Deeply flavorful and irresistibly comforting, this Shrimp Étouffée brings the spirit of New Orleans straight to your kitchen. Adapted from The New Orleans Cookbook by Rima and Richard Collin, this Louisiana classic is traditionally made with crawfish, but shrimp makes a delicious—and more accessible—alternative on the California coast. The dish begins with a dark, nutty roux that builds the foundation for its signature depth, followed by the “holy trinity” of onion, celery, and green pepper, and a burst of Cajun spices. Served over a bed of fluffy rice, it’s a true taste of the bayou: bold, soulful, and satisfying.
INGREDIENTS:
6 tablespoons butter
1/4 cup flour
1 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
1 tablespoon garlic, finely minced
1 pound medium shrimp, peeled, deveined, and tails removed
1 to 1 ½ cups seafood stock or water
1 bay leaf
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1 teaspoon fresh lemon juice
1/3 cup scallions, thinly sliced
1 tablespoon fresh parsley, finely minced
METHOD:
In a heavy 5- to 6-quart Dutch oven or deep skillet, melt the butter over low heat. Gradually whisk in the flour, stirring constantly. Cook over low heat for 15–20 minutes, stirring frequently, until the roux becomes medium brown—fragrant, nutty, and the color of peanut butter.
Add the onion, green pepper, celery, and garlic to the roux. Stir often and cook for about 10–12 minutes, or until the vegetables are tender and well-coated in the roux.
Gradually whisk in 1 cup of seafood stock or water to loosen the mixture. Add the bay leaf, salt, black pepper, cayenne, lemon juice, scallions, and parsley. Bring to a gentle simmer.
Stir in the shrimp and cook over medium-low heat for about 5 minutes, or just until the shrimp turn pink and opaque. Be careful not to overcook them.
If the étouffée seems too thick, stir in additional hot water or stock a little at a time until you have a smooth, velvety sauce that coats the shrimp.
Remove the bay leaf. Taste and adjust seasoning with salt, pepper, or a squeeze of extra lemon juice if needed. Spoon the shrimp and sauce over a mound of hot boiled rice and garnish with extra parsley or scallions.
SERVING SUGGESTIONS:
- Serve over long-grain white rice or creamy grits.
- Pair with a crisp green salad or roasted okra on the side.
- Add a wedge of cornbread or warm French bread for soaking up the sauce.
- For a heartier flavor, stir in a splash of dry white wine or hot sauce to taste.
YIELD: Serves 4
SOURCE: Recipe adapted from The New Orleans Cookbook, by Rima and Richard Collin
