Chef John's Shrimp Étouffée
+5 photos

Chef John's Shrimp Étouffée

4 servings
Étouffée is a classic New Orleans shellfish stew thickened with a roux. Chef John's easy recipe uses frozen shrimp and a delicious homemade spice mix.

Ingredients

  • paprika
    ¾ tsp
  • ground thyme
    ¼ tsp
  • oregano
    ¼ tsp
  • cayenne pepper
    ¼ tsp
  • garlic powder
    ¼ tsp
  • onion powder
    ¼ tsp
  • white pepper
    ¼ tsp
  • ground black pepper
    ¼ tsp
  • shrimp
    2 lb
  • salt
    ½ tsp
  • vegetable oil
    1 tbsp
  • chicken stock

    or

    1 ¾ c
  • butter
    3 tbsp
  • onion
    ⅓ c
  • green bell pepper
    ⅓ c
  • celery
    ⅓ c
  • all-purpose flour

    or

    2 tbsp
  • tomatoes
    ½ c
  • Worcestershire sauce
    ½ tsp
  • hot sauce

    or more

    1 dash
  • salt
  • green onions
    ¼ c
  • cayenne pepper for garnish
  • cooked rice

    or

    2 c

Directions

  1. 1

    For the spice blend: Whisk paprika, thyme, oregano, cayenne, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.

  2. 2

    For the étouffée: Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from the bowl. Season shrimp with salt and 1 teaspoon spice blend; toss to coat.

  3. 3

    Heat oil in a large heavy skillet over high heat until oil is smoking. Cook shrimp in hot oil without stirring for 1 minute; stir, and cook 1 minute more.

    Step 3
  4. 4

    Transfer shrimp to a large bowl. Let stand until juice collects in the bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary. Set aside.

  5. 5

    Melt butter in the same skillet over medium heat until butter begins to turn tan at the edges. Sauté onion, bell pepper, and celery in hot butter until softened, about 5 minutes. Stir in remaining spice blend.

    Step 5
  6. 6

    Sprinkle flour into vegetable mixture and sauté until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on the bottom of the pan, about 3 minutes. Whisk in chicken stock mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire and hot sauce. Season with salt to taste.

    Step 6
  7. 7

    Stir shrimp into étouffée sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.

    Step 7
  8. 8

    Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.

    Step 8
Chef John's Shrimp Étouffée
+5

Chef John's Shrimp Étouffée

75 min4 servings424 cal

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About this Recipe

Craving the soulful flavors of New Orleans in your own kitchen? Chef John's Shrimp Étouffée makes this classic shellfish stew approachable for any home cook, delivering rich, authentic taste with ingredients you can find readily.

The secret to this authentic étouffée lies in its perfectly executed roux, which provides incredible depth and a velvety texture. Coupled with Chef John's expertly blended homemade spice mix, you'll achieve that signature Creole flavor without any fuss, making this an easy yet impressive dinner.

You can expect a deeply flavorful and satisfying stew, rich with the savory essence of succulent shrimp and a vibrant kick from Chef John's special homemade spice blend. The carefully prepared roux creates a luscious, smooth sauce that beautifully coats every tender piece of shrimp and aromatic vegetable. Balanced with diced tomatoes and a hint of Worcestershire and hot sauce, this dish offers a complex, yet comforting, flavor profile. Served generously over fluffy rice, it’s a truly transporting meal that brings the heart of New Orleans cuisine to your table, with each of the four servings providing 424 calories.

This versatile Shrimp Étouffée welcomes your personal touch. While shrimp is classic, consider substituting crawfish tails or even diced chicken for a delightful alternative. You have full control over the heat level—simply adjust the amount of cayenne pepper in the spice mix and the hot sauce added at the end. For more vegetable variety, a handful of fresh okra or corn kernels can be added along with the other diced vegetables.

Serve this hearty Shrimp Étouffée as a standalone dinner for a special occasion or a comforting weeknight meal. A sprinkle of fresh green onions and an extra dash of cayenne pepper for garnish will add a beautiful finish and a fresh bite.

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