Shrimp Étouffée

Craving gumbo, but need a hearty main? You can’t go wrong with classic étouffée. This shrimp dish is coated in a velvety, creamy sauce with the perfect balance of spice; each bite delivers a kick of heat that doesn’t distract from the complex flavors, making it an ideal dish to warm up with on cold winter nights. With Cajun and Creole roots, étouffée has a similar flavor profile to many popular dishes like gumbo, but is faster and easier to prepare. Ready in half an hour, this is the perfect remedy to satisfy those weeknight dinner cravings, even on the busiest of nights.

What is étouffée?
Shrimp étouffée has Cajun and Creole roots, and is a smothered shrimp dish that is a staple in Louisiana cuisine. The base of this dish is a roux and the holy trinity of Southern vegetables: onions, bell pepper, and celery. Because of the velvety, creamy sauce, this dish is best served over a bed of rice to soak up every last bite.

What's the difference between étouffée and gumbo?
Unlike gumbo, étouffée is thought of as an entree. Gumbo often combines several types of meat like chicken, shrimp, and sausage, while étouffée usually only contains one type of protein: typically shrimp or crayfish.

Top tips for étouffée:
— Make it creamy. If you’d like a creamier version, add a tablespoon or two of heavy cream in at step 4. Add heavy cream! If you don't have heavy cream, cream cheese or sour cream are also good options.
— Don’t have Cajun seasoning? You can make your own blend! If you don’t have all of these ingredients, just mix equal parts of as many as you have: garlic powder, onion powder, white pepper, dried thyme, dried oregano, and paprika. A little bit of cayenne is nice too, just don't go overboard!
— Add your stock a cup at a time. Avoid pouring it all in at once—this helps to avoid creating clumps in your sauce.

What to serve with shrimp étouffée:
If you're not feeling rice, this is delicious served over pretty much any grain: farro, quinoa, or barley are all great. They serve an important purpose: soaking up all that good sauce! If you don't feel like cooking a grain, serving with some crusty bread for dipping would also be delicious. If you're looking for a low-carb option, cauliflower rice would also be a perfect pair.

Looking for sides? Pair with our fried okra or hush puppies (we wouldn’t blame you if you dunked them in the delicious sauce), or with any of our grilled veggies for a lighter option.

Storage and freezing.
Kept in an airtight container in the back of the fridge, this will last up to 5 days. Any longer than that and you'll probably want to freeze it. In the freezer, it can last for around 3 months. We recommend defrosting it in a pan, adding water or seafood stock to help thin the sauce as needed.

Made this? Let us know how it went in the comments below!=