Description
This Cajun-Style Shrimp Étouffée with Rice is a rich and flavorful Louisiana classic featuring succulent shrimp simmered in a deeply savory, dark roux-based sauce infused with traditional Cajun spices. Made from scratch with homemade shrimp stock and fresh vegetables, this dish offers a perfect balance of spices, creaminess, and hearty goodness. Serve it hot over fluffy white rice for an unforgettable Southern comfort meal.
Ingredients
Scale
For the Shrimp Étouffée
- 2 pounds shrimp, peeled
- 1/2 large onion, chopped
- 1 green bell pepper, chopped
- 1 rib celery, chopped
- 6 cloves garlic, chopped
- 5 bay leaves
- 1/4 cup vegetable oil or lard
- 1/4 cup all-purpose flour, heaping
- 2 cups shrimp stock (or clam/fish stock)
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon celery seed
- 1 tablespoon sweet paprika
- Salt, to taste
- 3 green onions, chopped
- Hot sauce, to taste
For the Shrimp Stock
- 2 quarts water
- Shrimp shells and heads (from peeled shrimp)
- Onion scraps
- Green pepper scraps
- Celery scraps
- Garlic scraps
- 5 bay leaves
Instructions
- Prepare homemade shrimp stock: In a large pot, combine shrimp shells, onion, green pepper scraps, garlic, celery, and bay leaves with 2 quarts of water. Bring to a boil, then reduce heat and simmer gently for 45 minutes to develop a rich stock.
- Strain the stock: Remove the pot from heat and strain the liquid through a fine mesh sieve or cheesecloth to reserve 2 cups of flavorful shrimp stock for the étouffée.
- Make the roux: In a heavy-bottomed pot over medium heat, warm the vegetable oil or lard until shimmering, about 1-2 minutes. Gradually whisk in the flour, stirring constantly to prevent lumps, and cook until the mixture turns a deep, chocolate brown color, approximately 10 minutes.
- Sauté the vegetables: Add the chopped celery, green bell pepper, and onion to the roux and sauté for about 4 minutes until the vegetables soften but do not brown.
- Add garlic: Stir in the chopped garlic and continue cooking for another 2 minutes to release its aroma.
- Add shrimp stock: Slowly pour in the prepared shrimp stock while stirring continuously to combine. Allow the mixture to thicken slightly.
- Season the étouffée: Stir in Cajun seasoning, celery seed, and sweet paprika. Taste the sauce and add salt as needed to balance the flavors.
- Cook the shrimp: Fold in the peeled shrimp into the sauce, cover the pot, and let it simmer gently on low heat for 10 minutes until the shrimp turn opaque and the flavors meld together.
- Finish with green onions and hot sauce: Remove the lid, stir in chopped green onions and add hot sauce to your preferred spice level.
- Serve: Serve the Cajun-Style Shrimp Étouffée hot over freshly cooked fluffy white rice for an authentic Cajun dining experience.
Notes
- You can substitute shrimp stock with good-quality clam or fish stock if preferred, but homemade shrimp stock adds the best flavor.
- Be patient when cooking the roux; the deep chocolate color develops rich flavor but watch carefully to avoid burning.
- Adjust the amount of hot sauce according to your desired spice level.
- If you want extra heat, add a diced jalapeño or cayenne pepper with the vegetables.
- This dish pairs well with crusty French bread or cornbread to soak up the sauce.
