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Shrimp Étouffée

Course Main
Cuisine American
Keyword étouffée, Mardi Gras, New Orleans, seafood, shrimp
Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Servings 6 -8 Servings


  • 2 pounds raw (peeled and tail off) shrimp or 3 pounds crawfish tails
  • 1 cup unsalted butter
  • 1 cup all purpose flour
  • 1 large yellow onion chopped
  • 1/2 cup chopped green onions ~1 small bunch
  • 6 ribs celery chopped
  • 1 green bell pepper chopped
  • 1/2 cup chopped fresh parsley
  • 3 garlic cloves
  • 14 ounces tomatoes diced
  • 1-2 green chilies seeded and diced
  • 2-3 cups seafood stock
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons Worcestershire sauce
  • 1-2 teaspoons Louisiana hot sauce


  • In a large pot, melt butter over medium high heat. Once bubbly, use a rubber spatula to mix in flour to make a smooth paste. Cook, while stirring, until the roux turns a deep golden brown.
  • Stir in the onions, green onions, celery, bell pepper, parsley, and garlic. Continue stirring until the vegetables soften, 3-5 minutes. Stir in the tomatoes and chilies. Add enough seafood stock to make the etouffee a thick stew consistency.
  • Stir in the cayenne, cajun seasonings, and Worcestershire sauce. Bring the etouffee to a boil and add the shrimp. Decrease heat to low and simmer, stirring occasionally, until the shrimp are cooked through, about 15 minutes. Season to taste if needed.
  • Serve hot with rice, mashed potatoes, or rolls.