Shrimp Etouffee (Plus Video)

Shrimp Etouffee is a juicy shrimp dish smothered in rich and flavorful roux boasting authentic southern flavors. Its bold spices are incredibly mouthwatering, and it’s super easy to make!

Shrimp Étouffée in a bowl with white rice

I totally appreciate easy, quick, and tasty meals. But if you want to put something exciting on your dining table, this Shrimp Etouffee recipe is a good place to start. The French know how to make delicious food but throw in a kick of African and Creole seasonings, and you have an unforgettable combination.

Once you taste it, you’ll want it on a weekly rotation. So, while planning your weekly menu, you might as well add homemade Creole Seasoning to your spice list. It’s the mother of all Southern spices for depth and richness, quick to put together, and easily customizable to your preference.

Content…

What Is It?
Recipe Ingredients
How to Make It
Recipe Variations
Tips and Tricks
Make-Ahead and Storage Instructions
What to Serve
More Awesome Seafood Recipes to Try
Watch How to Make It

Shrimp Étouffée in Skillet

What Is Shrimp Etouffee?

You are probably thinking, what on earth is shrimp étouffée? I love French. The verb etouffée is much prettier than smother. But you’re not here for French 101, right?

Shrimp etouffee is different than shrimp creole. Shrimp etouffée is juicy, decadent shrimp smothered in a thick spicy sauce, then served over steaming white rice. On the other hand, Shrimp Creole is a thinner, more stew-like sauce and isn’t quite as spicy. However, both are equally delicious because the tomatoes, onions, celery, bell pepper, and garlic add a rich flavor.

Recipe Ingredients

shrimp etouffee ingredients on a sheet pan
  1. Roux – Oil, butter, and flour make the perfect roux. Toasted flour and fat, when done right, are what make this shrimp etouffee recipe so awesome. If you need a gluten-free version, try an all-purpose gluten-free flour or cornstarch for the roux.
  2. Holy Trinity – Green bell pepper, onion, and celery are staples in Southern Creole cooking because they add substance and flavor.
  3. Seasonings – Garlic, thyme, bay leaves, Creole Seasoning, and smoked paprika are staples in Cajun and Creole cooking. Tomatoes are slightly acidic and make a good base with the herbs’ intense flavors. Then, add Worcestershire sauce and seafood broth (you can make it from the shrimp shells), and you have a flavor explosion.
  4. Shrimp – I love seafood, and this is the cheapest way to satisfy my seafood craving. Get it on sale and store it in the freezer for those nights you need something you can throw together quickly. Lobster and crab are both delicious for a total seafood experience! Even chicken and pork would make a good etouffee.
  5. Garnishes – Parsley and green onions are beautiful and delicious on stews and soups. A little green on top of the plate always looks gorgeous.

How to Make Shrimp Etouffee

Saute holy trinity and make roux

Shrimp Stock

  • Saute – Add a teaspoon or two of butter or oil to a saucepan or skillet. Then, throw in the shrimp shells, the remaining onion, garlic, and celery scraps, and aromatics like bay leaf and thyme. (Photo 1)
  • Add Water – Sauté for 5-7 minutes, constantly stirring to prevent burning. Add about 5 cups of water to it. (Photo 2)
  • Simmer – Bring to a boil, lower the heat, and let it simmer for 20 minutes.
  • Strain – Remove from heat and strain using a sieve. Set stock aside. (Photo 3)
Make sauce and simmer rest of ingredients
Cook shrimp and serve with rice

Etouffee

  • Roux – Whisk melted butter, oil, and flour until smooth in a large Dutch oven or heavy-bottomed saucepan. (Photo 4)
  • Patience – Cook on medium heat, stirring continuously, for 10-12 minutes or until you achieve the desired color. Please don’t walk away from the stove because it might burn. (Photo 5)
  • Sauce – Add the onion, green pepper, and celery, and cook for 8-10 minutes – stirring frequently. (Photo 6)
  • Herbs – Then add garlic, thyme, and bay leaf – continue stirring about 2 minutes longer. (Photo 7)
  • Season – Next, throw in about 1 cup chopped tomatoes, Worcestershire sauce, paprika, and Creole seasoning, and let it cook for 5 minutes. (Photo 8)
  • Add Stock and Shrimp – Gradually pour in about 2 cups of shrimp stock, bring to a boil, and simmer. Add the shrimp and simmer for five more minutes. Or you may season the shrimp with Creole seasoning, sauté for about 5 minutes, and then throw it in at the last minute. You’ve got two options here – both work. (Photos 9-10)
  • Adjust the soup’s thickness and flavor with more shrimp broth or water, hot sauce, and salt. (Photo 11)
  • Serve – Stir in the green onions and chopped parsley. Serve over hot cooked rice. (Photo 12)
Shrimp Étouffée with rice

