Shrimp Etouffee

4.84 from 12 votes

A roux gets it name from it's color. The longer you cook a roux, the darker it gets. They range from blond to a coffee colored roux called black roux. For this recipe, you want red-brown color, about the color of a penny. A little lighter is fine, too dark is not.

Course Main Dish

Cuisine Cajun

Keyword etouffee, shrimp

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings servings

Calories 786kcal

Author Rachel

Ingredients

1.5 teaspoon Salt
½ teaspoon ground cayenne pepper see note about heat
1 teaspoon black pepper
1 teaspoon Dried Basil
½ teaspoon dried thyme
½ cup yellow onions diced
½ cup Celery diced
½ cup Green Bell Pepper diced
7 tablespoon vegetable oil
½ cup All Purpose Flour
3 cups Seafood Stock Divided (2 cups, 1 cup)
1 stick Unsalted butter if using salted, remove 0.5 teaspoon salt
2 pounds shrimp, crawfish, or sausage
½ cup Green Onions finely sliced
4 cups cooked rice

Instructions

Make sure that your ingredients, utensils, and pots are laid out and convenient before turning on the stove. This recipe moves quickly and relies on constant whisking so having everything laid out will help keep you from scorching the roux.
In a small bowl, combine the salt, cayenne, pepper, basil, and thyme. Set aside.
Bring 2 cups of the seafood stock to a boil. Turn down heat but keep hot. Cook the rice as directed.
In a large skillet, heat the oil over high heat until it begins to smoke (looks like slight steam), about 4-5 minutes. Gradually whisk in the flour until smooth. Continue whisking constantly until the flour is a red brown color, about the color of a new penny, 3-5 minutes. Immediately remove from heat (don't just turn of the burner).
Add the celery, onions, and bell pepper. Add ½ (about 1 Tbsp) of the seasoning mixture and stir until well combined.
Over low heat, gradually add the pre-heated seafood stock into the roux, and whisk until combined. Continue whisking constantly and cooking a few minutes until flour taste is gone.
In a large saucepan or pot over medium heat, melt the butter. Stir in shrimp and saute until just pink on both sides.
To the shrimp, add the remaining seafood stock, the roux mixture, and the remaining seasoning mix. Stir until well combined and hot, about 4-6 minutes.
Serve in bowls with a ½ cup of rice in the center. Sprinkle green onions over top.

Notes

Heat Level - This recipe is well seasoned and not super hot as written - It is buttery tasting and less spicy than medium wings at a restaurant.

If you wish to up the heat/spice level, you can add more cayenne or black pepper to suit your preferences. Andouille sausage is another flavorful option to increase the heat.

If you would like sausage without the additional heat, kielbasa can be substituted for Andouille sausage.

Nutrition