New Orleans Shrimp Etouffee Recipe
If you’ve ever dreamed of capturing the soul and spice of Louisiana in your kitchen, then you absolutely must try this New Orleans Shrimp Etouffee. It is a soul-warming, flavor-packed dish featuring tender, juicy shrimp enveloped in a luscious, creamy sauce made from a beautifully browned roux and the famed Cajun “holy trinity” of onion, celery, and bell pepper. With a blend of smoky, spicy, and savory notes, this dish proves that authentic New Orleans cooking can come together in less than 30 minutes, making it a perfect weeknight indulgence or a special treat for your next dinner gathering.
Ingredients You’ll Need
The magic of New Orleans Shrimp Etouffee lies in its simplicity and quality ingredients. Each element brings something essential to the table, from the rich roux that thickens the sauce to the fresh shrimp that provide a succulent bite bursting with flavor. Let’s break down the essentials to make sure your etouffee sings with authenticity.
- Canola Oil: A neutral oil perfect for making a smooth roux with a nice, even texture.
- Flour: Combined with oil to create the chocolatey-brown roux that thickens and flavors the sauce.
- Diced Onion, Bell Pepper, and Celery: Known as the Cajun holy trinity, these veggies add herbaceous and earthy layers.
- Fresh Thyme: Offers a subtle woodsy aroma that enhances the sauce’s complexity.
- Garlic: Adds a punch of pungency that wakes up the entire dish.
- Smoked Paprika: Delivers a smoky depth that complements the shrimp beautifully.
- Cayenne Pepper: Just the right amount of heat to create that signature Cajun kick.
- Seafood or Vegetable Stock: Forms the savory base of the sauce, bringing umami and moisture.
- Petite Diced Tomatoes: Adds brightness and a little acidity to balance the richness.
- Shrimp, Peeled and Deveined: The star of the dish, tender and juicy, soaking up all those spicy flavors.
- Butter: Enriches the sauce and rounds out the spiciness with a silky finish.
- Worcestershire Sauce: Adds a tangy, umami boost with subtle savory vinegar notes.
- Green Onions: Fresh herbal pop and mild crunch to finish the dish.
- Tabasco (optional): For anyone who craves extra heat, it’s a perfect way to personalize the spice level.
- White Rice: Fluffy and neutral, serving as the best vehicle to soak up every drop of the luscious sauce.
How to Make New Orleans Shrimp Etouffee
Step 1: Master the Roux
This is the heart and soul of New Orleans Shrimp Etouffee. Heat your canola oil in a large saucepan over medium heat, then gradually whisk in the flour. You’ll want to whisk constantly for about 15 minutes, transforming the mixture into a chocolate-like copper brown roux. This careful cooking process builds the rich, nutty flavor that defines the sauce’s depth. Patience here really pays off!
Step 2: Sauté the Holy Trinity
Once your roux has reached that perfect dark shade, add the diced onion, celery, bell pepper, and minced garlic. Sauté these vegetables for about 4 to 5 minutes, stirring occasionally until they are soft and fragrant. This step adds a vital layer of flavor and brings a slight sweetness that balances the spiciness later.
Step 3: Spice It Up
Next, stir in the smoked paprika, cayenne pepper, and fresh thyme. These spices fold into the roux and vegetables, infusing the sauce with smoky warmth and a bold Cajun flair. It’s this seasoning mix that really brings your New Orleans Shrimp Etouffee to life.
Step 4: Simmer the Sauce
Pour in the seafood or vegetable stock, along with the drained petite diced tomatoes, then bring your mixture to a simmer over medium-high heat. Lower the heat and let it bubble gently for 8 to 10 minutes, stirring often to blend all those glorious flavors into a smooth, creamy sauce. This is where the dish deepens and thickens beautifully.
Step 5: Cook the Shrimp
Time to add those glorious shrimp along with butter, Worcestershire sauce, Tabasco if you like the heat, and chopped green onions. Let everything cook together for about 3 to 5 minutes until the shrimp turn pink and tender. This crucial last step ensures your shrimp stay juicy and don’t turn rubbery — perfection!
Step 6: Plate and Enjoy
Remove the pan from heat and spoon your steaming New Orleans Shrimp Etouffee over a mound of fluffy white rice. Now you’re ready to dive into a dish that tastes just like Mardi Gras magic on a plate.
How to Serve New Orleans Shrimp Etouffee
Garnishes
Great garnishes add an extra touch of freshness and texture to your shrimp etouffee. Sprinkle chopped green onions or fresh parsley over the top for pops of color and a mild oniony brightness that balances the richness. A tiny squeeze of fresh lemon can also brighten the whole dish wonderfully.
Side Dishes
While New Orleans Shrimp Etouffee is heavenly on its own over rice, pairing it with crusty French bread invites an irresistible dipping experience to savor every last drop of the sauce. A simple green salad with a light vinaigrette can also bring a refreshing counterpoint that cleanses the palate between spoons of the hearty stew.
Creative Ways to Present
If you want to impress your guests, try serving the etouffee in individual ramekins or over creamy grits for a Southern twist. You can also scoop it into hollowed-out bell peppers or even pile it atop baked potatoes for a fun, unexpected serving style.
Make Ahead and Storage
Storing Leftovers
Leftover New Orleans Shrimp Etouffee keeps beautifully in the refrigerator when stored in an airtight container. It’s best enjoyed within 2 days to maintain that fresh shrimp flavor and the vibrant sauce.
