Creamy Shrimp Étouffée
This creamy etouffee recipe is a comforting Louisiana classic made with tender shrimp, the Cajun Holy Trinity, a rich roux, and a splash of cream. It's the perfect fusion of Southern tradition and indulgent flavor, ideal for weeknight dinners or special occasions.
Ingredients
- ½ cup Unsalted butter For roux
- ½ cup All-purpose flour Whisked with butter
- 1 cup Onion Diced
- ¾ cup Celery Diced
- ¾ cup Green bell pepper Diced
- 2 cloves Garlic Minced
- 2 cups Seafood or chicken stock Warmed
- 1 pound Shrimp Peeled and deveined
- ½ cup Heavy cream Can substitute with evaporated milk
- 1 teaspoon Paprika Smoked or sweet optional
- ½ teaspoon Cayenne pepper Adjust to taste
- to taste — Salt and pepper Season as preferred
- 2 tablespoons Fresh parsley Chopped for garnish
- — — Cooked rice For serving
- — optional Lemon wedges Adds brightness when serving
Instructions
- In a large pan over medium heat, melt the butter and whisk in the flour to make a roux. Cook for 8–10 minutes until golden brown, stirring constantly.
- Add the onions, celery, and bell pepper. Sauté for 5 minutes until soft.
- Stir in garlic and cook for another minute.
- Slowly whisk in the stock, stirring continuously to prevent lumps. Simmer for 5 minutes to thicken.
- Add shrimp, paprika, cayenne, salt, and pepper. Simmer until shrimp are pink and cooked through (about 5–7 minutes).
- Reduce the heat and stir in the heavy cream. Simmer for another 5 minutes until the sauce is smooth and creamy.
- Serve over hot cooked rice and garnish with parsley and optional lemon wedges.
Notes
- For a smokier flavor, use smoked paprika.
- Crawfish tails can be substituted for shrimp if available.
- Adjust spice levels based on personal heat tolerance.
- This dish pairs beautifully with white rice or buttered grits.
- Leftovers keep well in the fridge for up to 3 days.