Cajun Shrimp Etouffee New Orleans

Cajun Shrimp Etouffee is my go-to for those nights when I want something comforting and deeply flavored but still easy enough for a weeknight. This dish is a New Orleans classic with plump shrimp, plenty of aromatic veggies, a creamy kick, and just the right amount of lingering heat. Whether you are feeding the family or gathering a crowd for Mardi Gras, this recipe brings the joy of Cajun cooking right to your table.

I tasted my first shrimp etouffee in the heart of Louisiana and have been in love ever since. Now it is one of those meals my friends always look forward to when they come over for dinner.

Ingredients

• Shrimp: medium-sized peeled and deveined for sweetness and juiciness always go for the freshest you can find
• Butter: brings out the richness you want for a creamy base choose a good quality unsalted
• All-purpose flour: thickens the sauce and helps form the roux that gives flavor make sure it is fresh
• Onion: diced for a sweet savory base yellow varieties work best
• Green bell pepper: diced for that signature Cajun backbone look for one that is firm and shiny
• Celery ribs: diced add subtle earthiness go for crisp stalks
• Garlic: minced to layer in warmth and aroma use fresh cloves
• Cajun seasoning: delivers the soulful spice use one with no additives
• Cayenne pepper: extra heat and a little goes a long way
• Chicken broth: for body and to balance out the flavors low sodium is best so you control the salt
• Diced tomatoes: drained for a fresh kick try to use premium canned or fresh if possible
• Tomato paste: builds depth go for double concentrated if you find it
• Bay leaves: perfume the whole pot and ground the spicy notes use fresh if available
• Heavy cream: stirred in at the end for a gorgeous silkiness full fat always
• Salt and pepper: to taste always season to your liking

Step-by-Step Instructions

Make the Roux:

Melt butter in a large pan over medium heat for about 1 minute or until it just begins to bubble Then sprinkle in all-purpose flour and stir to create a smooth paste Cook while stirring constantly for 2 minutes to toast the flour lightly and develop flavor

Sauté the Vegetables:

Add diced onion green bell pepper and celery to the pan Cook on medium for 3 to 4 minutes until they soften and start to become fragrant The mixture should look glossy and slightly golden

Sweat the Garlic:

Stir in minced garlic and let it cook for about 1 minute stirring so it does not burn The aroma will blossom and add a warmth to your base

Spice it Up:

Sprinkle in Cajun seasoning and cayenne pepper Stir vigorously so every veggie is coated and bright flecks of spice are evenly distributed

Build the Base:

Pour in chicken broth a little at a time stirring after each addition This will help keep your sauce lump free Keep stirring until it starts to thicken into a silky sauce

Tomato Magic:

Stir in drained diced tomatoes tomato paste and toss in the bay leaves Bring the sauce to a gentle simmer so all the flavors meld together Let it bubble lightly for 10 minutes so it deepens in color and aroma

Cook the Shrimp:

Add the shrimp in a single layer Stir and let them simmer gently in the sauce for 5 to 6 minutes until they turn fully pink and curl They should be tender not tough

Finish and Serve:

Remove the bay leaves for a clean taste Pour in the heavy cream then stir well for a glossy finish Taste the sauce and season with salt and black pepper as needed Serve hot over cooked rice and top with parsley or green onions if you like

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Shrimp for this recipe has become my favorite because it cooks quickly and soaks in every spice In our family we always fight over the last spoonful and it is the taste of every Mardi Gras memory

Storage Tips

Let leftovers cool to room temperature then transfer to an airtight container It keeps well in the refrigerator for up to three days If you want to freeze it use a freezer safe bag and squeeze out as much air as possible Just know that cream sauces may separate a bit but a gentle reheat brings it all together

Ingredient Substitutions

You can swap in crawfish tails or even chopped chicken for the shrimp if you like For the veggies stick with the classic onion bell pepper and celery trio but red bell pepper works if you are looking for a sweeter note Light cream or evaporated milk can replace heavy cream in a pinch though it will be less rich

Serving Suggestions

Always serve piping hot over a mound of fluffy white rice Some folks love it with crusty French bread to soak up every last drop Add a dash more Cajun seasoning or sliced green onions for extra flair

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Cultural Roots

Shrimp Etouffee is pure Louisiana soul food Originally created to use the abundant local shellfish it became a favorite across New Orleans and beyond Every family has their own spin but the base never changes a slow cooked roux a mix of Cajun vegetables and that unmistakable spice

Frequently Asked Questions

→ What makes Cajun shrimp etouffee unique?

The combination of a flavorful roux, traditional Cajun spices, and a mix of veggies gives this dish its distinct, hearty taste and creamy texture.

→ Can I use frozen shrimp for this dish?

Yes, thaw frozen shrimp thoroughly and pat dry before cooking to ensure even texture and flavor absorption.

→ What type of rice pairs best?

White or long-grain rice is preferred, but brown rice or even cauliflower rice can work as alternatives.

→ How can I adjust the spice level?

Reduce or increase the cayenne and Cajun seasoning to your liking for mild or extra spicy results.

→ Is there a substitute for heavy cream?

Half-and-half or coconut milk can be used for a lighter texture, though flavor will vary slightly.

→ How should leftovers be stored?

Transfer cooled etouffee to an airtight container and refrigerate for up to three days for best taste.