Shrimp Etouffee

About This Recipe

Etouffee, French for smothered, is a Louisiana classic in which shrimp are simmered in a rich, buttery gravy built on a blond to peanut-colored roux and the holy trinity. Lighter in color than gumbo but no less flavorful, the dish gets its body from a butter-based roux rather than a dark oil one, giving it a smooth, velvety texture. Plump Gulf shrimp are added near the end so they stay tender, then everything is served over white rice. Seasoned with Cajun spices, a little tomato, and fresh herbs, it strikes a balance between elegance and rustic comfort. Cooking the roux only to a light blond keeps the gravy delicate and lets the shrimp shine.

Ingredients

Serves 4

• 1.5 lbsshrimp(peeled and deveined)
• 6 tbspbutter
• 0.33 cupall-purpose flour
• 1 largeonion(diced)
• 1green bell pepper(diced)
• 2 ribscelery(diced)
• 3 clovesgarlic(minced)
• 2 cupsshrimp or seafood stock
• 2 tbsptomato paste
• 2 tspCajun seasoning
• 1 tspfresh thyme
• 4green onions(sliced)
• 3 cupscooked white rice(for serving)

Instructions

1. 1

   Make a blond roux

   Melt the butter in a heavy pot over medium heat, whisk in the flour, and cook 8-10 minutes, stirring constantly, until the roux turns a light peanut color. Stop before it darkens to keep the gravy delicate.

   A butter roux burns faster than oil, so keep stirring.

2. 2

   Add the trinity

   Stir in the onion, bell pepper, and celery and cook 6-7 minutes until softened. The vegetables release moisture that loosens the roux into a thick paste.

3. 3

   Build the gravy

   Add garlic, tomato paste, Cajun seasoning, and thyme and cook 2 minutes. Gradually whisk in the stock, stirring until the mixture is smooth and thickened into a glossy gravy.

   Add stock slowly to avoid lumps in the roux.

4. 4

   Simmer

   Bring to a gentle simmer and cook 15-20 minutes, stirring occasionally, so the flavors meld and the gravy reaches a silky, coating consistency. Adjust seasoning to taste.

5. 5

   Add the shrimp

   Stir in the shrimp and cook just 4-5 minutes until they turn pink and curl. Adding them at the end keeps them plump and tender rather than tough and overcooked.

6. 6

   Finish and serve

   Stir in the green onions, taste for salt and heat, and let rest a minute off the heat. Serve the etouffee ladled generously over hot white rice.

Variations

• •

  Make a crawfish etouffee, the most traditional version, when crawfish tails are in season.

• •

  Use a darker roux for a deeper, more gumbo-like flavor.

• •

  Add diced tomatoes for a brighter, more Creole-style sauce.

• •

  Increase the cayenne and hot sauce for a spicier etouffee.

Storage

Refrigerate up to 3 days. Reheat gently over low heat with a splash of stock so the shrimp do not toughen. The gravy base freezes well for up to 2 months; add fresh shrimp when reheating.

Frequently Asked Questions