Shrimp Étouffée

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Shrimp Étouffée is a culinary gem from the heart of New Orleans, embodying the rich and diverse flavors of Cajun and Creole cuisines. This dish is a symphony of perfectly seasoned shrimp, smothered in a thick, spicy sauce, and served over a bed of fluffy white rice.

The secret to its authentic taste lies in the unique “smothering” technique, which is akin to braising. The blend of spices, combined with fresh shrimp and a medley of vegetables, creates a dish that is both hearty and flavorful. Whether you’re reminiscing about a trip to the French Quarter or simply craving a spicy seafood dish, this Shrimp Étouffée is sure to transport your taste buds straight to the bayou.


  • Spices and seasonings: Paprika, thyme, oregano, cayenne, garlic and onions powders, white and black peppers, salt.
  • Shrimp: Peeled and deveined.
  • Oil: Vegetable oil.
  • Stock: Chicken stock.
  • Butter: 3 tablespoons.
  • Vegetables: Onion, green bell pepper, celery, green onions, diced tomatoes.
  • Flour: All-purpose flour.
  • Sauces: Worcestershire sauce and hot sauce.
  • Rice: Cooked white rice.


  1. Prepare the spice blend.
  2. Season and cook the shrimp. Strain the shrimp juices into the stock.
  3. Sauté the onion, bell pepper, and celery in butter. Season and sprinkle with flour.
  4. Add the tomatoes and the stock. Cook until thickened and season with sauces.
  5. Stir the shrimp into the sauce and continue cooking until they’re translucent.
  6. Garnish and serve the étouffée over rice.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 320 kcal | Servings: 4 servings


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