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Shrimp Etouffee.
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4.73 from 18 votes

Shrimp Étouffée

Shrimp Étouffée is Classic New Orleans at its best. It’s perfect for Mardi Gras with spicy shrimp cooked in a delicious roux-based sauce.
Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Mardi Gras, New Orleans, Southern
Servings: 6
Calories: 289kcal
Author: Chula King

Ingredients

  • 3 Tablespoons unsalted butter (See Tip 1)
  • ¼ cup (1.25 ounces) all-purpose flour
  • 1 ½ cups chopped onion
  • 1 cup chopped bell peppers
  • 1 cup chopped celery
  • 6 cloves garlic, minced
  • 1 cup petit diced tomatoes, undrained
  • 1 teaspoon Kosher salt
  • 1 Tablespoon Creole seasoning
  • 2 cups chicken stock (See Tip 2)
  • 2 pounds large head-on shrimp (See Tip 3)
  • 2 Tablespoons minced parsley leaves
  • Cooked white rice for serving
  • Minced parsley or thinly sliced green onion tops for garnish (optional)

Instructions

  • Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. (See Tip 4)
  • Add the onions, bell pepper, celery, and garlic to the roux; cook, stirring occasionally, for 10 minutes. (See Tip 5)
  • Add the tomatoes along with the salt and Creole seasoning. Cook the tomatoes for 2 to 3 minutes and then whisk in the chicken stock.
  • Bring the mixture to a boil stirring constantly until thickened. Reduce heat to low; simmer the Étouffée uncovered, stirring occasionally, for 45 minutes or until the vegetables are tender. Can be made in advance up to this point.
  • Heat Étouffée over medium heat; add the shrimp, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley and stir to combine.
  • Serve immediately over cooked white rice; garnish with minced parsley or sliced green onion tops. Yield: 4 to 6 servings. (See Tip 6)

Notes

  1. I like to make the roux with butter. However, you could also make the roux the more traditional way by using oil instead of butter.
  2. I like to use low sodium chicken broth. That way, I can adjust the salt more easily to my preference.
  3. Large shrimp are categorized as 16 to 20 count per pound. Peeled and deveined results in about 14 ounces. If possible, use fresh shrimp. However, if you don't have the option of fresh shrimp, you can use frozen. Just allow them to thaw by placing the shrimp in a colander and running cold water over them.
  4. Watch the roux carefully - it can burn very quickly. Also, stir the flour and butter constantly.
  5. The addition of the trinity will stop the roux from getting any darker. Therefore, make sure that the roux is the desired color before adding the vegetables.
  6. I always serve the Shrimp Étouffée with rice. I like to pack the rice in a 2.75-inch round mold. If you don't have a mold, you could also use a large ice cream scoop or just spoon the rice into the dish.
  7. You can make the Shrimp Étouffée ahead of time up to the point of adding the shrimp. Shrimp cook very quickly and can become rubbery if cooked too long. Therefore, add the shrimp at the very last minute.

Nutrition

Calories: 289kcal | Carbohydrates: 15g | Protein: 35g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 398mg | Sodium: 1734mg | Potassium: 468mg | Fiber: 2g | Sugar: 5g | Vitamin A: 755IU | Vitamin C: 34.2mg | Calcium: 257mg | Iron: 4.3mg