The Best Shrimp Etouffee Cajun Recipe

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Hello! Before we get started I want to thank you for stopping by to check out my recipe for shrimp etouffee! If you are looking for a true Louisiana dish you have come to the right place. This will be a dish that won’t disappoint.

What Is Shrimp Etouffee

Shrimp etouffee is a flavorful Cajun stew made with roux, holy trinity, garlic, Cajun spices, shrimp and served over a bed of rice. A true Louisiana recipe loved by many!

Louisiana is well known for their Cajun and Creole dishes. Shrimp etouffee is a Cajun dish. It can either be made with crawfish or shrimp. As for me, I prefer making mine with shrimp.

What’s the Difference Between Cajun and Creole?

Although both dishes are made with a roux base the Creole dishes will be made with a tomato base as Cajun dishes have a butter base.

There are many different interpretations of the two but I like how Trip Savvy put it:

Either way, if you’re in South Louisiana and you hear of a really good Cajun or Creole restaurant, you’re very probably safe in assuming that the food is going to be delicious.

Trip Savvy https://www.tripsavvy.com/the-difference-between-cajun-and-creole-3961097

Shrimp Etouffee Recipe

Ingredients:

• 2 pounds shrimp (devein and shells removed)
• 1 large onion chopped
• 3 celery stalks chopped
• 1 green pepper chopped
• 3 large garlic cloves chopped
• 1/3 cup all-purpose flour
• 1 stick butter (divided)
• 4 cups shrimp stock (see my recipe for shrimp stock)
• 2 bay leaves
• 1/2 teaspoon Cajun Spice (see recipe below)
• 1/2 teaspoon Magic Seasoning Blend
• Parsley (optional)
• Long Grain Rice of choice (I used Jasmine rice for this recipe because that is usually what I have on hand)

Directions:

For this recipe I make my own shrimp stock. If you’ve never made shrimp stock I highly recommend it! Mainly because making your own stock will add more flavor to your Etouffee and secondly because it’s super easy to make. No sense of throwing all that goodness into the trash before it’s time.

If planning to make shrimp stock make that first (find recipe here). Otherwise, we will start with the shrimp.

Prepare shrimp by rinsing, removing shells and devein and set aside.

Need shrimp? Buy shrimp on-line here.

This is Homemade Shrimp Stock!

Make Roux

In a stock pot or Dutch Oven melt 4 Tablespoons butter. Add flour and stir to combine. Cook over medium heat until the mixture turns a slight brown color like that of peanut butter. If it gets a littler darker that is fine. Turn heat off and make the trinity.

Prepare Cajun Holy Trinity

Cajun holy trinity is a well known term among chefs. It is a combination of chopped onion, celery and green pepper. It is the base of cooking with Cajun/Creole dishes famously know from Louisiana.

Not very many people use this term so, if you have a recipe that calls for Trinity you’ll know what they are talking about.

In a large skillet melt 3 Tablespoons of butter.

Add the trinity and saute until slightly limp. Add garlic and continue cooking for about 2 minutes (do not allow the garlic to burn).

Note: You should have 1 Tablespoon of butter left which you will use when making your rice.

Remove from heat and pour trinity in with the roux and stir to combine.

Add 4 cups shrimp stock, seasonings and bay leaves to stock pot and bring to a hard boil stirring occasionally. Then reduce heat to simmer, cover with lid and continue cooking for 15 minutes.

Prepare Rice

While the Etouffee is simmering prepare rice according to manufacturers instructions. I usually follow the instructions for using 1 cup dry rice.

Add Shrimp

After the etouffee has simmered for 15 minutes add shrimp and continue cooking for an additional 5 minutes or until shrimp is fully cooked.

Remove bay leaves prior to serving. Serve with rice topped with chopped parsley and Enjoy!

I AM EXCITED YOU ARE VIEWING JETT’S SHRIMP ETOUFFEE RECIPE AND WOULD LOVE TO HEAR HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO COME BACK AND LET US KNOW IN THE COMMENTS! 

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The Best Shrimp Etouffee Recipe

This Shrimp Etouffee recipe is made with roux, trinity, garlic, cajun spices and served over a bed of rice. A true Louisiana recipe loved by many!

Course Main Course

Cuisine Cajun

Keyword cajun, roux, shrimp

Prep Time 30 minutes

Cook Time 30 minutes

if making your own shrimp stock 1 hour

Total Time 2 hours

Servings 6 people

Author jettskitchen.com

Ingredients

• 2 pounds shrimp deveined and shells removed
• 1 large onion chopped
• 3 celery stalks chopped
• 1 green pepper chopped (remove seeds and veins)
• 3 large garlic cloves chopped
• 1/3 cup all-purpose flour
• 1 stick butter divided
• 4 cups shrimp stock (see my recipe for shrimp stock)
• 2 bay leaves
• 1/2 teaspoon Cajun Spice see photo recipe below
• 1/2 teaspoon  Magic Seasoning Blend
• parsley optional
• Long Grain Rice of choice

Instructions

1. Here is my Homemade Cajun Spice if you need it.

   

2. For this recipe I make my own shrimp stock. If you’ve never made shrimp stock I highly recommend it! Mainly because making your own stock will add more flavor to your Etouffee and secondly because it’s super easy to make. No sense of throwing all that goodness into the trash before it’s time.

   If planning to make shrimp stock make that first (find recipe here). Otherwise, we will start with the shrimp.

   Prepare shrimp by rinsing, removing shells and devein and set aside.

Make Roux

1. In a stock pot or Dutch Oven melt 4 Tablespoons butter. Add flour and stir to combine. Cook over medium heat until the mixture turns a slight brown color like that of peanut butter. If it gets a littler darker that is fine. Turn heat off and make the trinity.

Prepare Holy Trinity

1. Cajun holy trinity is a well known term among chefs. It is a combination of chopped onion, celery and green pepper. It is the base of cooking with Cajun/Creole dishes famously know from Louisiana.

   Not very many people use this term so, if you have a recipe that calls for Trinity you’ll know what they are talking about.

   In a large skillet melt 3 Tablespoons of butter.

   Add the trinity and saute until slightly limp. Add garlic and continue cooking for about 2 minutes (do not allow the garlic to burn).

   Note: You should have 1 Tablespoon of butter left which you will use when making your rice.

2. Remove from heat and pour trinity in with the roux and stir to combine.

   Add 4 cups shrimp stock, seasonings and bay leaves to stock pot and bring to a hard boil stirring occasionally. Then reduce heat to simmer, cover with lid and continue cooking for 15 minutes.

Prepare Rice

1. While the Etouffee is simmering prepare rice according to manufacturers instructions. I usually follow the instructions for using 1 cup dry rice.

Add Shrimp

1. After the etouffee has simmered for 15 minutes add shrimp and continue cooking for an additional 5 minutes or until shrimp is fully cooked.

2. Remove bay leaves prior to serving. Serve with rice topped with chopped parsley and Enjoy!