Recipe Variations

  1. Seafood etouffee. Crawfish Etouffee is incredible if you can get some fresh crawfish when it’s in season. But, hey, clams, oysters, mussels, lobster, and crab sound terrific.
  2. Vegetarian etouffee. Vegetable broth instead of seafood broth and baby portabellos, oyster mushrooms, tempeh, and eggplant instead of seafood all make good yum.
  3. Paleo version. Use ghee instead of butter, arrowroot powder instead of flour (skip making the roux and add it as a slurry), and yuca fries instead of rice.

Tips and Tricks

  1. The key to a great shrimp etouffee is the roux. Some people like the brown roux for deep, bold flavors, but I prefer the blonde roux for two reasons: First, it takes less time, 5-7 minutes. And second, it has a slightly nutty taste, not as strong as gumbo but equally tasty.
  2. Cook the roux over medium to low heat with constant whisking. Don’t stop even for a second to avoid burnt roux.
  3. Shell-on shrimp is best because the shells make a quick, easy, and flavorful stock.

Make-Ahead and Storage Instructions

This incredible dish is the perfect make-ahead because the flavor is even better the next day. Make it the day before, let it cool, then store it in the fridge. Make your rice and reheat your shrimp etouffee on the stove when ready to serve. You keep your leftovers the same way.

If freezing etouffee for later, try not to cook the shrimp first. Then let the sauce thaw overnight in the fridge, heat it in a pot on the stovetop, and throw the shrimp and simmer until it’s done.

What Goes With Shrimp Etouffee

Homemade garlic breadfried okraspicy green beans, skillet cornbread, and basmati rice all love to be with shrimp etouffee. King cake is a superb finish with a cup of coffee. And if you want to serve wine, Chardonnay is a good pick.

More Awesome Seafood Recipes to Try

  1. Salmon Salad
  2. Seafood Paella
  3. Lobster Mac & Cheese
  4. Grilled Scallops
  5. Shrimp Risotto

Watch How to Make It

[adthrive-in-post-video-player video-id=”8ucJfXsH” upload-date=”Mon Aug 06 2018 19:57:54 GMT+0000 (Coordinated Universal Time)” name=”Shrimp Etouffee” description=”Shrimp Etouffee — Juicy shrimp dish smothered in rich and flavorful  roux sauce made with  rich authentic southern flavors  and an incredibly delicious taste.  Easy recipe with big bold flavors!!!”]

 

This blog post was originally published in June 2017 and has been updated with additional tips, new photos, and a video.

Shrimp Etouffee

Shrimp Etouffee is a juicy shrimp dish smothered in rich and flavorful roux boasting rich, authentic southern flavors. Its bold spices are incredibly mouthwatering, and even better, it's super easy to make!
4.93 from 100 votes

Ingredients

  • 2 tablespoon (28 ml) canola oil
  • 2 tablespoon (28 g ) butter
  • ¼ cup (31 g) flour
  • ½ medium onion, diced
  • ½ cup green bell pepper, diced
  • cup celery, chopped (about 1-2 stalks)
  • 2 teaspoon (10 g) garlic, minced
  • 1 teaspoon (1 g) thyme, fresh or dried
  • 1 bay leaf
  • 1 cup tomato, chopped
  • 1 teaspoon (5 g) Worcestershire sauce
  • ½ teaspoon (1 g) smoked paprika
  • 2 teaspoon (8 g) Creole seasoning
  • 2 cup (500 ml) seafood broth (can sub with water)
  • 1 pound (453 g) shrimp, (peeled and deveined) reserve shrimp shells
  • 1 teaspoon (5 g) hot sauce, optional
  • 2 green onions, chopped
  • 2-3 tablespoon (8-12 g) parsley, chopped

Instructions

Shrimp Stock

  • Add a teaspoon or two of butter or oil to a saucepan or skillet. Then throw in shrimp shells, the remaining scraps of onion, garlic, celery together with aromatics like bay leaf and thyme. 
  • Sauté for about 5-7 minutes, constantly stirring to prevent burning. Add about 5 cups of water to it. 
  • Remove from heat and strain using a sieve. Set stock aside.

