Shrimp Etouffee

Hi Everyone,

I am so excited about today’s recipe.  The last couple of summers I went to Baton Rouge, Louisiana for foodie events and I fell in love with Southern foods.  I have never tasted food with such flavor and flair.  I guess that’s because hot sauce originated in Louisiana?  A place after my own heart,  I think I may have a little Southern girl in me?  This past weekend it was cool and windy out and I was craving some good old southern comfort food, so I thought I would try making Shrimp Etouffee, pronounced ay/too/fay. Oh my gosh, amazing!  This is my favorite southern recipe I have made so far, next to my Southern Biscuits.

Shrimp Etouffee

This shrimp dish is thick, hearty, slightly spicy and flavors of onions, garlic, tomatoes and Cajun seasoning. It is a classic New Orleans dish. For the recipe I used my homemade Cajun Seasonings and to add a touch of heat I added a few dashes of Louisiana Hot Sauce. This dish takes about an hour to make, but it’s very simple.
Shrimp Etouffee
I served the recipe with brown rice that I cooked in chicken broth. The rice really picks up all the juices in the recipe and I highly recommend rice or even quinoa. To make the rice like in the photo’s, I just packed it into a 1/2 cup measuring cup and then took a butter knife around the edges. It popped right into my dish. I think it’s pretty cool looking. That was the first time I have ever done that.

Here is a photo of my step by step of the recipe. I thought I would take the photos with my phone so you can see the colors and the stages of cooking.  Sorry if they are a little blurry.
Making of Shrimp Etouffee A

Shrimp Etouffee
 
Author: 
Nutrition Information
  • Serves: 6 servings
  • Serving size: 1 serving
  • Calories: 292
  • Fat: 11
  • Carbohydrates: 38
  • Sugar: .07
  • Sodium: 139
  • Fiber: 3
  • Protein: 12
  • Cholesterol: 70
Recipe type: Shrimp
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
A thick, hearty shrimp dish tomato-based sauce, with green bell peppers and aromatic vegetables. and served with rice.
Ingredients
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 1 cup chopped onion
  • ½ cup sliced celery
  • ½ cup chopped green peppers
  • 2 tbsp minced garlic
  • 2 tbsp. fresh thyme
  • 2 cup chicken broth, low sodium
  • 1 ( 14.5 ounce) can diced tomatoes, drained
  • 1 tbsp. cajun seasoning
  • 1 tbsp. worcestershire sauce
  • 2 pound shrimp, peeled and deveined
  • 2 tsp. hot sauce
  • Salt and pepper to taste
  • 1 tbsp. butter
  • 2 tsp. fresh lemon juice
  • ¼ cup chopped scallions (green onions)
  • 2 tbsp. fresh parsley
  • Rice:
  • 2 cups chicken broth, low sodium
  • 2½ cups brown rice (I used instant)
Instructions
  1. Season shrimp with about a tablespoon of Cajun seasoning. Mix well and refrigerate until ready to use.
  2. Melt the butter in a large sauce pan over medium heat, cook until melted; add the flour, whisking constantly until dark brown (color of peanut butter), about 10 minutes.
  3. Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.
  4. Add the garlic and thyme and cook for a minute.
  5. Whisk in the broth, add the tomatoes, Cajun seasoning and Worcestershire sauce and simmer for 20 minutes.
  6. Add the shrimp and cook until cooked, about 5 minutes.
  7. Season with hot sauce, salt and pepper to taste.
  8. Mix in the butter, lemon juice, green onion and parsley.
  9. To make rice:
  10. Bring 2 cups chicken broth to a boil. Stir in rice, bring to a bowl, lower heat to low and simmer for 5 minutes. Fluff with a fork. (I started the rice when the Shrimp Etouffee was simmering for 20 minutes)
  11. Evenly divide rice and Shrimp Etouffee between 6 bowls.
Notes
You can serve with quinoa instead of rice if desired.

Shrimp Etouffee
Yummy! This recipe makes 6 nice hearty size servings and believe me it’s very filling too.  I had leftovers for lunch the next day and the flavors come to better even better.  I of course added a little more hot sauce to it, because I pretty much add hot sauce to almost everything.  lol

Shrimp Etouffee

I hope you enjoy this dish as much as I have. I’m pretty proud to make a classic, traditional New Orleans style recipe. So if your craving shrimp and spice, you should give this recipe a try.

Have a wonderful day!

Toodles,

Jennifer
Shrimp Etouffee

Comments

  1. Shannon says:

    I cannot eat anything too spicy for health reasons. I understand everyones idea of spicy is different but what would you compare this too on a spicy level?

    • Hi, I didn’t find this too spicy. It all depends on the Cajun seasoning you use. You can use a creole seasoning too. Just Look for seasoning that does not contain cayenne pepper. On my Monday post I made homemade Cajun seasoning, check that recipe out and just omit the csyenne pepper. I hope this helps. If you have any other questions, just let me know. Have a great day!

  2. Heather W. says:

    This looks delicious!! I think it may go on my menu this weekend. 🙂 Quick question – does the nutritional information include the rice? (I’m assuming it does, but wanted to double check). Thanks for a great looking recipe!

  3. Samantha says:

    This looks amazing….I can’t wait to try it. Thank you for the step by step photos.

  4. Yum what a delicious way to serve shrimp! And I love that it’s got a kick 😉

  5. 2 tbsp garlic? That seems like a lot??

    • It’s minced garlic, I would use two cloves of garlic in the dish. If your not a garlic fan go for less. You can taste it and maybe add a little bit of garlic powder at the end. Hope you like it as much as we do.

      • And the Cajun seasoning – it says to toss 1 Tbsp with the shrimp but then later it says to add Cajun seasoning with the Worcestershire sauce. Is that another tablespoon? So there’s 2 tbsp total? Just making sure 🙂

        • You know what, you are correct. It is two tablespoons. I need to modify the recipe. Thank you for pointing it out. Hope you enjoy!

          • I made it and it was great!! A little too spicy though, my lips were hurting. I threw in a splash of sriracha, I’ll leave that out next time and maybe only do an extra 1/2 tbsp of Cajun seasoning instead of 1 with the Worcestershire. I usually love spicy – I think my Cajun was spicy! Also, I buy the minced kind of garlic in the jar, and it says 1/2 tsp is a clove so I only did 1 tsp instead of 2 Tbsp. It was really good, thanks!

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