Chef John's Shrimp Étouffée Recipe

This restaurant-quality shrimp touffe brings the rich flavors of New Orleans right into your kitchen. Creamy, savory, and perfectly spiced, this dish pairs beautifully with fluffy white rice and a hint of heat.

What is touffe?

touffe is a classic Cajun and Creole dish where shellfish is cooked in a rich, flavorful sauce and served over rice. The key technique is "smothering," which is similar to braising. In French, "touffe" literally means "smothered."

Ingredients

Spice Blend

• 3/4 teaspoon paprika
• 1/4 teaspoon ground thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon white pepper
• 1/4 teaspoon black pepper

Shrimp touffe

• 2 pounds shrimp, peeled and deveined
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 1 3/4 cups chicken stock (adjust as needed)
• 3 tablespoons butter
• 1/3 cup diced onion
• 1/3 cup diced green bell pepper
• 1/3 cup thinly sliced celery
• 2 tablespoons all-purpose flour (adjust as needed)
• 1/2 cup diced tomatoes
• 1/2 teaspoon Worcestershire sauce
• 1 dash hot sauce (or more to taste)
• Salt to taste
• 1/4 cup sliced green onions
• Cayenne pepper for garnish
• 2 cups cooked rice (or to taste)

Step-by-Step Instructions

Step 1: Prepare the Spice Blend

Combine paprika, thyme, oregano, cayenne, garlic powder, onion powder, white pepper, and black pepper in a small bowl. Whisk thoroughly and set aside.

Step 2: Prepare the Shrimp

Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and pat dry for 3 minutes. Remove paper towels. Season shrimp with salt and 1 teaspoon of the prepared spice blend. Toss to coat evenly.

Step 3: Cook the Shrimp

Heat vegetable oil in a large heavy skillet over high heat until it begins to smoke. Add shrimp and cook without stirring for 1 minute. Stir and cook for an additional minute. Remove shrimp to a bowl and let juices collect. Strain these juices into the chicken stock, adjusting to make 2 cups total. Set aside.

Step 4: Saut Vegetables

In the same skillet, melt butter over medium heat until the edges begin to brown. Add onion, bell pepper, and celery. Cook until softened, about 5 minutes. Stir in the remaining spice blend.

Step 5: Make the Roux and Sauce

Sprinkle flour over the vegetables and cook for 3-4 minutes, stirring constantly. Add diced tomatoes and cook until the tomato juices start to brown, about 3 minutes. Gradually whisk in the chicken stock mixture until smooth. Simmer for 3-5 minutes until slightly thickened. Stir in Worcestershire and hot sauce, and adjust salt to taste.

Step 6: Combine Shrimp and Sauce

Return shrimp to the skillet and simmer until fully cooked and opaque, about 1 minute. Stir gently to coat the shrimp in the sauce.

Step 7: Serve

Garnish with sliced green onions and a light dusting of cayenne pepper. Serve touffe over freshly cooked white rice in large, shallow bowls.

Chef's Tips

• Green chile peppers can be used instead of green bell peppers for extra heat.
• Leftover touffe stores well in an airtight in the refrigerator for up to three days.

Nutrition Information (Per Serving)

• Calories: 424
• Total Fat: 15g
• Saturated Fat: 7g
• Cholesterol: 369mg
• Sodium: 1114mg
• Total Carbohydrate: 30g
• Dietary Fiber: 2g
• Protein: 41g
• Vitamin C: 20mg
• Calcium: 105mg
• Iron: 7mg
• Potassium: 526mg