Etouffee

  • In a large Dutch oven or heavy-bottomed saucepan, combine melted butter, oil, and flour until smooth. 
  • Cook on medium heat, stirring continuously, for about 10-12 minutes, or until you have achieved the desired color. During this process, don't walk away from the stove because it might burn. 
  • Add the onion, green pepper, and celery, and cook for 8-10 minutes – stirring frequently. 
  • Then add garlic, thyme, and bay leaf – continue stirring about 2 minutes longer. 
  • Next, throw in about 1 cup chopped tomatoes, Worcestershire sauce, paprika, and Creole seasoning, and let it cook for 5 minutes.
  • Gradually pour in about 2 cups of shrimp stock, bring to a boil, and let it simmer. Add the shrimp and simmer for 5 more minutes. Or you may season the shrimp with Creole seasoning, sauté for about 5 minutes, and then throw it in at the last minute. You've got two options here – both work.
  • Adjust the soup's thickness and flavor with more shrimp broth or water, hot sauce, and salt. 
  • Stir in the green onions and chopped parsley.
  • Serve over hot cooked rice.

Tips & Notes:

  • Comparable to gumbo and jambalaya, it’s made with Southern holy trinity. The roux is not as dark as the gumbo.
  • Feel free to switch out the shrimp with crawfish. I suppose you could even use chicken if you’re allergic to seafood. Just make sure to cook the chicken through.
  • If you want to add crabs to this recipe, cut down on shrimp or double everything else, minus the shrimp.
  • The key to success for this dish is the roux (or sauce). Some people like the brown roux for deep, bold flavors, but I prefer the blonde roux for two reasons: First, it takes up less time, approximately 5-7 minutes, to get rid of the flour’s raw flavor. And second, it has a slightly nutty taste, not as strong as gumbo, but equally tasty in its own right.
  • If you have the patience and persistence and want that brown roux flavor, go for it. Don’t let me stop you.
  • Be sure to cook it over medium to low heat with constant stirring and whisking. Don’t stop even for a second, or you might end up having a burned roux. 
  • This is one recipe that is best to get shell-on shrimp, if possible. Do not let the shelling and deveining of the shrimp scare you! They make for a quick and easy stock, and it’s flavorful too!
  • Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.

Nutrition Information:

Serving: 1cup| Calories: 300kcal (15%)| Carbohydrates: 13g (4%)| Protein: 27g (54%)| Fat: 15g (23%)| Saturated Fat: 4g (25%)| Cholesterol: 300mg (100%)| Sodium: 215mg (9%)| Potassium: 414mg (12%)| Fiber: 1g (4%)| Sugar: 2g (2%)| Vitamin A: 1385IU (28%)| Vitamin C: 32.6mg (40%)| Calcium: 189mg (19%)| Iron: 3.7mg (21%)

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220 Comments

  1. 5 stars
    Hi Imma,
    Thank you for sharing this awesome recipe. I cooked this in a bit of a rush, picked up cajun seasoning off
    the kroger, forgot celery, didn’t have worcestershire sauce, used cooked shrimp and water instead of shrimp stock…and guess what both me and my wife still absolutely loved it and we have had some good etouffee in new orleans. I can’t wait to cook it proper with your homemade creole recipe amd shrimp stock.
    Roux reminded me of Indian desert “Suji ka Halwa” and it was good to know that Cajun cooking uses bay leaves as well.

    Could you help me with a question about the shrimp stock. The shrimp we cook with, are those from the shrimp stock? If yes, does the shell just comes off on its own and we just pick out the shrimp.

    1. Hi Nipendra,
      I usually make my own shrimp stock with shell from the shrimp. I buy the shrimp remove from the shell, add shell to a pot with about 4-5 cups or more of water , throw in onions, bay leaf , celery and thyme( no specific amount just left over from other recipes). Cook for about 20 minutes or more . Drain and use stock as needed. Hope this helps

  2. 5 stars
    Every bit of this recipe is spot on Imma. I sautéed the shrimp in the cajun seasoning, I had on hand, and put in sauce at the end. Served with Risotto rather than rice….magnificent — used the shrimp stock in the risotto. Enjoyed with a delicious Sazarac. Can’t wait to share with friends and family.

    1. Yum…coming frome someone who once lived in New Orleans . Why havent I been making shrimp stock all these years? Loved the way you gave pictures of key steps.

