Shrimp Étouffée

Heather says:

This recipe appears complicated, but comes together a lot faster than the explanation and I should note that I screwed up and omitted half the beer and still had fantastic, oh my goodness, I need to make this again results. In fact our babysitter asked to move in with us, just to have the dish again. So, if you want the complete Heather experience, only use one bottle of beer instead of two. If you stick to the recipe your results won’t be as thick as those in the picture.

I have mentioned that I will be giving roux and mirepoix their own posts, so if there isn’t enough explanation here, just hang tight. It’s coming. Don’t get overwhelmed with the ingredient list. The red ingredients are the roux and green are the mirepoix, it’s less intimidating if you look at them as groups instead of single items.

Shrimp etouffee

Ingredients for Shrimp Étouffée:

  • 2 lbs raw large or jumbo shrimp, peeled and deveined
  • 1 bell pepper – diced
  • 1 onion – diced
  • 1 stalk celery – diced
  • 3 garlic cloves – minced
  • 1 cup white flour
  • 1/2 cup vegetable or peanut oil
  • 24 oz or 2 bottles dark beer
  • 2 cups fish or shrimp stock (I used 15oz canned, tsk tsk all you want)
  • 3 -4 bay leaves
  • 3 TBSP Creole or Cajun seasoning, divided (watch the sodium content some are higher than others)
  • 2 tsp hot pepper sauce (I’m a big fan of Louisiana Hot Sauce)
  • 2 TBSP Worcestershire Sauce
  • salt to taste
  • optional green onions as garnish

Directions for Shrimp Etouffee:

Creole MirepoixBefore starting the roux place the diced pepper, onion, celery, and garlic into a bowl and toss to mix thoroughly. This is a creole mirepoix, a standard mirepoix has onion, celery, carrot and occasionally garlic. Once the roux is hot, there won’t be time to chop and mix these aromatic vegetables.

In the heavy pot, heat the 1/2 cup peanut or vegetable oil just until it starts to smoke. I tried to be smart and use a thermometer, but it still caught me off guard.

Turn the heat down to its lowest setting and whisk in the flour.

Once the roux is smooth, it’s fine to switch to a wooden spoon, turn the heat to medium and keep stirring.

As you stir and the roux begins to darken the aroma will change, it starts off nutty and slowly has more of a roasted flavor.

Keep stirring past the peanut butter color until it’s a brown rather than tan.

Add all the mirepoix and switch back to the whisk.

Cook and stir until the onions are translucent.

Whisk in BeerTurn the heat to low and whisk in the beer, one bottle at a time. Whisk until smooth before adding the second bottle. Don’t get distracted and completely forget about it.

Whisk in the fish or shrimp stock. Once all of the liquid has been incorporated and the sauce is smooth, you can switch back to a spoon.

Add the bay leaves, 1 TBSP of the Creole seasoning, 2 tsp hot pepper sauce, and 2 TBSP Worcestershire sauce.

Stir the sauce and bring to a simmer for 20 minutes.

Taste the sauce and add the second TBSP of  Creole seasoning and more pepper sauce if you like things spicy. Add a small amount of salt at this point, if you’d like, but go easy a little more Creole seasoning is coming on the shrimp.

Season ShrimpSprinkle the shrimp with 1 TBSP of Creole, then add to the sauce.

Season ShrimpBring to a simmer for about three minutes, then serve over rice.

Add green onions and a sprinkling of Creole seasoning if desired.

Enjoy!

Submitted to Mouth Watering Monday @ A Southern Fairytale, Tasty Tuesdays, and Delicious Recipes.




23 Comments

  1. ShanaDieli on December 19, 2011 at 6:57 pm

    That looks amazing. I started to get excited reading through the comments thinking I could make this tonight but I am missing a few ingredients. Adding them to my shopping list so I can make it this week!

    • HeatherSolos on December 19, 2011 at 7:01 pm

      @ShanaDieli if the weather is cool, you won’t regret it.

