Shrimp Etouffee
My savory shrimp etouffee is a juicy entree smothered in rich, flavorful gravy boasting authentic Cajun flavors. Its bold spices are incredibly mouthwatering, and it’s super easy to make!
I totally appreciate easy, quick, and tasty meals. And if you want to put something more exciting on your table, this shrimp etouffee recipe is a great place to start. The French make delicious food, but throw in an African and Creole kick for a truly unforgettable combination.
Once you taste it, you’ll want it on a weekly rotation. So, while planning your weekly menu, add homemade Creole seasoning to your spice list. The mother of all Southern spices adds depth and richness, is quick, and easily customizable.
Etouffee vs. Creole
I love French because I grew up speaking it along with English and my Cameroon dialect. The verb etouffée is much prettier than smother. But you’re not here for French 101, right? The holy trinity (onion, celery, and green peppers) is essential in gumbos, creoles, jambalayas, and etouffees. Gumbo has a darker, more intense roux, and jambalaya relies on rice instead of a roux to thicken it.
Etouffee is different from creole in that the thick, spicy sauce smothers the main ingredients, dressing up steaming white rice for a delicious Southern meal. On the other hand, creole is a thinner, stew-like entree that isn’t quite as spicy. Both are equally delicious because the tomatoes, onions, celery, bell pepper, and garlic add a rich flavor.
How to Make Shrimp Etouffee
- Make the roux and add the holy trinity (onion, celery, and green bell peppers).
- Add the aromatics, then the tomatoes and broth, and simmer until thickened.
- Toss in the shrimp and simmer until they’re opaque and tender. Enjoy.
Recipe Twists and Tips
- Crawfish and shrimp étouffée is incredible when you can get them fresh and in season. But, hey, clams, oysters, mussels, lobster, and crab also sound terrific.
- Vegetable broth instead of seafood broth and baby portabellos, oyster mushrooms, tempeh, and eggplant instead of seafood are all good for a vegan version.
- Use ghee instead of butter, arrowroot powder instead of flour, and yuca fries instead of rice for paleo deliciousness.
- Turn up the heat with an extra dash of cayenne pepper.
- The key to a great etouffee is the roux. Some people like the brown roux for deeper, bolder flavors, but I prefer the blonde roux for two reasons. First, it takes less time, and second, it has a milder flavor than the darker one.
- Cook the roux over medium to low heat with constant whisking. Don’t stop even for a second to avoid burnt roux.
- Shell-on shrimp is best, even though it takes more time, 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 for up to 4 days or in the freezer for 3-4 months. Make your rice and reheat the shrimp etouffee on the stove when ready to serve. Keep your leftovers the same way.
What Goes With Shrimp Etouffee
Homemade garlic bread, fried okra, spicy 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.
More Awesome Seafood Recipes to Try
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
Ingredients
- 2 tablespoons (28ml) canola oil
- 2 tablespoons (28g) butter
- ¼ cup (30g) flour
- ½ medium onion, diced
- ½ cup (70-75g) diced green bell pepper
- ⅓ cup (35-40g) chopped celery (1-2 stalks)
- 2 teaspoons (10g) minced garlic
- 1 teaspoon (1g) thyme (fresh or dried)
- 1 bay leaf
- 1 cup (200g) chopped tomatoes
- 1 teaspoon (5g) Worcestershire sauce
- ½ teaspoon (1g) smoked paprika
- 2 teaspoon (8g) Creole seasoning
- 2 cups (500ml) seafood broth (or sub with water)
- 1 pound (453g) shrimp, peeled and deveined (reserve the shrimp shells)
- 1 teaspoon (5g) hot sauce (optional)
- 2 green onions, chopped
- 2-3 tablespoons (8-12g) parsley, chopped
Instructions
Shrimp Stock
- Add a teaspoon or two of butter or oil to a saucepan or skillet. Then, toss in the shrimp shells, remaining onion, garlic, and celery scraps, and aromatics like bay leaf and thyme.
- Sauté for 5-7 minutes, constantly stirring to prevent burning. Add about 5 cups of water to it, and simmer it for 40 minutes or up to an hour.
- 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've achieved the desired color. Don't walk away during this process 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 for another 2 minutes.
- Next, toss in about a cup of 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 season the shrimp with Creole seasoning, sauté for about 5 minutes, and then throw them 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, and serve over hot cooked rice.
Tips & Notes:
- Feel free to use crawfish instead of shrimp. You could even use chicken if you’re allergic to seafood, making sure to cook the chicken well.
- If you want to add crab to this recipe, cut down on the shrimp or double everything else, minus the shrimp.
- 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) 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.
- Shell-on shrimp are best, if possible. Don’t let the shelling and deveining scare you because those shells make a flavorful broth!
- Please remember that nutritional information is a rough estimate and can vary significantly based on the products used.
