Shrimp Étouffée

A recipe for Shrimp Étouffée! This comforting dish from Louisiana pairs shrimp with a blend of vegetables and warming Cajun spices.

Translating to “smothered” in French, Étouffée has a protein coated in a thick sauce and plenty of vegetables.

Traditionally it is made with crawfish, but shrimp is also popular- particularly in areas where crawfish aren’t easily available.

Start by making a roux (butter or oil and flour) until deeply golden, then add the vegetables (often called the Holy Trinity- onions, bell peppers, celery) and cook until softened.

The seafood stock and spices are added next to create a thick gravy. Stir in the shrimp and cook just until pink before finishing with parsley, green onions, and salt to taste.

The Shrimp Étouffée is best served hot. I paired it with a scoop of freshly steamed rice in the center of each bowl and a sprinkling of more green onions and parsley.

Cajun Seasoning

Cajun Seasoning is a spice-packed smoky mix with so many uses from a variety of Louisiana and New Orleans-based dishes to chicken, meat, fish, vegetables, and pasta.

I used my Homemade Cajun Seasoning with a combination of paprika, salt, garlic, onion, herbs, and a blend of peppers.

A Few Tips

The exact ingredients and spices vary based on style of cooking (Creole and Cajun) and family. For a more authentic Cajun version, use vegetable oil in place of the butter and omit the tomato.

Everything cooks quickly, so make sure to have all the vegetables chopped and ready before turning on the stove.

The amount of heat can be adjusted more or less with the Cajun seasoning and cayenne.

Adjust the salt as desired to taste. The amount needed will depend on the salt content of your Cajun seasoning and seafood stock.

Cook the roux (the blend of butter and flour) until deeply golden and fragrant. This will help develop the flavor. I have heard the color described as similar to peanut butter. It usually takes me around 10 minutes to get to this color. Stir constantly, especially the bottom and sides, to keep it from burning.

If making this dish with frozen shrimp, thaw in the refrigerator before using. I generally use large shrimp.

Simmer the shrimp just until pink and cooked through. This won’t take long, only around 5 minutes.

I made the Shrimp Étouffée with a store-bought seafood stock, but you can also make your own. I haven’t personally tried it, but My Forking Life has a recipe for Homemade Shrimp Stock.

The consistency of the Étouffée should be similar to a thick gravy. If just too thick, slowly add a little more of the seafood stock. Take care to not add too much. The shrimp will release some liquid and thin the sauce slightly as they cook.

If avoiding shellfish, Immaculate Bites has a recipe for Chicken Etouffee.

The Shrimp Etouffee is best served hot from the stove, but leftovers can be stored in an airtight container in the refrigerator for up to two days.

Looking for more recipes with shrimp?

Try my:

• Khao Pad Sapparod (Thai Pineapple Fried Rice)
• Spicy Shrimp Tagine
• Creole Jambalaya

This recipe was originally posted in February 2013 and updated in January 2024.

Shrimp Étouffée Recipe

Adapted from Eat, Live, Run

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5 from 4 votes

Shrimp Étouffée

A recipe for Shrimp Étouffée! This comforting dish from Louisiana pairs shrimp with a blend of vegetables and warming Cajun spices.

Course Main

Cuisine American

Keyword étouffée, Louisiana, Mardi Gras, New Orleans, seafood, shrimp

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

0 minutes minutes

Total Time 30 minutes minutes

Servings 3 -4 Servings

Ingredients

• 1/2 cup (113 grams) unsalted butter
• 1/2 cup (63 grams) all-purpose flour
• 2 ribs celery diced
• 1 medium yellow onion peeled and diced
• 1 small green bell pepper seeds and stem removed, diced
• 2 garlic cloves peeled and minced
• 1 tomato diced
• 2 cups (470 milliliters) seafood stock
• 2 bay leaves
• 1 tablespoon Cajun seasoning
• 2 teaspoon Worcestershire sauce
• 1 teaspoon fresh thyme stems discarded
• 1/2 teaspoon cayenne pepper
• 1 pound (450 grams) raw shrimp peeled and tail off
• 1/2 cup (10 grams) fresh parsley chopped, plus more for garnish
• Salt to taste
• 1-2 teaspoons (5-10 milliliters) Louisiana hot sauce
• 3 green onions thinly sliced
• Steamed rice for serving

Instructions

• In a large pot, melt the butter over medium heat.
• Once melted and starting to bubble, mix in the flour to make a smooth paste. Cook, stirring constantly, until the roux turns a deep golden brown.
• Stir in the celery, onion, and bell pepper.
• Continue to cook, stirring occasionally, until the vegetables are completely softened.
• Stir in the garlic and tomatoes.
• Once the tomatoes start to soften, slowly pour in the seafood stock while continuing to stir.
• Stir in the bay leaves, Cajun seasoning, Worcestershire sauce, thyme, and cayenne.
• Once the mixture comes to a boil, reduce heat to low, add the shrimp and simmer, stirring often, until the shrimp are cooked through, about 5 minutes.
• Stir in the parsley and two of the sliced green onions. Season with salt and Louisiana hot sauce to taste.
• Serve hot with rice, topped with the remaining green onion and additional chopped parsley for garnish.