Shrimp Etouffee

When I’m in the mood for Cajun food, I turn to favorites such as dirty rice, New Orleans BBQ Shrimp, Cajun chicken and this simple, yet satisfying shrimp etouffee.

I love the rich and unique flavors of Cajun food, and this type of cuisine is actually quite easy to prepare at home. My version of shrimp etouffee is just as good as what you’d get in a restaurant, but you can enjoy it in the comfort of your own home. If you love this dish, be sure to also check out my Shrimp Creole recipe!

What is etouffee?

Etoufee is a French word that means “to smother”. In this particular case, shrimp are smothered in vegetables and sauce, although this dish can also be made with other types of seafood such as crawfish. This type of dish is popular in Creole and Cajun cooking.

How do you make shrimp etouffee?

Start by peeling some shrimp, then make a simple broth from the shells. Mix melted butter with flour to make a roux, then cook the roux until it is light golden brown. Add onions, bell peppers and celery to the pot, along with canned tomatoes, seasoning and the shrimp broth. Bring the mixture to a simmer, and cook until vegetables are tender and sauce is thickened. Stir in the shrimp, then cook for a few more minutes until they are pink and opaque. Serve this dish immediately, with a sprinkle of parsley and a side of steamed rice.

How to make shrimp broth

This recipe calls for shrimp broth which is one of the primary flavor foundations of the dish. To make the broth, cook shrimp shells in a pot with carrot, onion, celery, garlic and herbs. Add water, then bring the mixture to a simmer and cook for 30-45 minutes. Strain the broth through a sieve, then it’s ready to use in the recipe.

Tips for the perfect dish

While I think this dish tastes best with the homemade shrimp broth, you can substitute 1 cup of chicken broth and 1 cup of clam juice to save time. You can also sometimes find prepared shrimp broth in the seafood area of grocery stores. I prefer to use a larger sized shrimp for this recipe, such as 26-30 or 31-40 count. Fresh or frozen shrimp will both work fine, just make sure the shrimp are thawed. Look for shell-on shrimp so that you can prepare the shrimp broth. This dish stays fresh in the refrigerator for up to 2 days. Reheat any leftovers on the stove top over low heat.

What is the difference between shrimp Creole and shrimp etouffee?

These two dishes both include shrimp stewed with a variety of vegetables and seasonings. The differences lie in the sauce. Etouffee typically has a thicker sauce, with a base made from the roux. Shrimp Creole has a tomato based sauce that tends to be thinner. In addition, shrimp etouffee tends to be spicier than Creole shrimp. When you try this dish, you’ll feel like you have been transported to New Orleans. The combination of flavors and textures just can’t be beat!