What does étouffée mean and why is it called that?

Étouffée means 'smothered' in French, referring to how the shrimp are cooked in a thick, flavorful sauce that coats and envelops them.

How do I know when my roux is the right color?

A proper étouffée roux should be dark chocolate brown, which typically takes 8-12 minutes of constant stirring over medium heat. It should smell nutty and toasted, not burnt.

Can I make the stock ahead of time?

Yes, make the shrimp stock up to 2 days in advance and refrigerate. This actually improves the flavor and lets you focus on the roux and final cooking.

What if I can't find large shrimp?

Medium shrimp work but reduce cooking time to 2-3 minutes to avoid overcooking. Jumbo shrimp may need an extra minute or two.

Is this dish gluten-free?

No, traditional étouffée uses all-purpose flour for the roux. Substitute with a gluten-free flour blend (1:1 ratio) for a gluten-free version.

Shrimp Étouffée Recipe with Homemade Roux

Name: Shrimp Étouffée Recipe with Homemade Roux
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1.5 lbs large shrimp, peeled and deveined (shells and heads reserved); 3 cups water; 2 stalks celery, ends reserved for stock; 1 yellow onion, ends reserved for stock; 1 bell pepper, ends reserved for stock; 1 bunch scallions, ends reserved for stock; 1 tsp Old Bay seasoning; 1 tsp Cajun seasoning, for stock; 1 stick (4 oz) butter; 8 tbsp all-purpose flour; 1 tbsp garlic and pepper paste; 1 tbsp Cajun/Creole seasoning, for étouffée; 1 tsp smoked paprika; 1/2 tsp cayenne pepper, for étouffée; 1 bay leaf; 1 tsp garlic powder; 1/2 tsp cayenne pepper, for shrimp; 1 tsp Cajun/Creole seasoning, for shrimp; cooked white rice, for serving; chopped scallions, for garnish; hot sauce, for serving

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Shrimp Étouffée Recipe with Homemade Roux | CookOS

Ingredients

1.5 lbs large shrimp, peeled and deveined (shells and heads reserved)
3 cups water
2 stalks celery, ends reserved for stock
1 yellow onion, ends reserved for stock
1 bell pepper, ends reserved for stock
1 bunch scallions, ends reserved for stock
1 tsp Old Bay seasoning
1 tsp Cajun seasoning, for stock
1 stick (4 oz) butter
8 tbsp all-purpose flour
1 tbsp garlic and pepper paste
1 tbsp Cajun/Creole seasoning, for étouffée
1 tsp smoked paprika
1/2 tsp cayenne pepper, for étouffée
1 bay leaf
1 tsp garlic powder
1/2 tsp cayenne pepper, for shrimp
1 tsp Cajun/Creole seasoning, for shrimp
cooked white rice, for servingoptional
chopped scallions, for garnishoptional
hot sauce, for servingoptional

21 Ingredients

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Instructions

1
Prepare the shrimp stock by combining the reserved shrimp heads and peels, water, celery ends, onion ends, bell pepper ends, and scallion ends in a saucepan.
2
Bring the stock to a boil, then season with Old Bay and Cajun seasoning. Let it simmer while you prepare the roux.
3
In a large pot or Dutch oven, melt the stick of butter over medium heat.
4
Whisk in the flour to create a roux. Cook, stirring constantly, for about 30 minutes until the roux is the color of milk chocolate.
5
Add the diced onion, celery, and bell peppers (the holy trinity) to the dark roux. Stir to combine.
6
Stir in the garlic and pepper paste and chopped scallions. Sauté for about 5 minutes until the vegetables have softened.
7
Strain the hot shrimp stock, discarding the solids.
8
Slowly and carefully pour the hot stock into the roux and vegetable mixture, stirring constantly to prevent lumps.
9
Season the étouffée base with Cajun/Creole seasoning, smoked paprika, cayenne pepper, and add the bay leaf. Stir well.
10
Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 30 minutes.
11
In a separate bowl, season the peeled shrimp with garlic powder, cayenne pepper, and Cajun/Creole seasoning.
12
Add the seasoned shrimp to the pot and cook for the last 5 minutes, or until the shrimp are pink and opaque.
13
Remove the bay leaf. Serve the shrimp étouffée hot over white rice, garnished with fresh scallions and a dash of hot sauce.