Shrimp Étouffée

Name: Shrimp Étouffée
Prep time: 10 min
Total time: 30 min
Yield: 6 - 8
Ingredients: 3 tbsp. unsalted butter; 3 tbsp. vegetable oil; 1/3 c. all-purpose flour; 1 small yellow onion, chopped; 1 green bell pepper, chopped; 3 celery stalks, chopped; 4 garlic cloves, chopped; 1 1/2 tbsp. Cajun or Creole seasoning; 1 1/2 tsp. dried thyme; 1/2 tsp. salt, plus additional to taste; 3 c. seafood stock; 1 15-oz. can diced tomatoes, drained; 2 dried bay leaves; 2 lb. medium shrimp, peeled and deveined; 1 c. sliced green onions, divided; Cooked white rice, for serving

This Cajun stew delivers big flavor.

By Josh MillerUpdated: Jan 11, 2024

4.8

5 Ratings

the pioneer woman's shrimp etoufee recipe

Will Dickey

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Yields:

6 - 8

Prep Time:

10 mins

Total Time:

30 mins

Jump to recipe

Shrimp étouffée may have an unfamiliar name but its rich, hearty flavor and easy preparation will make it one of your favorite comfort food recipes. If you're already a huge fan of shrimp recipes and you love anything served on rice, pull out your trusty Dutch oven and get ready for a great meal. Celebrating Mardi Gras? This shrimp étouffée will get the party started. Just don't forget the king cake!

What is shrimp étouffée?

French for "smothered," étouffée is a hearty, comforting Cajun dish traditionally made with shrimp that's smothered in a rich, roux-thickened gravy and the "holy trinity" of bell peppers, celery, and onions. It's flavored with plenty of spices, too. And in case you were wondering, shrimp étouffée is also delicious with garlic bread! (What isn't, right?)

What's the difference between jambalaya and étouffée?

Étouffée is a sort of gravy that's served over rice whereas jambalaya is a rice dish (think paella!). The two have similar flavors and ingredients but are totally different dishes.

What's in Cajun and Creole seasoning?

You can count on most Cajun and Creole seasoning blends to have a combination of spices like onion powder, garlic powder, black pepper, white pepper, cayenne, paprika or smoked paprika, oregano, and thyme. If you're out of the blend, check your spice cabinet and make your own with similar spices!

What's a roux, and how do you make it?

Although it sounds fancy, a roux is super-easy to make: It's an equal mixture of fat (oil, lard, or butter) and flour, cooked gently until the flour is toasted and flavorful. A roux can be cooked longer to add a deeper flavor, or less for a more mild flavor. No matter how long it cooks, a roux helps to thicken stew like étouffée and gumbo.

Can you make étouffée with crawfish?

You can make étouffée with crawfish or shrimp—whichever suits your fancy! You can also crank up the spiciness by adding some diced fresh jalapeño or a pinch or two of cayenne pepper.

Can you make shrimp étouffée ahead of time?

Yes, you can make shrimp étouffée ahead of time! It will keep in the refrigerator for up to two days in a covered container, or it can be frozen! Simply thaw in the refrigerator overnight, then reheat gently on the stovetop.

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Ingredients

3 Tbsp.
unsalted butter
3 Tbsp.
vegetable oil
1/3 cup
all-purpose flour
1
small yellow onion, chopped
1
green bell pepper, chopped
3
celery stalks, chopped
4
garlic cloves, chopped
1 1/2 Tbsp.
Cajun or Creole seasoning
1 1/2 tsp.
dried thyme
1/2 tsp.
salt, plus additional to taste
3 cups
seafood stock
1
15-oz. can diced tomatoes, drained
2
dried bay leaves
2 lb.
medium shrimp, peeled and deveined
1 cup
sliced green onions, divided
Cooked white rice, for serving

Directions

1. Step 1In large Dutch oven, heat the butter and oil over medium-low heat. Add the flour; cook stirring constantly, until rich golden brown and smooth, 6 to 8 minutes.
2. Step 2Stir in the onion, bell pepper, celery, garlic, Cajun seasoning, thyme, and salt. Cook, stirring often, until the vegetables are slightly softened, 5 to 7 minutes. Add the stock, tomatoes, and bay leaves. Bring to a simmer; cook, stirring occasionally, until slightly thickened, about 5 minutes.
3. Step 3Reduce the heat to medium-low. Stir in the shrimp and half of the green onion. Cook, uncovered, until the shrimp are pink and cooked through, 5 to 7 minutes.
4. Step 4Serve over cooked white rice. Top with the remaining green onion.