Freezing
If you want to keep your New Orleans Shrimp Etouffee longer, freeze it in freezer-safe containers. However, shrimp can sometimes become a bit rubbery after freezing, so you might consider freezing the sauce and rice separately and adding freshly cooked shrimp when reheating.
Reheating
Reheat gently over low heat on the stovetop, stirring frequently. Adding a splash of chicken broth or water helps loosen the sauce if it thickens up too much. Avoid microwaving aggressively, as that can overcook the shrimp and flatten your flavors.
FAQs
What is Creole seasoning?
Creole seasoning is a vibrant mix of spices typical of Louisiana cooking, including paprika, cayenne, garlic powder, onion powder, and herbs. It brings a balanced heat and complexity to dishes like New Orleans Shrimp Etouffee. You can find it pre-mixed in most grocery stores or blend your own for a personalized touch.
Can I use another type of sausage in this recipe?
While this particular New Orleans Shrimp Etouffee focuses on shrimp, some variations use andouille sausage for smoky depth. If you want, feel free to substitute with smoked sausage or even chorizo for your own flavor spin, keeping the Cajun spirit alive.
How can I make the dish spicier?
To kick up the heat, add more cayenne pepper or include fresh chopped jalapenos. Using extra Tabasco sauce during cooking or as a table condiment also amps up the spice without compromising flavor balance.
Is there a vegetarian version of New Orleans Shrimp Etouffee?
Absolutely. Swap the shrimp for mushrooms, okra, or even plant-based seafood alternatives. Using vegetable stock ensures the dish remains hearty and flavorful while keeping all those Creole seasonings front and center.
Can I prepare New Orleans Shrimp Etouffee in advance for a dinner party?
Yes! You can make the sauce and prep the vegetables ahead of time. Cook the shrimp last to keep them tender. This way, the dish comes together quickly and fresh during your party, allowing you to enjoy time with your guests instead of being stuck in the kitchen.
Final Thoughts
New Orleans Shrimp Etouffee is truly a celebration on a plate, combining deep Southern flavors with a comforting, home-cooked feel. Whether you’re craving a taste of Cajun magic or looking to impress dinner guests with a classic that’s surprisingly simple, this recipe delivers every time. So grab your skillet, embrace the spice, and get ready to enjoy a dish that feels like a warm Louisiana hug in every bite.
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New Orleans Shrimp Etouffee Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
New Orleans Shrimp Etouffee is a classic Cajun dish featuring tender, juicy shrimp simmered in a rich, creamy, roux-based sauce infused with the Holy Trinity of Cajun vegetables (bell pepper, onion, celery) and Creole seasoning. Ready in under an hour, this flavorful dish brings the taste of New Orleans right to your table, perfect served over fluffy white rice or with crusty French bread.
Ingredients
Roux & Seasoning
- 3 tablespoons canola oil
- 3 tablespoons all-purpose flour
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
Vegetables
- 1 small onion, diced
- 1/2 red bell pepper, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
Liquids & Sauces
- 4 cups seafood or vegetable stock
- 1 (15 oz) can petite diced tomatoes, drained
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Tabasco sauce (optional)
Protein & Dairy
- 1 1/2 lbs shrimp, peeled and deveined
- 3 tablespoons butter
Garnish & Serving
- 2 green onions, chopped
- 3 cups cooked white rice
Instructions
- Make the Roux: Heat a large saucepan with a lid over medium heat and add the canola oil. Once hot, whisk in the flour and stir constantly for about 15 minutes until the roux thickens and reaches a chocolate-like copper brown color. Careful not to burn it.
- Sauté Vegetables: Add diced celery, bell pepper, onion, and minced garlic to the roux. Stir and cook for 4 to 5 minutes until the vegetables are softened and fragrant.
- Add Spices: Stir in cayenne pepper, fresh or dried thyme, and smoked paprika. Combine well to infuse the flavors into the vegetable mixture.
- Simmer the Base: Pour in the seafood or vegetable stock along with the drained diced tomatoes. Increase heat to medium-high and bring to a gentle simmer.
- Cook Sauce: Reduce heat to low and let the sauce simmer for 8 to 10 minutes, stirring frequently to prevent sticking and allow flavors to meld.
- Add Shrimp and Finishing Touches: Stir in the peeled and deveined shrimp, butter, Worcestershire sauce, Tabasco (if using), and chopped green onions. Cook for 3 to 5 minutes until shrimp turn pink and are cooked through but still tender.
- Serve: Remove from heat and serve the shrimp etouffee hot over a bed of fluffy cooked white rice. Enjoy immediately.
Notes
- Constantly whisk the roux to avoid burning and achieve the perfect color and flavor.
- Sautéing the vegetables well is essential to develop a rich flavor base.
- Avoid overcooking shrimp to maintain a tender texture; add them near the end.
- Adjust the cayenne pepper and Tabasco according to your preferred spice level.
- Optional additions include okra, corn, or mushrooms for a vegetable-packed variation.
- Leftovers can be refrigerated for up to 2 days and reheated gently with a splash of broth or water.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering and sautéing
- Cuisine: Cajun / New Orleans
Nutrition
- Serving Size: 1 serving
- Calories: 506
- Sugar: 2g
- Sodium: 1661mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 49g
- Cholesterol: 328mg
Keywords: Shrimp Etouffee, New Orleans Shrimp, Cajun Shrimp Recipe, Creole Shrimp, Seafood Etouffee, Roux-based Sauce, Spicy Shrimp Stew
