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Delicious plate of Shrimp Etouffee with a rich, spicy sauce served over rice.

Shrimp Etouffee

A cozy, comforting dish of shrimp in a rich, savory sauce 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: American, Creole, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Roux and Vegetables
  • 1 cup butter For making the roux
  • 1/2 cup all-purpose flour For making the roux
  • 1 cup onion, chopped Part of the 'holy trinity'
  • 1 cup bell pepper, chopped Part of the 'holy trinity'
  • 1 cup celery, chopped Part of the 'holy trinity'
  • 3 cloves garlic, minced Add for flavor
Broth and Seasonings
  • 4 cups seafood stock or chicken broth Use seafood for classic flavor
  • 1 teaspoon paprika
  • 1 teaspoon Cajun seasoning Adjust to taste
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1 pound medium to large shrimp, peeled and deveined Add at the end

Method
 

Preparation
  1. Melt the butter in a heavy pot and stir in the flour to make a roux, stirring constantly until it turns a deep caramel brown (10-20 minutes).
  2. Add the chopped onion, bell pepper, and celery (the holy trinity) to the roux and let it soften.
  3. Stir in minced garlic for about 30 seconds.
  4. Add paprika, Cajun seasoning, thyme, and black pepper.
  5. Gradually stir in the seafood stock or chicken broth until smooth.
  6. Let the mixture simmer gently until it thickens.
  7. Add shrimp to the sauce and cook until they turn pink and curl, about 3-5 minutes.

Notes

Serve over hot white rice and add garnishes like sliced green onions, parsley, or hot sauce. Let the sauce settle for a few minutes before serving for the best flavor.