Shrimp Étouffée for Louisiana down home cookin’ –
With Mardi Gras quickly approaching I thought I would share one of my favorite dishes from N’awlins, Shrimp Étouffée.
If you look up Étouffée in the dictionary you’ll find the literal translation to be smothered. Étouffée uses a technique known as smothering, which is a popular method of cooking in the Cajun areas of southwest Louisiana and the coastal counties of Mississippi.
There are many variations of this classic dish, some being Cajun and others being Creole. And while there are a lot of similarities in the styles, each has its own unique seasonings and flavors typical of the region and families the recipe came from. Lots of people confuse Étouffée with Jambalaya and that’s a completely different type of recipe. Even my Tex-Mex Jambalaya doesn’t come close to resembling my Shrimp Étouffée.
Étouffée is typically made with shellfish, Crayfish being the original star of the dish. But as we all know when it comes to cooking it’s all about what we like to eat and what’s readily available and since its easier to find shrimp (and we do love our gulf shrimp) I decided to make a Shrimp Étouffée to get us into the Mardi Gras Spirit!
You’ll also find recipes for Chicken Étouffée some with sausage and combinations of all the ingredients. So adjust the recipe with the ingredients you like and let the good times roll!
- 4 tablespoons butter
- 4 tablespoons flour
- 1 pound shrimp shelled and deveined
- 1/2 lemon sliced
- 2 cups chicken broth
- 1 cup onion diced
- 1/2 cup celery diced
- 1/2 cup bell pepper diced
- 4 cloves garlic chopped
- 1 teaspoon fresh thyme chopped
- 1 14 ounce can diced tomato
- 1 tablespoon Creole or Cajun seasoning your favorite blend and adjust to your tastes
- hot sauce to taste
- sea salt to taste
- 2 tablespoons butter
- 1/4 cup green onions sliced for garnish
- tablespoon Italian parsley chopped for garnish
- Add the shrimp shells and scraps of onion and celery to a small sauce pot with a little olive oil to saute and cook for a few minutes
- then add the sliced lemon and chicken broth. Bring to a boil, reduce the heat and simmer for 20 minutes
- Strain the solids from the broth and set aside.
- Melt the butter in a large sauce pan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and simmer until it turns a dark brown, about 10-15 minutes.
- Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.
- Add the garlic and thyme and cook for a minute.
- Whisk in the broth
- add the tomatoes and seasoning reduce heat and simmer for 20 minutes.
- Season with hot sauce and sea salt to taste.
- Mix in the butter before serving.
- mix some of your seasoning (or paprika if you don't want heat) and chopped parsely with your towel dried shrimp
- get a saute pan hot , add a little oil to the pan and add the shrimp
- Saute the shrimp quickly and cook until just done so they stay moist and tender. You want to get color into the shrimp so its okay if they seasoning burns a little.
- Place white rice in center of bowl, add Etouffee around rice, place cooked shrimp on top
- Garnish with parsley and green onions
I really like your presentation and it sounds delicious.
Thank Larry, I didn’t want to bury those beautiful shrimp and it looked great that way!
What does 1oz can tomatoes around 14 mean? I’ve never heard of this, is it a typo
Barbara S.
sorry that was supposed to say 1 14 oz can of tomatoes.
Look so delicious.
thanks Joyce!
Ohhhh Dennis, this is one recipe I have been wanting to make! Now that you shared your recipe I will be making this soon. I love it and your photos are beautiful!
It is definitely a keeper Jennifer, Its going to make the rotation on our home menu!
I love your website and always look forward to getting a new email with a new recipe. I have tried several of your recipes and they are always awesome. I will be making this one this weekend. For anyone that has not tried the Tiramisu, you must! Thank you so much for sharing!
Thank you Judy, I really appreciate the kind words!
Chef I love you, but don’t ever use Canola oil !
Thanks and I mostly use olive oil Mike.
Thank you Chef Dennis for the lovely recipe. Have a wonderful weekend.
you’re very welcome Liz!
Looks Delish. I’m going to have to try it. Presentation looks pretty inviting.
Thanks Gerry, I hope you get to try my Etouffee soon!
I think I’m going to tackle your Etouffee tomorrow, like I said, it looks Delicious. One question though, what size can of Diced Tomatoes? and do you have a preference of diced tomatoes.
sorry for missing that Gerry, use a small can weight will be around 14 ounces. a little less or a little more isn’t a deal breaker. I use organic, but any diced tomatoes you like is fine (just make sure they’re not seasoned)
Thank you for this recipe! We are snowbirding on the Gulf-made this dish last night and it was delicious! I was a little light-handed with the seasonings-will add a bit more next time…happy Valentines day!
hi Jill
I’m very happy to hear that you enjoyed the Etouffee and I do love my gulf shrimp!
Happy Valentines Day!
Dennis
Computer glitch (certainly not user error! Ha)
This recipe was a 5 STAR for sure! Not sure what happened……..
Thanks so much for the etouffee explantation. Your dish looks so mouthwatering. On my “to do” list.
You’re very welcome KC, I hope you enjoy making and eating this delicious dish!
Hi Chef Dennis!
Where have you been all of my life – I love your recipes. I actually happened to have a rack of pork so it is in the oven as we speak. Saw a recipe for Shrimp Etouffee – I have beautiful shelled and deveined gulf shrimp in my freezer I would like to use – but it mentions add the shrimp shells – I do not have any, will it be okay without them?
hi Priscilla
thanks so much for stopping by and I’m happy to hear you like my recipes! The shrimp shells are just to add more shrimp flavor to the stock, its not a deal breaker. I hope you enjoy the flavors of the Etouffee!
please tell me calorie count and serving size.
you would have to find a site to estimate that for you Sherry, its not something I do with my recipes.
I made this and it was a hit! I cooked for eight big hungry guys. I had to triple the amount of seasoning and I put 146 shrimp size 16-21. I have always used the Louisiana shrimp etouffee package that I purchase whenever I am home there. Have to admit, making it from scratch was so much better. I am hooked making it from scratch only for me
Glenda