • Season the shrimp with 1 teaspoon Creole seasonings, then sear the shrimp a couple minutes per side, until they are cooked through.
  • Alternatively, you can simply add the shrimp to the simmering sauce and let it cook in the sauce for 5 minutes, until it is cooked through.

TO SERVE

  • Add cooked white rice to plates. Spoon sauce over it. Top with shrimp.
  • Garnish with fresh chopped parsley and spicy chili flakes.

Video

Notes

SERVES 4 Heat Factor: Medium, or Medium-Hot, depending on your choice of hot sauce and spicy chili flakes. Some Cajun or Creole blends can be somewhat spicy.
Calories are approximate and calculated without rice.

Nutrition

Calories: 441kcal | Carbohydrates: 38g | Protein: 28g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 285mg | Sodium: 1254mg | Potassium: 592mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1185IU | Vitamin C: 48.9mg | Calcium: 243mg | Iron: 5mg