Shrimp Étouffée

Shrimp Étouffée in a white bowl over rice.

Shrimp Étouffée, a saucy shrimp dish often served over warm rice, is a quintessential comfort food dish enjoyed in New Orleans. Now, you can make it in your own kitchen thanks to this hearty homemade Shrimp Étouffée recipe.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings (1 cup each)

Calories 515kcal

Author Meggan Hill

Ingredients

For the Shrimp Etouffee:

1/2 cup flour
8 tablespoons butter cut into 8 pieces
1 green bell pepper stemmed, seeded, and chopped (see note 1)
2 celery ribs chopped
1 medium onion small diced (about 1 cup)
Salt and freshly ground black pepper
6 cloves garlic minced
1 teaspoon fresh thyme minced (or 1/2 teaspoon dried)
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 (14.5-ounce) can diced tomatoes undrained
4 cups shrimp stock or 1 (8-ounce) bottle clam juice plus 3 cups water (see note 2)
2 pounds large shrimp peeled and deveined (see note 3)
3 scallions thinly sliced
2 teaspoons Worcestershire sauce
4 cups cooked rice for serving (see note 4)
hot sauce for serving
lemon wedges for serving

US Customary - Metric

Instructions

In a large Dutch oven over medium-high heat, toast flour, stirring constantly, until just beginning to brown, about 15 minutes. Whisk in butter until melted, then continue to cook until roux becomes a deep brown, about 2 to 4 minutes.
Add bell pepper, celery, onion, 1 teaspoon salt, 1/2 teaspoon pepper, and cook until vegetables are tender and softened, about 12 minutes. Add garlic, thyme, paprika, and cayenne, and cook until fragrant, about 1 minute.
Stir in undrained tomatoes and cook until dry, about 1 minute. Carefully whisk in shrimp stock. Bring to a boil and reduce heat. Simmer until slightly thick, about 10 minutes.
Season shrimp with a sprinkle of salt and freshly ground black pepper. Add to pot and simmer until shrimp is cooked through, about 5 minutes. Stir in scallions and Worcestershire sauce. Season to taste with salt and freshly ground black pepper. Serve over cooked rice, passing hot sauce and lemon wedges.

Notes

Bell pepper, celery, and onions: Together, these make up the “holy trinity,” an aromatic flavor base that starts many classic Cajun and Creole recipes like jambalaya, gumbo, dirty rice, and pasta entrees.
Shrimp stock: Find this in the soup aisle. You can make your own shrimp stock or substitute seafood stock, chicken broth, or chicken stock.
Shrimp: Start with fresh shrimp or thawed frozen shrimp that have been peeled and deveined. If your fishmonger doesn’t offer them already this way, here’s how to clean shrimp.
Cooked rice: Follow the instructions on your box of rice. Or to bake rice (my preferred method), preheat the oven to 375 degrees. In a 2-quart or larger baking dish, add 2 cups long-grain white rice, ½ cup butter, and 1 teaspoon salt. Stir in 3 cups boiling water until butter is melted. Cover and bake until rice the water is absorbed and the rice is tender, about 20 to 25 minutes.
Yield: This recipe makes eight 1-cup servings of Shrimp Étouffée and rice, each of which makes for a satisfying dinner portion (especially once you add a side of Collard Greens and share Beignets for dessert!).
Storage: Store extra Shrimp Étouffée and the rice in separate airtight containers. The shrimp mixture can be refrigerated up to 3 days. Cooked rice will last for up to 4 days in the refrigerator.

Nutrition