Shrimp Etouffee is a juicy shrimp dish smothered in rich and flavorful roux boasting rich, authentic southern flavors. Its bold spices are incredibly mouthwatering, and even better, it’s super easy to make!
I totally appreciate easy, quick, and tasty meals. But if you want to put something exciting on your dining table, this Shrimp Etouffee recipe is a good place to start.
The French know how to make delicious food, but throw in a kick of African and Creole seasonings, and you have an unforgettable combination.
Once you taste it, you’ll want to put it on a weekly rotation. So while you’re planning your weekly menu, you might as well add this homemade Creole Seasoning to your spice list. It’s the mother of all Southern spices that adds depth and richness to any dish, plus it’s quick to put together and can be easily customized to your personal preference.
You are probably thinking, what on earth is étouffée? I just love the way it sounds so French. It means smother or suffocate from the verb etouffée (from the fabulicious sauce that smothers it), and the pronunciation is something like AY-too-FAY. Yeah, I know you are not here for French 101. So I’ll bid adieu to this and get back to what you love.
Shrimp Etouffee
Shrimp Etouffee is a juicy shrimp dish smothered in rich and flavorful roux boasting rich, authentic southern flavors. Its bold spices are incredibly mouthwatering, and even better, it’s super easy to make!
Prep: 10min
Total: 40min
Serving Size: 1 cup
Nutrition Facts: calories 300 kcal, Carbohydrate 13 g, Protein 27 g, Fat 15 g, Saturated Fat 4 g, Cholesterol 300 mg, Sodium 215 mg, Fiber 1 g, Sugar 2 g, servingSize 1 cup
Ingredients:
- 2 tablespoon (28 ml) canola oil
- 2 tablespoon (28 g ) butter
- ¼ cup (31 g) flour
- ½ medium onion, (diced)
- ½ cup green bell pepper, (diced)
- ⅓ cup celery, (chopped (about 1-2 stalks))
- 2 teaspoon (10 g) garlic, (minced)
- 1 teaspoon (1 g) thyme, ( fresh or dried)
- 1 bay leaf
- 1 cup tomato, (chopped)
- 1 teaspoon (5 g) Worcestershire sauce
- ½ teaspoon (1 g) smoked paprika
- 2 teaspoon (8 g) Creole seasoning
- 2 cup (500 ml) seafood broth ((can sub with water))
- 1 pound (453 g) shrimp, ((peeled and deveined) reserve shrimp shells)
- 1 teaspoon (5 g) hot sauce, (optional)
- 2 green onions, (chopped)
- 2-3 tablespoon (8-12 g) parsley, (chopped)
Instruction:
- Remove from heat and strain using a sieve. Set stock aside.
- Serve over hot cooked rice.
Shrimp Etouffee Recipe – Spicy Creole/Cajun Shrimp Sauce on Rice – Frozen Shrimp Tips
FAQ
What is etouffee sauce made of?
What is the difference between shrimp Creole and etouffee?
What is the seasoning in etouffee?
What is in etouffee base?
