Shrimp Étouffée
Updated February 8, 2021
Con Poulos for The New York Times. Food Stylist: Jerrie-Joy Redman-Lloyd.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 tablespoons unsalted butter
1 yellow onion, finely chopped
2 celery stalks, thinly sliced
½ green bell pepper, finely chopped
4 garlic cloves, minced
3 tablespoons all-purpose flour
2 tablespoons tomato paste
¾ cup chicken or vegetable stock
1 tablespoon hot sauce, or to taste
1 dried bay leaf
2 teaspoons store-bought or homemade Creole seasoning (see Tip)
Kosher salt and black pepper
1 pound shrimp, peeled and deveined
1 scallion, green parts chopped
White rice, for serving
Nutritional analysis per serving (4 servings)
34 grams carbs; 214 milligrams cholesterol; 359 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 13 grams fat; 2 grams fiber; 671 milligrams sodium; 28 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large skillet, melt the butter over medium-high heat. Add the onion, celery and bell pepper, and cook until softened, about 7 minutes. Add the garlic and cook until fragrant, 1 more minute.
- Step 2
Sprinkle the flour over the ingredients and stir constantly until lightly toasted, about 5 minutes. Add the tomato paste, and stir and cook for 1 more minute.
- Step 3
Pour in the stock and ¾ cup water. Cook until the liquid is reduced by half, about 3 minutes. Add the hot sauce, bay leaf, Creole seasoning, 1 teaspoon salt and ½ teaspoon pepper. Bring to a boil, and cook until the mixture starts to thicken, about 2 minutes.
- Step 4
Stir in the shrimp and reduce the heat to medium. Simmer until the shrimp is cooked through and opaque, about 5 minutes, turning each piece halfway through. Remove from the heat. Taste and adjust seasoning. Sprinkle the scallions on top. Serve warm over rice.
To make your own Creole seasoning, combine 1 tablespoon smoked paprika, 1 tablespoon chile powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon cayenne pepper (or less, if desired), ½ teaspoon fine sea salt and ½ teaspoon black pepper in a small bowl and stir together. Store in an airtight container in a cool, dry place.
Private Notes
Comments
Writing from NOLA and descended from a family that's been in Louisiana for 250 years. (Just to establish my authority). Different recipes include tomato or not; it is an individual choice. I always start with a roux, and tend to make it darker for flavor, but others add roux at end, or saute flour into vegetables as here. So go ahead, add tomato if you wish. For flavor: Use seafood stock; cook sauce for longer; fresh parsley at end. Usually better the second day.
This was delicious and very easy. I made a quick stock out of the shrimp shells and onion trimmings, which amped up the shrimp flavor a bit.
I grew up in Louisiana. This is a good recipe--but from my experience, not a true Etouffee. It is more like a Shrimp Creole (with the tomato paste).
I'm NOT from Louisiana, and all I can say is that I wanted to lick the plate. Not that I did, of course. I have a folder called "Keepers" and this recipe went in while I was eating it.
This works just as well with catfish or tilapia filets instead of shrimp. I haven’t tried it yet with mudbugs. It is in my rotation every few weeks.
Used the butter and flour to make a caramel-colored roux first, doubled the peppers (green and red), omitted the tomato paste, but otherwise followed the recipe closely. Excellent!