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shrimp etouffee

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.

    homemade Cajun spice

  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!