Anna’s Shrimp Etouffee: A Creole Classic Made Easy

Shrimp Etouffee (pronounced eh-too-fay) is a quintessential Creole dish, a rich and flavorful stew smothered (etouffee means “smothered” in French) over rice. This recipe, lovingly named after my grandmother Anna, simplifies the traditional method while maintaining all the authentic taste. It’s surprisingly easy to make at home and guaranteed to impress your family and friends.

This version is packed with tender shrimp, the holy trinity of Creole cooking (onions, bell peppers, and celery), a generous helping of garlic, and a flavorful roux that forms the base of the sauce. The result is a creamy, slightly spicy, and incredibly satisfying dish that’s perfect for a weeknight dinner or a special occasion.

## What Makes Anna’s Shrimp Etouffee Special?

* **Simplified Roux:** Many Etouffee recipes call for a dark roux, which requires constant stirring and careful attention to prevent burning. Anna’s recipe uses a lighter roux, making it easier and faster to prepare without sacrificing flavor.
* **Fresh Ingredients:** Using fresh, high-quality ingredients is key to the best flavor. Fresh shrimp, vegetables, and herbs will elevate the dish to another level.
* **Homemade Creole Seasoning:** While you can use store-bought Creole seasoning, making your own allows you to control the spice level and ingredients. The recipe includes a simple and delicious homemade blend.
* **Family Tradition:** This recipe has been passed down through generations, perfected over time, and imbued with love and care. Sharing it with you is like sharing a piece of my family history.

## Ingredients You’ll Need

### For the Shrimp Etouffee:

* 2 pounds large shrimp, peeled and deveined
* 1/2 cup all-purpose flour
* 1/2 cup unsalted butter
* 1 large onion, chopped
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped (optional, adds sweetness)
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 1 (14.5 ounce) can diced tomatoes, undrained
* 4 cups shrimp stock (or chicken stock)
* 1/4 cup chopped fresh parsley
* 2 tablespoons chopped fresh green onions
* 1 tablespoon Worcestershire sauce
* 1 teaspoon hot sauce (such as Tabasco), or more to taste
* 1 teaspoon lemon juice
* Salt and black pepper to taste
* Cooked white rice, for serving

### For the Homemade Creole Seasoning:

* 2 tablespoons paprika
* 2 tablespoons garlic powder
* 1 tablespoon onion powder
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme
* 1 tablespoon black pepper
* 1 tablespoon white pepper
* 1 tablespoon cayenne pepper (adjust to your spice preference)
* 1 teaspoon salt

## Equipment You’ll Need

* Large skillet or Dutch oven
* Wooden spoon or spatula
* Small bowl for mixing spices
* Cutting board and knife

## Step-by-Step Instructions

### 1. Prepare the Creole Seasoning:

* In a small bowl, combine all the Creole seasoning ingredients: paprika, garlic powder, onion powder, oregano, thyme, black pepper, white pepper, cayenne pepper, and salt. Mix well. Taste and adjust the cayenne pepper to your desired level of heat. Store any leftover seasoning in an airtight container.

### 2. Prepare the Shrimp:

* If using frozen shrimp, thaw them completely. Pat the shrimp dry with paper towels. This helps them brown better and prevents the sauce from becoming watery. Season the shrimp generously with about 2 tablespoons of the Creole seasoning. Reserve the remaining seasoning for later.

### 3. Make the Roux:

* In a large skillet or Dutch oven, melt the butter over medium heat. Once melted, gradually whisk in the flour. Continue whisking constantly for about 5-7 minutes, or until the roux is a light golden brown color. The roux should smell nutty and fragrant. Be careful not to burn it.

* **Tip:** The color of the roux is crucial for the flavor of the etouffee. A light roux will give a milder, sweeter flavor, while a darker roux will have a more complex, nutty flavor. For this recipe, a light golden brown roux is ideal. If you accidentally burn the roux, discard it and start over. A burned roux will make the entire dish taste bitter.

### 4. Sauté the Vegetables:

* Add the chopped onion, bell peppers, and celery to the skillet with the roux. Sauté for about 5-7 minutes, or until the vegetables are softened and slightly translucent. Stir frequently to prevent burning.

* **Tip:** Don’t rush this step. Allowing the vegetables to soften properly will release their natural sweetness and flavor into the sauce.

### 5. Add Garlic and Tomatoes:

* Add the minced garlic and sauté for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter quickly.
* Stir in the canned diced tomatoes (undrained). The liquid from the tomatoes will help deglaze the pan, scraping up any browned bits from the bottom, which adds even more flavor.

### 6. Add Stock and Seasoning:

* Gradually pour in the shrimp stock (or chicken stock), stirring constantly to prevent lumps from forming. Bring the mixture to a simmer.
* Add the remaining Creole seasoning, Worcestershire sauce, and hot sauce. Stir well to combine. Taste and adjust the seasoning as needed.

* **Tip:** If you prefer a thicker etouffee, you can whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Add the slurry to the simmering sauce and stir until thickened.

### 7. Simmer the Sauce:

* Reduce the heat to low and simmer the sauce for about 15-20 minutes, or until it has thickened slightly and the flavors have melded together. Stir occasionally to prevent sticking.

