Shrimp ETouffee Recipe

Shrimp ETouffee Recipe tastes rich, buttery, and a little spicy, with tender shrimp tucked into a velvety Cajun gravy over rice, and it comes together in about 45 minutes, so weeknights still stand a chance. It fits anyone who loves bold Louisiana flavors but wants a simple, repeatable recipe that does not require restaurant skills. I first learned this in a tiny New Orleans kitchen, and my shirt still carries a faint stain from that first roux mishap.

Why Make This Shrimp ETouffee Recipe at Home

Homemade shrimp etouffee costs less than a restaurant plate, and you control the heat, salt, and richness. You get plump shrimp, a deep brown roux, and that classic Cajun flavor without guessing what went into it.

You also adjust the spice level for kids or heat lovers. Leftovers taste even better the next day, so one pot gives you multiple cozy meals.

“This Shrimp ETouffee Recipe tastes like a New Orleans vacation in a bowl, without leaving your kitchen. ★★★★★”

Ingredients You Need

Shrimp

• 1.5 pounds large shrimp, peeled and deveined, tails off or on
  • Use fresh if you trust the source, but I often pick frozen, raw, peeled shrimp for convenience.
  • Avoid pre cooked shrimp, since it turns rubbery in the sauce.
• 1 tablespoon Cajun or Creole seasoning
  • I like Tony Chachere’s or Zatarain’s.
  • Pick a low sodium blend if you watch salt, then adjust at the end.

Vegetables and Aromatics

• 1 large yellow onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 celery stalks, finely chopped
  • This trio makes the Cajun “holy trinity” and builds deep flavor.
• 4 cloves garlic, minced
• 2 green onions, thinly sliced, plus extra for garnish
• 2 tablespoons fresh parsley, chopped, plus extra for garnish

Fats and Roux Base

• 6 tablespoons unsalted butter
• 3 tablespoons neutral oil, such as canola or vegetable
  • The mix of butter and oil helps the roux brown without burning.
• 6 tablespoons all purpose flour
  • Do not swap with almond or coconut flour, since they do not brown the same way.

Liquids and Seasoning

• 2 cups low sodium seafood stock or chicken stock
  • I often use chicken broth from a box when I do not have seafood stock.
• 1 cup water, as needed to thin the sauce
• 1 tablespoon tomato paste
  • Tomato paste adds color and a hint of sweetness without turning it into tomato sauce.
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon hot sauce, plus more to taste
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper, optional for extra heat

To Serve

• 4 cups cooked white rice, hot and fluffy
  • Long grain rice or jasmine rice both work nicely.
• Extra green onions and parsley for topping
• Lemon wedges for squeezing over the shrimp etouffee

Equipment List

• Heavy bottomed pot or Dutch oven
  • A cast iron or enameled Dutch oven holds heat well and browns the roux evenly.
• Wooden spoon or heat safe spatula
• Sharp chef’s knife and cutting board
• Measuring cups and spoons
• Ladle for serving

Tips & Mistakes

• Stir the roux constantly so it browns evenly and does not scorch.
• Keep the heat at medium or medium low while you brown the roux, since high heat burns it fast.
• Chop the onion, celery, and bell pepper before you start the roux, so you add them right away when the roux reaches the right color.
• Season the shrimp separately with Cajun seasoning so the flavor sinks into the shrimp, not just the sauce.
• Add the shrimp near the end of cooking, since they turn tough if they simmer too long.
• Taste the sauce before you add more salt, because Cajun seasoning and stock already bring some salt.
• Thin the sauce with a splash of water or stock if it thickens too much while it simmers.
• Use low sodium stock if you plan to add hot sauce and Cajun seasoning, so the dish does not turn too salty.
• Avoid over stirring the pot once you add the shrimp, so they stay plump and intact.
• Cook the rice before you start the sauce or use leftover rice, so everything finishes at the same time.

How to Make Shrimp ETouffee

1: Prep the Shrimp and Vegetables

Pat the shrimp dry with paper towels so they sear and do not steam. Toss them with the Cajun or Creole seasoning and set them in the fridge. Chop the onion, celery, and bell pepper into small, even pieces, then mince the garlic and slice the green onions.

Keep the parsley chopped and ready as well. Line up your stock, tomato paste, and spices near the stove so you move quickly once the roux starts to brown.

2: Make the Roux

Set a heavy pot over medium heat and add the butter and oil. Once the butter melts and the mixture looks hot and glossy, sprinkle in the flour while you stir with a wooden spoon. Stir constantly and scrape the bottom and corners of the pot so no flour clumps or sticks.

Watch the color shift from pale to golden to a medium brown, like peanut butter. This usually takes 10 to 15 minutes, and your kitchen will smell nutty and toasty.

3: Build the Flavor Base

Add the chopped onion, celery, and bell pepper straight into the hot roux. Stir and coat the vegetables in the roux, then cook them until they soften and turn glossy, about 5 to 7 minutes. Add the garlic and cook 1 minute, just until it smells fragrant.

