Shrimp Étouffée is a southern dish packed tender seasoned shrimp are smothered in delicously cozy sauce and jam-packed with flavor. It’s a recipe that you’ll be making on repeat!
What is Shrimp Étouffée?
I learned to make this dish while taking cooking classes in New Orleans. Roughly translated, Shrimp Étouffée means “smothered shrimp” and there are many variations.
This etouffee recipes starts with a roux (a mixture of oil and flour cooked until browned). I then add celery, onions, broth, and of course cajun-seasoned shrimp. It has many layers of flavor and it’s absolutely delicious.
While it takes a bit of time, it’s easy to make—I can assure you its definitely worth it!
Ingredient Tips for Shrimp Etouffee
- Shrimp: I use medium peeled and deveined shrimp in this recipe but étouffée can be made with any kind of shellfish. Sub out the shrimp for crab, mussels, or even crayfish (or crawdads) if you can find them.
- Roux: The base of this dish is the sauce made from a roux with oil and flour. The longer the roux cooks, the darker and nuttier it becomes adding more flavor. For this recipe, you’ll cook until you get a peanut butter color.
- Broth: I most often use chicken broth since I always have it on hand but you can use seafood stock or make the simple shrimp stock listed in the recipe notes.
- Onion/Celery/Bell Pepper: Known as the Holy Trinity in Cajun cooking these not only add flavor but keep the roux from becoming too dark.
- Tomatoes: Any fresh ripe tomatoes will work, I most often use Roma tomatoes as they hold up well.
How to Make Shrimp Étouffée
- Cook Shrimp: Season and cook shrimp just until pink (per recipe below). It will cook more later, do not overcook.
- Make Roux: Combine flour and fat and cook until it becomes the color of peanut butter. Add onions/celery/peppers (this helps stop the cooking process).
- Simmer: Add diced fresh tomatoes, bay leaf, and Worcestershire and simmer.
- Add flavors: Add shrimp, green onions, and a squeeze of lemon juice and heat through. Serve over rice.
Holly’s Pro Tips
- Roux color: Once the roux has reached the color of peanut butter, add the celery/onion/green pepper (aka the holy trinity). This cools the roux to keep it from browning further.
- Don’t overcook shrimp: When cooking the shrimp in the skillet, remove it heat just as soon as it turns pink on both sides, it takes just a couple of minutes. Once added back into the sauce, make sure it’s heated thoroughly but doesn’t boil so it stays juicy and tender.
- Add fresh herbs last: Add green onion and parsley last, just before removing the dish from heat. This way the herbs retain their flavor and stay bright green.
- Time the cooking so that the rice is ready when the Étouffée is done. Hot, steaming, and slightly sticky rice tastes the best. Try making Instant Pot Rice or baked rice.
Did you love this Shrimp Etouffee? Be sure to leave a rating and a comment below!
Shrimp Etouffee
Equipment
Ingredients
- 1 ½ pounds medium shrimp peeled and deveined
- 1 tablespoon Cajun seasoning
- 1 tablespoon vegetable oil
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 1 small onion chopped
- ½ green bell pepper chopped
- 2 ribs celery chopped
- ¼ teaspoon dried thyme leaves
- 4 cloves garlic minced
- 3 cups shrimp stock or chicken broth
- 2 cups diced fresh tomatoes
- 3 tablespoons Worcestershire sauce
- 2 bay leaves
- salt and black pepper to taste
- ¼ cup sliced green onion
- ¼ cup chopped fresh parsley
- ½ lemon juiced
Instructions
- Toss shrimp with Cajun seasoning. In a skillet, heat oil over medium-high heat and add shrimp. Cook until shrimp just begins to turn pink, about 2 minutes. Remove from pan and set aside.
- Melt butter over medium heat in a large skillet. Stir in flour and cook until the flour becomes the color of peanut butter, about 6-8 minutes.
- Add onions, bell pepper, celery, thyme and garlic and cook until slightly softened. Stir in the broth/stock a bit at a time until smooth.
- Add tomatoes, Worcestershire and bay leaves and return to a boil. Reduce heat to low and simmer uncovered about 20 minutes. Add salt & pepper to taste.
- Stir in the green onions, parsley, lemon juice and shrimp with any juices. Cook just until shrimp is heated through, do not overcook.
- Serve over rice.
Notes
- For more flavor, shell your own shrimp. Add shells (and heads), add to chicken broth and simmer on low 20 minutes. Strain and discard shells. Use this broth in place of chicken broth.
- Do not overcook shrimp, cook just until pink on each side in step 1. The shrimp will finish cooking when reheating.
- Store leftovers in air tight container in the refrigerator for 3-4 days, or in the freezer for up to 3 months.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course, Seafood
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super easy and very good. I used chicken broth. My husband requested it again tonight. we just ate it for the first time 2 days ago
Delicious! I wish I had doubled the recipe.
Really easy and delicious!
Thank you
I’ve made this three times now and each time it’s been excellent and the guests have loved it. Yesterday was the best yet as I was a bit braver getting a nice rich roux. The peanut butter colour is a great description and I went for a slightly “darker roast” peanut butter. The tip of warming the chicken stock with the shells/tails of the shrimp also adds quite a bit of flavor (not critical but makes it even better).
love your recipe recipe
Yum
Scrumptious. The best I have ever eaten.
Prepared just as recipe indicated but did not have fresh tomatoes. Used a can of diced tomatoes and worked wonderfully. This is definitely a keeper!
I’ve been using spend with pennies recipes for YEARS – they are amazing. simple. easy to follow. no fluff ingredients. my family always loves the food. when my husband cooks he knows to search “whatever your cooking – spend with pennies” she is my Betty Crocker
I love that, Ashley! That is so sweet of you. Thank you for trusting us in your kitchen ❤️
We really enjoy this! I do follow the recipe but add some Andouille sausage, so tasty. Thank you.
First time I ever made Etouffee. My husband has had it several times and says this was fantastic. I made it according to the recipe with no substitutions other than I used chicken broth. I also wanted it to get done faster so I cooked the shrimp in one pan and the started the rue in another. I missed the flavor bits from the shrimp, but still delicious !
One of my favorite New Orleans dishes and this recipe hits all the high marks. I didn’t change a thing (rare for me) I was perfect. We almost licked our bowls