Shrimp Etouffee

Shrimp Etouffee

The word étouffée (pronounced eh-too-fey) comes from the French word “to smother.”

This Shrimp etouffee recipe is so good you will want to make it often. The heart of this dish is rooted in fine French cooking where using a rich sauce as a base along with fresh shrimp and simple ingredients creates a dish that is off the charts for flavor.

Down in Louisiana (the source of Cajun), delicious food is common place. There is a strong French heritage among south Louisiana natives and fine eating and great cooking is an important part of the culture. This Shrimp Etouffee recipe combines fresh local seafood with centuries old cooking techniques resulting in a unique dish that simply defines south Louisiana and New Orleans dining at it’s best.

Ingredients (makes 4 servings):

  • 1/2 cup salted butter
  • 1/2 cup all purpose white flour
  • 1 cup (about 2 medium) onions (diced)
  • 1 cup (about 3 large stalks) celery (diced)
  • 1 cup (about 1 large) green bell pepper (diced)
  • 1 bundle green onions
  • 2 Tbsp crushed garlic
  • 1 cup diced tomatoes
  • 2 cups shrimp or chicken stock
  • 2 Tbsp tomato paste
  • 2 bay leaves
  • 1 tsp ground cayenne pepper
  • 1 tsp cajun seasoning
  • 1/4 tsp ground thyme
  • 1/4 tsp ground black pepper
  • 1 tsp salt
  • 1 lb uncooked shrimp (I prefer shell on)
  • 4 cups cooked white long grain rice (2 cups uncooked)
  • 1/4 cup chopped fresh parsley for garnish
  

 

Directions:

  1. Make “blond Roux” by: In a medium sized pot, melt butter (medium heat), add flour and stir constantly.  Cook until mixture changes color (same as peanut butter) and becomes smooth and runnier (it starts pastey and grainy).  Roux burns easily, ensure to stir constantly.
  2. Add onions, celery, and green peppers (this is called the Trinity in cajun cooking), stir and cook for 5 minutes.  The vegetables will cool the roux and stop if from browning any further.
  3. Add garlic (this turns the Trinity to the Holy Trinity), Green onion bottoms (diced), diced tomatoes, stock, bay leaves, cayenne pepper, cajun seasoning, thyme, pepper, and salt.
  4. Bring to boil, then reduce to low-medium (slow roll) and cook for 30 minutes.  Stir every 3-5 minutes to prevent bottom from burning.
  5. de-shell and clean shrimp, cut in half (I like to do this so they closely resemble New Orleans Crawfish tails), toss into dish.  Dice remaining green onions and add to dish.  Cook for another 15 minutes.
  6. Serve with cooked rice and garnish with fresh parsley.