You guys, this Shrimp Etouffee recipe is so damn good that I dream about it! It comes from New Orleans and combines Creole and Cajun flavors in a pot with shrimp, a hearty and flavorful sauce, and the holy trinity of vegetables. This shrimp etouffee has just the right amount of spice. For a real Louisiana etouffee experience, serve it over white rice.
I’ve been to New Orleans a lot, and every time I go, I have to get shrimp etouffee! That’s why I keep going back: the food! I dream about the food boos. That Cajun and creole culture in Louisiana is undeniable. Everything that the “Big Easy” is known for makes me sad, from the shrimp and grits and beignets to this shrimp etouffee.
It wasn’t easy to make a homemade etouffee recipe that I think can compete with some of the best. I may be a little biased, but I think I did it!! This shrimp etouffee recipe is pretty great.
Shrimp étouffée is a comforting flavorful Cajun stew featuring tender shrimp in a smoky, buttery sauce. This dish originated in Louisiana where fresh seafood is abundant. The name “étouffée” comes from the French verb “étouffer,” meaning to smother or suffocate. This refers to the cooking method of slowly simmering the shrimp in a rich sauce until they are perfectly tender.
While freshly made étouffée is hard to beat, it can be time consuming to prepare on a busy weeknight. Fortunately, you can easily freeze shrimp étouffée for quick meals later on. When frozen properly, this flavorful stew reheats beautifully. Follow these tips for freezing and reheating shrimp étouffée to enjoy it anytime with minimal effort.
Can Shrimp Étouffée Be Frozen?
The good news is that shrimp étouffée can absolutely be frozen! The sauce freezes solidly so the texture holds up well. Freezing also allows the complex flavors to continue developing, giving you even more flavor payoff down the road.
There are a few things to keep in mind when freezing shrimp étouffée:
-
Only freeze shrimp once they are fully cooked through Raw or undercooked shrimp become rubbery in the freezer
-
For best results, freeze the sauce and rice separately. Combining them makes the rice mushy.
-
Portion the étouffée into individual or family-sized servings before freezing for easy reheating.
-
Don’t freeze shrimp étouffée for longer than 3 months, as the quality declines after that.
Follow the step-by-step guide below for freezing shrimp étouffée like a pro!
Step-by-Step Guide to Freezing Shrimp Étouffée
1. Cook the Shrimp Fully
It’s crucial to cook the shrimp fully before freezing, until opaque and pink throughout. Undercooked shrimp will become rubbery in the freezer. Sauté the shrimp in a bit of oil or butter just until done, 2-3 minutes per side. Set the cooked shrimp aside.
2. Make the Étouffée Sauce
Prepare your étouffée sauce according to your favorite recipe. Traditional versions start with the holy trinity of onion, celery, and bell pepper cooked down in butter or oil. The roux lends characteristic richness and smokiness. Simmer until the sauce is thickened and flavorful, then remove from heat and let cool completely.
3. Portion into Freezer Bags
Once cooled, divide the étouffée sauce into quart-sized freezer bags. Avoid overstuffing the bags, leaving a couple inches of headspace for expansion. Carefully press out excess air and seal the bags tightly.
4. Label and Lay Flat to Freeze
Clearly label each bag with the contents and freeze date. Lay the bags flat in a single layer in your freezer. Freezing in a flat layer prevents the sauce from pooling in one area for more even freezing.
5. Cook Rice Fresh
On reheating day, cook fresh rice to serve with your étouffée. Frozen rice turns mushy when reheated. Cook according to package directions.
6. Reheat the Sauce Gently
When ready to eat, thaw the frozen étouffée sauce overnight in the fridge. Then gently reheat in a saucepan over medium-low heat, stirring often, until heated through.
7. Add Shrimp at the End
Once the sauce is hot, stir in the reserved cooked shrimp. Cook just until warmed through, 1-2 minutes. You don’t want to overcook the shrimp.
8. Adjust Seasoning if Needed
Taste the reheated étouffée and adjust seasoning if needed. Freezing can dull flavors, so add salt, pepper, or hot sauce if desired.
9. Serve Over Fresh Rice
Serve the reheated shrimp étouffée ladled over hot fluffy rice. Sprinkle with chopped green onions for color and freshness. Dig in!
Storage Tips for Frozen Shrimp Étouffée
Follow these storage guidelines to keep frozen shrimp étouffée tasting great:
-
Allow to cool fully before freezing to avoid large ice crystals. Refrigerate first for fast cooling.
-
Use only freezer-safe containers like bags or plastic containers. Never glass.
-
Squeeze out as much air from bags as possible before sealing to prevent freezer burn.
-
Lay bags flat in a single layer in freezer, rather than stacking them.
-
Label bags clearly with contents and freeze date. Store no longer than 3 months.
-
Freeze at 0°F or below for best texture and flavor retention.
Proper storage will maintain the quality of your frozen shrimp étouffée for months to come!
Tips for Reheating Frozen Étouffée
Use these tips to revive frozen shrimp étouffée to restaurant-quality:
-
Always thaw overnight in the refrigerator before reheating.
-
Reheat gently on the stove over medium-low heat to prevent scorching.
-
Stir frequently while reheating for even heating.
-
Add a splash of broth, cream or water to thin out if too thick.
-
Simmer until heated through, about 15 minutes. Check internal temp.
-
Stir in reserved shrimp at the very end just to warm through.
-
Taste and adjust seasoning after reheating if needed.
-
Serve over freshly cooked rice instead of frozen rice. Enjoy!
Uses for Frozen Shrimp Étouffée
Freezing étouffée makes it easy to enjoy the tastes of Louisiana anytime. Here are some great ways to use it:
-
Fast weeknight dinners – Keep frozen bags of étouffée on hand for instant weeknight meals. Just thaw, reheat, and serve over rice for minimal effort.
