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Classic Cajun Comfort

Featured in Satisfying Hearty Mains.

Create authentic shrimp étouffée by making rich shrimp stock from scratch, then combining it with a flavorful roux and the holy trinity of Cajun vegetables.

Clare Greco
Updated on Mon, 20 Jan 2025 16:10:48 GMT
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A bowl of shrimp stew served over a bed of white rice, garnished with chopped green herbs. Pin it
A bowl of shrimp stew served over a bed of white rice, garnished with chopped green herbs. | recipesbyclare.com

My shrimp étouffée recipe brings the soul of Louisiana right to your kitchen. After perfecting this dish over many Sunday dinners I've learned the secrets to creating that velvety sauce and keeping those shrimp perfectly tender. This comfort food classic never fails to bring my family running to the table.

Creating Magic in the Pot

The secret to amazing étouffée lives in the sauce. Years of cooking taught me to take my time building those deep flavors before the shrimp even touches the pot. My method focuses on a perfect roux fresh vegetables and rich stock that come together in pure Cajun harmony.

Everything You Need

  • Fresh gulf shrimp peeled and deveined save those heads for stock
  • Butter and flour for that golden roux
  • Homemade shrimp stock or good chicken stock in a pinch
  • Fresh onions and bell peppers diced with love
  • My special spice blend of cayenne oregano thyme paprika salt and pepper
  • Fresh garlic and green onions from my garden

Kitchen Time

Start Your Roux
Melt butter stir in flour whisk until golden brown like peanut butter about 15 minutes
Vegetables Next
Add those diced vegetables cook until soft throw in garlic at the end
Build Your Sauce
Pour in stock add spices let it simmer and thicken stir occasionally
Prep the Shrimp
Salt them pop in fridge while sauce cooks add to pot cook until pink
Perfect the Sauce
Add stock if needed until sauce coats spoon just right
Time to Eat
Serve over hot rice scatter fresh green onions on top

Getting the Roux Right

Your roux needs patience and attention. Watch for that gorgeous peanut butter color while you whisk. Take your time about 15 minutes of stirring brings out the richness without any bitter taste.

Stock Makes the Difference

Nothing beats homemade shrimp stock. Brown those shells splash with sherry add vegetables and herbs let it simmer away. Good chicken stock works too when you need a shortcut.

A bowl of white rice topped with shrimp in a savory brown sauce, garnished with fresh herbs. Pin it
A bowl of white rice topped with shrimp in a savory brown sauce, garnished with fresh herbs. | recipesbyclare.com

Perfect Shrimp Every Time

Salt those shrimp before cooking they stay plump and juicy. Small ones work best in this dish they nestle right into the sauce. Always add them last nobody likes tough shrimp.

Frequently Asked Questions

→ What color should the roux be?

Choose based on preference - blonde for mild flavor, darker for more complex taste.

→ Can I use store-bought stock?

Homemade stock gives best flavor but seafood stock works in a pinch.

→ Why brine the shrimp?

Salt and baking soda make shrimp firmer and more succulent.

→ Can I make this ahead?

Make sauce ahead, add shrimp just before serving to prevent overcooking.

→ How thick should it be?

Adjust with extra stock to reach desired consistency.

Shrimp Étouffée

Rich and flavorful Cajun stew featuring shrimp in a sauce made from homemade stock and roux, served over rice.

Prep Time
120 Minutes
Cook Time
60 Minutes
Total Time
180 Minutes

Category: Hearty Mains

Difficulty: Difficult

Cuisine: Cajun

Yield: 8 Servings (8)

Dietary: Low-Carb

Ingredients

01 2 lbs shell-on shrimp or 3 lbs head-on shrimp.
02 2 tsp Diamond Crystal kosher salt.
03 1/2 tsp baking soda.
04 3 tbsp vegetable oil.
05 1 medium yellow onion, diced.
06 2 large celery ribs, diced.
07 4 garlic cloves, smashed.
08 2 tbsp tomato paste.
09 1/2 cup dry sherry or brandy (optional).
10 1 bay leaf.
11 Parsley sprigs.
12 4 thyme sprigs.
13 1/2 cup unsalted butter.
14 1/2 cup all-purpose flour.
15 1 medium yellow onion (8 oz).
16 2 large celery ribs (6 oz).
17 1 large green bell pepper (8 oz).
18 4 garlic cloves, chopped.
19 3 scallions, sliced.
20 1/2 tsp dried oregano.
21 1/2 tsp dried thyme.
22 1/4 tsp garlic powder.
23 1/4 tsp onion powder.
24 1/4 tsp cayenne.
25 1/8 tsp hot paprika (optional).
26 3 cups shrimp stock.
27 2 bay leaves.
28 Salt and pepper.
29 Rice for serving.

Instructions

Step 01

Peel shrimp, reserve shells. Mix shrimp with salt and baking soda, refrigerate.

Step 02

Cook shells in oil until browned, 4 minutes.

Step 03

Add vegetables, cook until soft.

Step 04

Add tomato paste, then sherry if using.

Step 05

Add 2 quarts water and herbs. Simmer 45 minutes, strain.

Step 06

Melt butter, stir in flour, cook to desired color.

Step 07

Add trinity (onion, celery, pepper), cook 4 minutes.

Step 08

Add garlic, scallions, cook 1 minute.

Step 09

Add seasonings and stock gradually, stirring well.

Step 10

Simmer covered 30 minutes.

Step 11

Add shrimp, cook until just pink.

Step 12

Adjust thickness, season, serve over rice.

Notes

  1. Can make sauce ahead.
  2. Add shrimp last minute.
  3. Roux color affects final flavor.
  4. Adjust thickness with stock.

Tools You'll Need

  • Dutch oven.
  • Stockpot.
  • Strainer.
  • Wooden spoon.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Shellfish.
  • Wheat/Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 350
  • Total Fat: 18 g
  • Total Carbohydrate: 15 g
  • Protein: 32 g