* **Tip:** The simmering time allows the flavors to develop and deepen. Don’t skip this step!

### 8. Add the Shrimp:

* Add the seasoned shrimp to the simmering sauce. Cook for about 3-5 minutes, or until the shrimp are pink and opaque, and cooked through. Be careful not to overcook the shrimp, as they will become tough and rubbery.

* **Tip:** The cooking time will depend on the size of the shrimp. Smaller shrimp will cook faster than larger shrimp. Keep a close eye on them and remove them from the heat as soon as they are cooked through.

### 9. Finish and Serve:

* Stir in the fresh parsley, green onions, and lemon juice. Taste and adjust the seasoning if needed. Serve hot over cooked white rice.

* **Tip:** A squeeze of fresh lemon juice brightens up the flavors and adds a touch of acidity to balance the richness of the sauce.

## Serving Suggestions

* **Classic:** Serve over a bed of fluffy white rice. A sprinkle of extra green onions adds a fresh pop of color.
* **Sides:** Collard greens, cornbread, or a simple green salad are classic Southern sides that complement Shrimp Etouffee perfectly.
* **Garnish:** A dollop of sour cream or a swirl of hot sauce can add an extra layer of flavor and texture.
* **Drinks:** A cold beer or a crisp white wine pairs well with this dish.

## Tips and Variations

* **Shrimp Size:** This recipe works best with large or jumbo shrimp, but you can use smaller shrimp if that’s what you have on hand. Just adjust the cooking time accordingly.
* **Seafood Options:** You can substitute crawfish tails for the shrimp for a more authentic Louisiana experience. You can also add crabmeat for an extra layer of flavor. Oysters can be added as well but they will cook very quickly so add them at the very end.
* **Spice Level:** Adjust the amount of cayenne pepper in the Creole seasoning and the amount of hot sauce to control the spice level. If you prefer a milder dish, omit the cayenne pepper and hot sauce altogether.
* **Vegetarian Option:** Substitute the shrimp with sliced mushrooms or cubed tofu for a vegetarian version. Use vegetable stock instead of shrimp stock.
* **Coconut Milk Variation:** For a richer and creamier etouffee, substitute some of the shrimp stock with coconut milk. The coconut milk adds a subtle sweetness and richness to the dish.
* **Smoked Sausage:** Add sliced smoked sausage, such as Andouille sausage, to the etouffee for extra flavor and protein. Sauté the sausage along with the vegetables.
* **Make Ahead:** The etouffee sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Add the shrimp just before serving.
* **Freezing:** While etouffee can be frozen, the texture of the shrimp may change slightly. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

## Nutrition Information (approximate, per serving)

* Calories: 450-550
* Protein: 35-45g
* Fat: 25-35g
* Carbohydrates: 20-30g

(Note: Nutritional information will vary depending on specific ingredients and portion sizes.)

## Anna’s Shrimp Etouffee Recipe Card

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 30 minutes

**Ingredients:**

* 2 pounds large shrimp, peeled and deveined
* 1/2 cup all-purpose flour
* 1/2 cup unsalted butter
* 1 large onion, chopped
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped (optional)
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 1 (14.5 ounce) can diced tomatoes, undrained
* 4 cups shrimp stock (or chicken stock)
* 1/4 cup chopped fresh parsley
* 2 tablespoons chopped fresh green onions
* 1 tablespoon Worcestershire sauce
* 1 teaspoon hot sauce (or to taste)
* 1 teaspoon lemon juice
* Salt and black pepper to taste
* Cooked white rice, for serving

**Creole Seasoning:**

* 2 tablespoons paprika
* 2 tablespoons garlic powder
* 1 tablespoon onion powder
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme
* 1 tablespoon black pepper
* 1 tablespoon white pepper
* 1 tablespoon cayenne pepper (adjust to taste)
* 1 teaspoon salt

**Instructions:**

1. **Creole Seasoning:** Combine all Creole seasoning ingredients in a small bowl.
2. **Prepare Shrimp:** Pat shrimp dry and season with about 2 tablespoons of Creole seasoning. Reserve remaining seasoning.
3. **Make Roux:** Melt butter in a large skillet or Dutch oven over medium heat. Whisk in flour and cook for 5-7 minutes, until light golden brown.
4. **Sauté Vegetables:** Add onion, bell peppers, and celery. Sauté for 5-7 minutes, until softened.
5. **Add Garlic & Tomatoes:** Add garlic and sauté for 1 minute. Stir in diced tomatoes.
6. **Add Stock & Seasoning:** Gradually pour in shrimp stock, stirring constantly. Add remaining Creole seasoning, Worcestershire sauce, and hot sauce. Bring to a simmer.
7. **Simmer Sauce:** Reduce heat to low and simmer for 15-20 minutes, until thickened.
8. **Add Shrimp:** Add shrimp and cook for 3-5 minutes, until pink and opaque.
9. **Finish & Serve:** Stir in parsley, green onions, and lemon juice. Serve hot over rice.

## Enjoy Anna’s Shrimp Etouffee!

This recipe is a celebration of Creole flavors and family traditions. I hope you enjoy making and sharing it as much as my family does. Bon appétit!