Rich Shrimp Étouffée with Steamed Rice and Skillet Cornbread

Rich Shrimp Étouffée with Steamed Rice and Skillet Cornbread

Succulent shrimp smothered in a rich, buttery, and spicy Creole sauce, served over fluffy white rice with a side of perfectly crisp and tender skillet cornbread.

Dietary

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Ingredients

Instructions

  1. Season the peeled, deveined raw shrimp with a pinch of salt and pepper. Set aside.
  2. In a large Dutch oven or heavy-bottomed pot, melt 1/2 cup unsalted butter over medium-low heat. Gradually whisk in 1/2 cup all-purpose flour to create a blond roux. Cook, stirring constantly, for 10-15 minutes until the roux is light golden brown. Be careful not to burn.
  3. Add 1 large diced yellow onion, 2 diced celery stalks, and 1 large diced green bell pepper to the roux. Increase heat to medium and cook until vegetables are softened, about 8-10 minutes. Add 6 cloves minced garlic and cook for 1 minute more until fragrant.
  4. Stir in 1 (14 1/2 ounce) can undrained diced tomatoes, 4 cups seafood stock, 1 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/2 teaspoon cayenne pepper, and 1 bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, allowing flavors to meld and sauce to thicken. Stir occasionally.
  5. While the étouffée simmers, cook the white rice: In a medium saucepan, combine 2 cups uncooked long grain white rice and 4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
  6. Prepare the Skillet Cornbread: Preheat oven to 400 degrees Fahrenheit. Place a 10-inch cast iron skillet in the oven with 2 tablespoons unsalted butter to melt as the oven preheats.
  7. In a large bowl, whisk together 1 1/2 cups yellow cornmeal, 1/2 cup all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 3/4 teaspoon kosher salt. In another bowl, whisk together 1 1/2 cups buttermilk and 1 large beaten egg. Add the wet ingredients to the dry ingredients, along with 1/4 cup melted unsalted butter, and stir until just combined (do not overmix).
  8. Carefully remove the hot skillet from the oven. Pour the cornbread batter into the hot skillet. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Allow to cool slightly before slicing.
  9. After the étouffée has simmered, remove the bay leaf. Stir in the seasoned shrimp and 1/4 cup remaining unsalted butter. Cook, stirring gently, for only 3-5 minutes, or until shrimp are pink and cooked through. Do not overcook.
  10. Stir in 2 tablespoons chopped fresh parsley. Taste and adjust seasoning as needed. Ladle the hot shrimp étouffée over generous portions of steamed white rice. Serve immediately with warm skillet cornbread on the side. Garnish with additional fresh parsley and chopped green onions (if using).

Notes

A blond roux is essential for étouffée, providing thickness without the deep, smoky flavor of a dark gumbo roux. Ensure shrimp are added at the very end to prevent overcooking and keep them tender. Cast iron skillet is highly recommended for crispy cornbread.

Nutrition (per serving)