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Cajun Shrimp Étouffée Recipe

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3.8 from 9 reviews

Cajun Shrimp Étouffée is a classic Louisiana Creole dish featuring tender shrimp simmered in a rich, flavorful roux-based sauce with bell peppers, onions, celery, and a blend of traditional Cajun spices. Served over fluffy rice, this hearty, comforting stew offers a perfect balance of spice and depth, making it an irresistible meal for seafood lovers.

Ingredients

Spices and Seasonings

  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon black pepper
  • ¼ teaspoon white pepper
  • 1 teaspoon sweet paprika
  • 2 bay leaves
  • 2 tablespoons hot sauce

Roux

  • ½ cup high heat oil (such as vegetable or canola oil)
  • ½ cup all-purpose flour

Vegetables

  • 1 ¼ cup minced onions
  • 1 ¼ cup minced green bell peppers
  • ¾ cup celery stalks, minced
  • 2 jalapeños, minced (ribs and seeds removed, optional)
  • 6 green onions, sliced (separate whites and greens)
  • 12 cloves garlic, minced

Liquids and Others

  • 1 ½ cups shrimp stock (or seafood stock or clam juice)
  • 2 tablespoons cold butter
  • 2 pounds shrimp, peeled and deveined
  • Cooked rice, for serving

Instructions

  1. Make the Roux: Heat the high heat oil in a large dutch oven or heavy-bottomed pot over medium-high heat. Whisk in the flour until it combines into a smooth mixture. If the roux cooks too quickly, reduce heat to medium. Switch to a wooden spoon and continuously stir the roux for 20-27 minutes until it darkens to just past a deep peanut butter color, leaning slightly reddish. Be careful not to burn it; a burnt roux must be discarded and restarted.
  2. Sauté the Vegetables: Once the roux reaches the desired rich brown color, stir in minced onions, green bell peppers, jalapeños (if using), the white parts of the green onions, and celery. Stir to prevent sticking and cook for 5-7 minutes until vegetables soften. Add minced garlic and cook another minute until fragrant.
  3. Simmer the Étouffée: Pour in the shrimp stock, then add the dried thyme, oregano, garlic powder, onion powder, cayenne, black pepper, white pepper, sweet paprika, hot sauce, and bay leaves. Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 15 minutes, allowing flavors to meld.
  4. Finish with Shrimp: Add the peeled and deveined shrimp to the pot, stirring gently. Continue simmering for 3-5 minutes or until the shrimp turn opaque and are cooked through.
  5. Final Touches and Serve: Turn off the heat, add the cold butter, and stir until melted into the étouffée, enriching the sauce. Remove the bay leaves. Serve the shrimp étouffée hot over cooked rice and garnish with the green parts of sliced green onions.

Notes

  • Removing the ribs and seeds from jalapeños reduces heat; leave them in for a spicier result.
  • Keep a close eye on the roux as it can burn easily, which ruins the flavor.
  • Shrimp stock or seafood stock imparts authentic flavor; clam juice can be used as a substitute but may change taste slightly.
  • Use medium or large shrimp for best texture and flavor balance.
  • Serve immediately over hot cooked rice for traditional presentation.

Find it online: https://dishcooks.com/cajun-shrimp-etouffee-recipe/