Shrimp ETouffee Recipe

Shrimp ETouffee Recipe tastes rich, buttery, and a little spicy, with tender shrimp swimming in a thick Creole gravy over fluffy rice, and it comes together in about 45–55 minutes, so weeknights still feel special. It suits anyone who loves bold Louisiana flavors but wants a straightforward, repeatable recipe that does not require restaurant-level skills. I still remember the first time I made this for friends in my tiny apartment kitchen, and we all stood over the pot “taste testing” until half the batch disappeared.

Why Make This Shrimp ETouffee Recipe at Home

Homemade Shrimp Etouffee costs less than a restaurant plate, and you control the spice, salt, and richness. You can build deep flavor with simple pantry staples, and your kitchen ends up smelling like a cozy New Orleans cafe.

You also skip mystery ingredients and adjust the recipe for allergies or preferences. I keep this version weeknight friendly, but it still tastes like you simmered it all afternoon.

“This Shrimp Etouffee tastes like a little bowl of Louisiana comfort, and my family licks the plates clean every time. ★★★★★”

Ingredients You Need

Shrimp

• 1.5 pounds medium or large shrimp, peeled and deveined

  • Fresh or frozen both work; thaw frozen shrimp in the fridge overnight or under cold running water.
  • I prefer 21–25 or 26–30 count per pound, since they stay juicy and do not overcook as fast.

• 1 teaspoon kosher salt

• 1 teaspoon smoked or regular paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon Cajun or Creole seasoning

  • Use your favorite brand; I often use Tony Chachere’s or Zatarain’s and adjust salt.

Roux and Base

• 6 tablespoons unsalted butter

• 6 tablespoons all purpose flour

  • You can use a gluten free all purpose blend; it browns a bit faster, so stir constantly.

• 1 medium yellow onion, finely diced

• 1 green bell pepper, finely diced

• 2 celery stalks, finely diced

  • This trio makes the classic Cajun “holy trinity.”

• 4 cloves garlic, minced

• 2 tablespoons tomato paste

• 1 can (14.5 ounces) low sodium chicken broth or seafood stock

  • Seafood stock gives deeper flavor, but chicken broth works great and usually sits in the pantry already.

• 1 bay leaf

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1 teaspoon hot sauce, plus more to taste

• 1 teaspoon Worcestershire sauce

• 1 teaspoon sugar

  • Sugar balances acidity from tomato and hot sauce.

• 1 teaspoon kosher salt, plus more to taste

• 1 teaspoon black pepper

• 1 teaspoon cayenne pepper, or to taste

  • Start with less if you prefer mild heat, then add more at the end.

Finish

• 2 tablespoons unsalted butter, cut into small pieces
• 2 tablespoons fresh lemon juice
• 3 tablespoons chopped green onions
• 3 tablespoons chopped fresh parsley

To Serve

• 4 cups cooked white rice or brown rice
  • Long grain white rice feels most traditional, but jasmine rice also tastes great.

Pantry shortcuts and notes

• Use pre chopped “trinity” mix if your store sells it in the produce or frozen section.
• Use jarred minced garlic when you feel tired; I do that on busy nights and no one complains.
• Use bottled lemon juice in a pinch, though fresh tastes brighter.
• Use store bought Cajun or Creole seasoning instead of measuring separate paprika, garlic powder, and onion powder; just watch the salt level.

Equipment list

• Large heavy bottomed skillet or Dutch oven
• Wooden spoon or heat safe spatula for stirring the roux
• Cutting board and sharp knife
• Measuring cups and spoons
• Small bowl for seasoning shrimp
• Rice cooker or saucepan for cooking rice

Tips & Mistakes

• Stir the roux constantly and keep the heat at medium; high heat burns the flour before it browns.
• Stop the roux at a medium peanut butter color; darker roux tastes great but thickens less, and beginners often push it too far.
• Dry the shrimp with paper towels before seasoning, so they sear instead of steam.
• Do not overcook the shrimp; add them near the end and simmer just until they curl and turn opaque.
• Taste the sauce before adding extra salt, since Cajun seasoning and broth already contain some.
• Add cayenne and hot sauce gradually; you can always add more heat, but you cannot pull it back out.
• Use low sodium broth so you control the seasoning.
• Reheat gently; high heat makes the shrimp rubbery.

How to Make Shrimp ETouffee Recipe

Step 1: Season the shrimp

Pat the shrimp dry with paper towels and place them in a bowl. Add kosher salt, paprika, garlic powder, onion powder, and Cajun or Creole seasoning. Toss until the shrimp look evenly coated, then set the bowl in the fridge while you start the roux.

Step 2: Make the roux

Place a large skillet or Dutch oven over medium heat and add the butter. Once the butter melts and foams, sprinkle in the flour while you stir constantly with a wooden spoon. Keep stirring and cook until the roux turns a medium brown color, similar to peanut butter, about 8 to 12 minutes, and lower the heat if it starts to smell too toasty.

Step 3: Cook the trinity and aromatics

Add the diced onion, bell pepper, and celery directly into the hot roux. Stir and cook until the vegetables soften and the onion turns translucent, about 5 to 7 minutes. Add the minced garlic and cook 1 more minute, so it smells fragrant but does not brown.

