I have always wanted to try Cajun Shrimp Étouffée, which it turns out is delicious! I made with a tomato base and served over hot rice.

I have always wanted to try Cajun Shrimp Étouffée, which it turns out is delicious! I love this recipe because it utilizes so many pantry items that most cooks normally have on hand.

Cajun Shrimp Étouffée Recipe

I also loved that I learned a few new things while reading about Cajun cooking. There are apparently two schools of thought on Étouffée.

Cajun Shrimp Étouffée Recipe

Some believe that it should not have a tomato component, while others say it should. My mom made this for dinner a few weeks back and she went with the tomatoes. I made a corn spoon bread to go with it and while it was edible, it wasn’t as good as my cornbread supreme.

Ready for the recipe?

Note: Serve the etouffee over hot rice.

Cajun Shrimp Étouffée Recipe

Cajun Shrimp Étouffée Recipe

Yield: 6 -8 servings
A delicious Cajun Shrimp Étouffée made with a tomato base, then served over hot rice.
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Ingredients

  • 1/2 cup oil
  • 1/2 cup all-purpose flour plus extra flour, optional
  • 1 cup chopped yellow onion
  • 1/2 cup chopped green bell pepper
  • 1 cup chopped celery
  • 3 cloves garlic finely minced
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper more if desired
  • 1 teaspoon Cajun seasoning
  • 1/2 cup minced green onions plus extra for garnish
  • 1/2 cup minced fresh parsley leaves
  • 2 to 3 dashes hot sauce recommended: Tabasco
  • 1 8-ounce can clam juice
  • 1 14.5-ounce can diced tomatoes (recommended: Ro'tel)
  • Salt Cajun seasoning has salt already
  • 2 pounds small or medium shrimp peeled and deveined recommended: (31/35 size count
  • 1/2 stick butter
  • Rice optional
  • Diced green onions for garnish
  • Note: To make roux use oil instead of butter, because butter burns

Instructions 

  • Make the roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes.
  • To the roux, add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add 1 can clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon, then add more if needed.
  • Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes. Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don't overcook. Remove from heat.
  • Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions.
  • Serve the etouffee over hot rice.