Seafood

Shrimp Étouffée for one!

June 27, 2023
5
2 Ratings
Photo by Max Nelson @Chillguyinbrooklyn
  • Prep time 20 minutes
  • Cook time 20 minutes
  • Serves 1
Author Notes

The first time I tried Étouffée (AY-too-FAY) down in New Orleans, I was in love. This velvety, delicious dish is sort of a cross between a soup and a stew. It has rich, bold flavors and that Cajun flavor you can only get from a nice roux and Cajun Trinity. This is a great introductory dish into Cajun cooking and one that comes together rather quickly once everything is prepped. Just make sure not to burn the roux! —Max Nelson @Chillguyinbrooklyn

What You'll Need
Ingredients
  • Seasoning Mix
  • 1 1/2 teaspoons Salt
  • 1 teaspoon Pepper
  • 1 1/2 teaspoons Cajun blend seasoning
  • 1 teaspoon Cayenne
  • 1 teaspoon Dried thyme
  • 1 teaspoon Paprika
  • Shrimp Étouffée
  • 4 ounces shrimp, cleaned and deveined (or 5-6 small to medium-sized shrimp)
  • 3 cups seafood stock
  • 1/2 small yellow onion, diced
  • 1/2 small bell pepper, diced
  • 2 stalks of celery, diced
  • 2 cloves garlic, finely diced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 bay leaves
  • 1 cup c2ooked white rice, for serving
  • Finely chopped scallions, for garnish
Directions
  1. In a bowl, mix the shrimp with the Étouffée seasoning until well coated. Set aside.
  2. In a pot, fry any shrimp tails or shells over medium heat until they turn bright orange. Pour in the seafood stock and bring it to a boil. Allow the stock to cool slightly, then strain it and set aside.
  3. In a skillet, melt the butter over medium-low heat. Whisk in the all-purpose flour and continue stirring until the mixture forms a dark brown roasted peanut-colored roux. Be sure to keep stirring to avoid burning the roux.
  4. Once the roux reaches the desired color (dark roasted peanut color brown for me!), remove the skillet from the heat and add the diced onion, bell pepper, and celery, also known as the Cajun Trinity. Stir well.
  5. Return the skillet to medium heat and add the garlic, bay leaves, and 3 tablespoons of the Étouffée spice mix. Cook until the onion begins to soften.
  6. Slowly add the strained seafood stock to the skillet, one ladle at a time, while continuously stirring. Bring the mixture to a boil and then reduce the heat to simmer until it reaches a velvety texture.
  7. Add the seasoned shrimp to the skillet and cook for approximately 2 minutes on each side, or until the shrimp turn pink and opaque.
  8. Serve the Shrimp Étouffée over cooked white rice, garnished with finely chopped scallions.

See what other Food52ers are saying.

  • Max Nelson @Chillguyinbrooklyn
    Max Nelson @Chillguyinbrooklyn
  • Bev Sherwin
    Bev Sherwin
  • Deborah Hogan
    Deborah Hogan

3 Reviews

Bev S. September 16, 2024
I love when a recipe turns out perfect the first time you make it. This was exceptional and so easy! Love it.
 
Deborah H. September 6, 2023
I made this on yesterday, it was amazing!!! Thanks for the recipe, my husband said it was Delish!
 
Max N. September 6, 2023
Happy you enjoyed it!