Chef John’s Shrimp Étouffée

Quick Benefits

Chef John’s Shrimp Étouffée is a flavorful and satisfying dish that brings the bold, savory taste of New Orleans into your kitchen. This classic shellfish stew features a rich combination of shrimp, vegetables, and spices, all simmered into a luscious sauce. It’s quick to make and can be served over rice for a complete meal. Despite its rich flavor, the dish is high in protein from the shrimp and contains a balance of vegetables, making it both filling and nutritious.

Essential Ingredients

For the Spice Blend:

• ¾ teaspoon paprika: Adds a smoky flavor to the dish.
• ¼ teaspoon ground thyme: Provides a subtle herbaceous note.
• ¼ teaspoon dried oregano: Adds a savory, slightly bitter flavor.
• ¼ teaspoon cayenne pepper: Delivers a spicy kick to the dish.
• ¼ teaspoon garlic powder: Enhances the savory depth of the sauce.
• ¼ teaspoon onion powder: Adds a mild, sweet onion flavor.
• ¼ teaspoon white pepper: Offers a slightly sharper pepper flavor.
• ¼ teaspoon ground black pepper: Adds warmth and enhances the overall spice blend.

For the Étouffée:

• 2 pounds shrimp, peeled and deveined: The main protein source in this dish.
• ½ teaspoon salt: Enhances the flavor of the shrimp and seasoning.
• 1 tablespoon vegetable oil: Used for cooking the shrimp.
• 1 ¾ cups chicken stock: The base of the sauce; provides liquid for simmering.
• 3 tablespoons butter: Adds richness and flavor to the sauce.
• ⅓ cup diced onion: Provides sweetness and depth of flavor.
• ⅓ cup diced green bell pepper: Adds freshness and texture.
• ⅓ cup thinly sliced celery: A classic ingredient in Cajun cooking, adds crunch.
• 2 tablespoons all-purpose flour: Thickens the sauce to a gravy-like consistency.
• ½ cup diced tomatoes: Adds acidity and brightness to balance the richness.
• ½ teaspoon Worcestershire sauce: Deepens the flavor of the sauce.
• 1 dash hot sauce: Adds heat; adjust according to preference.
• Salt to taste: Adjusts the seasoning to your preference.
• ¼ cup sliced green onions: Garnish for freshness and color.
• Cayenne pepper for garnish: Adds a spicy finishing touch.
• 2 cups cooked rice: Serves as the base for the étouffée.

Preparation Steps

1. Prepare the spice blend: In a small bowl, whisk together paprika, thyme, oregano, cayenne, garlic powder, onion powder, white pepper, and black pepper. Set aside.
2. Prepare the shrimp: Drain the shrimp for at least 15 minutes. Pat dry with paper towels and season with salt and 1 teaspoon of the spice blend. Toss to coat.
3. Cook the shrimp: Heat vegetable oil in a large skillet over high heat until smoking. Add shrimp and cook for 1 minute without stirring. Stir and cook for another minute until the shrimp are opaque. Remove shrimp and set aside. Collect any juices from the shrimp in the bowl.
4. Make the sauce: In the same skillet, melt butter over medium heat. Sauté the onion, bell pepper, and celery until softened, about 5 minutes. Stir in the remaining spice blend and cook for 1 minute.
5. Add flour and tomatoes: Sprinkle flour over the vegetable mixture and cook for 3 to 4 minutes. Stir in diced tomatoes and cook until the tomato juices begin to brown on the bottom of the pan, about 3 minutes.
6. Simmer the sauce: Whisk in the chicken stock and shrimp juices, bringing the mixture to a simmer. Let it cook for 3 to 5 minutes until it thickens to a gravy-like consistency. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
7. Finish the dish: Add the shrimp back into the sauce and let it simmer for 1 minute until the shrimp are fully cooked.
8. Serve: Spoon the étouffée over cooked rice and garnish with green onions and cayenne pepper. Serve hot.

Health Benefits

Shrimp is a lean protein, providing a healthy source of essential amino acids while being low in fat. The dish also contains vegetables like onions, bell peppers, and celery, which contribute vitamins and fiber. The rich, flavorful sauce is a great way to enjoy the health benefits of seafood while indulging in a comforting meal. Additionally, the cayenne pepper in the spice blend may help boost metabolism and digestion.

Serving Suggestions

Chef John’s Shrimp Étouffée is perfect for serving over a bed of rice, which helps soak up the flavorful sauce. It can be paired with a light salad, such as a simple green salad or coleslaw, to balance the richness of the bisque. For a complete New Orleans-inspired meal, serve it alongside cornbread or French bread for dipping.

Creative Variations

• Seafood Étouffée: Replace shrimp with other seafood like crawfish, crab, or a mix of shellfish for a different version of the dish.
• Vegetarian Étouffée: Swap shrimp for hearty vegetables like zucchini, mushrooms, or eggplant for a meatless version that still maintains a rich, satisfying texture.
• Spicy Étouffée: Increase the amount of cayenne pepper and hot sauce for a more fiery version of the dish.
• Tomato-Based Étouffée: If you prefer a tomato-forward flavor, increase the amount of diced tomatoes and use more tomato paste for a thicker sauce.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to avoid overcooking the shrimp. If the sauce thickens too much upon reheating, add a bit more chicken stock to achieve the desired consistency. Shrimp étouffée is not recommended for freezing, as the texture of the shrimp can change once frozen and thawed.

Pro Tips

• Don’t overcook the shrimp: Shrimp cook quickly, so be sure to avoid overcooking them, which can make them tough. Add them back into the sauce just long enough for them to finish cooking.
• Use a good-quality chicken stock: The stock is a key component of the sauce, so use a flavorful, high-quality stock or broth for the best results.
• Adjust spice levels: Feel free to modify the amount of cayenne pepper and hot sauce to suit your heat preference. Start small and add more gradually to avoid making it too spicy.

Frequently Asked Questions

Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work perfectly fine. Just make sure to thaw and drain them thoroughly before cooking to prevent excess water from affecting the sauce.

Can I make this dish ahead of time?
Yes, you can prepare the étouffée ahead of time and store it in the refrigerator. Reheat it gently when ready to serve, adding a bit more chicken stock to maintain the consistency.

Can I substitute the shrimp with chicken?
Yes, you can substitute the shrimp with chicken breast or thighs. Make sure to cook the chicken through before adding it to the sauce.

What type of rice should I serve with this dish?
White rice, jasmine rice, or even brown rice are great choices. You can also serve it with Cajun rice for an extra touch of flavor.

Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free if you use a gluten-free flour alternative. You can substitute the all-purpose flour with cornstarch or a gluten-free flour blend.

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