Because you make the roux-based sauce ahead of time, Make-Ahead Creole-Style Shrimp Etouffee is easy to bring on a weeknight—or for Mardi Gras!
This is especially true for roux that is dark, like in étouffée and gumbo.
Theres just no getting around the 20–25 minutes of low-and-slow, constant whisking. In this way, the butter and flour won’t burn, but they will develop the rich, nutty flavor that is essential to etouffee.
Now I know that shrimp etouffee doesn’t really work well on busy weeknights, which is exactly when Mardi Gras happens.
And so Make-Ahead Creole-Style Shrimp Etouffee was born. I made the sauce two nights before I was going to serve the meal.
Shrimp étouffée is a classic Cajun stew bursting with flavor This velvety, butter-rich dish features tender shrimp smothered in a deeply seasoned roux-based sauce With its complex layers of savory, spicy, and creamy flavors, it’s no wonder why shrimp étouffée is a staple of Louisiana cuisine.
But what if you end up with leftovers after preparing this time-intensive recipe? Can you safely freeze shrimp étouffée for later?
The good news is, yes you can freeze shrimp étouffée! Freezing allows you to prepare flavorful homemade étouffée in advance, then enjoy servings of this iconic dish whenever the craving strikes.
Read on for a complete guide to successfully freezing and reheating shrimp étouffée, including storage tips and best practices.
Can Shrimp Étouffée Be Frozen?
Shrimp étouffée can absolutely be frozen for later use. In fact, freezing is an ideal way to preserve leftover étouffée, allowing you to enjoy multiple servings of this Cajun favorite over time.
When frozen properly in an airtight container, homemade shrimp étouffée will keep for 2-3 months in the freezer. The butter-based sauce may separate slightly upon thawing, but a quick stir combines it right back together.
Freezing is also a smart technique for preparing shrimp étouffée in advance. Make twice as much sauce, freeze half of it for later, and then add shrimp to the other half for dinner that night.
So if you find yourself with a surplus of shrimpy, spicy tomato-cream sauce, go ahead and stash it in the freezer. Frozen étouffée makes quick work of whipping up a comforting Cajun meal.
Tips for Freezing Shrimp Étouffée
Freezing shrimp étouffée is simple, but following a few best practices ensures your dish stays fresh and delicious. Here are some tips:
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Cool the étouffée completely before freezing. Transferring hot food to the freezer creates condensation which damages texture. Cool to room temperature, then refrigerate until completely chilled.
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Portion into freezer-safe containers. Put étouffée in plastic freezer containers or resealable bags in amounts that can be used for one or more people. Leave 1⁄2-inch headspace to allow for expansion.
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Exclude rice and shrimp initially. Freeze just the sauce, then add these delicate ingredients after thawing. This prevents grains from drying out and shrimp from growing chewy.
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Label containers with contents, quantity, and freeze date. Sharpie on freezer tape adheres better than paper labels.
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Maximize freshness by using frozen étouffée within 2-3 months. For the best quality and flavor, aim to eat it within 1 month.
Following these simple guidelines ensures your frozen shrimp étouffée looks, tastes and textures just like fresh. Now let’s discuss the best way to thaw and reheat this sublime Cajun classic.
Thawing Frozen Shrimp Étouffée
To thaw frozen shrimp étouffée, the refrigerator is safest. This prevents any part from remaining frozen while the rest overheats and bacteria multiply.
To thaw:
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Transfer frozen étouffée to the refrigerator 12-24 hours before serving time.
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Keep thawed étouffée refrigerated until ready to reheat.
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If short on time, submerge the freezer bag or container (sealed!) in a bowl of cool water for 30-60 minutes. Frequently replace water to keep it cold.
Microwaving is not recommended for thawed seafood, as it often overcooks sections before the center thaws. Defrost shrimp étouffée gradually in the refrigerator for the best flavor, texture, and food safety.
How to Reheat Frozen Shrimp Étouffée
Reheating thawed shrimp étouffée requires a gentle approach. High heat makes the delicate shrimp rubbery and causes the sauce to break.
For the best results, reheat gently on the stovetop using one of these methods:
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Saucepan: Warm sauce over medium-low heat, stirring frequently. Once bubbling at edges, reduce heat to low and cook 5 more minutes.
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Dutch oven: Add a couple tablespoons of water to prevent scorching. Heat on medium-low, stirring often, until steaming and thickened slightly.
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If too thick, stir in more water 1 tablespoon at a time until desired consistency.
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Slow cooker: Add sauce to liner. Cover and cook on low 2-3 hours. Stir shrimp in during last 15 minutes.
Key tips for stovetop reheating:
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Cook shrimp étouffée over low or medium-LOW heat only. High heat toughens shrimp.
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Stir frequently to prevent scorching on bottom.
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If too thick, gradually thin with water until desired consistency is reached.
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Heat just until steaming; do not boil or sauce may break.
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Stir tender pre-cooked shrimp into simmering sauce at very end to warm through.
With a gentle reheating approach, your thawed shrimp étouffée will taste freshly made. Now who’s ready for a taste of NOLA tonight?
Storing Leftover Reheated Étouffée
Got leftovers after reheating your frozen shrimp étouffée? Here’s how to store them:
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Allow étouffée to cool slightly before refrigerating.
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Transfer to an airtight container within 2 hours of cooking.
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Store leftovers in the refrigerator for 3-4 days.
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Reheat remaining portions gently on the stovetop until hot throughout.
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Do not freeze reheated étouffée a second time.
Like many cream-based sauces, shrimp étouffée is prone to curdling with repeated freeze-thaw cycles. For food safety, enjoy leftovers within a few days.
