One of my favorite dishes from the Big Easy is Shrimp Etouffee. This easy to make dish would make a delicious date night dinner or would turn any night into a special occasion.
If you look up Etouffee in the dictionary you’ll find the literal translation to be smothered. Etouffee 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 it’s easier to find shrimp (and we do love our Gulf shrimp) I decided to make a Shrimp Etouffee to get us into the Mardi Gras Spirit!
You’ll also find recipes for Chicken Etouffee some with sausage and combinations of all the ingredients. So adjust the recipe with the ingredients you like and let the good times roll!
More Recipes You’ll Love!
- Shrimp and Cheesy Grits
- Garlic Shrimp with Supergreens
- Lemon Basil Shrimp with Supergreens
- Shrimp Fra Diavolo