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shrimp etouffee
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Shrimp Etouffee

Shrimp étouffée is a Cajun and Creole stew that is usually served over rice. The dish is rich, spicy and packed with flavor. It's the ultimate comfort food.
Prep Time25 minutes
Cook Time47 minutes
Total Time1 hour 12 minutes
Course: Main
Cuisine: American
Servings: 4 servings
Calories: 334kcal
Author: Meals by Mavis

Ingredients

For the Shrimp Etouffee

  • 4 tbsp unsalted butter
  • ¼ cup all-purpose flour
  • 1 medium onion (finely chopped)
  • 1 large green bell pepper (finely chopped)
  • 2 stalks celery (finely chopped)
  • 3 cloves garlic (minced)
  • 14.5 ounce diced tomatoes (canned)
  • 2 bay leaves
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 1 tbsp Cajun spice mix
  • 1½ cups shrimp stock (plus more if needed)
  • 1 lb shrimp (peeled and deveined)
  • ¼ cup fresh parsley (finely chopped)
  • ¼ cup green onions (chopped; optional)

For the Shrimp Stock

  • Shrimp shells and heads
  • 2 medium onions (coarsely chopped)
  • 3 stalks celery (coarsely chopped)
  • 2 sticks carrots (coarsely chopped)
  • 3 cloves garlic (chopped)
  • 3 bay leaves
  • 2 tsp salt

Instructions

For the Shrimp Stock

  • Place all the ingredients for the shrimp stock in a large pot. Add 6 cups of water and bring to a boil over high heat. Reduce the heat to medium-low and let simmer for about 25 minutes.
  • Remove the pot from the heat and let the stock cool. Strain with a strainer.
  • The stock can be used right away for the shrimp etouffee.
  • The remainder of the stock can be stored in the freezer for later use.

For the Shrimp Etouffee

  • In a medium Dutch-oven or heavy-bottomed pot, melt the butter with the stove on medium heat.
  • Add the flour to the butter and stir continuously (about 7 minutes) to make a dark brown roux.
  • Add the onions, garlic, green bell peppers, and celery to the roux and cook until softened (about 5 minutes).
  • Add the tomatoes, bay leaves, salt, cayenne pepper, and Cajun spice mix.
  • Add the shrimp stock.
  • Cover the pot and bring the stew to a boil with the stove on medium heat.
  • Turn the heat to low and let the stew simmer for about 30 minutes, stirring occasionally to prevent burning. You can add more shrimp stock if the stew gets too thick for your liking.
  • Turn the heat up to low-medium. Add the shrimp and cook for 5 minutes.
  • Add the parsley, cook for another 5 minutes.
  • Remove the bay leaves from the stew and serve the stew with steamed rice. Garnish with green onions, if desired.

Nutrition

Serving: 1serving | Calories: 334kcal | Carbohydrates: 24g | Protein: 29g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 316mg | Sodium: 1233mg | Potassium: 786mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2383IU | Vitamin C: 61mg | Calcium: 286mg | Iron: 5mg