-
Prepared lunch meals – Portion into individual containers to reheat as high-protein, flavorful work lunches.
-
Freezer meal bags – Combine frozen étouffée with uncooked rice and seasoning packets in a bag for quick dump meals. Just add water and cook.
-
Instant Pot meals – Pressure cook frozen étouffée and rice in the Instant Pot. Set it and forget it!
-
Étouffée stuffed peppers – Spoon étouffée into roasted pepper halves for a hearty low-carb meal.
With a stash of frozen étouffée on hand, you can enjoy the warm flavors of Louisiana bayou cooking anytime! It makes for quick, satisfying meals on busy nights.
Answering Common Questions on Freezing Shrimp Étouffée
How long does shrimp étouffée last in the freezer?
Stored properly in airtight packaging, shrimp étouffée will last 2-3 months in the freezer before quality starts to decline. Use within 6 months at the absolute maximum for best flavor and texture.
Can you freeze raw shrimp for étouffée?
No, raw shrimp becomes rubbery in the freezer. Always cook shrimp fully until pink and opaque before freezing shrimp for étouffée.
Should you freeze étouffée combined with rice?
It’s best to freeze the sauce separately from the rice. Combining them leads to mushy rice when you go to reheat it. Cook fresh rice on serving day.
What’s the best way to thaw frozen étouffée?
For food safety, thaw frozen étouffée overnight in the refrigerator, never at room temperature. You can also thaw in the microwave if you’re in a pinch, stopping periodically to stir.
Is it better to freeze in bags or plastic containers?
Freezer bags are ideal, as you can remove more air and prevent freezer burn. But rigid plastic containers also work well for freezing. Just avoid glass.
Freezing Lets You Enjoy Étouffée Anytime
With the right freezing and storage techniques, shrimp étouffée retains its flavorful, comforting qualities for months, ready to enjoy anytime. Follow this guide for delicious make-ahead meals all year long. A little planning will let you savor the tastes of New Orleans, no matter how busy life gets! Dig into tender shrimp smothered in spicy, smoky sauce and enjoy a taste of Louisiana.
Ingredients You’ll Need To Make the Best Shrimp Etouffee Eva
- Roux: A dark roux made with salted butter and all-purpose flour is the first step in making any bomb etouffee. The flavor of a roux gets stronger and deeper as it cooks. It also thickens our base and adds more color.
- Holy Trinity: Onion, celery, and green bell pepper are the three most common vegetables used in Cajun cooking. This is how the dish got its name, “Holy Trinity.”
- These liquids, chicken stock and white wine, give the sauce flavor and help it thicken up to a gravy-like consistency.
- To this dish, I add a mix of tomato paste and diced tomatoes. The tomato paste gives the dish a strong tomato flavor, and the diced tomatoes give it a nice chunky texture. This is more of a Creole Cajun matchup recipe. Cajun food doesn’t usually have tomatoes, so you can leave them out if you’d rather. Either way, it will still taste great.
- Spices: For some fiery heat and flavor, I added garlic powder, cayenne pepper, hot sauce, and a basic creole seasoning.
- Worcestershire sauce: This adds more depth and nuance. It’s my little trick.
- Fresh lemon juice: Make sure it’s just squeezed! The acid in the lemon juice makes the sauce taste better.
- For this etouffee recipe, you’ll need shrimp that have been peeled and deveined. To save time, buy shrimp that have already been prepared.
- Heavy whipping cream: This adds additional richness and flavor.
- To serve and decorate, chop up some cooked rice, parsley, and green onion. Fluffy white rice is the standard here.
How to Serve Shrimp Etouffee New Orleans Style
To make this whole meal taste great, I love to bring the real flavor of New Orleans to the following dishes that go well with it:
- Rice—This shrimp etouffee recipe tastes best when served New Orleans-style on top of a bed of fluffy white rice. Here are some tips that will help you make the best rice.
- Red beans and rice: This dish goes well with rice, just like etouffee, so make a big pot of white rice and keep both of these on the stove ready to put on a big plate. That’s good eatin’ yall!.
- Gumbo: This spicy broth is the best thing to go with a real meal because it’s full of shrimp, oysters, crabmeat, and more.
- Grillades and Grits is a traditional Louisiana dish that is made with slow-cooked steak in a creamy stew with Creole spices. It is served over grits. you guessed it, grits!.
- This recipe for jambalaya skillet isn’t really traditional, but it’s easy to make when you have a lot of other things to cook.
- New Orleans Hurricane Drink—This drink is the real deal, and it goes well with this spicy dish because it cools you down.
- Bananas Foster is a great way to end this Louisiana-style meal.
- Butter: Use oil instead. Even though you might miss the richness of butter, the higher smoking point of the roux will make it less likely to catch fire.
- Chicken Stock: Throw in some seafood or vegetable stock instead. This will make the entire dish Pescatarian.
- Wine: If you don’t want any wine at all, just add more stock.
- Flour: Use rice or almond flour to make this gluten-free. It will change the texture a little, but it will still make your sauce thicker.
- Seafood: Instead of Shrimp Etouffee, make Shrimp and Crawfish Etouffee. This is a favourite dish in Louisiana. It’s also okay to try different things like crab meat, fish, or even andouille.
- As a vegetarian, you can skip the shrimp and vegetable stock and instead use oyster mushrooms and vegetable stock. The tomatoes and trinity ingredients will give it a lot of taste and texture.
- To make it lighter, switch out the grains. White rice is the classic, but you can use basmati rice, brown rice, grits, or even cauliflower rice instead. Even tasty dirty rice can really turn things up a notch!