Mardi Gras Shrimp Étouffée (Print Version)
Tender shrimp simmered in a spiced roux with Louisiana’s signature vegetables and seasonings.
# What You Need:
→ Seafood
01 - 1 lb large raw shrimp, peeled and deveined, tails removed
→ Roux & Base
02 - 4 tbsp unsalted butter
03 - 4 tbsp all-purpose flour
→ Holy Trinity Vegetables
04 - 1 medium yellow onion, finely chopped
05 - 1 green bell pepper, finely chopped
06 - 2 celery stalks, finely chopped
→ Aromatics & Seasonings
07 - 3 cloves garlic, minced
08 - 1 (14 oz) can diced tomatoes, drained
09 - 2 cups seafood or chicken stock
10 - 2 tsp Creole seasoning
11 - 1/2 tsp smoked paprika
12 - 1/4 tsp cayenne pepper
13 - 2 bay leaves
14 - 1/2 tsp dried thyme
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
→ Finishing
17 - 3 green onions, sliced
18 - 2 tbsp fresh parsley, chopped
19 - Cooked white rice, for serving
20 - Lemon wedges, for garnish
# How to Make It:
01 - Melt butter in a large heavy-bottomed skillet or Dutch oven over medium heat. Whisk in flour and cook, stirring constantly, until mixture turns medium brown (8–10 minutes).
02 - Add onion, bell pepper, and celery to the roux. Sauté for 5 minutes until softened.
03 - Stir in garlic and cook for 1 minute until fragrant.
04 - Add drained tomatoes, Creole seasoning, paprika, cayenne, bay leaves, thyme, salt, and pepper. Mix thoroughly.
05 - Gradually pour in stock while stirring. Bring to simmer and cook uncovered for 20 minutes, stirring occasionally, until thickened and flavors meld.
06 - Add shrimp to pot. Simmer for 5–7 minutes until shrimp turn pink and are cooked through.
07 - Remove from heat. Discard bay leaves. Stir in half the green onions and parsley. Serve hot over cooked white rice, garnished with remaining green onions, parsley, and lemon wedges.
# Expert Hints:
01 -
- The rich roux based sauce is comfort food magic that freezes beautifully for busy weeks
- This étouffée brings authentic Creole flavors into your home without requiring advanced techniques
- The holy trinity of vegetables creates layers of flavor that develop beautifully as it simmers
02 -
- Patience with your roux is non negotiable, rushing it leads to a grainy sauce that never achieves that velvety Louisiana texture
- The shrimp cook incredibly fast, and leaving them in even a minute too long turns them into tough rubbery disappointments
03 -
- Mise en place is essential because once you start the roux, you cannot step away without risking burning it
- Taste your roux before adding the vegetables, it should taste nutty not burned or floury