Recipes > Dinner, Holiday, Lunch

Shrimp Étouffée

Prep Time

15 minutes

Cook Time

40 minutes

Servings

2-4 people

Indulge in the bold flavors of Louisiana with this classic Shrimp Étouffée by @Here’sYourBite.This dish is rich, spicy, and packed with Creole goodness! Served over Tony’s Herb & Butter Rice mix for the ultimate comfort dish.

Ingredients

  • For The Seafood Stock: 

  • Leftover shrimp shells

  • Leftover veggie trimmings (bell peppers, onions, celery)

  • 2 green onions

  • Juice from 1 lemon

  • 2 tsp Tony Chachere’s Original Seasoning

  • 5 cups water

  • For The Rice: 

  • 1 package of Tony’s Butter & Herb Rice

  • 2 tbsp butter

  • For The Étouffée:

  • 2-3 tbsp butter

  • 1 medium onion, finely diced

  • 1 green bell pepper, finely diced

  • 1 red bell pepper, finely diced

  • 2 celery stalks, finely diced

  • 6-8 garlic cloves, minced (to taste)

  • 1 tsp Tony’s Original Seasoning

  • 1/2 tsp smoked paprika

  • 1/2 tsp dried oregano

  • 1/4 tsp cayenne

  • 1 package Tony’s Étouffée Mix

  • 3-4 cus homemade seafood stock

  • 1lb raw shrimp, peeled and deveined (save the shells)

  • 1 tsp Worcestershire sauce

  • A few dashes of hot sauce

  • Juice from 1/2 lemon

  • 1/4 cup fresh parsley, chopped

  • Fresh parsley and green onions, for garnish

  • Clear

Directions

  1. Make the seafood stock by adding shrimp shells, leftover veggie trimmings, green onions, lemon juice, Tony’s seasoning, and 5 cups water to a pot. Bring to a boil, then lower to a simmer while you prepare the rest of the dish.
  2. Cook the Tony’s Butter & Herb Rice according to package instructions and set aside.
  3. In a large pan, heat a touch of butter over medium heat. Add the onion, bell pepper, and celery. Season with Tony’s, smoked paprika, cayenne, and dried oregano, and sauté for about 10-15 minutes until softened.
  4. Add the garlic and cook for another 30 seconds until fragrant.
  5. Stir in the Tony’s Étouffée Mix and cook for about 2 minutes to toast the mix and develop flavor.
  6. Slowly whisk in 3-4 cups of homemade seafood stock until smooth. Bring to a simmer.
  7. Add a couple touches of butter, then stir in the uncooked shrimp. Let simmer for 5-7 minutes, stirring occasionally, until the shrimp are cooked. Be careful not to overcook.
  8. Finish with fresh parsley, Worcestershire sauce, hot sauce, and juice from 1/2 lemon. Stir well and taste for seasoning, adjusting if needed.
  9. Serve with the fluffed Tony’s Butter & Herb Rice and garnish with fresh parsley and green onions. Enjoy!

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