Cajun/Creole · main

Shrimp Étouffée

Shrimp Étouffée reads umami 6.7, richness 4.6 and allium 4.4 on Palate's 0–10 flavor X-ray — a Cajun/Creole main, about 1 hr 14 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.5 / 10
• Sweet & Fruity — 3.3 / 10
• Sour & Bright — 1.7 / 10
• Bitter & Earthy — 1.4 / 10
• Rich & Fat — 4.8 / 10
• Aromatic & Spice — 4.8 / 10

The measured notes (of 18)

Umami 6.7 · Richness 4.6 · Allium 4.4 · Salinity 4.3 · Marine & Briny 4.0 · Sweetness 3.0 · Herbaceous 2.7 · Warm Spice 1.6 · Sourness 1.6 · Earthy 1.3 · Bitterness 1.2 · Fruity 1.2 · Heat 1.2 · Floral 0.9 · Nutty 0.8

What's in it (16)

• shrimp — 680 g
• salt — 5 g
• vegetable oil — 109 g
• all-purpose flour — 60 g
• yellow onion — 110 g
• green bell pepper — 100 g
• celery — 80 g
• garlic — 12 g
• fish stock — 473 g
• tomato paste — 15 g
• creole seasoning — 12 g
• bay — 2 g
• unsalted butter — 54 g
• stalks scallions — 59 g
• flat-leaf parsley — 7 g
• long-grain white rice — 532 g

Time & effort: about 1 hr 14 min · effort: involved

Nutrition (per 100 g, engine-estimated): 166.1 kcal, 7.2 g protein, 7.4 g fat, 22.3 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Season the shrimp with 1/4 teaspoon of the salt and refrigerate while you build the base; if using the shells, simmer them in the seafood stock for 10 minutes to deepen it, then strain and discard the shells.
2. In a heavy-bottomed Dutch oven or wide pot, heat the oil over medium heat until shimmering. Whisk in the flour and cook, whisking constantly and scraping the corners of the pot, until the roux is a deep brick-red, the color of an old penny, 25-30 minutes; pull it off the heat the moment it hits that color, since near the end it darkens fast and burns even faster.
3. Immediately stir in the onion, bell pepper, and celery (the vegetables stop the roux from cooking further) and cook, stirring often, until softened and the onion is translucent, 6-7 minutes.
4. Add the garlic and cook, stirring, until fragrant, 30-60 seconds.
5. Stir in the tomato paste and cook until it darkens slightly and smells sweet, about 1 minute.
6. Pour in the seafood stock a splash at a time, whisking to smooth out the roux completely before adding more, until fully incorporated.
7. Stir in the Cajun seasoning, bay leaves, and the remaining 3/4 teaspoon salt. Bring to a gentle simmer, then reduce the heat to low and cook uncovered, stirring occasionally, until thickened enough to coat the back of a spoon, 20 minutes.
8. Raise the heat to medium and stir in the shrimp. Cook, stirring occasionally, until the shrimp are pink, opaque, and just curled into a loose C shape, 4-5 minutes; do not overcook or they turn rubbery.
9. Remove the pot from the heat and swirl in the butter, one piece at a time, until glossy and fully melted. Discard the bay leaves and taste, adding more salt or Cajun seasoning as needed.
10. Stir in half the scallions and half the parsley. Spoon the étouffée over mounds of rice and finish with the remaining scallions and parsley.

Dishes with a similar flavor shape

• Louisiana Seafood Gumbo — Cajun/Creole
• Seafood Gumbo with Okra and Crab — Cajun/Creole · Creole
• Txangurro a la Donostiarra — Basque · Hegoalde (Spain)
• Gulf Coast Cajun Shrimp Fettuccine — Cajun/Creole · Cajun
• Pancit Molo (Filipino Wonton Soup) — Filipino

Keep reading: what umami, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.