Shrimp Etouffee: How to Make a Quick Version of the NOLA Classic

Shrimp etouffee is a rich and vibrant dish straight out of the bayou in Louisiana. It’s full of tomatoes, the holy trinity (not that one but peppers, onions, and celery), and a nutty roux for the perfect combination of flavors to combine with shrimp and serve over rice.

Today, I will show you how to make shrimp etouffee in about 30 minutes. I think Cajun cooking, like Indian and Thai cooking, can be seen as challenging to make because of the sheer number of ingredients. The thing is, once you have those spices in your cupboard, the cooking is the easy part. And then you can make your favorites again and again instead of relying on ordering out.

In my version of shrimp etouffee, the roux is going to be blond, not your typical dark roux that is often seen in Cajun cooking. Don’t get me wrong, the dark roux is delicious, but we don’t have time for that today. We also don’t have time (or access) for shell on shrimp and making our own stock, but not to worry, I have a plan!

So for this shrimp etouffee recipe, the shrimp is still the star but that tomato is a loud back up singer. I also make mine super spicy, so feel free to adjust your spice levels as needed to your taste. And don’t come for me because this is not authentic!! This is my version which is why it is in my blog. Anyway, I only lived in NOLA for 10 years but I am originally from Boston, so that is my excuse!

Serves 4-6

Suggested Wine Pairing:

Pinot grigio will pair nicely with the spice level, the shrimp, and dare I say the acidity of the tomatoes.

Ingredients:

1 lb of shrimp, peeled and deveined

3 celery stalks, diced

1 onion, diced

1 green bell pepper, diced

2 -3 cayenne peppers, minced (or 1/2 teaspoon of cayenne powder)

3 cloves of garlic, minced

2 tablespoons of butter

2 tablespoons of flour

1 – 14 ounce can of diced tomatoes

1 cup of chicken stock

Dash of Worcestershire sauce

1 tablespoon of cajun seasoning, store bought or homemade

To serve: Long grain rice, extra hot sauce, and chopped parsley for the pretty

Instructions:

1. So many of us suffer with frozen shrimp that is completely waterlogged! The consistency is never quite right. Here is my trick to fix that: allow the defrosted shrimp to drain in a colander for 20 minutes. Get a frying pan very hot and add a spritz of oil. It should smoke. Remove from heat and add the shrimp. Return to heat and cook, stirring constantly for a minute or so. There should be a lot of liquid from the shrimp. Either dump that or combine it with the chicken stock for this recipe. Return the shrimp to the colander.
2. Now let’s get down to business on the sauce for this shrimp etouffee. In a saucepan with a lid, melt 2 tablespoons of butter over medium heat. Add celery, onions, and pepper. Cook for 5 or so minutes until the vegetables are starting to cook down and become transparent.
3. Add the garlic and chilis and saute for another minute or so before adding the flour. Stir for about 5 minutes to cook the raw flour and prevent sticking. The mixture should have a light brown color.
4. Stir in the tomatoes, chicken stock, cajun seasoning, and worcestershire. Bring to a simmer and reduce the heat to low. Cover and allow to simmer for 20 minutes.
5. Meanwhile, cook your rice as according to package instructions.
6. Now it’s time for the shrimp to shine. Get that half cooked shrimp and pour it into the bubbling sauce. Stir and allow the mixture to come back to a simmer and then it should be done.
7. To serve, add some rice to the bottom of a bowl and top with the shrimp etouffee. Add a smattering of parsley and hot sauce for an extra kick!

If you like this be sure to try my Yankee shrimp and sausage gumbo or corn maque-choux with cajun shrimp!