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Shrimp Etouffee Recipe (True New Orleans Flavor)

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Home » Savory » Seafood » Shrimp Etouffee Recipe (True New Orleans Flavor)
This is the BEST Shrimp Etouffee Recipe Online! Homemade and delicious, made with an authentic creole flavor and down home taste. Bring Mardi Gras to your home!  Make sure to pair with Red Beans and Rice, A Shrimp Po Boy, my New Orleans beignets , Seafood Gumbo or even this Low Country Boil for a very authentic creole meal.

Insanely Delicious Shrimp Etouffee Recipe!!

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This is the year everyone!  This is the year I finally go to New Orleans and end my constant dreaming about the creole culture, especially its food.  From the shrimp and grits, mardi gras king cake and beignets (we all know a little something about Cafe Du Monde) to the shrimp etouffee, I will be getting down on all that the “Big Easy” is known for.

After just a couple visits, I am completely prepared to come back time and time again. Is it too much to say my life mission might be to eat my way through New Orleans? I don’t think so. 

With this recipe I am paying homage to wonderful flavors and influences that make up Creole and Cajun cuisine. Make this etouffee today, thank me tomorrow. 

WHAT IS ETOUFFEE?

Etouffee is a French word that means smothered or suffocated. However, in relation to food, it refers to a method of cooking where seafood is smothered in vegetables with a tomato-based sauce, resulting in a stew-like seafood dish.
Etouffee is basically a spicy stew made with vegetables and seafood in most cases; however, chicken and possibly other poultry (turkey) can also be used.

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WHAT THE DIFFERENCE BETWEEN SHRIMP CREOLE AND ETOUFFEE

Shrimp creole and shrimp etouffee are somewhat similar dishes, and some people get the two dishes confused with each other.  Shrimp etouffee has more of a gravy consistency which means that its thicker than shrimp creole.
Also, shrimp etoufee is a lot spicier than shrimp creole. Lastly, shrimp creole normally has a tomato base while shirmp etouffee utilizes a roux for its base.  Many true foodies and culinary experts will tell you that a true Cajun etouffee does not contain tomatoes. The addition of tomato is a Creole way of preparing the dish.

WHAT IS ETOUFFEE MADE OF?  HISTORY OF SHRIMP ETOUFFEE RECIPE

Shrimp etouffee is such a fantastic dish, rich in history and bonkers in flavor.  Food historians trace back Louisiana etouffee to the crawfish capital of the world, Breaux Bridges, Louisiana. Etouffee was first served in the Hebert Hotel in the early 1920s when Mrs. Hebert, along with her daughters, Yoli and Marie, made crawfish etouffee using crawfish tails, crawfish fat, onions and pepper. Later on, the Heberts shared their recipe with their friend, Aline Guidry Champagne. Ms. Champagne later opened a restaurant, the RendezVous Café, and began serving the dish there. 

Since then, the presence of Etouffee in the South has taken on a life of its own. You can find this signature New Orleans meal at almost any restaurant. Making an etouffee can take some time, but it is truly worth it. Its buttery richness paired with the succulence of the shrimp, just the right amount of cayenne, then served over a bed of fluffy white rice is truly one of the best dishes you’ll ever eat.

From the creole seasoning and dashes of hot sauce to the underlying holy trinity of onions, celery and bell peppers simmering in a rich dark roux, this is one of the seafood dish I enjoy the most.

I have enjoyed it at restaurants and sampled a few of the crawfish variety, and sometimes I love making it at home even more so I can vary the flavors and heat according to my personal taste.  Also if you want to, you can totally make this into a crawfish etouffee as well.

