Shrimp Étouffée - Easy recipe with delicious bold flavors! This dish is always a favorite when I teach a New Orleans cooking class.
Étouffée means “smothered” and this tasty dish is smothered in rich and flavorful roux sauce with the “Holy Trinity” of onions, green pepper and celery. There are many variations of this classic dish. It’s typically made with shellfish with crawfish being the original.
While there are similarities in the styles, each has its own unique seasonings and flavors typical of the region.
You can substitute with chicken or other seafood so adjust the recipe with the ingredients you like!
1/2 cup (1 stick) butter
1/2 cup flour
1 onion, diced
1 bell pepper, diced
2 stalks celery, diced
4 garlic cloves, minced
1 teaspoon salt
1 Tablespoon Creole or Cajun seasoning
2 cups chicken broth
1 (14oz) can diced tomatoes
1 Tablespoon Worcestershire sauce
1 lb shrimp, peeled and deveined
Garnish: parsley and/or green onions
To make the roux: Melt butter in a large saucepan. Sprinkle in flour, whisking constantly until roux turns golden brown (peanut butter color).
Add onions, pepper, and celery (aka Trinity), garlic, salt and creole seasoning and continue to stir until vegetables are soft, about 5 minutes.
Stir in broth, tomatoes and Worcestershire sauce and bring to a boil. Reduce heat to simmer and cook, stirring often for about 15-20 minutes. Add shrimp and continue to cook for 5 minutes or until shrimp is cooked through.
Serve with rice and garnish with green onions and parsley