Shrimp Etoufee

Tonight’s recipe is another Louisiana classic, etoufee. Completing the triad of well known Cajun cuisine alongside gumbo and jambalaya, this dish showcases the shrimp in a deeply browned roux based sauce paired with rice. Clam juice, garlic, tomatoes, and the ‘holy trinity’ of bell pepper, celery, and onion round out the major players, delivering that famous base flavor. Spices add the pizazz – creole seasoning, three types of pepper, and thyme. Louisiana hot sauce is optional, but delivers a nice kick worth the addition. Crystal or Tabasco, it’s your choice as either works fine. Making the roux is the only time consuming aspect of this dish. It does indeed take patience and quite a bit of stirring, but the reward is well worth that effort. How about we get started so we can enjoy the famous flavors of Louisiana for dinner tonight? I thought you would agree… now let’s do this!

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Shrimp Etoufee

Prep time: 15 mins

Cook time: 60 mins

Total time: 1 hour 15 mins

Serves: 1

Ingredients

¼ cup butter
¼ cup all purpose flour
4 - 4½ oz onion, diced (1 small onion)
3 - 3½ oz celery, diced (approximately 2 stalks)
3 - 3½ oz green bell pepper, seeded and diced (approximately 1 small)
2 garlic cloves, minced
7 oz diced tomatoes
4 - 6 oz clam juice
¾ tsp Creole seasoning
¾ tsp Worcestershire sauce
¼ tsp black pepper
¼ tsp cayenne pepper
⅛ tsp white pepper
¼ tsp salt
¼ tsp thyme
¼ - ½ tsp Louisiana hot sauce (Crystal or Tabasco are my favorites)
½ lb medium shrimp, peeled and deveined
1 tbsp butter
scallion, sliced for garnish
parsley, chopped for garnish
cooked white rice

Instructions

Make the roux

In a heavy bottom pan (cast iron works best) over Medium/Medium-Low heat, melt the butter.
Add the flour and stir to combine and keep stirring until the color of milk chocolate, approximately 30 minutes.
Do not rush this step with higher heat or stop stirring because the roux will scorch and taste horrible.

Sweat the vegetables

When the roux is deeply browned, lower the heat to Medium-Low and add the celery, onion, and bell pepper.
Cook the vegetables until softened, stirring regularly, approximately 5 to 7 minutes.
Add the garlic and cook for 1 minute until fragrant.

Build the sauce

Add the clam juice, diced tomatoes, Worcestershire sauce, hot sauce (if desired), and spices, stirring to combine.
If too thick, add more clam juice (or even chicken stock) until the sauce is a gravy like consistency.
Increase the heat to Medium and simmer gently for 15 minutes to meld the flavors.

Finish the dish

Add the shrimp and remove from the heat.
The shrimp will cook with the residual heat in 3 - 5 minutes (depending on size).
Add the butter and stir to incorporate.
Serve with white rice and garnish with sliced scallions and chopped parsley.

Notes

I made some of the ingredients variable to allow for adjustment in getting the consistency you desire. From the pictures, you can see mine is a bit thicker than most people would consider etoufee - but that's how I like it. Tweak the recipe to fit your own unique tastes - no one has to give you permission to enjoy what you cook!

This recipe makes one large portion or two smaller portions, perfect for a couple enjoying appetizers or sides with this dish.

Make the roux

In a heavy bottom pan (cast iron works best) over Medium/Medium-Low heat, melt the butter. Add the flour and stir to combine.

Keep stirring until the color of milk chocolate, approximately 30 minutes.

Do not rush this step with higher heat or stop stirring because the roux will scorch and taste horrible.

Sweat the vegetables

When the roux is deeply browned, lower the heat to Medium-Low and add the celery, onion, and bell pepper.

Cook the vegetables until softened, stirring regularly, approximately 5 to 7 minutes. Add the garlic and cook for 1 minute until fragrant.

Build the sauce

Add the clam juice, diced tomatoes, Worcestershire sauce, hot sauce (if desired), and spices, stirring to combine. If too thick, add more clam juice (or even chicken stock) until the sauce is a gravy like consistency.

Increase the heat to Medium and simmer gently for 15 minutes to meld the flavors.

Finish the dish

Add the shrimp and remove from the heat.

The shrimp will cook with the residual heat in 3 – 5 minutes (depending on size). Add the butter and stir to incorporate. Serve with white rice and garnish with sliced scallions and chopped parsley.