Rating: 4.82 stars
525 Ratings
  • 5 star values: 459
  • 4 star values: 51
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 5

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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Spice Blend:

Directions

Instructions Checklist
  • Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.

  • Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.

Cook's Note:

You can use green bell peppers instead of green chile peppers, if desired.

Nutrition Facts

424 calories; protein 40.8g; carbohydrates 30.2g; fat 14.7g; cholesterol 368.9mg; sodium 1114mg. Full Nutrition
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Reviews (375)

Most helpful positive review

Rating: 5 stars
07/23/2014
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 also cut down on the cayenne. It was fine for hubby and I who love spice but may be too much for the non-spice lover. That said, with or without the cayenne I think it could use double the spice blend. I have 2 big eaters and myself. This recipe was enough with a small amount of leftovers. Thanks Chef John, can't beat this recipe! Read More
(60)

Most helpful critical review

Rating: 3 stars
02/01/2017
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, but otherwise I followed this recipe and it came out pretty good. Read More
(21)
525 Ratings
  • 5 star values: 459
  • 4 star values: 51
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 5
Rating: 5 stars
07/22/2014
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 also cut down on the cayenne. It was fine for hubby and I who love spice but may be too much for the non-spice lover. That said, with or without the cayenne I think it could use double the spice blend. I have 2 big eaters and myself. This recipe was enough with a small amount of leftovers. Thanks Chef John, can't beat this recipe! Read More
(60)
Rating: 5 stars
06/28/2014
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 the shrimp. Read More
(37)
Rating: 5 stars
06/14/2014
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 found that this site lists green chili peppers and his site lists sweet (bell) peppers. Next time I'll use a green bell pepper. I personally like the heat but when cooking for others, I try to tame it down. Thanks Chef John! Read More
(26)
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Rating: 3 stars
02/01/2017
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, but otherwise I followed this recipe and it came out pretty good. Read More
(21)
Rating: 5 stars
11/28/2014
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! Read More
(19)
Rating: 5 stars
08/27/2016
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 the shells begin to turn orange in color. Then strain the water from the shells. Read More
(18)
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Rating: 5 stars
04/29/2014
Delicious! Easy to make spicy!:) served it over chef john's classic pilaf rice:) thanks! Read More
(14)
Rating: 5 stars
07/08/2014
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. I actually had good-quality shrimp (which was a surprise) rather than water-logged, which meant I should not have drained and patted them dry. There was hardly any shrimp broth at the bottom to add back in, so I would have liked to know how to make stock with the shells instead of throwing them away (will research for next time). This was YUMMY! And my family loved it! Thank you!! Read More
(13)
Rating: 5 stars
02/16/2014
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 it.) Next time I am going to try chicken -- or a chicken shrimp sausage mix. In other words this is a robust recipe that holds up well to lots of fiddling. And the timings on the steps seemed just about perfect. Easy to follow with a great result! Read More
(12)