Stir in the tomato paste and cook it for another minute so it caramelizes slightly. Add the smoked paprika, thyme, bay leaf, black pepper, cayenne, and a pinch of salt, then stir to coat everything.

4: Add Stock and Simmer

Slowly pour in the stock while you stir, so the roux blends smoothly and no lumps form. The mixture will thicken quickly, so add a splash of water if it looks too thick. Bring the pot to a gentle simmer, not a hard boil.

Let the sauce simmer for 15 to 20 minutes, stirring occasionally so nothing sticks. Taste and adjust salt, pepper, and hot sauce until the shrimp etouffee base matches your preferred level of spice and saltiness.

5: Cook the Shrimp

Drop the seasoned shrimp into the simmering sauce in an even layer. Stir gently so the sauce covers the shrimp, then cook them for 4 to 6 minutes, until they turn pink and opaque. Do not walk away, since shrimp cook quickly and turn rubbery if they stay in the heat too long.

Turn off the heat as soon as the shrimp finish cooking. Stir in the green onions and parsley, then let the pot sit for 3 to 5 minutes so the flavors settle.

Variations I’ve Tried

I sometimes swap half the shrimp with crawfish tails when I find good frozen crawfish in the seafood section. The flavor turns a bit sweeter and feels very Louisiana. I also tried a version with smoked sausage slices, which adds a smoky depth and makes the dish extra hearty.

For a lighter version, I cut the butter in half and add a splash of half and half at the end for creaminess. I also tried a gluten free version with a gluten free all purpose blend, which thickened nicely, though it did not brown as deeply as regular flour.

How to Serve Shrimp ETouffee

Serve shrimp etouffee over a big scoop of hot white rice or brown rice for extra fiber. Add a side of steamed green beans, roasted okra, or a simple green salad to balance the richness. Cornbread or crusty French bread works great to soak up every last bit of sauce.

For kids or spice sensitive eaters, keep extra hot sauce on the table so everyone adjusts heat at the table. A cold glass of iced tea, lemonade, or sparkling water pairs nicely with the warm, spicy flavors.

How to store

• Cool leftovers to room temperature within 1 hour, then transfer them to airtight containers.
• Store shrimp etouffee in the fridge for up to 3 days.
• Freeze portions in freezer safe containers or bags for up to 2 months, and label them with the date.
• Reheat gently on the stove over low heat with a splash of water or stock, and stir often so the sauce loosens and the shrimp do not overcook.
• You can also reheat in the microwave in short bursts, stirring between each burst, until hot all the way through.

Adaly Kandice

Shrimp Étouffée Recipe

Shrimp Étouffée is a classic Louisiana dish featuring tender shrimp smothered in a rich, savory roux-based sauce with vegetables and Creole spices, served over rice.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Lunch

Cuisine: American

Ingredients

  

• 1 1/2 pounds medium shrimp, peeled and deveined
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 1/4 cup all-purpose flour
• 1 cup yellow onion, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 cup green bell pepper, finely chopped
• 3 cloves garlic, minced
• 1 cup low-sodium chicken or seafood stock
• 1 cup diced tomatoes with their juices
• 2 teaspoons Creole or Cajun seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons green onions, sliced
• 4 cups cooked white rice, for serving
• 1 tablespoon fresh lemon juice

Instructions

 

1. Pat the shrimp dry with paper towels and set aside in the refrigerator while you prepare the sauce.
2. In a large heavy skillet or Dutch oven over medium heat, melt the butter with the vegetable oil. Sprinkle in the flour and whisk constantly to form a roux. Cook, stirring frequently, until the roux turns a medium to dark peanut-brown color, 8 to 10 minutes, being careful not to burn it.
3. Add the onion, celery, and green bell pepper to the roux. Cook, stirring often, until the vegetables soften, about 5 to 7 minutes.
4. Stir in the garlic and cook for 30 seconds until fragrant.
5. Gradually pour in the stock while stirring to avoid lumps, then add the diced tomatoes with their juices. Stir to combine.
6. Season with Creole or Cajun seasoning, paprika, thyme, bay leaf, cayenne (if using), salt, and black pepper. Bring the mixture to a gentle simmer, then reduce heat to low and cook uncovered for 15 to 20 minutes, stirring occasionally, until slightly thickened and flavors meld.
7. Add the shrimp to the simmering sauce and cook just until the shrimp turn pink and opaque, about 3 to 5 minutes. Do not overcook.
8. Remove the bay leaf. Stir in the parsley, green onions, and lemon juice if using. Taste and adjust seasoning with additional salt, pepper, or Creole seasoning as desired.
9. Serve the shrimp étouffée hot over cooked white rice.

Notes

Nutrition Information
Approximate per serving (with rice, recipe makes 4 servings): 420 calories; fat 17 g; saturated fat 5 g; carbohydrates 39 g; fiber 3 g; sugars 5 g; protein 26 g; sodium 980 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.