Cajun Shrimp Etouffee Recipe is a traditional New Orleans recipe full of flavor. Made with vegetables, stock and a roux, shrimp are then added to the etouffee gravy and served over rice.
One of my favorite types of seafood is shrimp. Shrimp is affordable and versatile and I love to add it to to our menu. So I was super excited to be invited to participate in the OXO Shrimp Showdown. I was sent a fun package full of OXO tools perfect for preparing shrimp along with some of the most gorgeous shrimp I’ve ever seen from Eastern Fish Company.
I prefer to buy shrimp raw that is already and peeled and cleaned, but it can be hard to find that way. I prefer not to have to work too hard to prep the shrimp for cooking, which includes not only peeling the shrimp, but deveining it. The sand vein is the digestive tract of the shrimp and while it’s safe to eat, I just prefer my shrimp without it.
The OXO Good Grips Shrimp Cleaner takes the work out of peeling and deveining any size shrimp. Simply insert the ridged cleaner into the end of the shrimp to split the shell and remove the vein in one motion. Then, rinse the shrimp under cold water and prepare. A soft handle makes this shrimp cleaner comfortable to use, and non-slip even when wet.
When using the tool, hold the shrimp legs down and straighten its back. Insert the Shrimp Cleaner (teeth up) in the small hole in the center of the exposed meat, and push it halfway into the shrimp.
Push the Shrimp Cleaner straight through the shrimp, splitting its shell and removing the sand vein. A quick straight push is all it takes!
Cajun Shrimp Etouffee Recipe
I love creole or cajun food. I first had etouffee just a few months ago at a local New Orleans themed restaurant. It was love at first bite! As soon as I saw the gorgeous jumbo shrimp from Eastern Fish Company, I knew had to make Shrimp Etouffee. I was surprised at how easy the etouffee is to make. It really isn’t hard at all, it just takes a small amount of time and attention but it’s well worth the effort. The only change I’d make to this recipe is to double or triple it! It fed two of us and I definitely wanted leftovers.
If you don’t want to bother making the shrimp stock, I’ve made this several times with chicken stock and it turned out just fine!
10 minPrep Time
50 minCook Time
1 hrTotal Time
- Shrimp Stock
- Shells and tails from 2 lbs of shrimp
- 1 lemon, sliced
- 1/2 an onion, skinned
- 2 stalks celery
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- For the Etouffee:
- 2 lbs raw shrimp, peeled and cleaned
- 2 Tablespoons creole or cajun seasoning, divided
- 7 Tablespoons butter, divided
- 1/2 cup roughly chopped onion
- 1/4 cup roughly chopped celery
- 1/4 cup roughly chopped red bell pepper
- 1/4 cup flour
- 1 1/2 - 2 cups shrimp stock (or chicken stock)
- 3/4 cup canned diced tomatoes
- 2 Tablespoons minced garlic
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce
- Cooked rice or quinoa (I cooked quinoa in shrimp stock for more flavor)
- For the stock:
- Combine all ingredients in a large dutch oven. Add 6-8 cups of water. Bring to a boil. Turn heat down and simmer for 45-60 minutes. Strain broth through a fine mesh colander or through cheesecloth. Set aside and freeze any leftovers.
- For the etouffee:
- Put the raw shrimp in a large bowl and toss with 1 Tablespoon of creole seasoning to coat the shrimp. Set aside.
- In medium size dutch oven, melt 4 Tablespoons of the butter over medium high heat. Add onions, peppers and celery. Saute until onions are translucent, about 5 minutes.
- Whisk in flour and continue to cook and whisk for 3-5 minutes to cook the roux. The roux will be very light in color. Add 1 Tablespoon creole seasoning.
- Slowly pour in 1/4 cup of the shrimp stock, whisking continuously to form a paste. Continue to add the stock slowly, whisking constantly. After all the stock is added the mixture should be the consistency of a gravy - not to thick or thin. Bring to a boil and then reduce heat so the sauce is simmering.
- Add tomatoes, garlic, Worcestershire and hot sauce to the pot. Add salt and pepper to taste. You may need more or less salt depending on how much salt is in your creole seasoning. Stir to combine. Allow to continue simmering for 20-30 minutes.
- Add shrimp to the pot and stir to coat. Cook for 10 minutes or until the shrimp is pink and cooked through. Stir in remaining 3 Tablespoons of butter. Serve over rice or quinoa.
Recipe adapted from NOLA Cuisine
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