Lousiana Style Shrimp Recipe

Similar to an étoufée, this saucy, Louisiana style shrimp dish is an adaptation of a recipe called Shrimp Delicate (see notes below).

The shrimp are simmered until tender in a sauce made with sautéed onion, bell pepper and celery (the holy trinity), a variety of spices and beef stock (a rather unusual pairing for shellfish).

The stock, along with a bit of tomato paste, adds great depth of flavor to the whole dish. Garnished with scallions and fresh parsley and served over rice, it makes a hearty meal with a distinctive Louisiana flair.

Louisiana Style Shrimp and Rice

Louisiana Style Shrimp and Rice

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Served over rice, the star of this easy shrimp recipe is a thick, flavorful sauce made with sautéed bell pepper, onion and celery, spices and a surprise ingredient that really makes the dish.

Ingredients

  • 1-1/4 lbs large shrimp, peeled (tails left on) and deveined
  • 2 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon celery seed
  • Pinch of cayenne
  • 3 tablespoons olive oil
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 medium green bell pepper, cored and cut into 1/2-inch dice
  • 2 cloves garlic, minced
  • 1-1/2 cups beef stock
  • 1 tablespoon tomato paste
  • 3 to 4 scallions, sliced
  • 2 tablespoons fresh parsley, finely chopped
  • 4 servings steamed white or brown rice

Instructions

  1. Combine the flour, paprika, oregano, onion powder, celery seed and cayenne in a small bowl and set aside.
  2. Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté until softened, 3 to 4 minutes. Add the celery and bell pepper and continue cooking for 2 minutes longer.
  3. Add the garlic and sauté until fragrant, 1 minute more, then sprinkle the seasoned flour mixture over the entire pan.
  4. Continue cooking, stirring constantly, until the flour is lightly browned. Stir in the beef broth and tomato paste and simmmer, stirring constantly, until the mixture has thickened to a gravy consistency.
  5. Add the shrimp and continue cooking, stirring occasionally, until they turn pink and opaque, 5 to 7 minutes. Add the scallions and parsley, reserving a bit of each for garnish if desired. Combine well and remove from the heat. Serve over steamed rice.

Notes

About the Shrimp Delicate recipe:

The recipe for Shrimp Delicate was sent to us by readers (thank you Pat and Melanie) who had it while on a trip to Baton Rouge. They enjoyed it so much they decided to share, and we're very glad they did.

We did a little research and found what we think might be the original version on LousianaSeafood.com. That version calls for 2 lbs of shrimp and a beef stew seasoning packet to flavor the sauce.

Because most of our every day recipes are made to serve 4, our adaptation cuts back the quantity to 1-1/4 lbs of shrimp and replaces the primary flavors of the beef stew seasoning packet with a combination of spices, beef stock and bit of tomato paste.

What's the Difference Between Étouffée, Gumbo and Jambalaya?

There are a lot of differing opinions when it comes to defining these classic Cajun and Creole dishes but here's a brief summary that can help you sort out the details when you're looking to give one a try.

Étouffée: Loosely translated, the word étouffée means smothered in French. Generally this dish will be made with some type of seafood (usually crayfish) that's been simmered in a roux-thickened sauce flavored with bell pepper, onion and celery and served over rice.

Gumbo: A gumbo derives it's distinctive flavor from a dark roux and can be made with a variety of meats, seafood and vegetables, but most gumbo recipes include okra, tomatoes and onions as well as some type of sausage or ham.

For a good example, check out our recipe for Easy Shrimp and Andouille Gumbo.

Jambalaya: This classic dish is similar to a Spanish paella as it combines cooked rice with a variety of meats and vegetables. Tomatoes, onions and green peppers are common ingredients, but the dish is very versatile and varies from cook to cook.