Experience the rich flavors of Southern Louisiana with this delightful Shrimp Étouffée recipe. A classic Cajun dish, this spin-off combines thick, juicy shrimp with a creamy, spicy étouffée sauce, paired with smoked sausage peas—all served over parboiled rice. A total flavor bomb that’s definitely worth the steps!

We will make our own homemade Gluten Free Cream of Mushroom Soup AND Fresh Seafood Stock for this recipe. If you’d prefer to skip these steps and purchase the ingredients pre-made from the store, that works great as well.

 

 

CREAM OF MUSHROOM SOUP INGREDIENTS: (*Save veggie scraps)

– 16 oz finely chopped baby bella mushrooms
– 1 diced medium white onion
– 2 tbsp avocado oil
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– 1/3 cup all-purpose gluten-free flour
– 1 cup chicken broth/stock
– 1/2 cup milk of choice

CREAM OF MUSHROOM SOUP RECIPE:

1) Sauté onion and mushroom in avocado oil for 8-10 minutes over medium heat until fully softened.
2) Season with salt, garlic powder, and onion powder.
3) Reduce heat to low, add gluten free flour, and combine well into the vegetables.
4) Return heat to medium and whisk in broth and milk until fully combined.
5) Simmer for about 10 minutes until the mixture thickens and becomes a creamy soup texture. Season to taste, remove from heat, and set aside.
*This recipe makes about 2.5 cups. if you’d prefer to skip this step, purchase 28 oz of cream of mushroom soup (2 cans) from the store.

HOMEMADE SEAFOOD STOCK:

– Peel 3-4 lbs of large shrimp and add the shells to a medium sized pot.
– Use all vegetable scraps from onions, bell peppers, celery, and garlic and add to the pot.
– Spices: 2 tbsp black peppercorns, 5 bay leaves, 1-2 tbsp salt
– 8-10 cups of filtered water
* Simmer the pot for 1.5 hours. Strain well and discard all scraps. Save the broth. Liquid gold!

 

SHRIMP ÉTOUFFÉE INGREDIENTS:

– 3 tbsp avocado oil
– 2 cups diced white onion
– 2 cups diced green bell pepper
– 2 cups diced celery
– 1/4 cup minced fresh garlic
– 1/2 cup creole roux
– 16 oz can diced tomatoes
– Cream of mushroom from above (2.5 cups)
– 7 cups seafood stock
– 2-3 tbsp Cajun/creole seasoning (to taste)
– Old bay if you have it (to taste)
– 3-4 lbs large, peeled deveined shrimp

SHRIMP ÉTOUFFÉE RECIPE:

1) Saute onion, celery, and bell pepper in avocado oil over medium heat in a large pot for 6-8 minutes, until softened.
2) Stir in fresh garlic and continue to saute 1-2 minutes until fragarent.
3) Add cream of mushroom, canned tomatoes, roux, seafood broth, and seasoning and combine well.
4) Simmer for 1 hour until thickened. Season to taste.
5) Devein all shrimp. Turn off heat. Add shrimp and stir into the hot sauce for 5 minutes. Serve immediately over parboiled rice.

 

SMOKED SAUSAGE SWEET PEAS INGREDIENTS:

– 2 cups chopped andouille sausage
– 1 cup chopped white onion
– 2 tbsp minced garlic
– 3 cans “very young small sweet peas”
– 2-3 cups seafood stock
– Cajun seasoning to taste

SMOKED SAUSAGE SWEET PEAS RECIPE:

1) Add smoked sausage to a medium/small pot and cook until slightly crispy and fat is rendered.
2) Add onions and fresh garlic and saute until softened.
3) Drain the peas and add to the pot.
4) Add seafood stock (or regular broth) and seasoning.
5) Simmer 20-30 minutes. Serve!

TO SERVE:

– Serve the étouffée and peas over parboiled rice.
– Enjoy this delicious taste of Louisiana with your friends and family!

 

xo Cail