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Delicious plate of Shrimp and Sausage Etouffee garnished with fresh herbs.

Shrimp and Sausage Etouffee

A cozy, bold dish that combines shrimp, andouille sausage, and a rich, flavorful sauce, perfect for serving over rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Cajun, Southern
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound peeled and deveined shrimp, tails off Use medium or large shrimp.
  • 1 pound andouille sausage For smokiness and spice.
  • 4 tablespoons butter For the roux.
  • 1/4 cup all-purpose flour For the roux.
  • 1 medium onion, diced Part of the holy trinity.
  • 1 medium bell pepper, diced Part of the holy trinity.
  • 2 stalks celery, diced Part of the holy trinity.
  • 3 cloves garlic, minced Adds flavor.
  • 4 cups seafood stock or chicken stock Use seafood stock if available.
  • 1 tablespoon Cajun seasoning Adjust to taste.
  • 1 tablespoon tomato paste Optional, for color and sweetness.
  • 1/4 cup green onions, sliced For garnish.
  • 1/4 cup parsley, chopped For garnish.
  • 1 lemon squeezed, optional For brightening the flavor.
Serving
  • 2 cups long grain white rice, cooked Cooked separately and served with étouffée.

Method
 

Preparation
  1. Season the shrimp lightly and keep it chilled while you start the base.
  2. Slice the sausage and brown it in a big pot until the edges look a little crisp. Scoop it out and leave the drippings.
  3. Add butter to the pot, then whisk in flour to make a roux. Cook until it turns a peanut butter color and smells nutty.
  4. Add onion, bell pepper, and celery to the roux. Stir and cook until soft. Add garlic for the last minute.
Cooking
  1. Stir in tomato paste (if using), then slowly add stock while stirring to keep it smooth.
  2. Add Cajun seasoning, a pinch of salt, and black pepper. Simmer until the sauce thickens.
  3. Put the sausage back in the pot, add shrimp, and cook until shrimp turns pink.
  4. Finish with green onions, parsley, and a squeeze of lemon if desired.

Notes

Keep the heat medium while making the roux, stir often to prevent burning. The sauce should coat the back of a spoon, not be gluey or watery.