This super delicious shrimp etouffee recipe is a classic Louisianan dish that is sure to become a comfort food favorite in your home!
Alright! You are ready to head to the store to pick up some beautiful shrimp, holy trinity veggies, and tons of butter to make this delicious shrimp etouffee recipe for dinner, right? Wait, you don’t know what shrimp etouffee is? Well… to be honest I had no idea what it was until last week.
During our Reno vacation, my Grandpa Al and I decided that we wanted to cook a recipe together for this blog. I was super excited to cook with him because he is really great in the kitchen…he just needs to get his knives sharpened 😉 … and he always likes to cook traditional Louisianan/New Orleans food since he and my Grandma Jean grew up there. Lucky me!
So when he said he wanted to show me how to make shrimp etouffee, I said, “Great! What is it?” The funny thing is that he, or my grandma, probably made it for me when I was much younger, but I completely forgot about it. Which is a shame, because it is ridiculously good and I probably would have made it weekly if I had the recipe. Well now I have it, so I can fulfill my dream of stuffing this deliciousness into my mouth as often as I want…as long as I eat some veggies with it, like a super easy charred green bean and fennel salad.
Okay, so you know how much I love it, but really what is shrimp etouffee? It is basically a super rich gravy with holy trinity veggies (roughly equal parts celery, bell pepper, and onion – basically a version of a mirepoix), and shrimp. Cook it all together, serve it up over some fluffy rice and you will be in heaven.
That holy trinity combo, the garlic, and both the creole seasonings and herbs de provence create this AMAZING flavor combo that is something I dream of. Total comfort food for me. It is rich, salty, and really has that umami taste to it. I really think you will LOVE it if you make it.
Now I wouldn’t call this recipe easy to make, but it definitely isn’t difficult. It is just a little time consuming, but taking the time to make something as special and delicious as this recipe is worth it, trust me!
This recipe is something I really hope you enjoy because I love it so much. Do any of you have a family recipe that you LOVE and want other people to love as much as you do? Share it with me in the comments!
- 1 1/2 pounds extra-large shrimp 16-20 count/pound, peeled, deveined, tails on, shells reserved
- 3 tbsp. olive oil divided
- 3 tbsp. unsalted butter divided
- 2 1/2 cups water
- 1/4 cup flour
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced bell pepper
- 3 tbsp. minced garlic
- 1 tbsp. creole seasoning
- 1 teaspoon herbs de provence
- 3/4 cup diced tomatoes
- 1/2 cup thickly sliced green onion
- 3 tbsp. minced Italian parsley
- Optional: extra sliced green onion for garnish
- Finely chop 1/4 of your shrimp and set aside. Reserve the tails from the chopped shrimp.
- Add 1 tbsp. each olive oil and butter to a medium pot and bring to medium-high heat.
- Add shrimp shells and reserved tails (from the shrimp you chopped) and cook until crisp, browned, and any liquid has evaporated, about 5 minutes.
- Add the water and bring to a boil over high heat. Reduce to a simmer and cook for 20 minutes. Strain liquid from solids and reserve liquid.
- Heat remaining 2 tbsp. each oil and butter in a large skillet over medium heat. Add flour and cook until light brown, about 3 minutes.
- Add onion, celery, bell pepper, garlic, creole seasoning, herbs, and cook and stir until veggies have softened, about 6-8 minutes.
- Add stock and tomatoes and cook and stir until sauce has thickened, about 6 minutes.
- Add chopped shrimp, whole shrimp, green onion, and parsley and cook and stir until shrimp are cooked through, about 4 minutes.
- Serve over rice!