  3. So I was hunting seafood etouffee but I’m not very seasoned to using raw oysters I’m excited to try this tonight my vegetable are cut but nervous about adding shrimp crawfish crab meat and oysters when should I add oysters and how long should I cook them

  4. 5 stars
    Imma! This is an awesome recipe! I’m from Shreveport, Louisiana and this was a taste of home! As a Chef, I’m always looking for new and exciting foods…this was awesome and fun to make. I preared your recipe live on Facebook last night and it was a hit! David Chef De’Jaes Jones is where you’ll find me on Facebook! Today I’ll try your remoulade recipe with my crabcakes…live!

  5. 5 stars
    I really enjoyed this recipe. I was a little confused about the water?water substitution so I made my shrimp stock out of seafood stock. It just served to enhance the meal I decided. I will definitely make this again.

  6. 5 stars
    This recipe gets everything right. I have made this several times and it hasn’t gotten old.

  7. I was looking at the nutrition info and was wondering where the high sodium came from. I didn’t see any salt in the recipe.

    1. My apologies. There’s a glitch in the tool. Already updated the recipe with proper estimated sodium content for a serving of this dish.

  8. I would love to try this, looks amazing. I have a fish and shellfish allergy. Do you think it would work with chicken? Or a veggie substitute?

    1. Yes, it would work ; replace the shrimp with chicken. You might have to cook a little longer for the chicken to cook through.

  9. 5 stars
    I love to cook, and made your great recipe using Old Bay (I didn’t have Creole). I cook a lot of Mediterranean dishes but like to experiment, so this was fun to try. WE LOVED IT–so tasty! I have a freezer, so I keep quantities of concentrated dark roux and rendered bacon fat on hand. I added 1 tablespoon of the bacon fat to the roux for more flavor. I like to cook with wine, so could you, or someone out there, recommend a booze that can be incorporated to heighten flavor–or is that a no-no? Thank you for sharing this recipe–it’s now a staple!

  10. My friend made this for a small gathering. Everyone loved it!!!! I look forward to trying this recipe for my family.

  11. 5 stars
    Recipe looks really nice .
    A brown roux seems as if it may add a little more depth of flavor .
    Baking your roux is pretty easy and reduces your chance of burning it .
    I use a cast iron skillet and start on the stovetop with equal parts of fat to flour . Once incorporated put in a 325 oven and stir every 1/2 hour for about two hours . Boom

  12. 5 stars
    Wow!! I love this dish and so does my family!! I went to New Orleans in October and tried etouffee for the first time and loved it. Our first night back I made your recipe for the whole family and it became a favorite. Your recipe is 100 times better than any etouffee I tried at the local restuarants.

  13. 5 stars
    I’m planning on making this dish but have about 2-3 hrs to wait until I serve it. How do you suggest I keep it until serving it? Crockpot? Leave on warm? Or put in fridge and reheat?

    1. I would leave it warm in the crockpot on warm. When ready to serve you might have to add some broth or water to it. It thickens up.

  14. 5 stars
    Easy recipe. Tasty dish! i hope i get faster at making it. It took me at least an hour the first time. I’m not a fan of bell pepper or celery so next time i would just add a little more tomatoes, onion, and garlic (the things i do like). Thank you for sharing. I will definitely make it again.

      1. Imma! This is an awesome recipe! I’m from Shreveport, Louisiana and this was a taste of home! As a Chef, I’m always looking for new and exciting foods…this was awesome and fun to make. I preared your recipe live on Facebook last night and it was a hit! David Chef De’Jaes Jones is where you’ll find me on Facebook! Today I’ll try your remoulade recipe with my crabcakes…live!

      2. Hi David, Am definitely going to check you out on facebook. Thanks for kind words.

  15. 5 stars
    Made this tonight. The only changes I made were adding a little bit of andouille and using store-bought seafood stock as a shortcut. It is delicious (especially considering I was a bit rushed making it it). I think it would be even better with a little extra time to simmer. Great recipe!

    1. Thanks for sharing those tips, Jessica. I appreciate it. And glad you like it, too.

  16. 5 stars
    I don’t know much about etouffee, but this is a really good recipe. I would definitely use it again.

  17. The nutrition facts indicate 1456mg of salt. Not certain if this is correct and if so where does the salt come into play? I plan to use low sodium Worcestershire Sauce. Any other suggestions on cutting back on the salt?

    1. It probably comes from the shrimp. Also recalculate the ingredients and it’s around 1000mg, if you are using the homemade stock which is less salty than than store-bought.

4.93 from 100 votes (27 ratings without comment)

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