The BEST Shrimp and Andouille Etouffee

This recipe is a Creole-inspired shrimp and andouille etouffee with delicious spice and savory goodness that will make your mouth water! This recipe is written gluten-free, but it works just as well with regular all-purpose flour. 

Be sure to open your eyes to the beauty of the unique cultures around us. Open your heart. Open your mind. Open your taste buds!

My favorite tips:

*The beauty of this recipe is the way the rich Creole flavors come together quickly.
*I have been making this recipe for years. I am not sure where the original came from, and I have adjusted to my taste and dietary needs.
*I use shrimp and andouille in this recipe. I prefer the Aidells organic andouille when available. It is gluten-free and fully-cooked. For a pescatarian-friendly dish, leave out the andouille.
*I make my own shrimp stock. This stock recipe is easy and delicious. It takes about 1 1/2 hours, and you can freeze any extra for future recipes. If you do not want to make your own shrimp stock, you can substitute with seafood stock or chicken stock. Make sure your stock version is gluten-free if you want a gluten-free etouffee. Some stocks are not gluten-free.
*I use Black River Creole Seasoning from Savory Spice. It is so fresh and delicious! You can use your favorite brand. Savory Spice also has delicious ground Cayenne.
*For the hot sauce, I use Louisiana hot sauce. Choose your favorite!
*To make your thyme bundle, simply tie several springs of fresh thyme with butchers twine. 
*This dish goes very well with rice or cauliflower rice, Southern Slow Cooker Green Beans, and a crusty gluten-free French bread.

*You are also going to want a good quality stock pot! I have tried several and find this one to be my favorite by far. 

Shrimp and Andouille Etouffee

Recipe by AmiessaCourse: Dinner, MainCuisine: Southern, CreoleDifficulty: Medium

Servings

8

servings

Prep time

30

minutes

Cooking time

50

minutes

Calories

430

kcal

This is the best etouffee recipe ever! It is gluten-free if followed exactly, but using regular all-purpose flour works just as well. 

Ingredients

• 3 lbs shrimp, peeled and deveined

• 3/4 to 1 lb gluten-free andouille sausage, sliced

• 4 Tbsp Creole seasoning, divided 2 Tbsp plus 2 Tbsp

• 8 Tbsp unsalted butter
  

• 1 cup white onion, finely chopped

• 1/2 cup celery, finely chopped

• 1/2 cup green bell pepper, finely chopped

• 1/2 cup gluten-free all purpose flour

• 4 cups shrimp stock, see Notes

• 2 cups fresh tomatoes, diced

• 5 Tbsp fresh garlic, minced

• 1 large bundle fresh Thyme sprigs, see Notes

• 4 tsp gluten-free Worcestershire sauce

• 3 tsp Cajun-style hot sauce
  

• 1/2 tsp Cayenne chili powder

• 1/2 tsp sea salt
  

• 1/2 tsp fresh ground black pepper

• 1 cup green onions, thinly sliced

• 1/3 cup fresh Italian parsley, finely chopped

• Garnish – hot sauce

• Garnish – additional fresh parsley, finely chopped

• Suggested side – rice or cauliflower rice

• Suggested side – Southern Slow Cooker Green Beans

• Suggested side – gluten-free French bread

Directions

• Season shrimp and andouille with 2 Tbsp Creole seasoning. Set aside.
• Melt butter in large stock pot on medium heat. Add onion, celery, and bell pepper. Cook until translucent. Slowly whisk in flour to make a roux. Stir continually for approximately 5 minutes. Stir in remaining 2 Tbsp Creole seasoning.
• Add 1/4 cup of the shrimp stock. Stir to make a paste. Continue adding small amounts of stock and stirring or whisking continually. Once all stock is mixed in with the roux, bring to a boil and reduce immediately to a simmer.
• Add tomatoes, garlic, bundle of Thyme, Worcestershire sauce, hot sauce, Cayenne, salt, and black pepper. Simmer for approximately 30 minutes.
• Add shrimp, andouille, green onions, and parsley. Simmer for 10 additional minutes, or until shrimp is cooked fully through. Consistency will be that of a gravy. Remove bundle of Thyme and any loose stems.
• Add additional hot sauce, salt, and pepper to taste. Serve hot with your favorite sides. ENJOY!

Notes

• I make my own shrimp stock. This stock recipe is easy and delicious. It takes about 1 1/2 hours, and you can freeze any extra for future recipes. If you do not want to make your own shrimp stock, you can substitute with seafood stock or chicken stock. Make sure your stock version is gluten-free if you want a gluten-free etouffee. Some stocks are not gluten-free.
• I use Black River Creole Seasoning from Savory Spice. It is so fresh and delicious! You can use your favorite brand. Savory Spice also has delicious ground Cayenne.
• For the hot sauce, I use Louisiana hot sauce. Choose your favorite!
• To make your thyme bundle, simply tie several springs of fresh thyme with butchers twine. 
• This dish goes very well with rice or cauliflower rice, Southern Slow Cooker Green Beans, and a crusty gluten-free French bread.
• You are also going to want a good quality stock pot! I have tried several and find this one to be my favorite by far.