simple shrimp etouffee recipe

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The Best simple shrimp etouffee recipe

I’m so excited to share with you my simple shrimp etouffee recipe, a classic dish that’s been a staple in my household for years. As a busy mom, I’m always on the lookout for easy and delicious recipes that can be made in no time, and this one fits the bill perfectly. My kids love helping me in the kitchen, and this recipe is a great way to get them involved – they can help with peeling the shrimp and measuring out the ingredients.

And let me tell you, it’s a crowd-pleaser! My family devours it in minutes, and I’m always happy to oblige with seconds (or even thirds!) The best part?

It’s actually pretty healthy, too – the shrimp provides protein, while the vegetables add fiber and vitamins. So go ahead, give it a try – your family will thank you! I first discovered etouffee at a Louisiana restaurant when I was on vacation with my husband.

It was love at first bite – I was hooked on the combination of flavors and textures. The rich, buttery roux coats the succulent shrimp and vegetables in a thick, velvety sauce that’s just irresistible. And don’t even get me started on the aroma – it fills the kitchen with that unmistakable Cajun scent that makes everyone’s mouth water.

After that trip, I was determined to recreate this dish at home. And let me tell you, it wasn’t easy! But after months of experimentation (and some trial-and-error), I finally nailed down a recipe that’s just as good as what I had at the restaurant.

And now, I’m thrilled to share it with all of you.

Simple Shrimp Étouffée Recipe

4.7 from 1110 votes

Shrimp Étouffée is a classic Creole dish featuring shrimp smothered in a rich, flavorful sauce. This simple version captures the essence of the traditional recipe with minimal effort.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Roux

1/2 cup butter
1/2 cup all-purpose flour

For the Étouffée

1 large onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
2 cups seafood stock
1 tsp paprika
1 tsp dried thyme
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 lb shrimp, peeled and deveined
2 tbsp chopped fresh parsley
cooked rice, for serving

👨‍🍳Directions

1In a large skillet or Dutch oven, melt the butter over medium heat.
2Add the flour to the melted butter and stir constantly with a wooden spoon to form a roux.
3Cook the roux, stirring continuously, until it turns a golden brown color.
4This should take about 5-7 minutes.
5Be careful not to burn the roux, as it can happen quickly.
6Add the chopped onion, bell pepper, and celery to the roux.
7Stir well to combine and cook, stirring occasionally, until the vegetables are softened.
8This should take about 5 minutes.
9The vegetables should be translucent and slightly caramelized.
10Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
11Add the diced tomatoes, seafood stock, paprika, thyme, oregano, salt, black pepper, and cayenne pepper.
12Stir well to combine.
13Reduce the heat to low and let the mixture simmer for 15-20 minutes, stirring occasionally.
14The sauce should thicken slightly and the flavors should meld together.
15If the sauce becomes too thick, thin it out with a little water.
16Add the shrimp to the skillet and stir to combine.
17Cook for 5-7 minutes, or until the shrimp turn pink and are cooked through.
18Be careful not to overcook the shrimp, as they can become rubbery.
19Stir in the chopped fresh parsley and cook for an additional 1 minute.
20Taste and adjust the seasoning if necessary.
21Serve the shrimp étouffée over cooked rice and enjoy.

🔧Equipment

Large skillet or Dutch oven
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 240mg🧂Sodium: 1200mg🌾Total Carbs: 20g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 25g

📝Notes

Tips: For a spicier dish, add more cayenne pepper or a pinch of cayenne pepper to taste. You can also add other seafood like crawfish or crab meat to make it a seafood medley.

Watch Video Of How Simple Shrimp Étouffée Recipe Works

This simple shrimp etouffee recipe is perfect for any occasion – whether it’s a quick weeknight dinner or a special occasion like Easter or Christmas. It’s also incredibly versatile – serve it over rice or noodles for an easy meal prep option.

And don’t worry about leftovers; this dish freezes beautifully so you can enjoy it again later. Plus, it makes for an amazing side dish at family gatherings – everyone loves when we bring out this big ol’ pot of goodness.

❓ Frequently Asked Questions About Shrimp Étouffée

Q: What is etouffee?

Etouffee is a classic Cajun dish from Louisiana that consists of shrimp or crawfish cooked in a spicy roux-based sauce.

Q: What type of roux do I use for etouffee?

I use a combination of butter and oil to make my roux – it gives it a rich flavor without being too greasy.

Q: Can I use frozen shrimp for this recipe?

Yes, you can definitely use frozen shrimp if that’s what you have on hand.

Q: How do I thicken up my etouffee if it gets too runny?

You can add more roux or cornstarch to thicken up your etouffee if it gets too thin.

Q: Can I make this recipe vegetarian by substituting out the shrimp?

Yes, you can easily substitute out the shrimp for other protein sources like chicken or tofu.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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