      • ShanaDieli on December 19, 2011 at 8:37 pm

        @HeatherSolos It’s been chilly and rainy all day. The weather is supposed to be chilly the rest of this week so as soon as I saw this I thought it would be perfect for dinner. I’ve already made my shopping list 🙂

  2. Fat Tuesday Round-Up! : O2O Blog on March 8, 2011 at 5:29 pm

    […] 101 has a to-die-for Shrimp Étouffée […]

  3. Melanie Nelson on March 8, 2011 at 3:38 pm

    I simply can't wait to try this out tonight. My husband will be beside himself with happiness, it's his favorite dish. Thanks for sharing this recipe!
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  4. Shrimp Étouffée: You’ll like it, even if you can’t pronounce it. | Musings of a Housewife on June 22, 2010 at 1:29 pm

    […] be a good week to post the recipe. I basically made the meal just exactly as Heather said to do on Home Ec 101.  (I don’t like to deviate from a recipe until I’ve made it at least 100 times.)  So […]

  5. dcrmom on June 22, 2010 at 5:14 pm

    Do you have a shrimp and grits recipe??? I had that in SC and I DREAM about it.

  6. Menu Plan Monday | Musings of a Housewife on June 21, 2010 at 6:26 am

    […] Shrimp Étouffée, collard […]

  7. rachel on May 5, 2010 at 6:20 pm

    SLURP!!!!

    No nom nom. Love.

    YUM. I agree 1 bottle dark beer, better 😉

  8. rachel on May 5, 2010 at 2:20 pm

    SLURP!!!!

    No nom nom. Love.

    YUM. I agree 1 bottle dark beer, better 😉

  9. Tanya on May 5, 2010 at 2:57 am

    I haven't been to New Orleans in YEARS, but boy does this make me miss it! YUM!!! My Hubby thanks you in advance.

  10. Traci on May 4, 2010 at 7:47 pm

    Great pictures! Looks Yummo! Thanks….

    Here's mine. Don't forget to follow me 🙂
    http://ordinaryinspirations.blogspot.com/2010/05/

  11. Traci on May 4, 2010 at 3:47 pm

    Great pictures! Looks Yummo! Thanks….

    Here's mine. Don't forget to follow me 🙂
    http://ordinaryinspirations.blogspot.com/2010/05/

  12. 411 web app Canada on April 16, 2010 at 1:49 pm

    seems to be very tasty brings water to our mouths.

  13. Jo-Lynne on April 16, 2010 at 2:33 pm

    Oh. My. WORD.
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  14. sydney on April 15, 2010 at 2:05 pm

    any recommendations for some homemade creole or cajun seasoning recipes?

    • HeatherSolos on April 15, 2010 at 3:08 pm

      I'll put together a post in the next week or so, it's pretty straightforward, but I often cheat and just buy the premixed.

  15. CarolinaDreamz on April 15, 2010 at 11:44 am

    This dish was fabulous! What do you think about serving it on creamy divine grits? I can't make grits, so I'll just come eat it with you, ok? 🙂

    (I'm going to try this recipe with fish. Any suggestions on what type of fish? I have cod, orange roughy, and sole. I'm thinking the sole (cut up) would cook in the time frame of shrimp. Anyone have any suggestions?)
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    • HeatherSolos on April 15, 2010 at 11:52 am

      I also am pro grits as I was making this I was thinking how similar it is to shrimp and grits and how good that would be.
      I'd probably go with sole. I think it'll work just fine, you'll just need to stir gently to not break up the fish.

  16. CarolinaDreamz on April 15, 2010 at 11:44 am

    This dish was fabulous! What do you think about serving it on creamy divine grits? I can't make grits, so I'll just come eat it with you, ok? 🙂

    (I'm going to try this recipe with fish. Any suggestions on what type of fish? I have cod, orange roughy, and sole. I'm thinking the sole (cut up) would cook in the time frame of shrimp. Anyone have any suggestions?)
    My recent post Garden 2010 Part 1

  17. @MrsJenBardall on April 14, 2010 at 6:40 pm

    Oh, wow. I have been waiting patiently for this to be posted ever since seeing your twitter updates! And I am not disappointed!!!

    I have to send this to my hubby to see if he thinks this would fly for dinner this weekend, because this simply needs to happen in my kitchen!! Heck, I'll even make it just for the two of us if I have to.
    My recent post Cinnamon Roll Heaven

  18. @MrsJenBardall on April 14, 2010 at 6:40 pm

    Oh, wow. I have been waiting patiently for this to be posted ever since seeing your twitter updates! And I am not disappointed!!!

    I have to send this to my hubby to see if he thinks this would fly for dinner this weekend, because this simply needs to happen in my kitchen!! Heck, I'll even make it just for the two of us if I have to.
    My recent post Cinnamon Roll Heaven

    • HeatherSolos on April 15, 2010 at 1:48 am

      We all loved it. It had what I refer to as a slow burn, you know the heat that builds and makes you reach for your drink, but never hits the too hot to enjoy stage. Also the leftovers are excellent.

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