Shrimp Etouffee
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Shrimp etouffee starts with a blonde roux - butter and flour stirred continuously over medium heat until the mixture turns light brown and smells faintly of toasted nuts.
Read more
The Cajun trinity of diced onion, celery, and bell pepper is added directly to the roux, where the vegetables release moisture that loosens the paste and contributes sweetness. Chicken stock and paprika transform the mixture into a thick, velvety sauce with warm color and gentle spice. The shrimp go in during the final four minutes of cooking so they absorb the sauce's flavor without overcooking. Darkening the roux beyond light brown risks bitterness that overpowers the delicate shrimp. The finished dish is spooned over steamed rice, which absorbs the rich sauce.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Pat 400 g shrimp dry so they sear gently instead of watering down the sauce.
Finely dice 120 g onion, 80 g celery, and 100 g bell pepper, and keep 2 cups cooked rice warm for serving.
- 2Control
Melt 50 g butter in a heavy pot over medium heat, then stir in 40 g flour.
Cook for 4 to 6 minutes, scraping the bottom constantly, until the roux is light brown and smells nutty, not dark.
- 3Control
Add the diced onion, celery, and bell pepper directly to the roux.
Cook over medium heat for about 5 minutes, stirring often, until the vegetables release moisture, loosen the paste, and smell sweet without browning too hard.
- 4Season
Pour in 500 ml chicken stock gradually, whisking or stirring after each addition so the roux dissolves smoothly.
Add 1 teaspoon paprika powder, then lower the heat once the sauce looks even and lightly colored.
- 5Control
Simmer the sauce gently for 8 to 10 minutes, stirring often so the bottom does not catch.
It is ready when a spoon track holds briefly and the texture is thick enough to soak into rice.
- 6Control
Add the shrimp only after the sauce is thick, and cook over low heat for about 4 minutes, folding gently to coat.
As soon as the shrimp turn pink and curl, spoon everything over the warm rice.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Shrimp etouffee uses a blonde roux to create a thick, nutty sauce for smothered shellfish and rice.
- Finish cue
- Add the shrimp only after the sauce is thick, and cook over low heat for about 4 minutes, folding gently to coat.
- Avoid this
- Add shrimp at the end to avoid overcooking.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
50min, 9 ingredients
Category median
40min, 8 ingredients
Based on 168 recipes
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