Freezing Uncooked Shrimp Étouffée
Want to prep shrimp étouffée entirely in advance? You can also freeze uncooked étouffée sauce for ultimate convenience.
Follow the same tips for freezing cooked sauce, but leave out the shrimp initially. When ready to eat, thaw the sauce in the fridge then simmer on the stovetop per recipe instructions, stirring in raw shrimp right at the end until pink and cooked through.
Doing the time-consuming roux and veggie sauté upfront allows you to enjoy quick weeknight étouffée, while keeping the shrimp tender by only cooking them once.
Shrimp Étouffée Freezer Meal Prep Tips
Preparing ready-to-heat shrimp étouffée freezer meals takes a little planning, but saves tons of time down the road. Here are some tips:
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Cook a double batch of sauce, but only add half the shrimp. Cool remaining sauce completely then portion into freezer bags.
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Prepare bags of pre-cooked rice to freeze alongside sauce. Combining after thawing prevents drying out.
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Label bags with heating instructions and freeze flat for easy stacking.
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Pull a bag of sauce and rice from the freezer in the morning to thaw in the fridge all day.
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Add raw shrimp when reheating sauce for easy weeknight meals.
With a batch of sauce and some pre-cooked rice in the freezer, whipping up shrimp étouffée for dinner is a breeze.
Ideal Shrimp for Frozen Étouffée
The tender texture of shrimp makes it prone to overcooking when reheated after freezing. To minimize this:
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Use medium to large shrimp; smaller ones toughen more. Go with 16/20, 21/25, or 26/30 size shrimp.
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Opt for shell-on, head-on shrimp when possible. Shells protect delicate meat.
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Pre-cook shrimp for no longer than 2-3 minutes before cooling and freezing.
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Stir shrimp into simmering sauce at the very end to gently rewarm.
Choosing the right shrimp and taking care not to overcook makes for tender, juicy results after freezing.
Can You Freeze Other Protein Étouffée?
While shrimp is the most well-known, étouffée also shines with other types of protein. You can also freeze versions made with:
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Crawfish: Follow same process as shrimp étouffée.
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Chicken: Use boneless, skinless chicken breast or tenders. Slice or shred before freezing.
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Sausage: Andouille and kielbasa work well. Freeze in slices or cubes.
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Seafood: Clams, mussels, oysters, crab. Follow tips for shrimp.
Experiment with your favorite protein or seafood in this iconic Louisiana dish. Just remember to exclude the protein initially when freezing, and add it in after thawing.
Enjoy Homemade Shrimp Étouffée Anytime
Freezing is a great way to enjoy fresh, homemade shrimp étouffée without the fuss. Follow these simple tips for freezing and reheating, and you’ll have tasty Cajun cuisine at the ready any night of the week.
With a batch of scratch-made sauce and some shrimp in the freezer, you’re never more than a quick thaw and reheat away from piping hot étouffée bursting with authentic Louisiana flavor.
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Make-Ahead Creole-Style Shrimp Etouffee recipe: day 2
(or 3, if you opt to wait 2 days)
Spices and simmering the sauce
Another difference between Cajun and Creole cuisine is that Cajun food tends to be spicier than Creole.
This is one area where I blur the lines, because I prefer spicy food. For my Creole-Style Shrimp Etouffee, Ive kept the spice fairly conservative.
Cayenne is an optional addition. You can leave it out if youd prefer a milder sauce.
One last thing I do is add black pepper, cayenne, and Cajun/Creole seasoning to the sauté. I like the spices to “bloom.”
Then I slowly add the diced tomatoes, their juice, and the stock. Shrimp stock works best, but chicken stock will also do.
At this point, I raise the sauce to a boil, then lower the heat and simmer.
After simmering for 25 minutes, I give the sauce a taste check.
If it needs more spice, I make a first change, knowing that the shrimp I’ll add later will be seasoned with more Cajun/Creole mix.
The final step for day 1 is to cool the sauce and store it in the refrigerator.
Seabass smothered in Shrimp Etouffee (Easy Freezer Meals)
FAQ
How long does shrimp etouffee last in the fridge?
Can crawfish étouffée be frozen?
How do you reheat shrimp etouffee?
What’s the difference between shrimp etouffee and shrimp creole?
How do you cook onions for Shrimp Étouffée?
To cook onions for Shrimp Étouffée, get out a large dutch oven and melt some butter on medium-low heat. Add the chopped onions and sauté them for about 5 to 7 minutes until they become translucent. Add the bell pepper, celery, and garlic and continue sautéing for a few more minutes. Pour in the flour and stir until it has completely dissolved into the vegetable mixture.
Does shrimp etouffee need to be refrigerated?
With the freezer option, you will also need an airtight container. However, the difference between the refrigerator option and the freezer option is that the shrimp etouffee in the freezer gets to stay fresh and edible for longer periods than when refrigerated.
How to make shrimp étouffée?
To make Shrimp Étouffée, first prepare the Shrimp Stock: Peel and devein shrimp, reserving the shrimp and setting aside. If using head-on shrimp, twist off the heads and reserve them with the shrimp shells. In a medium bowl, combine the peeled shrimp with 2 teaspoons salt and 1/2 teaspoon baking soda and stir well. Refrigerate the shrimp until it’s time to add them to the étouffée.
How long does shrimp étouffée last?
Yield: This recipe makes eight 1-cup servings of Shrimp Étouffée and rice, each of which makes for a satisfying dinner portion (especially once you add a side of Collard Greens and share Beignets for dessert!). Storage: Store extra Shrimp Étouffée and the rice in separate airtight containers. The shrimp mixture can be refrigerated up to 3 days.