Shrimp Fricassee! This rich, saucy shrimp dish has a satisfying, stick-to-your-ribs quality that makes it a perfect dish when you’re craving a hearty meal.
This post may contain affiliate links, which means that, at no extra cost to you, I may earn a small commission if you click a link and purchase an item I’ve recommended. Thanks for your support in running this blog!
In honor of Mardi Gras, I wanted to share something with some Louisiana flair, and I found just that in a recipe I found, fittingly, in Louisiana Cookin’ Magazine.
The original recipe was for Crawfish Fricassee, but since those little mud puppies aren’t as easy to get your hands on down here in South Florida (I don’t typically see them, at least) I swapped them out for plump shrimp instead.
This fricassee recipe is rich, saucy dish is flavorful and wonderfully satisfying served over rice and makes Lenten “Fish Fridays” no sacrifice at all.
Looking for more Mardi Gras and New Orleans-inspired recipes? Check out my One Pot Jambalaya, Vegetarian Muffuletta or Mini King Cakes!
This recipe is naturally dairy-free and can be made gluten-free and vegan. (See Variations & Substitutions below.)
Ingredients
- Butter
- All-purpose flour
- Onion
- Carrots
- Celery
- Canned diced tomatoes
- White mushrooms
- Garlic
- Vegetable stock
- White wine
- Bay leaves
- Dried thyme
- Sea salt
- Cracked black pepper
- Raw shrimp
Instructions
Heat butter in a large, deep saucepan over medium heat until melted.
Sprinkle flour over the butter and whisk until smooth. Continue to cook, whisking often, until the mixture has turned a golden tan color — this is called a “blonde roux.”
Stir in chopped onion, carrot, celery and tomatoes, mushroom & garlic, and cook for about 5 minutes. The mixture will thicken and become pasty.
Slowly add vegetable stock a little at a time while whisking to avoid lumps, then whisk in wine and add bay leaves and thyme. Add salt and pepper to taste.
Tip: It will be easier to get a smooth, lump-free sauce if you use slightly warmed or room temperature stock.
Bring the mixture to a bubble and allow it to simmer for about 20 minutes, stirring/scraping the bottom of the pan every so often, until the liquid has reduced and the sauce has thickened quite a bit.
Add the raw shrimp to the pan and cook for about 5 minutes, until they are opaque and cooked through.
Serve with rice.
Recipe FAQ’s
Fricassee usually refers to a cooking method where meat is chopped and sautéed, then stewed in a sauce made with its own stock. In this case since we’re using shrimp, I don’t sauté the shrimp before cooking in the sauce.
I have not frozen this recipe myself, but I do think it would freeze well. Cool completely then place in an airtight, freezer-safe container. Keep frozen for up to 3 months.
Variations & Substitutions
Try these variations!
- Chicken Fricassee – Same sauce, different protein! For this version, lightly sauté chopped chicken breast (or chicken thighs) until golden, then remove and place on a plate. Make the sauce, then return the chicken to the pan and simmer until the chicken is completely cooked through.
- Make it meaty. Add browned andouille sausage for a little extra heft.
- Traditional Trinity. The “trinity” is a combination of diced onions, celery and bell peppers that is often used in Cajun cooking. While this recipe uses carrots instead of bell pepper, feel free to swap or add bell pepper for traditional Cajun aromatics.
Diet-Specific Substitutions
- Gluten-free: Use your favorite GF flour in place of regular.
- Vegan: Use plant-based butter instead or regular and seitan instead of shrimp.
Shrimp Fricassee
