Authentic Shrimp Étouffée: The Ultimate Cajun Comfort Dish Bursting with Bold Flavors

 Authentic Shrimp Étouffée Recipe: A Classic Cajun and Creole Delight

Craving a taste of the bayou? This Shrimp Étouffée recipe brings the bold flavors of Cajun and Creole cuisine right to your kitchen. Packed with tender shrimp, a savory roux, and the "holy trinity" of Louisiana cooking—onions, bell peppers, and celery—this dish is a true Southern classic. Whether you're planning a Mardi Gras feast or simply want to enjoy a comforting Cajun shrimp stew, our easy step-by-step guide will show you how to make the perfect shrimp étouffée from scratch. Get ready to impress with this iconic New Orleans dish that’s bursting with bold, spicy, and rich flavors. Perfect for family dinners or special gatherings, this recipe is a must-try for any seafood lover!

Shrimp Etouffee

 Ingredients:

 Shrimp Étouffée:

1½ lbs shrimp (peeled and deveined)

1 tablespoon Cajun seasoning

1 tablespoon olive oil

 For the Roux:

 ⅔ stick unsalted butter (or 5 tablespoon + 1 Tsp)

⅓ cup flour (or as needed)

2 cups chicken broth (or 500 ml) (or as needed)

 Holy Trinity:

 1 piece onion (medium-sized) (diced)

½ cup green bell pepper (diced)

1-2 stalks celery (chopped)

 Spices:

 1 teaspoon thyme (dried or fresh)

3 teaspoon garlic (minced)

2 pieces bay leaf

1 tablespoon Worcestershire sauce

1 cup fresh tomato (not the canned) diced

1 tablespoon Creole or Cajun seasoning

salt and pepper to taste

 Garnish:

 ¼ cup green onions (thinly sliced)

¼ cup parsley (chopped)

½ lemon (juiced)

 Instructions:.

 1-Spice it Up. In a small bowl, give your spices a little swirl—paprika, thyme, oregano, cayenne, garlic powder, onion powder, white pepper, and black pepper.

2-Prep the Shrimp. Let 'em drain and dry out a bit. A quick salt-and-spice toss gets them ready for the pan.

3-Shrimp Sizzle. Crank the heat on a large skillet. Hot oil, in goes the shrimp. One minute on each side, just to get 'em blushing. Then, scoot those babies to a bowl.

Note: Don't overdo the shrimp! Just a quick kiss of pink on each side is all you need. They'll finish cooking when you warm everything up later.

4-Stock it Up. While the shrimp rest (they'll release some yummy juices), strain that liquid into your chicken stock. You'll need 2 cups total.

5-Building Flavor. In the same skillet, melt some butter. Add your chopped veggies (onions, bell pepper, celery) and let them soften. Now for more spice! Sprinkle 1 teaspoon of Cajun/Creole seasoning.

6-Roux Time. It's flour time! Stir it into the veggie mix until it all comes together. Toss in those tomatoes and cook until things start to brown a bit. Then, slowly whisk in your chicken stock mixture until smooth.

7-Simmer Down. Bring everything to a simmer and let it thicken up. A few minutes should do it. 8-Now for the finishing touch—a dash of Worcestershire and hot sauce. Season with salt to taste.

9-Shrimp Reunion. Add your shrimp back to the pot and let them warm up in the sauce. Just a minute or two will do the trick.

Tender shrimp simmering in a rich, flavorful Étouffée sauce.

Finishing Touch. A sprinkle of green onions and cayenne pepper adds a bit of color and kick. Serve over a bed of rice, and get ready to dig in!

A plate of Shrimp Étouffée served over rice, garnished with green onions and a sprinkle of cayenne pepper.