Mains
Shrimp Étouffée over Steamed Rice
Plump shrimp simmer in a velvety, paprika-red sauce built on the holy trinity of onion, celery, and bell pepper, ladled over fluffy rice.
Étouffée means smothered, and that's exactly what happens here as the shrimp cook gently in a thick, seasoned sauce until every bite is coated. It's a dish built for a big bowl and a bigger spoon, best eaten slow with plenty of rice underneath.
Ingredients
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups seafood stock
- 1 tablespoon tomato paste
- 1 tablespoon Cajun seasoning
- 1 pound large shrimp, peeled and deveined
- 1/4 cup sliced green onions
- Cooked white rice, for serving
Instructions
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1
Start the rouxMelt the butter in a heavy pot over medium heat, whisk in the flour, and cook 6 to 8 minutes, stirring constantly, until light brown.
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2
Cook the vegetablesAdd the onion, bell pepper, and celery to the roux and cook for 6 minutes until softened, then stir in the garlic for 1 minute.
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3
Build the sauceWhisk in the seafood stock gradually to keep the sauce smooth, then stir in the tomato paste and Cajun seasoning.
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4
Simmer to thickenBring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
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5
Add the shrimpStir in the shrimp and simmer for 4 to 5 minutes until they turn pink and just cooked through.
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6
Adjust seasoningTaste and adjust salt and Cajun seasoning as needed.
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7
ServeLadle the étouffée over scoops of steamed rice and top with sliced green onions.
Okra & Oak Tip
Cook the roux only until light brown here, a darker roux like gumbo's will overpower the delicate shrimp flavor.
Storage
Store in an airtight container in the fridge for up to 3 days; reheat gently on the stove and add a splash of stock if it's thickened too much.
Frequently Asked Questions
Étouffée uses a lighter roux and is thicker and more stew-like, while gumbo uses a darker roux and is served as more of a soup.
Yes, the sauce base can be made a day ahead and refrigerated; just reheat and add the shrimp fresh so they don't overcook.
Nutrition
Per serving. Values are estimates.
390
Calories
27g
Protein
24g
Carbs
20g
Fat
