Authentic Cajun Shrimp Etouffee Recipe

Ingredients

  • 1/2 cup butter
  • 1 large onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 celery ribs, finely chopped
  • 3 cloves of garlic, minced
  • 1/2 cup all-purpose flour
  • 1 pound of fresh crawfish tails or shrimp, peeled and deveined
  • 2 cups chicken broth
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 2 bay leaves
  • 1/2 cup chopped fresh parsley
  • 4 green onions, finely chopped
  • 1/2 cup heavy cream
  • Hot cooked rice for serving

Steps and instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, bell pepper, celery, and garlic to the pot, and sauté until the vegetables are softened, about 8-10 minutes.
  3. Sprinkle the flour over the vegetables and stir until evenly coated. Continue cooking for another 2-3 minutes.
  4. Add the crawfish or shrimp, chicken broth, water, salt, black pepper, paprika, cayenne pepper, and bay leaves to the pot. Stir to combine.
  5. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, stirring occasionally.
  6. Stir in the chopped parsley, green onions, and heavy cream. Continue cooking for another 5 minutes, until the sauce is creamy and the seafood is cooked through.
  7. Remove the bay leaves and check the seasoning, adding more salt or pepper if necessary.
  8. Serve the etouffee hot, over cooked rice.

Tools for making

  • Large pot or Dutch oven - A large cooking vessel that can accommodate all the ingredients and allow for stirring.
  • Spatula - Used for stirring and scraping the pot while cooking the vegetables and sauce.
  • Chef's knife - To finely chop the onion, bell pepper, celery, and parsley.
  • Cutting board - To provide a sturdy surface for chopping and prepping the vegetables.
  • Measuring cups and spoons - For accurately measuring the butter, flour, chicken broth, and seasonings.
  • Whisk - To evenly distribute the flour and prevent lumps when making the roux.
  • Ladle - To portion out the etouffee for serving.
  • Pot lid - Used to cover the pot and allow for simmering.
  • Rice cooker or saucepan - To cook the rice separately, if not using pre-cooked rice.

Recipe variations

  • Substitute butter with olive oil for a lighter version.
  • Use diced chicken or sausage instead of crawfish or shrimp.
  • Add diced tomatoes or tomato paste for a slightly tangy flavor.
  • Include diced bell peppers of different colors for a more vibrant presentation.
  • Experiment with different spices such as thyme, oregano, or Cajun seasoning for additional depth of flavor.
  • For a vegetarian option, replace the seafood or meat with diced tofu or tempeh.
  • Try using gluten-free flour or cornstarch instead of all-purpose flour for a gluten-free version.
  • Add a splash of Worcestershire sauce or hot sauce for an extra kick.
  • Include okra or corn kernels for added texture and flavor.
  • Garnish with chopped fresh cilantro or basil for a fresh twist.

Recipe overview

This delicious and comforting Etouffee recipe brings a taste of Louisiana right to your kitchen. The dish features succulent crawfish or shrimp simmered in a rich, flavorful sauce made from a blend of sautéed vegetables, a variety of spices, and a creamy finish. Served over hot cooked rice, this Etouffee is not only filling, but also offers a delightful mix of textures and flavors. Whether you're a fan of Southern cuisine or looking to try something new, this recipe is perfect for a family dinner or an impressive dish for guests. So get ready to immerse yourself in the cooking process and enjoy the wonderful results.

Common questions

  1. Can I use frozen crawfish or shrimp instead of fresh?
    Yes, you can use frozen crawfish or shrimp for this recipe. Just make sure to thaw them properly before adding them to the etouffee.
  2. Can I substitute the crawfish or shrimp with another type of seafood?
    Absolutely! While crawfish and shrimp are traditional choices, you can substitute them with other seafood like crab meat or even diced fish fillets.
  3. What can I use as a substitute for cayenne pepper?
    If you don't have cayenne pepper or prefer a milder heat, you can substitute it with a pinch of chili powder or a few dashes of hot sauce.
  4. Can I make this recipe ahead of time?
    Yes, you can make the etouffee ahead of time and refrigerate it. Just make sure to reheat it gently on the stovetop, adding a splash of water if needed, to prevent it from drying out.
  5. Can I freeze leftovers?
    Yes, you can freeze the leftovers in an airtight container for up to 3 months. Thaw and reheat on the stovetop before serving.

Serving dishes and utensils

Origin stories

Etouffee, a classic dish of the Louisiana Creole cuisine, comes from the French word "étouffer," which means to smother or suffocate. However, there's nothing suffocating about this dish! It's a delightful medley of seafood, typically crawfish or shrimp, smothered in a rich, flavorful sauce, and served over rice. The dish originated in the bayou country of Louisiana, a region known for its unique blend of French, Spanish, African and Native American culinary influences. The first recorded recipe for etouffee dates back to the late 1920s, found in the 'The Picayune Creole Cook Book', but it has likely been served in Louisiana homes for many years prior.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.