Oxtail Étouffée

Here’s a delicious Shrimp Étouffée with Large Shrimp on the Side recipe, perfect for Oohlawee’s Big City Taste or home cooking. You’ll get the rich, Cajun-style étouffée sauce with shrimp mixed in and some big, beautiful shrimp served separately for presentation.

🦐 Shrimp Étouffée with Large Shrimp on the Side

🧄 Ingredients

For the Étouffée Base:

1/2 cup unsalted butter

1/2 cup all-purpose flour

1 cup onion, finely chopped

1/2 cup green bell pepper, chopped

1/2 cup celery, chopped

3 cloves garlic, minced

1 tsp smoked paprika

1 tsp cayenne pepper (adjust to heat preference)

1/2 tsp thyme

1 tsp Creole seasoning (like Tony Chachere’s)

1 bay leaf

2 cups seafood stock or chicken broth

1 (10 oz) can diced tomatoes with green chilies (optional for added flavor)

1 lb medium peeled shrimp (31-40 count), cleaned

2 green onions, sliced

2 tbsp fresh parsley, chopped

Salt & pepper to taste

For the Large Shrimp on the Side:

1 lb large shrimp (U15 or bigger), peeled, deveined (leave tail on for presentation)

2 tbsp olive oil or butter

1 tsp Creole seasoning

1/2 tsp garlic powder

Squeeze of lemon

🍳 Instructions

1. Make the Roux

In a large skillet or saucepan, melt butter over medium heat.

Add flour and stir constantly for 5–7 minutes until it turns a deep caramel color (this is your roux—don’t rush it!).

2. Add the Holy Trinity

Stir in onions, bell pepper, and celery. Sauté until soft (about 5 minutes).

Add garlic and cook 1 more minute.

3. Season and Simmer

Stir in paprika, cayenne, thyme, Creole seasoning, and bay leaf.

Slowly whisk in stock and diced tomatoes (if using).

Let simmer for 10 minutes, stirring often.

4. Cook the Shrimp

Add peeled medium shrimp to the sauce and simmer 5–7 minutes until pink and cooked through.

Stir in green onions, parsley, and adjust salt/pepper to taste.

5. Sauté Large Shrimp for the Side

Season large shrimp with olive oil, Creole seasoning, and garlic powder.

Sear in a hot skillet or grill pan for 2–3 minutes per side until nicely browned.

Finish with a squeeze of fresh lemon juice.

🍚 To Serve

Spoon étouffée over hot steamed white rice.

Arrange 2–3 large shrimp on the side or top for a striking presentation.

Garnish with extra parsley or green onion