Shrimp Etouffe

6 servings Prep: 20 m Cook: 45 m Total: 1 h 5 m Intermediate
5.0/5 (1)
A classic Cajun étouffée with dark roux, shrimp, and the holy trinity. It’s important not to add the shrimp until the end so they don’t become rubbery - this keeps them tender and sweet in this rich, flavorful sauce.

Ingredients

6 servings
  • 1 pound peeled washed medium shrimp
  • 6 cups shrimp stock
  • 2/3 cup flour
  • 2/3 cup oil
  • 1 cup each finely chopped celery and bell pepper
  • 1 cup finely chopped onions
  • 1 cup finely chopped green onions
  • 4 tbsp butter
  • 1 1/2 tsp paprika
  • 1 1/2 tsp salt
  • 1 tsp cayenne
  • 1 tsp white pepper
  • 1 tsp black pepper
  • 3/4 tsp dry mustard
  • 3/4 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/2 cup tomato paste

Step-by-Step Instructions

  1. Heat the oil until it smokes, whisk in the flour and continue whisking until you have a dark brown roux (about 20-25 minutes). Then add half the celery, onion, and bell pepper to stop the cooking.
  2. In a separate pan, melt butter and sauté remaining celery, onion, bell pepper, and green onions for 5-7 minutes until softened.
  3. Meanwhile bring the shrimp stock to a boil then reduce to a simmer and add the roux one spoonful at a time, whisking well between additions. Add the tomato paste to the sautéed vegetables and cook 7-8 minutes.
  4. Add all the seasonings (paprika, salt, cayenne, white pepper, black pepper, dry mustard, garlic powder, thyme, and basil) to the stock mixture and simmer for 15 minutes to blend the flavors.
  5. Add shrimp to the vegetable mixture and cook 2-3 minutes just until they begin to turn pink. Add the shrimp and vegetables to the stock, stir well, and immediately take off heat. The residual heat will finish cooking the shrimp without making them rubbery.
  6. Serve over hot white rice or dirty rice.

Common Problems and Solutions

Q: Why did my roux burn?

A: Dark roux requires constant whisking and attention. Keep the heat at medium-high and never stop stirring. If you see black specks, it's burned - start over. The roux should be a rich chocolate brown, not black.

Q: My shrimp turned out rubbery - what happened?

A: Shrimp cook very quickly and continue cooking from residual heat. Only cook them 2-3 minutes in the vegetable mixture until barely pink, then add to the stock and remove from heat immediately. Overcooked shrimp become tough and rubbery.

Q: Can I make this ahead?

A: You can make the sauce base ahead and refrigerate, but add the shrimp right before serving. Reheating cooked shrimp will make them tough.

Tips and Techniques

Make sure your shrimp stock is hot when you add the roux - this helps it incorporate smoothly without lumps. The dark roux gives this étouffée its rich, deep flavor that’s different from a blonde roux version.

Ingredient Substitutions

  • shrimp: crawfish tails
  • shrimp stock: seafood stock or chicken stock
  • fresh vegetables: frozen trinity mix

Equipment Needed

  • Heavy-bottomed pot or Dutch oven for making roux
  • Wire whisk for constant stirring
  • Separate skillet for sautéing vegetables
  • Wooden spoon for stirring

Historical Context

Étouffée means ‘smothered’ in French, and this dish is a Cajun classic where shellfish is smothered in a rich, thick sauce. While Creole versions often use a blonde roux and more tomato, this Cajun version uses a dark roux for deeper flavor.