I have made this recipe many times over the last few years. It has truly become a family favorite! My husband likes it when I add crawfish tails in addition to the shrimp. I usually make my own shrimp stock for this but since this recipe has become so popular amongst my family I have used chicken stock in a pinch and it turned out great! Thank you!
Wow! This is just delicious.. Just exactly what I craved on a cold night, and so easy to make.
My bf and I made this recipe on Saturday night and we had a great time and a great meal! This came out so good. We both had 2 bowls each! And the next day the flavors were even better!! Thanks you so much for helping us get out of our dinner rut and making a new meal. Will definitely be checking out your site for other recipes.
Oh, I’m so glad this turned out great for you and your bf, Mimi. Looking forward to your next kitchen adventure. 🙂
I have ONE WORD for this dish, “FANTASTIC!” I followed the recipe to the letter and it turned out great. Bon Ap’pitite!!!
In the ingredient list, it calls for “seafood broth”, and in the instructions you describe how to make “Shrimp stock”, and then later in the instructions you say to add more “shrimp broth”. I’m pretty sure these are all meant to be the same thing, but since I’ve not made this before, I wanted to make sure I wasn’t shorting anything. Can’t wait to try this recipe out, sounds great!
Great! I’m so happy you’re going to try it. The instructions for shrimp stock (broth) make 5 cups. Then you use 2 cups of the broth for the etouffee and later add as much as you want to get the preferred consistency. You can freeze the leftover broth for later if you wish. I hope this makes sense
Great recipe
Just the right spice level for our guests who don’t care for much heat. Used Prime Shrimp’s Signature creole shrimp (www.primeshrimp.com), which were delicious. Will definitely make again. Will make the creole seasoning after my next grocery run–almost out of paprika.
Thanks so much for sharing this wonderful recipe!! This was my first attempt at Cajun/Creole cooking and thanks to your easy-to-follow directions, it came out incredibly delicious!! So glad you included the shrimp stock & seasoning recipes/link. My fuss-pot hubby loved it.
Great flavor and taste! Fun date night recipe. Thank you!
Thanks Dee! Glad you liked it!
This recipe looks delicious, I can’t wait to try this weekend. I noticed in the nutrition info that it says 1g =300 calories, is that correct?
Hi Debbie! Thanks for pointing that out, I have updated it, it should say 1 serving.
I made it tonight and all I can say is there’s 5 completely cleaned off plates. It will definitely be made again. Thank you
Imma thank for such a wonderful recipe. My family loved it!
My mouth watered as I read the ingredients and directions. I will make it tonight after me wife and I do the shopping. One thing I missed was the recipe for shrimp sauce. Is it listed by another name? Thank you.
Thanks, Bruce! i hope and your wife enjoy this. As for the shrimp sauce, do you mean this Cocktail Sauce Recipe?
This recipe is absolutely the best! Since I discovered this recipe, it is my number 1 shrimp dish to prepare. I always make it when I have company, they love it! The flavors are amazing and as an added bonus its really an easy recipe to make. I would encourage anybody who loves shrimp and an incredibly delicious recipe, to try this!
I had been craving either spicy Cajun gumbo or etouffee for a few weeks. I chose this recipe after searching Cajun recipes for hours. I’m glad I pick this one. It was damn good. Didn’t chance a thing. Only downside, it took me at least 2 hours to make it.
Thank you for making these recipe, BK!
I made this recipe followed it to the letter and it was amazing. making the roux is the secret. It has a lot of steps but if you get everything and have it available it goes together perfectly. thanks for sharing
Thank you for making this recipe and glad that you enjoyed it 🙂
My first etoufee and it was fabulous. Will make again!
Woohoo! Thank you, Noel! Glad it turned out fabulous!! 🙂
Just made this for dinner tonight, Holy Moly! Was this good! Just the right amount of spice, I have happy taste buds right now. I am in Minnesota and there’s a business that brings fresh gulf shrimp, etc. every 2 weeks to us. So between the fresh, delicious shrimp and this recipe, had such a great dinner. thank you for all the wonderful recipes!
Yay! Thank you for sharing, Jeanne! 🙂
It took me a lot longer to prep, but it’s not hard, just need time and it’s well worth the effort. Great recipe to do for a crowd.
Thank you, Lynn! 🙂
It came out great! Such a great recipe
Yay! Thank you, Kayla!
Oh my goodness Imma, this was so good! The only thing I did different was I made the stock with a can of chicken broth and a can of water. This is my 3rd recipe I’ve made of yours and was not disappointed, delicious! Thank you!
Amazing! Thank you, Nina! I’m excited for you to try more recipes 🙂
I’ve made this recipe 3 times; tonight I made it gluten free, added some sliced zucchini and okra (to sneak in more vegetables), and it was absolutely scrumptious! The whole family gave it two thumbs up. I just shared the link with my daughter and son-in-law! It’s a keeper! Thank you for sharing this!!
You’re welcome, Lesa! And thank you also for giving this a try and added your own twist. Glad you loved it and shared it!! 🙂