Last Updated on July 25, 2023
A New Orleans favorite, shrimp étouffée is a spicy and creamy stew packed with tender, succulent ButcherBox wild-caught Gulf shrimp.
The roux gives the gravy a nutty and rich flavor—as well as the dish’s distinct “peanut butter” color. Traditionally served with white or brown rice, this version is served over grits—the ultimate Creole comfort food.
Ingredients
For the grits
- 4 cups chicken stock or water
- 1 1/2 cups grits
- 4 tablespoons butter
- Kosher salt to taste
- Freshly ground black pepper to taste
For the shrimp
- 2 pounds ButcherBox Gulf shrimp
- 1 tablespoon Cajun seasoning
- 1 tablespoon vegetable oil
- ⅓ cup unsalted butter
- ⅓ cup flour
- 1 small yellow onion diced
- 1 cup diced green bell pepper (about 1 medium)
- 1 cup diced red bell pepper (about 1 medium)
- 2 celery ribs diced
- ¼ teaspoon fresh thyme chopped
- 4 cloves garlic minced
- 4 cups chicken broth
- 2 cups diced tomatoes
- 3 tablespoons Worcestershire sauce
- 2 bay leaves
- 1/4 cup chopped green onion
- 1/4 cup chopped parsley
- hot sauce optional
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
For the grits
- Place chicken stock (or water), grits, and salt in a large pot or Dutch oven and bring to a boil over high heat. As soon as it boils, cover the pot and turn the heat as low as it can go. Cook for about 20-25 minutes, stirring often to avoid burning or clumping in the bottom of the pot. Add more water if it becomes too thick.
- Stir in butter and season to taste with salt and pepper. Set the grits aside.
For the shrimp
- In a medium bowl, toss shrimp with Cajun seasoning. Heat oil in a medium pan over medium-high heat and add shrimp. Cook until shrimp just begins to turn pink, about 2 minutes. Be careful not to overcook. Remove from pan and set aside.
- Melt butter over medium heat in a large skillet. Add flour and cook until the flour is golden brown or a rich, peanut butter color while stirring frequently. Take your time and be careful not to burn the roux.
- Add onions, red and green bell peppers, celery, thyme, and garlic, and cook the vegetables over medium-low heat, stirring occasionally, until slightly softened.
- Stir in the broth/stock a bit at a time while stirring. Be careful to avoid lumps.
- Add tomatoes, Worcestershire, and bay leaves and return to a boil. Reduce heat to low and simmer uncovered for about 20 minutes, or until the gravy reaches a creamy consistency. Season with salt and pepper to taste.
- Add the shrimp and cook just until it’s heated through. Stir in half of the green onions and parsley.
- Serve over warm grits and garnish with remaining green onions and parsley. If you’d like it to be a bit spicier, add hot sauce to taste.
Louiie is a chef, recipe developer, food photographer and stylist based in Las Vegas. While working the line at Bazaar Meat, Louiie merged her twin passions of the visual and culinary arts. She has tested and developed recipes for Anova Culinary, Bon Appetit, and EATER. She also co-hosts and produces a food and hospitality based podcast, 2 Sharp Chefs and a Microphone. She frequently shoots architecture, food, and people for Eater Vegas. In her free time, Louiie loves to turn her phone to airplane mode, travel, do yoga, cook outdoors, and spend time with her naked cat, Dobby.
