Shrimp Etouffée
Shrimp smothered in a rich gravy made with stock, the Trinity, and traditional South Louisiana seasonings. Served over rice, it's a Cajun and Creole classic
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Here's What You Need
- 2 pounds shrimp - peeled, deveined, and rinsed
- 16 tablespoons butter - in all
- 2 cups Yellow Onion - chopped
- 1 cup Bell Pepper - chopped
- 1 cup Celery - chopped
- 2 tablespoons garlic - chopped
- 1 bunch Green Onions - separated between white and green parts
- ¼ cup AP Flour
- 4 cups Shrimp Stock
- ¼ cup Parsley - chopped
Herb and Spice Blend
- 1 tablespoon Creole Seasoning - plus some for shrimp
- 1 teaspoon Dry Thyme
- 1 teaspoon White Pepper
- 1 teaspoon Kosher Salt
- 2 Bay leaves
- ½ teaspoon Cayenne Pepper - or to taste (optional)
Here's What You Do
- Peel, devein, and rinse the shrimp; then pat them dry and mix with Creole seasoning. Set aside. Prepare remaining ingredients.
- In a Dutch oven over medium-high heat, melt 2 tablespoons of butter. Saute the shrimp for only 2 minutes, then remove and set aside.
- Melt 12 tablespoons of the butter in the Dutch oven. Add the yellow onions and saute them for about 5 minutes. Then, add the green peppers and celery and continue to saute for another 10 minutes.
- To the sauteed vegetables, add the AP flour. Mix well and stir constantly for about 3 minutes making a roux.
- Add the white parts of the green onions, the garlic, and the Herb and Spice Blend. Mix well and saute for 2-3 minutes.
- Next, slowly add about 3 cups of the stock; stir to combine. (Reserve the remaining stock). Bring the Dutch oven to a low boil, then reduce the heat and simmer for 30 minutes, partially covered.
- Add the shrimp of the onions and the green parts. Simmer for ONLY 3 minutes, then remove the Dutch oven from the heat.
- Add 2 tablespoons of butter to the gravy, stirring constantly until the butter melts.
- Sprinkle with parsley and serve immediately with rice.
Notes
Read my article Shrimp Étouffée for more detailed instructions, step-by-step photos, and substitutions.
Leftovers can be held in the fridge, in an airtight container for 3-4 days, or in the freezer for up to 6 months.
Substitute margarine or vegetable oil for the butter.
Substitute Chicken or Seafood stock for the shrimp stock. Water may also be used if stock is not available.
You can substitute crawfish or chicken for the shrimp. If using boneless chicken, saute for 5 minutes before removing, then simmer for 15 minutes when added back. Add crawfish to the Dutch oven during the last 5 minutes of cooking. Crawfish will be pre-cooked and will only need to be heated.
Nutrition
Calories: 346kcal | Carbohydrates: 11g | Protein: 20g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 203mg | Sodium: 1515mg | Potassium: 418mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2056IU | Vitamin C: 32mg | Calcium: 134mg | Iron: 1mg
