Quelle est la différence entre les crevettes créoles et les crevettes étouffées ?

Shrimp Étouffée has a butter-based roux, creating a thicker, silkier sauce. Shrimp Creole, in contrast, has a tomato-based, broth-like sauce that’s lighter and tangier.

Que manger avec une étouffée de crevettes ?

Serve it with white rice, cornbread, or collard greens for a classic Southern meal.

Comment épaissir une étouffée de crevettes ?

Add more roux or a cornstarch slurry. Simmer uncovered to evaporate excess liquid.

L'étouffée est-elle épaisse ?

Yes! Étouffée should have a velvety consistency, thick enough to coat rice but not overly heavy.

Quel est le goût de l'étouffée ?

It’s rich, buttery, slightly spicy, and deeply flavorful.

Comment se fait la cuisson à l'étouffée ?

Étouffée is made by smothering shrimp in a thick, flavorful sauce, then slow-cooking it to perfection.

What’s the best shrimp for étouffée?

Use large, wild-caught Gulf shrimp for the most authentic taste.

Can I make étouffée ahead of time?

Yes! It tastes even better the next day as the flavors deepen overnight.

Shrimp Étouffée: A Step-by-Step Guide to This Cajun Favorite

Description

Few dishes capture the heart of Louisiana cuisine quite like Shrimp Étouffée. This rich and velvety Cajun dish features tender shrimp smothered in a luscious, seasoned gravy infused with the “Holy Trinity” of onions, celery, and bell peppers. A slow-cooked butter roux forms the flavorful base, creating a deep, savory taste that pairs perfectly with steamed rice. If you’re craving a comforting yet bold Southern classic, this authentic Shrimp Étouffée recipe will bring Louisiana flavors straight to your table!

Ingredients

Scale

For the Étouffée Sauce:

4 tbsp unsalted butter
4 tbsp all-purpose flour
1 cup onion, finely chopped
½ cup celery, diced
½ cup bell pepper (green or mixed), diced
2 cloves garlic, minced
1 tbsp Cajun seasoning (adjust to taste)
1 tsp Worcestershire sauce
1 tbsp tomato paste (optional, for added depth)
2 cups chicken broth (or seafood stock for more flavor)
2 bay leaves
1 tsp hot sauce (optional, for extra spice)

For the Shrimp:

1 lb shrimp, peeled & deveined (fresh or frozen, thawed)
¼ cup green onions, chopped (for garnish)
2 cups cooked white rice, for serving

💡 Chef’s Tip: For a deeper seafood flavor, replace the chicken broth with homemade shrimp stock by boiling shrimp shells with onion, garlic, and celery for 20 minutes.

Instructions

1. Make the Roux

In a heavy-bottomed skillet or Dutch oven, melt butter over medium heat.
Stir in flour, whisking constantly until the mixture turns a light brown color (about 5-7 minutes).
The roux should have a nutty aroma—be careful not to burn it!

💡 Pro Tip: A darker roux adds depth, but for Shrimp Étouffée, a light brown roux keeps the dish smooth and balanced.

2. Sauté the Vegetables

Add onion, celery, and bell pepper (the Holy Trinity) to the roux.
Cook for 3-4 minutes, stirring frequently, until the vegetables soften.

3. Add Garlic and Seasonings

Stir in garlic, cooking for 30 seconds until fragrant.
Add Cajun seasoning, Worcestershire sauce, and tomato paste.
Stir well to bloom the spices in the butter mixture.

4. Simmer the Sauce

Gradually pour in chicken broth or seafood stock, stirring to prevent lumps.
Add bay leaves and hot sauce, then reduce heat to a gentle simmer.
Simmer uncovered for 10-15 minutes until the sauce thickens slightly.

5. Cook the Shrimp

Add the shrimp, stirring to coat them in the sauce.
Cook for 3-5 minutes until shrimp turn pink and opaque.

⚠️ Avoid overcooking! Shrimp can become rubbery if left too long in the sauce.

6. Serve & Garnish

Remove bay leaves and turn off the heat.
Spoon the étouffée over warm rice and sprinkle with chopped green onions.

🥖 Serve with French bread, cornbread, or collard greens for an authentic Louisiana meal!

Notes

Adjust the Cajun seasoning to your spice preference. For extra creaminess, stir in a small amount of heavy cream before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Cuisine: Cajun, Creole

Nutrition

Serving Size: 4 servings
Calories: 350 kcal
Fat: 14g
Carbohydrates: 35g
Protein: 25g