Shrimp Étouffée (Pappadeaux Style)
A rich and flavorful Cajun classic, this Shrimp Étouffée features tender shrimp smothered in a savory roux-based sauce with the "holy trinity" of vegetables (onion, celery, and bell pepper). Served over rice, it’s a comforting and authentic Louisiana-inspired dish perfect for dinner.
Equipment
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board (for chopping ingredients)
- Measuring cups and spoons
- Whisk (optional, for roux)
Ingredients
- For the Roux:
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- For the Étouffée:
- 1 medium onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1 can 14.5 oz diced tomatoes (with juice)
- 2 cups seafood or chicken stock
- 1 pound medium shrimp peeled and deveined
- 2 tablespoons Worcestershire sauce
- 1 teaspoon hot sauce such as Tabasco, optional
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper adjust to taste
- Salt and black pepper to taste
- 2 green onions thinly sliced, for garnish
- Cooked white rice for serving
Instructions
- Make the Roux :
- In a large skillet or Dutch oven, combine the flour and vegetable oil over medium heat. Stir constantly with a wooden spoon or whisk to prevent burning.
- Cook the roux for 15–20 minutes, or until it reaches a dark peanut butter color. Be patient—this step is crucial for flavor.
- Sauté the Vegetables :
- Add the diced onion, green bell pepper, and celery (the "holy trinity") to the roux. Cook for 5–7 minutes, stirring occasionally, until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Build the Sauce :
- Add the diced tomatoes (with juice), seafood or chicken stock, Worcestershire sauce, hot sauce, thyme, paprika, cayenne pepper, salt, and black pepper. Stir well to combine.
- Simmer the mixture for 15–20 minutes, allowing the flavors to meld.
- Add the Shrimp :
- Stir in the shrimp and cook for 5–7 minutes, or until the shrimp are pink and cooked through. Avoid overcooking to keep the shrimp tender.
- Serve :
- Ladle the shrimp étouffée over cooked white rice. Garnish with sliced green onions before serving.
Notes
For an extra kick, increase the amount of cayenne pepper or hot sauce.
Substitute shrimp with crawfish tails for a traditional crawfish étouffée.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of stock if needed to loosen the sauce.
Freeze portions of the étouffée (without rice) for up to 3 months. Thaw overnight in the refrigerator before reheating.
Substitute shrimp with crawfish tails for a traditional crawfish étouffée.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of stock if needed to loosen the sauce.
Freeze portions of the étouffée (without rice) for up to 3 months. Thaw overnight in the refrigerator before reheating.