Spicy Shrimp Étouffée (Print version)
Succulent shrimp in a spicy, flavorful roux-based Creole sauce with vegetables and aromatic spices, ideal with rice.
# What you'll need:
→ Seafood
01 - 1 pound large raw shrimp, peeled and deveined
02 - 1 teaspoon Cajun seasoning, plus extra for shrimp
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 1 green bell pepper, finely chopped
05 - 2 celery stalks, finely chopped
06 - 3 cloves garlic, minced
07 - 2 green onions, sliced, for garnish
08 - 2 tablespoons fresh parsley, chopped, for garnish
→ Roux and Liquids
09 - 4 tablespoons unsalted butter
10 - 1/4 cup all-purpose flour
11 - 2 cups seafood or chicken stock
12 - 1 (14.5 ounce) can diced tomatoes, drained
→ Spices and Seasonings
13 - 1 teaspoon paprika
14 - 1/2 teaspoon cayenne pepper, adjust to taste
15 - 1/2 teaspoon dried thyme
16 - 1 bay leaf
17 - Salt, to taste
18 - Black pepper, to taste
19 - 1/2 teaspoon hot sauce, optional, for extra heat
→ To Serve
20 - 2 cups cooked white rice
# How to make it:
01 - Toss the raw shrimp with 1 teaspoon of Cajun seasoning; set aside to marinate.
02 - In a large, heavy-bottomed skillet or Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Gradually whisk in the all-purpose flour and cook, stirring continuously, for approximately 5 to 7 minutes, until the roux develops a deep golden-brown color.
03 - Add the finely chopped onion, green bell pepper, and celery to the prepared roux. Sauté the mixture for 4 to 5 minutes, or until the vegetables begin to soften.
04 - Stir in the minced garlic and cook for an additional 1 minute, allowing its aroma to develop.
05 - Incorporate the drained diced tomatoes, paprika, cayenne pepper (adjusting to your preferred spice level), dried thyme, bay leaf, and the optional hot sauce. Mix all ingredients thoroughly to combine.
06 - Gradually pour in the seafood or chicken stock while continuously stirring to prevent lumps. Bring the sauce to a gentle simmer and cook, uncovered, for 10 to 12 minutes, stirring occasionally, until the sauce has perceptibly thickened.
07 - Introduce the seasoned shrimp to the simmering sauce. Continue to simmer gently for 4 to 5 minutes, or until the shrimp turn pink and are just cooked through.
08 - Taste the étouffée and adjust the seasoning with salt and black pepper as needed, also tweaking the heat level if desired. Carefully remove and discard the bay leaf. Serve the spicy shrimp étouffée immediately over hot cooked white rice. Garnish with sliced green onions and fresh chopped parsley.
# Expert suggestions:
01 -
- This recipe is your secret weapon for chasing away a chilly evening; it just wraps you in warmth.
- You'll adore how the complex, spicy flavors sing together, making every spoonful a little celebration of Creole comfort food.
02 -
- The color of your roux directly impacts the final flavor; a darker roux means a deeper, nuttier taste, but don't burn it, or you'll have to start over!
- Resist the urge to overcook the shrimp; they cook very quickly in the hot sauce and will become tough if left in too long.
03 -
- Always use a heavy-bottomed pot for your roux; it distributes heat more evenly and significantly reduces the risk of burning.
- To make cleanup easier, deglaze your pan immediately after cooking the roux by adding a splash of stock and scraping up any stuck bits; it adds flavor and saves scrubbing.