Ah, shrimp étouffée. Just saying the name makes my mouth water and my mind wander to those lively streets of New Orleans.
There’s something about the richness of Cajun spices mingling with tender shrimp that feels like a warm hug on a bustling Mardi Gras night. I remember the first time I tried it—sitting in a tiny Louisiana eatery, jazz music playing in the background.
The flavors were so bold, yet comforting, like a cozy mystery novel you can’t put down. This recipe captures all that magic but without the fuss.
Perfect for a lazy Sunday dinner or a weeknight craving when you need a little taste of the South. And honestly, who doesn’t need more shrimp in their life?
So grab your apron and let’s get cooking—because this étouffée is about to become your new favorite dish.
Steps
- Prepare the Shrimp Stock (Optional): Begin by combining shrimp shells, onion, green pepper tops and bottoms, garlic, celery, and bay leaves with 2 quarts of water in a pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 45 minutes. Strain the stock through a fine sieve and keep the liquid warm over low heat; you will need about 2 cups for the étouffée.
- Create the Roux: In a heavy pot, heat vegetable oil or lard over medium heat for 1-2 minutes. Stir in the flour, ensuring there are no lumps, and cook while stirring frequently until the mixture turns a deep brown, approximately 10 minutes.
- Sauté the Vegetables: Add chopped celery, green bell pepper, jalapeño, and onion to the roux. Stir well and cook over medium heat for about 4 minutes, stirring occasionally. Add chopped garlic and continue cooking for another 2 minutes.
- Incorporate the Stock and Seasonings: Slowly stir in 2 cups of shrimp stock, adding a little at a time to allow the roux to absorb it and thicken. Add additional stock if necessary to achieve a syrup-like consistency. Mix in Cajun seasoning, celery seed, paprika, and salt to taste.
- Cook the Shrimp: Add the peeled shrimp to the pot, mixing them into the sauce. Cover the pot, lower the heat, and let it cook for 10 minutes.
- Finalize and Serve: Stir in chopped green onions and add hot sauce to taste. Serve the shrimp étouffée over white rice, accompanied by a cold beverage like beer or lemonade.
Ingredients
- Shells from 2 pounds of shrimp
- 1/2 large onion, chopped
- Top and bottom from 1 green pepper
- 2 garlic cloves, chopped
- 1 celery rib, chopped
- 5 bay leaves
- 1/4 cup vegetable oil or lard
- 1/4 heaping cup flour
- 1 large rib celery, chopped
- 1 green bell pepper, chopped
- 1 to 2 jalapeño peppers, chopped
- 1/2 large onion, chopped
- 4 garlic cloves, chopped
- 1 pint shrimp stock, clam juice, or fish stock
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon celery seed
- 1 tablespoon sweet paprika
- Salt, to taste
- 2 pounds shrimp, peeled (reserve the shells for stock)
- 3 green onions, chopped
- Hot sauce, such as Crystal or Tabasco, to taste
FAQ
- What is Étouffée?
- Étouffée is a Southern cooking technique that means “smothered.” It involves making a flavorful sauce and cooking meat or fish in it for a duration longer than a sauté but shorter than a stew.
- Can I use other types of seafood besides shrimp in this recipe?
- Yes, you can substitute shrimp with crawfish or crab. The recipe is flexible and can accommodate these variations.
- Is it necessary to make homemade shrimp stock for this recipe?
- While homemade shrimp stock adds depth of flavor, it’s optional. You can use canned or pre-made stock to reduce prep time to about 20 minutes.
- What is the “Holy Trinity” in Cajun cooking?
- The “Holy Trinity” in Cajun cooking refers to the combination of onion, celery, and green pepper, which serves as a flavor base for many dishes, including shrimp étouffée.
- Can I adjust the level of spiciness in this dish?
- Yes, the level of spiciness can be adjusted by varying the amount of hot sauce and jalapeño peppers used, allowing you to tailor the heat to your preference.
Tips
- Opt for Homemade Shrimp Stock: To enhance the flavor of your shrimp étouffée, consider making homemade shrimp stock using shrimp shells. This adds a depth of flavor you might not achieve with pre-made stock, although using canned stock can significantly reduce prep time.
- Perfect the Roux: Achieving the right consistency for your roux is crucial. Stir the flour into the heated oil until it’s free of clumps, cooking until it reaches a deep brown color. This process will take about 10 minutes and is essential for the dish’s rich flavor.
- Adjust the Seasoning to Taste: Use Cajun seasoning, celery seed, and paprika to tailor the dish to your preference. Don’t forget to add salt and hot sauce according to your taste to enhance the overall flavor profile.
- Utilize Leftover Stock: If you make shrimp stock from scratch, you’ll likely have leftovers. This stock can be used for other dishes like soups or risottos and can be stored in the fridge for a week or frozen for up to three months.
Equipment
- Fine-meshed sieve – For straining the shrimp stock.
- Heavy pot – For making the roux and cooking the étouffée.
- Measuring cups – For accurately measuring ingredients like flour and stock.
- Chef’s knife – For chopping vegetables and other prep work.
