Authentic Shrimp Étouffée Recipe: Classic Cajun Dish Made Easy
Étouffée, a beloved Cajun/Creole classic meaning "smothered," features shellfish cooked in a rich roux-based sauce. Shrimp étouffée is a favorite, especially outside crawfish season. This straightforward recipe delivers restaurant-quality results at home. Follow our step-by-step guide for success.
Ingredients
- 1 cup diced white onion
- ¼ cup diced celery
- 1 cup diced green bell pepper
- ½ cup diced green onions
- 3 cloves diced garlic
- ½ cup butter
- ½ cup plus 2 tbsp flour
- 2 lbs peeled shrimp
- 1 can (14.5 oz) chicken broth
- 1 cup water
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- ¼ cup chopped parsley
- 1 bay leaf
- Tabasco, Cajun seasoning, salt, and pepper to taste
Start by making the roux, the flavorful base of étouffée. For beginners, it's simple and rewarding—cook it patiently for depth. (Learn how to make a roux here.)
In a large heavy pot or Dutch oven, melt butter over medium heat and whisk in flour. Cook, stirring constantly, for about 20 minutes until it reaches a caramel color.
Add diced vegetables, stirring to coat in roux for 2-3 minutes. Season with Cajun seasoning, salt, and pepper—adjust later as needed.
Stir in chicken broth, water, tomato paste, Worcestershire sauce, parsley, bay leaf, and Tabasco. Add shrimp and bring to a boil.
Reduce heat to low, cover, and simmer 30-40 minutes. Longer cooking thickens the sauce and tenderizes shrimp. Stir occasionally and taste for seasoning.
Remove bay leaf, then serve over steamed rice with crusty bread to sop up the sauce.
Enjoy this authentic Cajun delight! For more recipes, visit www.visitlakecharles.org/recipes.
