Shrimp Étouffée

The French word étouffée literally translates to "smothered" or "suffocated". It comes from the verb étouffer. In cooking, étouffée refers to a method of cooking seafood or meat in a flavorful sauce. The result is a stew-like dish. Étouffée is made by cooking seafood or meat in a roux-based sauce that typically includes onion, celery, and bell pepper. The dish is often served over white rice.

Shrimp Étouffée is a classic Louisiana dish with a rich, flavorful roux-based sauce. It should not be confused with Shrimp Creole, which includes a tomato-based sauce.

Here's an authentic recipe that brings out the deep Cajun and Creole flavors.

Authentic Shrimp Étouffée Recipe

Servings: 4-6
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients:

For the Roux:

• ¼ cup (½ stick) unsalted butter
• ¼ cup all-purpose flour

For the Étouffée:

• 2 tbsp unsalted butter
• 1 medium onion, finely chopped
• 1 bell pepper (green or red), finely chopped
• 2 ribs celery, finely chopped
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 2 cups seafood or chicken stock
• 1 tsp Cajun or Creole seasoning (adjust to taste)
• ½ tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp black pepper
• ¼ tsp cayenne pepper (optional, for heat)
• 1 bay leaf
• 1 lb medium or large shrimp, peeled and deveined
• 1 tsp Worcestershire sauce
• 2 green onions, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp fresh lemon juice
• Cooked white rice, for serving

Instructions:

1. Make the Roux:
   • In a large skillet or heavy-bottomed pot, melt ¼ cup butter over medium heat.
   • Add the flour and whisk continuously for about 10-15 minutes until the roux reaches a peanut butter color. Be careful not to burn it.
2. Sauté the Vegetables:
   • Add the onion, bell pepper, and celery (the Holy Trinity) to the roux. Cook, stirring frequently, for about 5-7 minutes until softened.
   • Stir in the garlic and cook for 30 seconds until fragrant.
3. Build the Flavor:
   • Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
   • Gradually whisk in the seafood or chicken stock, ensuring no lumps form.
   • Add Cajun seasoning, paprika, thyme, black pepper, cayenne (if using), and the bay leaf.
   • Reduce the heat and simmer for 20-25 minutes, stirring occasionally, until the sauce thickens.
4. Cook the Shrimp:
   • Stir in the Worcestershire sauce and shrimp.
   • Cook for 3-5 minutes, or until the shrimp turn pink and opaque.
   • Remove the bay leaf and stir in the green onions, parsley, and lemon juice.
5. Serve:
   • Spoon the étouffée over hot cooked rice.
   • Garnish with extra green onions or parsley if desired.

Tips for the Best Étouffée:

• Use fresh shrimp (preferably Gulf shrimp) for the best flavor.
• Homemade seafood stock (made from shrimp shells) enhances the dish.
• For a creamier texture, stir in a splash of heavy cream at the end.
• For extra heat, add a few dashes of hot sauce.