Mardi Gras Shrimp Étouffée (Print)

Tender shrimp cooked in a spiced roux with aromatic vegetables, perfect for a flavorful Cajun dish.

# Ingredient list:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined
02 - 1 tsp Cajun seasoning

→ Vegetables & Aromatics

03 - 1 medium yellow onion, finely diced
04 - 1 green bell pepper, finely diced
05 - 2 celery stalks, finely diced
06 - 3 cloves garlic, minced
07 - 2 green onions, thinly sliced
08 - 2 tbsp fresh parsley, chopped

→ Roux & Sauce

09 - 4 tbsp unsalted butter
10 - 4 tbsp all-purpose flour
11 - 2 cups seafood or chicken stock
12 - 1 (14 oz) can diced tomatoes, drained
13 - 1 bay leaf
14 - 1 tsp paprika
15 - ½ tsp dried thyme
16 - ½ tsp black pepper
17 - ¼ tsp cayenne pepper
18 - 1 tsp kosher salt
19 - 1 tsp Worcestershire sauce
20 - 1 tsp hot sauce

→ For Serving

21 - 2 cups cooked white rice

# Directions:

01 - Toss the shrimp with Cajun seasoning in a bowl and set aside until ready to use.
02 - In a large, heavy-bottomed skillet or Dutch oven, melt the butter over medium heat. Add the flour and stir constantly to make a roux. Cook for 5-7 minutes, stirring continuously, until the mixture turns a medium caramel color.
03 - Add the onion, bell pepper, and celery to the roux. Sauté for 5 minutes until vegetables begin to soften.
04 - Stir in the garlic and cook for 1 minute until fragrant, being careful not to burn it.
05 - Add the drained tomatoes, bay leaf, paprika, thyme, black pepper, cayenne, salt, Worcestershire sauce, and hot sauce if using.
06 - Slowly pour in the stock while stirring constantly to prevent lumps. Bring to a simmer and cook, stirring occasionally, for 20 minutes until the sauce has thickened nicely.
07 - Add the seasoned shrimp to the simmering sauce and cook for 5-7 minutes, until the shrimp are pink and just cooked through. Remove from heat immediately.
08 - Discard the bay leaf. Taste the étouffée and adjust seasoning with additional salt or hot sauce as needed.
09 - Ladle the étouffée over warm cooked rice in bowls. Garnish with sliced green onions and chopped parsley.

# Expert Tips:

01 -
  • The roux creates this incredible depth that you cant get from any shortcut
  • It brings those Mardi Gras vibes right into your regular Tuesday night
  • The leftovers taste even better after everything has time to hang out together
02 -
  • If your roux gets too dark it turns bitter and theres no saving it
  • Adding stock too fast creates lumps so pour slowly and keep stirring
  • Shrimp overcook fast so add them only in the last few minutes
03 -
  • Crawfish works beautifully if you want to switch it up for something different
  • The roux base freezes well so you can make a double batch and save half

Go back