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Smoky Shrimp Étouffée

This shrimp étouffée features a deeply flavored, smoky roux base combined with the Holy Trinity vegetables and tender shrimp, creating a rich, hearty stew. The dish is cooked slowly over cast iron to develop bold, caramelized flavors, culminating in a glossy, fragrant sauce served over rice. Its rustic appearance and complex aroma evoke Louisiana bayou nights with every bite.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Louisiana
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup oil vegetable or neutral oil
  • 1/2 cup butter unsalted preferred
  • 1 large onion finely chopped
  • 1 bell pepper finely chopped
  • 2 stalks celery finely chopped
  • 2 tablespoons tomato paste generous spoonful
  • 2-3 teaspoons Cajun spice mix toast briefly in pan
  • 2 cups chicken stock or low-sodium
  • 1 pound shrimp deveined, tail-on
  • 1 tablespoon lemon juice freshly squeezed
  • 2 green onions chopped for garnish

Equipment

  • Cast iron skillet
  • Wooden spoon
  • Sharp knife

Method
 

  1. Heat oil and butter together in a cast iron skillet over medium heat until melted and shimmering.
  2. Add the finely chopped onion, bell pepper, and celery to the pan, stirring constantly. Cook until fragrant and vegetables are softened, about 5-7 minutes, watching for slight caramelization.
  3. Stir in the tomato paste and cook for 2-3 minutes, allowing it to darken slightly and meld into the vegetables.
  4. Sprinkle the Cajun spice mix into the pan and toast for about 30 seconds, releasing the spices' aroma.
  5. Pour in the chicken stock, scraping up any flavorful bits stuck to the bottom. Bring to a gentle simmer and cook for 10 minutes to let flavors deepen.
  6. Add the deveined shrimp to the sauce, stirring gently. Cook for 4-5 minutes until they turn bright pink and are just cooked through, watching for a slightly thickened sauce.
  7. Finish by stirring in the lemon juice and tasting the sauce, adjusting seasoning if needed. The sauce should be smoky, flavorful, and glossy.
  8. Remove from heat and let rest for 5 minutes to allow flavors to meld. Serve hot over fluffy steamed rice, garnished with chopped green onions.

Notes

Use a deep, dark roux for authentic smoky flavor. Keep the heat moderate to prevent burning the roux. Adjust spices to your taste for heat and depth.