Shrimp Étouffée is a southern dish packed with all the flavor of our favorite New Orleans cuisine!
In this dish, tender seasoned shrimp are smothered in a creamy sauce and jam-packed with flavor. The best Shrimp Etoufee is easy to make but it does take a bit of time and I can assure you that the time is definitely worth it!
What is Shrimp Étouffée?
This is a dish I learned to make in cooking classes in New Orleans. It’s so incredibly delicious, I knew I HAD to share it with you!
Roughly translated, Shrimp Étouffée means “smothered shrimp.” It’s picked up many variations along the way.
For this recipe, a creamy sauce made with a roux will mix with cajun-seasoned shrimp. We love the layers of flavor in this creamy sauce and of course the plump juicy shrimp.
Ingredients & Variations
SHELLFISH
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! Fresh shrimp is the best to use, but if frozen is all that’s available, no worries! Just make sure it’s well-drained, and don’t overcook.
SAUCE
The base of this dish is the sauce made from a roux. It’s possible to make different types of roux, from “blonde” to medium, to brown. The longer the roux cooks, the darker and nuttier it becomes, but it can definitely take some time. So our recipe strikes a happy medium, without sacrificing any of the flavors!
BROTH
If time is short, just go ahead and use chicken broth, or better yet, canned shrimp broth. But if time is no issue and you want to “get your chef on,” then go ahead and make homemade shrimp stock.
How to Make Shrimp Étouffée
This dish takes time but I can assure you it’s worth every second.
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.
Tips
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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.
The best shrimp is cooked safely—but just until pink! For the first cooking, remove shrimp from heat just as soon as it turns pink on both sides, which takes just a couple of minutes! Once added back into the sauce, make sure it’s heated thoroughly but doesn’t boil. A very short simmer is fine, but that’s it. This will ensure the shrimp stays juicy and tender.
Add green onion and parsley last, just before removing the dish from heat. This way the herbs retain their flavor and stay bright green.
Make sure to 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.
Shrimp Etouffee
Shrimp slow-simmered with fresh veggies in a cajun-spice sauce, and served over rice!
Prep Time10minutes minutes
Cook Time35minutes minutes
Total Time45minutes minutes
Servings4
Ingredients
▢1 ½ pounds medium shrimp peeled and deveined
▢1 tablespoon cajun seasoning
▢1 tablespoon vegetable oil
▢⅓ cup butter
▢⅓ cup flour
▢1 small onion chopped
▢½ bell pepper chopped
▢2 ribs celery chopped
▢¼ teaspoon thyme
▢4 cloves garlic minced
▢3 cups shrimp stock or chicken broth
▢2 cups tomatoes fresh (not canned), diced
▢3 tablespoons Worcestershire sauce
▢2 bay leaves
▢salt & pepper to taste
▢¼ cup green onion
▢¼ cup parsley
▢½ lemon juiced
Instructions
Toss shrimp with cajun seasoning. 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.
Notes
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 through when reheating.
Nutrition Information
Calories: 458 | Carbohydrates: 21g | Protein: 42g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 469mg | Sodium: 2190mg | Potassium: 801mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2889IU | Vitamin C: 54mg | Calcium: 362mg | Iron: 6mg
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