Sometimes I just crave the flavors of Naw’lins. Cajun, Creole, it doesn’t matter. And with Mardi Gras just around the corner, I just had to make Shrimp Etouffee.

Shrimp Etouffee

Mardi Gras (Fat Tuesday) is the end of carnival season, traditionally the last day to indulge before Lenten fasting. When I was a child, we observed the fasting rituals on Fridays, and that meant no meat on those days. Fish and Seafood were acceptable, and that meant Salmon Loaf and Tuna Casserole!

About Shrimp Etouffee:

I only WISH we had (or even known) about Shrimp Etouffee! If you know, you know, but if not, Shrimp Etouffee is a Cajun or Creole dish hailing from New Orleans. (There are other Etouffees, too; Crawfish and chicken come to mind.)

It’s easy and quick to make, maybe 35 minutes, but Etouffee is based on a roux, and roux takes a good bit of attention; You can read more about Roux, if you’d like.. Once the roux is made, the rest is a breeze.

Roux is flour slowly cooked in butter, and forms the basis of what is a somewhat spicy gravy. In this case, the flour mixture is stirred almost constantly until it deepens in color to a reddish brown.

The roux brings an indescribable taste to the dish, almost a deep nuttiness, and it wraps everything in a what becomes a rich, silky sauce. The magic doesn’t stop there. There are a few veggies, shrimp, and of course, a little or a good dose of heat from Cajun or Creole seasoning. More about that below.

Making Shrimp Etouffee:

Always start with the roux; it will take about six to eight minutes of almost constant stirring. Don’t burn it – black flecks will ruin the taste, and it’s best to start over if that happens. Watch the heat, lowering or raising it as instructed throughout the recipe.

Next, in with the veggies, there’s only a handful, so that’s a breeze, then the garlic. Finally, the stock (there are a few choices in the recipe, and if your shrimp has shells, you can make shrimp stock in about 15 minutes, but do that ahead).

Add the seasoning (give it a good simmer to blend all the flavors), then drop in the shrimp! Two to three minutes is all it takes. My mouth is watering just thinking about it – I wish mine wasn’t all gone…

Shrimp Etouffee

The Flavorings:

Typically, Shrimp Etouffe is a little spicy, and hot sauce is passed for those who wish. It’s said that “Cajun” recipes are spicier and thicker than Creole, which is a little more refined.

There are dozens of Cajun or Creole Seasonings, but mix your own for the freshest flavor. Bonus: You’ll save a little bank. I use the Cajun Spice Blend.

• Cajun Spice Blend – My very own dreamchild.
• Paul Prudhomme’s Blackened Spice – Not just for blackening, anymore!
• Emeril’s Essence – What can I say? BAM!

Cajun Spice Blend

Serve With:

• Shrimp Etouffee is traditionally served with rice. (Line a small bowl with plastic wrap, pack in the rice. Turn upside down on a plate; carefully ladle the Shrimp Etouffee around.
• Greens are a fitting side, holding their own with the heavier flavors of the Etouffee. No need to go full on Southern; these fresher Braised Turnip Greens are ideal, and the timing works well with the Etouffee. (They take about 25 minutes.)

Braised Turnip Greens

Leftover Shrimp Etouffee:

Store in the refrigerator, the Etouffee and rice in separate containers for up to three days.

When reheating, remove the shrimp, then add back in to warm through after the sauce is hot. Heat the sauce on a low setting (microwave or stove), stirring often. Add water if needed.

Do not freeze.

Saving Money on Groceries:

What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.

• The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
• If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.

Etouffee is a fabulous way to stretch a little shrimp; the dish is so rich and filling, you can get by with just a little or use more.

Shrimp:

• Depending on locale, shrimp ranges from reasonable to pricey. Check the Asian markets if one is nearby.
• If using frozen, pick up at a low during Lent and watch for sales around the Winter holidays. Thaw overnight, loosely covered on several layers of paper towel.

