Shrimp Etouffee

Let me tell you about this Shrimp Etouffee! It’s seriously so dang good!! I’m not kidding when I say it’s one of those dishes you’ll crave again and again. It’s got that perfect blend of bold Southern flavors, juicy shrimp, and a rich roux that ties everything together.

And don’t worry, it’s super easy to make! You’ve got the holy trinity of veggies, Creole and Cajun spices along with plump shrimp all smothering in one pot. And when you serve it over rice, it’s like you’re getting a little taste of New Orleans right at home. Time to learn how I make Shrimp Etouffee, a true Louisiana classic, straight from the heart of the Big Easy.

I honestly still dream about all the amazing food from our trip to New Orleans a few years ago. Cajun and Creole cuisine quickly became one of my absolute favorites here in the States. There’s just nothing like the bold, slightly spicy flavors of Southern cooking.

Whether I’m making Shrimp Po’ Boys, Grillades and Grits, Yakamein, or even New Orleans BBQ Shrimp, I just love how every dish is packed with those incredible flavors. Shrimp Etouffee, for example, has a bit of a similar taste to Creole Shrimp, but I’ve noticed there’s still a pretty big difference between the two. Each has its own unique flavor that makes them stand out.

What is Shrimp Etouffee

Etouffee is a dish where shellfish like shrimp or crawfish are simmered in a sauce made from a light or blond roux, served over rice. Etouffee is actually a French word that means “smothered,” so basically, shrimp etouffee translates to “smothered shrimp.”

I start this dish with making a roux, which is just a mix of flour and fat, and that’s what thickens the sauce. Then, I throw in what’s called the “holy trinity” in Cajun cooking, which is celery, bell peppers, and onion, along with spices, aromatics, and of course, the shrimp.

It all comes together in a rich, stew-like sauce. And when I serve it over rice, it just soaks up all that flavor. You’ll find etouffee in both Cajun and Creole cuisines, so it’s a staple on most Louisiana menus. It might sound a bit labor-intensive, but honestly, I find it to be one of the easier recipes to pull off. If you’ve got a little time, you can totally make this, and trust me, it’s so worth it!

The main difference I notice between Shrimp Etouffee and Creole Shrimp is really in the sauce and the flavor profile. Shrimp Etouffee is made with a roux, which gives the dish a deeper, richer flavor. Etouffee is more of a smothered dish, where the shrimp are cooked in this thick, hearty sauce, usually with Cajun spices.

Creole Shrimp, on the other hand, has a lighter, more tomato-based sauce. It’s often made with tomatoes, onions, and peppers, with a mix of Creole seasonings that gives it a fresher, slightly tangier flavor. Both are super tasty, but the difference really comes down to the texture and the base of the sauce.

Ingredients Needed

• Shrimp: Peeled and deveined for easy cooking with tails on. I like to season them with Creole seasoning before cooking for extra flavor.
• Creole seasoning: I use this to flavor both the shrimp and the sauce, adding that bold, southern kick. I swear by my very own Homemade Creole Seasoning. Store bought Creole seasoning is simply too salty, with not enough flavors.
• Olive oil: To sear the shrimp before adding them into the sauce.
• Butter and flour: This combo makes the roux, the base for the sauce. I cook it until it reaches a light brown, almost peanut butter color. Unlike Gumbo, etouffee is traditionally made with light or blond roux.
• Holy trinity (onion, bell peppers, celery): This classic veggie trio of NoLa is the heart of the dish, giving it that authentic flavor.
• Garlic: I love plenty of garlic in most of my dishes.
• Chicken broth: Helps to thin out the roux and create the sauce.
• Diced tomatoes: For a bit of tang and texture in the sauce.
• Hot sauce: I love using a Louisiana-style hot sauce for some spice and heat. Think Crystal or Tabasco.
• Worcestershire sauce: Adds a deep, savory flavor.
• Fresh thyme and dried bay leaves: These herbs and spices give it an earthy, aromatic flavor.

The Best Shrimp Etouffee Recipe

First, I like to season the shrimp with some Creole seasoning to give them that extra kick of flavor. Then, I sear them in a bit of olive oil for a couple of minutes on each side. No need to fully cook them yet since they’ll finish up in the sauce later.

Next comes the roux. I melt butter and gradually stir in the flour, making sure to keep stirring nonstop until the roux turns that light brown, peanut butter color. It takes about 6-7 minutes, and I make sure not to stop stirring so it doesn’t burn.

Once the roux is ready, I toss in the holy trinity, onion, bell peppers, and celery, and cook them until they soften up a bit. Then I add garlic for a minute to let it get nice and aromatic.

