Shrimp Étouffée

Name: Shrimp Étouffée
Total time: 30 min
Yield: 4 servings
Cuisine: southern
Ingredients: 4 tablespoons unsalted butter; 1 yellow onion, finely chopped; 2 celery stalks, thinly sliced; 1/2 green bell pepper, finely chopped; 4 garlic cloves, minced; 3 tablespoons all-purpose flour; 2 tablespoons tomato paste; 3/4 cup chicken or vegetable stock; 1 tablespoon hot sauce, or to taste; 1 dried bay leaf; 2 teaspoons store-bought or homemade Creole seasoning (see Tip); Kosher salt and black pepper; 1 pound shrimp, peeled and deveined; 1 scallion, green parts chopped; White rice, for serving

By Vallery Lomas

Updated Feb. 9, 2021

Shrimp Étouffée — Con Poulos for The New York Times. Food Stylist: Jerrie-Joy Redman-Lloyd.

Total Time: 30 minutes
Rating: 4(1,797)
Comments: Read comments

Found in both Creole and Cajun cuisines, étouffée is most commonly made with crawfish tails, which have a distinct flavor, but crawfish have a short season and aren’t readily available in most places. This version, with shrimp, is more than a worthy substitute, and an excellent dish all its own. The dish takes its name from the French word "étouffée,” which nods to its protein being smothered with sauce. This recipe uses a shortcut version of a roux: The flour is added after the onion, celery, bell pepper and garlic have already been sautéed in the butter. If you omit the hot sauce, add apple cider vinegar in its place.

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Ingredients

Yield:4 servings

4tablespoons unsalted butter
1yellow onion, finely chopped
2celery stalks, thinly sliced
½green bell pepper, finely chopped
4garlic cloves, minced
3tablespoons all-purpose flour
2tablespoons tomato paste
¾cup chicken or vegetable stock
1tablespoon hot sauce, or to taste
1dried bay leaf
2teaspoons store-bought or homemade Creole seasoning (see Tip)
Kosher salt and black pepper
1pound shrimp, peeled and deveined
1scallion, green parts chopped
White rice, for serving

Ingredient Substitution Guide

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Preparation

Step 1
In a large skillet, melt the butter over medium-high heat. Add the onion, celery and bell pepper, and cook until softened, about 7 minutes. Add the garlic and cook until fragrant, 1 more minute.
Step 2
Sprinkle the flour over the ingredients and stir constantly until lightly toasted, about 5 minutes. Add the tomato paste, and stir and cook for 1 more minute.
Step 3
Pour in the stock and ¾ cup water. Cook until the liquid is reduced by half, about 3 minutes. Add the hot sauce, bay leaf, Creole seasoning, 1 teaspoon salt and ½ teaspoon pepper. Bring to a boil, and cook until the mixture starts to thicken, about 2 minutes.
Step 4
Stir in the shrimp and reduce the heat to medium. Simmer until the shrimp is cooked through and opaque, about 5 minutes, turning each piece halfway through. Remove from the heat. Taste and adjust seasoning. Sprinkle the scallions on top. Serve warm over rice.

Tip

To make your own Creole seasoning, combine 1 tablespoon smoked paprika, 1 tablespoon chile powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon cayenne pepper (or less, if desired), ½ teaspoon fine sea salt and ½ teaspoon black pepper in a small bowl and stir together. Store in an airtight container in a cool, dry place.

Ratings

4 out of 5

1,797 user ratings

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Comments

Rosemary4 years ago

Writing from NOLA and descended from a family that's been in Louisiana for 250 years. (Just to establish my authority). Different recipes include tomato or not; it is an individual choice. I always start with a roux, and tend to make it darker for flavor, but others add roux at end, or saute flour into vegetables as here. So go ahead, add tomato if you wish. For flavor: Use seafood stock; cook sauce for longer; fresh parsley at end. Usually better the second day.

Brigham4 years ago

This was delicious and very easy. I made a quick stock out of the shrimp shells and onion trimmings, which amped up the shrimp flavor a bit.

Julie4 years ago

I grew up in Louisiana. This is a good recipe--but from my experience, not a true Etouffee. It is more like a Shrimp Creole (with the tomato paste).

Ivan SD6 months ago

Great recipe, but two flavor-boosting opportunities are missed: 1. Darken that roux first until just starting to brown, then add your veggies and continue stirring for another 7 minutes as per the recipe. 2. Half water/half broth? Why? All broth. And I brought it to a boil with the shrimp shells and a teaspoon of Hondashi powder, strained the shells out and then added it to the veggies. Yuk

Dan6 months ago

I don't know what to call it (I grew up in Maine), but if anyone is interested it was delicious! I have added it to our list of five-star recipes. I followed the recipe as is and used the homemade Creole seasoning recipe in the tips.

Phillipa9 months ago

Cooked this with my kids, very quick and so delicious recipe. We will be making it again.

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