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HOW TO MAKE A ROUX FOR SHRIMP ETOUFFEE

This isn’t a difficult dish to make. The roux may seem like the hardest part because you need to ensure that it browns and darkens without burning.
Thoroughly stir in flour to a medium sized pan after melting butter over medium heat. Ensure there are no lumps. Stir frequently for 9-10 minutes.  Once you get past making the roux, it is smooth sailing to complete this recipe.
Making this shrimp etouffee has prepared me for NOLA in the next few months.  Next I’m making this into Crawfish Etouffee.  I am ready so here I come New Orleans!
*Did you make this recipe? Please give it a star rating and leave comments below!*
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Shrimp Etouffee Recipe

Shrimp Etouffee Recipe - Homemade and delicious, made with an authentic creole flavor and down home taste. Bring Mardi Gras to your home!
4.48 from 23 votes
Print Pin Rate
Course: Main Course
Cuisine: Cajun/Creole
Keyword: seafood recipes, traditional food recipes, weeknight dinner
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 3 servings
Calories: 480kcal
Author: Jocelyn Delk Adams of Grandbaby-Cakes.com

Ingredients

  • 1/4 cup salted butter
  • 1/4 cup all-purpose flour
  • 3/4 cup chopped onion
  • 1/2 cup sliced celery
  • 1/2 cup chopped green peppers
  • 1 1/2 cup chicken stock
  • 1/2 cup white wine
  • 1/2 teaspoon tomato paste
  • 14.5 ounces diced tomatoes, drained 1 can
  • 1 tablespoon creole seasoning
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons hot sauce
  • 1 pound shrimp peeled and deveined
  • Salt and pepper to taste
  • 1 tablespoon heavy whipping cream
  • Cooked rice for serving
  • Garnish with chopped parsley and green onion

Instructions

  • In a medium sized pan, melt butter over medium heat. Thoroughly stir in flour making sure there are no lumps to begin the roux. Allow the roux to develop, stirring frequently for about 9-10 minutes (until dark but make sure it doesn't burn).
  • Next stir in onions, celery and green peppers and cook for a few minutes until tender, frequently stirring.
  • Pour in chicken stock and white wine then add tomato paste and diced tomatoes and whisk together everything.
  • Season with creole seasoning, garlic powder, cayenne pepper, worcestershire sauce, lemon juice and hot sauce.
  • Allow the mixture to cook for 10-12 minutes over medium heat to come together and begin to thicken then add the shrimp and salt and pepper to taste. Cook for another 10 minutes on a lower heat with the lid on.
  • Stir in heavy whipping cream then cook for 2-3 more minutes until thickened. Serve over rice and garnish with chopped parsley and green onion.

Video

Notes

Allow the roux to develop, stirring frequently for about 9-10 minutes (until dark but make sure it doesn't burn).

Nutrition

Calories: 480kcal | Carbohydrates: 27g | Protein: 37g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 432mg | Sodium: 1832mg | Potassium: 769mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1635IU | Vitamin C: 47.7mg | Calcium: 295mg | Iron: 6mg

 

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Comments

  2. Traci | Vanilla And Bean says

    Oh Jocelyn, this sounds delicious and your photography is making my mouth water! I grew up in Texas, but never made it to New Orleans… although I got close a few times. The food! Yessss… lots of Louisiana influence and friends form the area introduced me to etouffee… and crawfish! Ohh, I haven’t made it in forever, but you’ve inspired me to start making it. It is soooo good! I am wondering, what type of creole seasoning you use? Thank you for this Jocelyn! So happy for you, finally heading to New Orleans!!

    Reply

    • Jocelyn (Grandbaby Cakes) says

      Yes wow I bet you can’t wait to go to New Orleans! I use the Tony brand of creole seasoning.

    • Patricia Refre says

      Hi”! I’m just now reading this today, Aug 1, 2019!!!!!!!!!!! I’m Fromm New Orleans but now reside in Tucson, AZ!!!!! Hubby’s mom was Cajun but she never made this dish. My mom didn’t either, so I have never had this dish!!!!! Imagine that!!!! …. -a NOLA gal born and raised in New Orleans, LA and never having had this dish!!! I’ll be trying it with frozen shrimp as you know this I said desert and not much of fresh seafood to be found!!!! Hugs!!!!

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