After that, I gradually stir in the chicken broth to make a smooth sauce, then I add the diced tomatoes, Worcestershire sauce, hot sauce, more Creole seasoning, bay leaves, and thyme. I bring it all to a simmer and let it cook for about 20 minutes so the flavors can come together.

Finally, I add the shrimp back in and cook for another 5 minutes or so until they’re fully done. Time to serve it all over some freshly cooked white rice to soak up all that delicious sauce! Yummy and absolute delish!!

Alpana’s Tips

• I always try to use fresh shrimp whenever I can. Fresh shrimp always tastes better. But if I’m using frozen shrimp, I make sure they’re fully thawed and dried off before cooking.
• I make sure to keep stirring the roux constantly so it doesn’t burn. It needs to turn that perfect light brown, but if I stop stirring, it can go wrong fast.
• When I cook the holy trinity (onion, bell peppers, and celery), I let them soften just enough to release all those flavors, but I don’t overcook them.
• I slowly add the chicken broth into the roux while stirring to make sure the sauce stays smooth and lump-free.
• Letting the sauce simmer for 20 minutes really helps the flavors blend together nicely. Patience here is key!
• Taste as I go. Before adding the shrimp, I’ll give the sauce a taste to make sure the seasoning is just right. If it needs a little extra Creole seasoning or hot sauce, I’ll add it in to make it just right.
• And for the shrimp, I like to sear them quickly before adding them back into the sauce. It gives them a great texture and keeps the flavor locked in.

Variations

Swap the shrimp for crawfish: Crawfish is a classic option and brings a slightly sweeter flavor to the dish.

Use crab or a mix of seafood: You can easily switch out the shrimp for crab, or even mix in other shellfish for a seafood variation.

Add sausage: Sometimes I throw in some andouille sausage for an extra smoky flavor.

Make it spicier: I’ll increase the hot sauce or add a pinch of cayenne pepper or red chili flakes if I’m in the mood for more heat.

Try my version of this classic Shrimp Etouffee! Once you get hooked on these incredible flavors, I’m sure you’ll be making it on repeat. It’s the perfect dish to make for a special occasion with friends and family. Don’t forget to mention GypsyPlate and share the recipe, it’s too good not to!

More Great Cajun and Creole Recipes:
Classic Jambalaya
Jambalaya Pasta
Blackened Shrimp & Grits
Red Beans and Rice
Cochon de Lait
Shrimp Remoulade
Maque Choux
Dirty Rice

Shrimp Etouffee

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

My easy Shrimp Etouffee recipe features plump shrimp smothered in a tasty roux-based gravy. It's a perfect company meal!

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Ingredients

• 1 pound shrimp, peeled and deveined
• 1 Tbsp + 2 tsp Creole seasoning, divided
• 1 Tbsp olive oil
• ¼ cup butter
• ¼ cup flour
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 2 cups chicken broth
• 15oz can diced tomatoes
• 1 Tbsp Louisiana style hot sauce
• 1 Tbsp Worcestershire sauce
• 1 Tbsp fresh thyme
• 2 bay leaves

Instructions

1. Season shrimp with 2 tsp Creole seasoning. Toss until they are evenly coated.
2. Heat olive oil in a large skillet over medium-high heat, then add shrimp and cook for 2-3 minutes per side (they need not be fully cooked at this point).
3. Add butter and heat until it melts and gradually stir in flour. Keep stirring the roux non-stop for about 6-7 minutes, until it turns light brown, like peanut butter. If you stop stirring, it might burn.
4. Add the diced onion, bell peppers and celery. Cook for about 8 minutes, until they begin to soften. Stir in the garlic and cook for another minute.
5. Gradually add in chicken broth, stirring it into the roux to make a smooth consistency. Then add in tomatoes, Worcestershire sauce, hot sauce, remaining tablespoon of Creole seasoning, bay leaves and thyme. Bring to a simmer, reduce heat to medium-low, and cook for 20 minutes.
6. Add in seared shrimp. Mix well and continue to cook for 5 minutes, or until shrimp are fully cooked.
7. Serve with freshly cooked white rice.

Notes

1. Leftovers: This dish is actually perfect for making ahead since the flavors get even better the next day. Leftover shrimp etouffee will last up to 3 days in the refrigerator in a sealed container.
2. We don't recommend freezing shrimp for long time. If you’re planning to freeze the etouffee, it’s best not to cook the shrimp beforehand. You can freeze the etouffee sauce for 3 months in a freezer container. Let the sauce thaw overnight in the fridge, heat it on the stovetop, then add the shrimp and simmer until they’re fully cooked.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 360Total Fat 18gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 8gCholesterol 272mgSodium 2350mgCarbohydrates 21gFiber 4gSugar 7gProtein 30g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.