Shrimp Étouffée, a delicious Cajun stew with shrimp and vegetables, takes just 35 minutes to make. Add rice and a glass of wine and you have an amazing supper.
This is a guest post about Shrimp Étouffée from Elizabeth H. Cottrell of Heartspoken.
This Shrimp Étouffée is a favorite of our family’s. It came from Cajun country in Louisiana and was adapted from a recipe for crawfish etouffee. If you have access to crawfish, substitute the same amount of crawfish tails for the shrimp.
I like to cook it a few hours in advance to give the flavors time to set. I undercook the shrimp so they don’t get tough. I remove them from the skillet and finish cooking the shrimp when I heat it up to serve. The photo was taken at our own table when our “kids” were home recently and requested this dish.
What You Need
For this recipe you need a knife and cutting board, good heavy-bottom pot, and measuring cups and spoons. But what you really want is some wonderful dinnerware and stemware, am I right? And always buy the best you can afford so it lasts a lifetime!
The Shrimp Étouffée Recipe
- 1 pound raw shrimp (peeled)
- 1 stick butter (8 tablespoons) (or margarine)
- 1/2 tablespoon flour (substitute gluten free flour, if desired)
- 1 medium onion (chopped fine)
- 1 stalk celery
- 1/2 bell pepper (chopped fine)
- 2-3 cloves garlic (chopped fine, or about 1/2 teaspoon minced)
- 1 bunch green onion tops (chopped)
- 3 tablespoons parsley (chopped)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon Cayenne pepper (or to tasted, and serve hot sauce on the table)
- 1 dash Worcestershire sauce
- 4-5 cups cooked rice
- Melt butter or margarine in skillet.
- Add flour and stir until blended.
Add chopped onion, bell pepper, celery, and garlic and sauté until vegetables are tender.
- Add shrimp and cover, cooking for 15-20 minutes on low heat, stirring from time to time (NOTE: when making ahead, I only cook for 10 minutes to avoid overcooking shrimp).
- Add salt, black and red pepper, Worcestershire sauce, green onion tops, and parsley.
Simmer until thoroughly heated and shrimp are cooked (about 5-10 minutes).
- Serve over rice.
NOTE: I use small-to-medium sized raw shrimp. You can use any size shrimp you like. It is also possible to use precooked shrimp, but add them in at the last step and just heat them through. Make sure they are thawed before you add them to your Étouffée.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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