Step 4: Build the sauce

Stir in the tomato paste and cook it for 1 to 2 minutes to deepen the flavor. Slowly pour in the broth or stock while you whisk or stir, so the mixture stays smooth and no lumps form. Add the bay leaf, thyme, oregano, hot sauce, Worcestershire, sugar, salt, black pepper, and cayenne, then stir again.

Step 5: Simmer

Bring the mixture to a gentle simmer over medium heat. Lower the heat slightly and let it bubble for 10 to 15 minutes, stirring occasionally, until the sauce thickens to a gravy like consistency. Taste and adjust seasoning with more salt, pepper, or cayenne as you like.

Step 6: Cook the shrimp

Add the seasoned shrimp to the simmering sauce in an even layer. Stir them in and cook for 3 to 5 minutes, just until the shrimp turn pink and opaque and curl slightly. Turn off the heat as soon as they reach that point, so they stay tender.

Step 7: Finish with butter, lemon, and herbs

Drop in the remaining butter pieces and stir until they melt into the sauce. Add the lemon juice, green onions, and parsley, and stir again. Taste once more and adjust with a splash of hot sauce or a squeeze of extra lemon if you want more brightness.

Step 8: Serve

Spoon hot cooked rice into bowls or plates. Ladle the Shrimp Etouffee over the rice, making sure each serving gets plenty of shrimp and sauce. Sprinkle extra green onions or parsley on top for color and freshness.

Variations I've Tried

I swap part of the shrimp for crawfish tails when I find them, which gives a slightly sweeter seafood flavor. I also use half shrimp and half chicken thigh pieces when I cook for someone who feels unsure about seafood. Sometimes I add diced tomatoes for a more Creole style version, and other times I leave them out for a thicker, more roux forward sauce.

I also cook a lighter version with less butter and more broth, then simmer it a bit longer to thicken. On busy nights, I use frozen pre peeled shrimp and frozen trinity mix, which cuts prep time way down. When I cook for kids, I reduce the cayenne and hot sauce, then set both on the table so spice lovers can doctor their own bowls.

How to Serve Shrimp ETouffee Recipe

Serve Shrimp Etouffee over a big scoop of hot white rice so the sauce soaks into every grain. Add a side of steamed green beans, roasted okra, or a simple salad to keep the meal balanced. Warm crusty bread or cornbread tastes great for swiping up the extra gravy. I also like to top each bowl with extra green onions and a lemon wedge, so everyone can adjust brightness to taste.

How to store

• Cool leftovers to room temperature within 1 hour, then place them in airtight containers and store in the fridge for up to 3 days.
• Freeze portions in freezer safe containers or bags for up to 2 months; lay bags flat so they stack easily.
• Reheat gently on the stove over low to medium low heat, stirring often, until hot; add a splash of broth or water if the sauce looks too thick.
• You can also reheat in the microwave at 50 percent power in short bursts, stirring between each, so the shrimp stay tender and do not turn rubbery.

Shrimp Étouffée Recipe

Shrimp Étouffée is a classic, richly flavored Cajun and Creole dish featuring tender shrimp smothered in a spiced, roux-based sauce and served over rice.

Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Lunch

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 1/2 pounds large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 1/4 cup all-purpose flour
• 1 medium yellow onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 stalks celery, finely chopped
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 cup canned crushed tomatoes
• 2 teaspoons Cajun seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 whole bay leaf
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 2 tablespoons chopped green onions
• 2 tablespoons chopped fresh parsley
• 4 cups cooked white rice, for serving

Method

 

1. Pat the shrimp dry with paper towels and set aside in the refrigerator while you prepare the sauce.
2. In a large skillet or Dutch oven over medium heat, add the olive oil and 2 tablespoons of the butter. When the butter is melted, whisk in the flour to make a roux.
3. Cook the roux, stirring constantly, until it turns a medium caramel color, about 5–7 minutes, being careful not to let it burn.
4. Add the onion, bell pepper, and celery to the roux. Cook, stirring frequently, until the vegetables are softened, about 5 minutes.
5. Stir in the garlic and cook for 30 seconds until fragrant.
6. Gradually whisk in the chicken broth and crushed tomatoes until the mixture is smooth and begins to simmer.
7. Season with Cajun seasoning, paprika, cayenne (if using), thyme, bay leaf, salt, and black pepper. Reduce heat to low and let the sauce simmer gently for 10–15 minutes, stirring occasionally, until thickened and flavorful.
8. Add the remaining 2 tablespoons of butter and stir until melted and incorporated into the sauce.
9. Add the shrimp to the pan, stirring to coat them in the sauce. Simmer for 5–7 minutes, or until the shrimp are just cooked through and opaque, being careful not to overcook.
10. Remove and discard the bay leaf. Stir in the green onions and parsley, adjusting seasoning with additional salt and pepper if needed.
11. Serve the shrimp étouffée hot over cooked white rice.

Notes

Nutrition Information
Approximate per serving (1/4 of recipe, without rice): 280 calories; fat 16 g; saturated fat 7 g; carbohydrates 11 g; fiber 2 g; sugars 4 g; protein 24 g; sodium 780 mg. Values will vary based on specific ingredients, brands, and portion size.