Butter: 

• If you have a deep freeze (and you should), there’s no reason to pay full price. It’s on sale often and keeps well.
• There are sales before almost any holiday, but rock-bottom pricing is before the Winter Holidays and before Easter. Count out the weeks between and buy appropriately.
• Discount stores have great pricing on butter year-round (and sale prices before holidays).

Basic Veggies: 

• Basic veggies like onions, celery, and carrots are some of the cheapest. For best pricing, try the discount stores.
• Store onions in a dark place, away from potatoes. No need to wrap celery in foil (that adds up) just slip it in the produce bag and put another over the top. Make sure carrots have ventilation – poke a few extra holes in the bag, place them at right angles to any grooves in the produce drawer. Turn them now and then.

Bell Peppers:

• Buy on sale or at any discount store. Compare the pricing of two or three packs to singles. Green peppers are the bargain.
• Store for one to two weeks in a perforated bag (many are now sold in one; keep using and tape or staple shut after removing a pepper).
• If a save is needed, roast, peel, and freeze the colored ones; Green can be diced and frozen raw to use in recipes.

Hi! I hope you guys love this easy New Orleans classic! I have a few more dishes from the area; follow the tags at the bottom of the post or use the search bar.  In the meantime, let the good times roll!

Mollie

Shrimp Etouffee

Shrimp Etouffee

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• Author: mollie kirby
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Cuisine: Cajun

Ingredients

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• 1/2 cup (1 stick) butter
• 1/2 cup flour
• 1 large onion, diced
• 1/2 green bell pepper, diced
• 1 stalk celery, diced
• 3–4 large garlic cloves, minced
• 2 cups liquid: shrimp stock, clam juice, broth, or water (see note)
• 1 teaspoon and up to 1/4 cup of Cajun or Creole seasoning (I use about 2 teaspoons of mine)
• 1/4 to 1/2 teaspoon Old Bay Seasoning if not using shrimp stock, optional
• salt & pepper to taste
• 1/2 to 1 pounds shrimp, peeled and deveined (see note)
• green onions or parsley, sliced for garnish
• white rice for serving

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Instructions

To make a roux, melt butter in a large heavy saucepan (cast iron is perfect, but any heavy-bottomed pot or pan will do) over medium to medium-low heat. Whisk in flour and stir continuously until the roux reaches your desired color. If the heat is too high or you stop stirring, you risk burning the roux. If there are dark flecks, you’ve burnt it and will need to start over.

Try for a medium colored roux for this dish. Darker than blonde but not the color of a copper penny, and it will take about 6 to 8 minutes to get there. The vegetables are added to the cooked roux, and the roux continues to darken until the liquid is added.

Turn heat to low and add the onion, green pepper, and celery. Continue to cook for about five minutes, stirring often until vegetables begin to soften. Add garlic and cook for a minute longer.

Add the stock while stirring and bring to a boil. Add Cajun Spice to taste and reduce to a simmer, stirring now and then for about 15 minutes. Taste for salt & pepper. Add shrimp and cook 2 to 3 minutes until shrimp is done.

Serve sprinkled with green onions or chopped parsley, accompanied by white rice, and pass hot sauce.

• Notes:

  If time allows, sprinkle the shrimp with a little of the Cajun Spice Mix and let sit until ready to use.

  If desired, use the shells of the shrimp to make a stock. Place shells in a medium-sized saucepan, add about 2 1/2 cups of water and a little (about 1/4 to 1/2 teaspoon) Old Bay seasoning, if desired. Simmer for about 15 to 20 minutes as you prepare the rest of the dish and get the roux going. Strain and use two cups of the liquid in the recipe.

Nutrition based on 1/4 of the recipe and 1/2 cup rice:

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 442
% Daily Value *
Total Fat 24 g	37 %
Saturated Fat 15 g	74 %
Monounsaturated Fat 6 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 132 mg	44 %
Sodium 586 mg	24 %
Potassium 303 mg	9 %
Total Carbohydrate 43 g	14 %
Dietary Fiber 3 g	12 %
Sugars 4 g
Protein 13 g	26 %
Vitamin A	101 %
Vitamin C	57 %
Calcium	9 %
Iron	15 %