Classic Shrimp Étouffée
Bring the soul of Louisiana into your kitchen with this authentic Shrimp Étouffée recipe! Handed down through generations, this traditional New Orleans comfort food is full of rich, savory flavor. Made from scratch with a simple roux, aromatic vegetables, and succulent shrimp, it’s a warm and hearty dish you’ll want to make again and again. Perfect for Sunday dinner, Mardi Gras celebrations, or whenever you’re craving a taste of the Cajun South.
Ingredients:
1/4 cup butter
1/4 cup all-purpose flour
1 small onion, finely chopped
1 green bell pepper, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 1/2 cups seafood stock (or water)
1 lb shrimp, peeled and deveined
1 tsp Cajun seasoning
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped
Cooked white rice, for serving
Instructions:
1. Make the Roux: In a medium saucepan over medium heat, melt the butter and whisk in the flour. Stir constantly until the roux becomes a light brown color, about 5–7 minutes. This adds depth to the Cajun-style shrimp étouffée.
2. Sauté the Holy Trinity: Add the chopped onion, bell pepper, and celery. Cook until softened, about 4–5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add Stock & Simmer: Slowly pour in the seafood stock while whisking to avoid lumps. Continue stirring until the sauce thickens, about 3–4 minutes.
4. Cook the Shrimp: Add the shrimp and Cajun seasoning. Simmer for 5–7 minutes until the shrimp are pink and fully cooked through. Adjust seasoning with salt and pepper to taste.
5. Finish & Serve: Stir in the chopped parsley. Serve your homemade shrimp étouffée hot over fluffy white rice for a comforting, flavorful meal with true Louisiana flair.
Tips:
Want more kick? Add a few dashes of hot sauce or a pinch of cayenne pepper.
Swap in crawfish for a classic Crawfish Étouffée variation.
Use homemade seafood stock for an even richer flavor.
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