Recipe By Chef John
Rating
Published Jan 22nd
Prep 35m Cook 20m Additional 20m Ready In 75m
Servings 4 servings Calories 423.6

We’re going to use this spicy and delicious New Orleans classic to demonstrate that it is possible to get good results from using waterlogged frozen shrimp, which unfortunately is sometimes the only option. To make them work we’ve got to use a few tricks. I prefer this with little chunks of browned chicken or pork, actually.

Recipe Ingredients

  • ¾ teaspoon paprika
  • ¼ teaspoon ground thyme
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon white pepper
  • ¼ teaspoon ground black pepper
  • 2 pounds shrimp, peeled and deveined
  • ½ teaspoon salt
  • 1 tablespoon vegetable oil
  • 3 tablespoons butter
  • ⅓ cup diced onion
  • ⅓ cup diced green bell pepper
  • ⅓ cup thinly sliced celery
  • 2 tablespoons all-purpose flour, or as needed
  • ½ cup diced tomatoes
  • 1 ¾ cups chicken stock, or as needed
  • ½ teaspoon Worcestershire sauce
  • 1 dash hot sauce, or more to taste
  • salt to taste
  • ¼ cup sliced green onions
  • 2 cups cooked rice, or to taste

Cooking Directions

  1. 1 Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
  2. 2 Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.
  3. 3 Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
  4. 4 Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
  5. 5 Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.
  6. 6 Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
  7. 7 Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
  8. 8 Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.

Nutrition Facts

  • Calories 423.6
  • Carbohydrate 30.2 g
  • Cholesterol 368.9 mg
  • Fat 14.7 g
  • Fiber 1.8 g
  • Protein 40.8 g
  • Saturated Fat 6.7 g
  • Sodium 1114 mg
  • Sugar 2.3 g

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Chef's Notes

You can use green bell peppers instead of green chile peppers, if desired.
Etouffee! The #1 dish in New Orleans done Lula's Louisiana Cookhouse style with Executive Chef John Beilfuss! Chef John's ...
New Orleans native Charlie Andrews demonstrates on how to make Shrimp Etouffee. This recipe can serve up to 4 people.

Reviews

  1. Not bad but not nearly enough of the holy trinity. Also it misses having a browned roux, but is easier without that step. For that amount of shrimp you want at least a cup of onion and 1/2 cup of celery and bell pepper. Also I think adding a bay leaf is essential for flavor, - Read more ...
  2. Excellent as written. Fresh shrimp tastes even better. If you want more shrimp stock, you can take the tail shells from the frozen shrimp, or all the shells and heads from the fresh shrimp and depending on the amount of shells you have, gently boil them in a cup or half cup of water until - Read more ...
  3. Perfect dish. Follow the instructions & you'll produce a meal to rival any restaurant. After making this 3 times for different 'audiences', or became clear it's worthy of a top-spot in my cooking repertoire. Plus it makes you look like a Kitchen Cook Superstar! Thanks a million Chef John!
  4. This is awesome! In the video he talks about "the holy trinity" ~celery, onions and green peppers but in the written directions it says "green chile peppers". Next time I will use green peppers. I think he used canned tomatoes in the video but I used fresh and it was fine. Next time I will - Read more ...
  5. Another extraordinary recipe from Chef John. Thank you!! Shrimp Étouffée is one of my very favorite dishes, and this is the first time I've made it, thanks to your easy instructions. It was VERY filling, so it was okay that we only had a pound and a half shrimp. That easily feeds 6 or more. - Read more ...
  6. Easy and very good! I tried this tonight to test for a Soul Food Luncheon I am in charge of for 70 seniors who have asked for Soul Food. I've never tried this cuisine before but this dish was easy and yummy. Thanks Chef John!!P.S. I also used chicken breasts and Andouille sausage along with - Read more ...
  7. Amazing! Made this for an early Father's Day Lunch and was told it was outstanding. With the exception of using seafood stock, I made it as listed. I was however surprised at how spicy it was. I literally put two drops of hot sauce in it. After reviewing the recipe on Chef John's blog, I - Read more ...
  8. Delicious! Easy to make, spicy! :) served it over chef john's classic pilaf rice :) thanks!
  9. Excellent recipe -- rich sauce that works perfectly with the shrimp. I doubled the non-hot spices and loved the result. I also used fresh garlic and onion (I don't have powder). I used canned diced Hatch chiles. But fresh tomatoes. And I didn't have celery. (Will add it next time but it was great without - Read more ...
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