Louisiana Shrimp Etouffee is a delicious Southern medley of tender Gulf shrimp nestled in a blonde Creole roux, and accented with onion, celery and bell peppers--all served over a bed of white rice!
If you can't get to Louisiana, this is the next best thing! It's quick, easy and ready in minutes!
This is one of my "go-to" recipes because it's ready in minutes.
The Creole sauce is based on a blonde roux, which doesn't take long to make and the shrimp cooks in 5-minutes!
It's a perfect weeknight dinner in your own kitchen-no need to go to Pappadeaux's™ for a good etouffee recipe!
What is Etouffee?
Etouffee, means "smothered" in French, and is a popular cooking method where shellfish or chicken is cooked, or "smothered" in a blonde roux and served with rice.
It is a popular French dish in and around all of Louisiana, including New Orleans, and is second to the famous Louisiana Seafood Gumbo.
One of the most popular dishes in New Orleans is Crawfish (or crayfish) Etouffee. This recipe mirrors this classic, except with shrimp.
You'll love this recipe!
This easy etouffee recipe is based on a blonde roux," The Holy Trinity," stewed tomatoes and Creole seasonings.
Quick and easy - use premade seafood stock and this French classic is ready in 40-minutes!
Healthy - all-natural ingredients, no preservatives, fillers or additives
Easy Clean-up! One big skillet and a pan for rice...that's it!
Great flavor - make it as mild or spicy as you like!
Perfect Mardi Gras recipe!
Generally speaking, traditional etouffee's do not include tomatoes, but I added a few to give a Creole vs Cajun flair to this popular Louisiana dish.
Here's what you'll need
Shrimp, flour, butter, onion, celery, green bell peppers, stewed/canned tomatoes, Creole seasoning, high-quality prepared seafood stock, Worcestershire sauce, Louisiana pepper sauce (optional) and rice.
These simple ingredients are much better than etouffee mixes like Zatarain's™ Etouffee Mix, because they're all-natural. No additives, colorants or preservatives.
What's the Holy Trinity?
In Louisiana cooking," The Holy Trinity" refers to the sauteeing of three vegetables: onions, green bell peppers and celery. These vegetables form a "mirepoix" which is basically an aromatic base for soups, stews, Gumbos and other dishes.
The French version is chopped carrots, onions and green bell peppers, but Louisiana folks substitute celery for the carrots.
How to make Shrimp Etouffee
Shrimp etouffee is really easy to make! First, you make a blonde roux, then add the Holy Trinity (onion, celery, bell pepper.)
Next, add the seafood stock, tomatoes and seasonings.
Once these have simmered a bit, add the shrimp. It takes about 5 - 8 minutes for the shrimp to cook! Serve over rice and you're done!
Peel and devein shrimp; lightly season and set aside; Make a blonde roux for the ettouffee base - combine equal parts flour and fat in pan; whisk and cook on low for 2-3 minutes
Add The Holy Trinity (celery, onion, bell pepper) to roux; cook 5- minutes
Add shrimp stock, tomatoes and seasonings to roux; simmer for 10-min; Add seasoned shrimp; allow to simmer 10 minutes
Serve etouffee over prepared white rice; garnish with green onions
How long does Louisiana shrimp etouffee take to cook?
This recipe takes about 40-minutes from start to finish, and that includes prepping the shrimp and chopping the vegetables. It calls for prepared seafood stock and fresh shrimp.
Can I use frozen shrimp?
Yes! Rinse, peel and deveing frozen shrimp then, lightly season with Creole seasoning and set aside. If you want to go easy on the Creole seasoning, just light salt and pepper the shrimp.
What's a roux?
A roux is a combination of equal parts of fat and flour, heated to form a base for sauces. There are different types of roux, depending upon what you're making. For instance, Gumbos are based on dark roux.
A basic white cream sauce starts with a light, or white roux. The color and thickness of a roux depend upon how long they're cooked. A light roux is thicker than a dark roux.
Is Creole food spicy?
Generally speaking, Creole dishes usually have more spice than Cajun. The Creole people were city dwellers and had easy access to spices like red pepper and chili powder...so a lot of these warmer spices are found in Creole food.
You control the heat of this dish by the amount of seasoning you add.
If you don't like spice, only salt and pepper the shrimp and start with ½ tablespoon of the seasoning blend in the tomato sauce. You can always add more.
What's the difference between Gumbo and Etouffee?
Gumbo and Etouffee are two totally different dishes.
Gumbo is a hearty Southern stew based on a dark roux and is served with white rice. The protein in this Louisiana classic might be seafood, chicken or sausage-but true gumbo always includes okra and The Holy Trinity.
Etouffee, on the other hand, is not as thick or dark as a gumbo stew; it is a lighter Southern favorite and is cooked with a blonde roux. (Blonde roux's typically do not take as long to make as dark.)
Classic etouffee consists of protein (such as crawfish or shrimp) that is "smothered" or simmered in a blonde roux that is seasoned with The Holy Trinity. It is not common to find okra in etouffee.
Although Louisiana Shrimp Etouffee is a complete dish on its own, you will often see it served with warm French bread and/or a cup of soup...like French Onion or a cup of Gumbo.
You might want to serve a side of Louisiana Crab Puffs with the etouffee, as well!
Make this quick and easy Louisiana Shrimp Etouffee for Mardi Gras or any day of the week!
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If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you! Thank you!
Louisiana Shrimp Etouffee
- 1 lb Gulf shrimp shelled and deveined
- 4 tablespoons butter , salted or unsalted
- ½ cup flour , all-purpose
- ½ cup chopped celery
- ½ cup chopped yellow onion choped
- ½ cup chopped green bell pepper
- 1½ cups seafood stock
- 2 tablespoons Creole seasoning Creole Seasoning (divided); 1 tablespoon to season shrimp and 1 tablespoon for the sauce; See Recipe Notes
- 15 ounces stewed tomatoes , chopped; See Recipe Notes
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Louisiana Hot Sauce (optional)
- 4 cups prepared white rice
- 1 bunch green onions , for garnish
- Season shelled, raw shrimp with 1 tablespoon of Tony Chachere's Creole Seasoning; set aside1 lb Gulf shrimp, 2 tablespoons Creole seasoning
- In a heavy bottom skillet on medium-low heat, melt butter; sprinkle in flour; combine and let cook for 2-3 minutes (it will be lumpy)4 tablespoons butter, ½ cup flour
- Add The Holy Trinity : chopped onion, celery and green bell peppers to butter/flour mixture; cook 5 minutes½ cup chopped celery, ½ cup chopped yellow onion, ½ cup chopped green bell pepper
- Gradually add in shrimp stock, stirring with whisk to remove any lumps1½ cups seafood stock
- Add Worcestershire sauce, remaining 1 tablespoon of Tony Chachere's Creole Seasoning, stewed tomatoes and Louisiana hot sauce (optional); combine well (use wooden spoon to break apart tomatoes)2 tablespoons Creole seasoning, 2 tablespoons Worcestershire sauce, 15 ounces stewed tomatoes
- Allow mixture to cook on low for 10 minutes; taste for salt
- Meanwhile, prepare rice4 cups prepared white rice
- Add seasoned shrimp to mixture; allow to cook for 10 minutes1 lb Gulf shrimp
- Plate rice onto plates or bowls and ladle shrimp and roux over rice; garnish with chopped green onions1 bunch green onions, 1 teaspoon Louisiana Hot Sauce
- Nestle them in the hot tomato mixture and let them cook for about 5-8 minutes