Shrimp éTouffée
Ingredients
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- 1 1/2 pounds shrimp – peeled and deveined, shells reserved (~75.5 medium shrimps)
- 4 cups water – for stock
- 1 leaf bay leaf – for stock
- 6 peppercorns black peppercorns – for stock
- 6 tbsp unsalted butter
- 6 tbsp all-purpose flour
- 1 1/2 cups onion – finely chopped (~2 medium onions)
- 1 cups celery – finely chopped
- 1 cups green bell pepper – finely chopped (~1 medium green bell pepper)
- 4 cloves garlic – minced
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp dried thyme
- 1/2 cups canned diced tomatoes – drained
- 1 tsp worcestershire sauce
- 1 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
- 1 tbsp lemon juice – freshly squeezed
- 1/2 cups green onions – thinly sliced (~2.5 n/a green onions)
- 1/4 cups flat-leaf parsley – finely chopped (~0.5 n/a parsleys)
- long-grain white rice – cooked (for serving)
- hot sauce – for serving
Instructions
1. Peel and devein the shrimp, reserving all shells. Pat the shrimp dry and refrigerate while you cook.
2. Make a quick stock: In a medium saucepan combine the shrimp shells, water, bay leaf, and black peppercorns. Bring to a simmer over medium heat and cook gently for 15–20 minutes. Strain and keep the stock hot; you should have about 3 cups (add a little water if short).
3. In a heavy pot or Dutch oven, melt the butter over medium heat. Sprinkle in the flour and cook, stirring constantly, until the roux is blond to light peanut in color, 6–8 minutes.
4. Add the onion, celery, and green bell pepper to the roux. Cook, stirring often, until the vegetables are softened, 6–8 minutes.
5. Stir in the garlic and cook until fragrant, about 1 minute.
6. Add the paprika, cayenne pepper, and dried thyme. Stir 30 seconds to bloom the spices.
7. Stir in the drained diced tomatoes and Worcestershire sauce and cook 2 minutes.
8. Gradually whisk in 2.5 cups of the hot shrimp stock until smooth, then bring to a gentle simmer. Add the kosher salt and black pepper. Simmer, stirring occasionally, until slightly thickened and the vegetables are tender, 10–15 minutes; add more stock as needed to maintain a thick, spoonable gravy.
9. Add the shrimp to the pot and simmer gently until just opaque and pink, 3–5 minutes. Do not overcook.
10. Stir in the lemon juice, green onions, and parsley. Taste and adjust seasoning and consistency with a splash more stock if needed.
11. Serve the shrimp étouffée over hot cooked long-grain white rice. Offer hot sauce at the table.
Shrimp étouffée is a rich, savory Louisiana staple built on a silky gravy that clings to tender shrimp. The flavor layers come from a buttery blond roux, the aromatic trinity of onion, celery, and bell pepper, and a gentle heat that warms without overwhelming. The sauce is thick enough to blanket steamed rice, delivering a comforting, smothered texture in every bite.
Rooted in French technique and Gulf Coast ingredients, étouffée takes its name from the French word for “smothered.” The dish originated in south Louisiana, where Cajun and Creole kitchens developed parallel styles—Cajun versions lean roux-forward and often omit tomatoes, while Creole renditions may include a touch of tomato and herbs. Originally popular with crawfish, shrimp étouffée rose to prominence in New Orleans restaurants in the mid-20th century and is now a beloved emblem of the region’s cuisine.