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Warm and bold flavors come together in this Cajun shrimp etouffee, my easy fix when I want comfort and loads of taste but don't want to spend hours cooking. Full of plump shrimp, tender veggies, a creamy touch, and just enough heat to keep things interesting, this New Orleans staple works for an easy weeknight or a crowd at your table during Mardi Gras.
The first time I tried shrimp etouffee was deep in Louisiana and it totally got me hooked. Now it's what my friends hope I’m making when I invite them for dinner.
Irresistible Ingredients
- Salt and pepper: add as much or little as you want
- Heavy cream: swirl in at the end for smooth richness, always go for full fat
- Bay leaves: toss in to give everything a nice aroma; fresh are even better
- Tomato paste: brings deep flavor—a double-concentrated kind amps it up
- Diced tomatoes: drain them first for a fresher taste, high-quality canned or fresh are best
- Chicken broth: create fullness and mellow the flavor, use low sodium if you want to manage the salt
- Cayenne pepper: just a pinch will boost the heat, don’t go overboard
- Cajun seasoning: sprinkle for that cozy spiciness, skip the ones with added fillers
- Garlic: mince fresh cloves to build warmth and depth
- Celery ribs: chop up crisp stalks for earthy snap
- Green bell pepper: diced firm and shiny ones give the classic Cajun bite
- Onion: chopped yellow onions are perfect for a sweet, savory foundation
- All-purpose flour: thickens the dish and makes the tasty roux—make sure it's fresh
- Butter: melt unsalted butter for a rich and creamy start
- Shrimp: look for medium, peeled, and deveined; use the freshest you can find for extra juiciness
Simple Instructions
- Add the Cream & Season:
- Take out the bay leaves. Pour in that heavy cream and stir for a nice shiny finish. Check the flavor and toss in more salt and pepper until it's spot on. Pile everything over your favorite rice and maybe top with green onions or parsley for a bright touch.
- Cook the Shrimp:
- Layer your shrimp in the sauce and let them gently cook for about 5 or 6 minutes until they curl up and go pink. You want them juicy, not rubbery.
- Let Tomatoes Do Their Thing:
- Drop in drained tomatoes, throw in the paste, and add those bay leaves. Let this all bubble on a low simmer for 10 minutes so the flavors really come together and the sauce gets deeper in color.
- Stir in Broth:
- Slowly add chicken broth, stirring well after each splash. It keeps things smooth and lump-free. Keep at it until your sauce thickens and looks silky.
- Spice Everything Up:
- Shake in the Cajun seasoning and cayenne, stirring well so every bit gets coated with all that kicky flavor.
- Sweat the Garlic:
- Mix in the garlic and move it around for about a minute so it doesn’t burn. It’ll smell amazing.
- Sauté the Veggies:
- Toss in onion, pepper, and celery. Let them soften for three or four minutes until shiny and a bit golden.
- Start the Roux:
- Melt butter over medium for a minute until bubbly, then add the flour and stir into a smooth mix. Keep stirring for 2 minutes so it gets a little toasted and flavorful.
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Shrimp is now my first choice because it cooks fast and really soaks up those seasonings. At home, everyone tries to grab the last spoonful—it’s our best Mardi Gras memory on a plate.
Storage Advice
Cool off leftovers before they go into a sealed container. They'll be good in the fridge for up to three days. If you're stashing some in the freezer, use freezer bags and push out as much air as you can. The sauce might separate a little after freezing, but a gentle heat on the stove brings it right back.
Easy Ingredient Swaps
Crawfish tails or diced chicken make a tasty stand-in for the shrimp if that's what you have. For the veggies, stick to onion, celery, and pepper—but swap in a red bell pepper if you want something a bit sweeter. Out of heavy cream? Try light cream or evaporated milk, but the finish won’t be quite as rich.
Serving Ideas
Dish it up steaming hot on white rice. People love it with a slice of crusty French bread to scoop up that sauce. Try a sprinkle of more Cajun spice or throw on extra sliced green onions for zip.
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Cultural Tradition
This is comfort food from Louisiana at its best. Locals first made it to use up the shrimp and shellfish everywhere. It spread quick across New Orleans and the South. Everyone’s got their own little tricks, but the heart of it is a slow-cooked base, classic Cajun veggies, and a hit of spice you won’t forget.
Common Recipe Questions
- → What makes Cajun shrimp etouffee unique?
This dish stands out because of a deeply flavored roux, plenty of Cajun spices, and a load of classic veggies that make it extra rich and creamy.
- → Can I use frozen shrimp for this dish?
Totally! Just thaw completely and pat your shrimp dry so they cook just right and soak up all the sauce.
- → What type of rice pairs best?
Long-grain or plain old white rice are classics, but brown rice or cauliflower rice do the trick too.
- → How can I adjust the spice level?
Mess with the amount of cayenne and Cajun spice to turn up the heat or keep it mellow, whatever you like.
- → Is there a substitute for heavy cream?
If you want it lighter, use half-and-half or coconut milk—just know the taste will shift a bit.
- → How should leftovers be stored?
Let your etouffee cool, pop it in a tight-sealing container, and keep in the fridge up to three days for the best flavor.