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Mardi Gras is more than costumes and parades—it’s a celebration of community, flavor, and joy. Shrimp Étouffée embodies all of that with its rich, velvety roux, plump shrimp, and spices that’ll delight your taste buds. While it’s a Mardi Gras favorite, it’s equally great for family meals, date nights or special occasions. Cajun Shrimp Étouffée is Classic New Orleans at its best. Shrimp étouffée is made with succulent shrimp cooked in a spicy roux-based sauce with the holy trinity of onions, green bell peppers, celery, and garlic. It’s a perfect dish to serve at your Mardi Gras festivities or when craving bold, spicy flavors. 19. Shrimp Etouffee. Rich, flavorful, and packed with Cajun spice—shrimp etouffee is the kind of dish that warms your soul with every bite! This Louisiana classic features tender shrimp smothered in a velvety, roux-based sauce loaded with the holy trinity of Southern cooking. Served over a bed of fluffy rice, it’s the perfect mix of comfort How about a little taste of classic New Orleans and Mardi Gras with this recipe for Shrimp Etouffee? This wonderful shrimp dish starts with a dark, rich roux loaded with the “holy trinity” of Cajun cooking, which turns into a sauce that smothers each delicious shrimp. Serve it with white rice for Sunday supper or to celebrate Fat Tuesday! Step 1 In large Dutch oven, heat the butter and oil over medium-low heat. Add the flour; cook stirring constantly, until rich golden brown and smooth, 6 to 8 minutes. Step 2 Stir in the onion, bell pepper, celery, garlic, Cajun seasoning, thyme, and salt. Chef John's 12 Best Mardi Gras Recipes. Get Chef John's top-rated takes on Big Easy classics like gumbo, étouffée, po' boys, and jambalaya. Cook brown rice according to instructions. Keep warm as étouffée cooks. In a large stockpot over medium heat, melt 2 tablespoons butter. Add onion, celery, bell pepper, jalapeño, garlic, smoked paprika, thyme, black pepper, cayenne pepper and salt. A beautiful, savory stew, the classic Southern Shrimp Etouffee is filled with succulent shrimp and Creole seasonings. A luscious blonde roux gently thickens the sauce and provides a savory base for this delightful, hunger-crushing dish. Perfect for Mardi Gras or any chilly winter evening! Recipe at SoupAddict.com To make shrimp stock: Heat 1 T butter in a Dutch oven over medium heat. Add shrimp shells, 2 c onion, 1/2 c celery and 1 t salt and cook until shells are spotty brown, about 10 minutes. Gumbo, jambalaya, king cake, praline punch and more recipes for a delicious Mardi Gras celebration. Shrimp Etouffee. Return to menu. The term étouffée (AY-too-fay) means smothered, which in Chef notes. Celebrate Mardi Gras the Cajun way with this étouffée, a hearty and flavorful seafood stew that's served over rice. Chef Isaac Toups uses crawfish in this version of the classic dish Directions. In a small nonstick saucepan over medium heat, melt ½ cup of the butter until bubbling, then whisk in the flour and continue to cook, whisking, for 4 to 5 minutes, until the flour turns a light brown color. The best way to end your Mardi Gras feast is with a decadent dessert bar that is just as festive as the holiday itself. Mardi Gras desserts are all about sweet, indulgent flavors, with rich textures and colorful decorations bringing the celebration to life. One of the most important parts of a Mardi Gras dessert table is presentation. This storied recipe is the right pick for a Mardi Gras weekend brunch or a favorite dish to eat on Mardi Gras if you don't have the time for a roux and gumbo. Get The Recipe 09 of 39 What Are Traditional Mardi Gras Foods? Mardi Gras foods are all about rich, comforting, and flavorful Southern dishes that bring people together. Classic New Orleans favorites include red beans and rice, crawfish étouffée, jambalaya, and gumbo—all packed with bold Creole and Cajun spices. So shrimp etouffee is translated to mean “smothered shrimp”. The recipe starts with a roux, which mixes flour and fat to create the thickened sauce. That, along with the “holy trinity” in Cajun food (celery, bell peppers and onions) is added along with other spices and shrimp creating a rich stew. (Like most Louisiana dishes, this Shrimp Etouffee uses onion, celery, and bell pepper as the baseaka “the Holy Trinity of Cajun Cooking.”) After that, just toss in some tomatoes, spices, and shrimpand you’ve got a delicious, authentic Creole dish that’s perfect for celebrating Mardi Gras! In Louisiana, Shrimp Etouffee is often served during special occasions, family gatherings, or Mardi Gras celebrations. It embodies the warmth and hospitality that are central to Southern culture, offering a dish that brings people together around the table. Dive into a flavorful Mardi Gras feast featuring authentic Cajun and Creole entrées paired with classic Southern side dishes. From spicy jambalaya to savory gumbo, discover traditional recipes that bring the vibrant tastes of New Orleans to your table. Ingredients. ¼ cup unsalted butter, plus 1 tablespoon (divided; see Recipe Note #1) ¼ cup flour 1 cup onion, diced small ½ cup celery, diced small
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