Shrimp Etouffe
Shrimp Etouffe is a rich and flavorful dish from Louisiana, featuring tender shrimp in a thick, seasoned sauce served over rice. This classic Creole dish is perfect for a comforting and satisfying meal, bringing the taste of New Orleans right to your table.
What You Need — For the Etouffe
3 tablespoons oil (divided) or 4 tablespoons butter
1/3 cup flour
1 pound whole shrimp, peeled and deveined (reserve the shells and heads)**
3 bay leaves
2 cups chicken/seafood stock or 3 cups water with bouillon
1 teaspoon dried thyme*
1 teaspoon dried oregano*
2 teaspoons paprika*
1/2 teaspoon cayenne pepper
Salt and pepper to taste
1 medium onion
3 stalks celery
1 bell pepper, any color
4 garlic cloves
1 can of diced tomatoes**
Optional garnish:
1/4 cup scallions, chopped
1/4 cup parsley, chopped
To serve: white rice
What You Need — For the Infused Stock
Shrimp shells and heads
Onion and garlic skins
2 cups stock or 3 cups water with bouillon
What You Do — For the Etouffe
Cut the onion, garlic, bell pepper, and celery into medium dice.
Create a roux by combining oil or butter with flour in a Dutch oven and toasting until it reaches a slight almond color. Use medium heat and stir every so often.
Add in the chopped vegetables and cook for 2 – 3 minutes until slightly wilted down and fragrant.
Add in the spices and toast for another 1 – 2 minutes.
Add in the stock, bay leaves, and tomatoes, and simmer for at least 10 minutes on medium heat, making sure it's not sticking.
Right before serving, add in the shrimp. These will cook in 2 – 3 minutes.
Serve over rice with desired garnishes.
What You Do — For the Infused Stock
Combine shrimp shells and heads, onion and garlic skins with 2 cups of stock or 3 cups water with bouillon.
Gently simmer until ready to assemble the Etouffe, then strain out the skins and shells. Use only the broth.
*Instead of using all those spices, you can use 2 – 3 tablespoons Creole Mix (Tony's or Magic are good).
**This is optional. The shrimp do not have to be whole.