Shrimp Etouffee

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!

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!

Ingredients for shrimp etouffee including thyme, parsley, shrimp, green onion, seasoning, lemon, tomatoes, salt & pepper, butter, flour, worcestershire, bay leaves, celery, onion, garlic, broth, with labels.

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.

Roux bubbling in a pan to make shrimp etouffee.

Adding broth to the finished roux in a pan to make shrimp etouffee.

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.

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Shrimp and vegetables are lightly simmered in a roux-enriched sauce with bold Cajun spices and served over rice!

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

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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.

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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Main Course, Seafood

Cuisine American

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