This Shrimp Étouffée recipe is made with shrimp, the Holy Trinity of onion, celery, and green pepper, and a rich roux sauce. It's a fantastic Creole dish!
What is Étouffée?
Étouffée (pronounced "ā-too-FAY") is a French word for "smothered" and is found in both Cajun and Creole cooking where a type of meat is in a thick roux-based gravy sauce (equal parts flour and fat). Any meat can be used including shrimp, crawfish, or chicken.
This Shrimp Étouffée recipe is shrimp, flour-and-butter roux, onions, bell peppers and celery (known as the "Holy Trinity" of Cajun cooking), traditional Cajun seasoning and hot sauce. The stew is typically served over rice, which soaks up the Étouffée sauce.
There are many versions of étouffée as people disagree on how it should be prepared. For instance, Cajun Étouffée does not contain tomatoes and the addition of tomatoes is the Creole way of preparing etouffee. This is simply my version and the one I humbly think is the best 🙂
Shrimp Étouffée Ingredients
- Shrimp, peeled and deveined (reserve the shells): Smaller shrimp are best for this recipe to allow for spoonfuls of shrimp and stew.
- Roux (equal parts flour & unsalted butter): This brown roux will yield a creamy, nutty flavor while thickening the sauce.
- Chicken Stock: The chicken stock is simmered with the shells for an easy "shrimp stock."
- Holy Trinity (Onion, green bell peppers, celery): A classic Cajun flavor base where sautéing the vegetables in butter releases their flavor into the sauce.
- Fire Roasted Tomatoes: These are canned tomatoes that are fire roasted over an open flame to accentuate the stews flavor.
- Green Onion: The addition of green onion adds a more milder onion taste.
- Creole Seasoning: Your favorite blend and adjust to your tastes. Cajun seasoning can be used, if you prefer.
- Dried Thyme, Garlic, Salt & Pepper: These seasonings intensify and enhance the natural flavor.
- Worcestershire Sauce: Another flavor-enhancer with anchovies, garlic and cloves that adds a salty, umami flavor.
- Hot Sauce (optional): This recipe calls for a few dashes of hot sauce for a little spiciness but not so much that you're constantly reaching for a glass of water. Die-hards can add even more hot sauce if they prefer; I find the amount of spice here to be spot-on.
(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)
How to Make Shrimp Étouffée
- Peel and Devein Shrimp: Reserve the shells to add to the chicken stock and boil.
- Make the Roux: Melt the butter and thoroughly stir in flour over a medium heat until the roux is deep brown. Ensure there are no lumps.
- Sauté the Holy Trinity: Add the onions, peppers and celery until vegetables soften and then add the spices and remaining ingredients (except shrimp).
- Simmer: Bring it all to simmer and then add shrimp until cooked through.
Variations & Cooking Tips
- This Shrimp Étouffée recipe makes enough for 3-4 people. Because I'm cooking every day, I will often make the recipe as-is; you may want to consider doubling it just for the leftovers. It reheats nicely and you'll be craving it!
- Shrimp Étouffée is a fantastic dish for a Mardi Gras get-together or any other dinner-type party you may be throwing. If you think you might serve this to guests (or any other rice dish) I highly suggest purchasing these inexpensive food rings to help you when plating the rice. It's how I plated it for the photos and it's just so easy and fun to do!
- This Louisiana seafood stew is a year-round culinary staple in the South but if you're Catholic, Shrimp Étouffée is the perfect dish to serve during Lent on a Friday.
- You're probably tired of me preaching to "buy your seafood frozen", but it's true! Most of us don't have access to seafood that's truly fresh (as in just caught and fresh off the boat; if you do, then of course buy it fresh). Almost ALL seafood is frozen when caught then shipped to the store for purchase. This means that the seafood you're buying at the counter has already been frozen once - yet you have no idea when it was thawed and how long it's been sitting in that seafood case.
- To thaw your shrimp, simply put it in a colander and run cold water over it, tossing the shrimp occasionally. I usually do this while I'm prepping the rest of the ingredients; by the time I'm done, my shrimp are thawed and ready to be peeled.
Make Ahead of Time
To make ahead prepare the recipe as directed, let the stew cool off and place in the fridge in an airtight container. Make ahead a day or two in advance.
To reheat, turn on stovetop at medium-low heat, add all ingredients in a medium saucepan, and cook until mixture starts to simmer for about 10 minutes, until heated through. Watch carefully when reheating the stew so as to not overcook the shrimp. Skip the microwave too.
Shrimp Étouffée
This Louisiana dish is rich and a little spicy with a sweet and briny shrimp flavor. Perfect year-round, a Mardi Gras celebration or on a Friday afternoon during Lent.
Ingredients
- 1 pound shrimp, peeled and deveined (reserve the shells)
- ¼ cup flour
- ¼ cup butter, unsalted
- 2 cups chicken stock
- ⅔ cup chopped onion
- ⅔ cup thinly sliced celery
- ⅔ cup chopped green pepper
- 1 tablespoon creole seasoning
- ¼ teaspoon dried thyme
- 2 cloves garlic, minced
- 1 can fire-roasted diced tomatoes, drained well
- 2 teaspoons Worcestershire
- a few dashes hot sauce
- kosher salt and freshly ground black pepper
- ¼ cup chopped green onion
- ¼ cup chopped parsley, for garnish
- cooked rice, for serving
Instructions
- Peel and devein shrimp; reserve shells. Set shrimp on paper towels and pat until thoroughly dried.
- Pour stock into small saucepan and add reserved shells. Bring to a boil, reduce heat and simmer for 10 minutes. Strain stock through a fine-mesh sieve and set aside.
- Melt butter in a large, deep skillet over medium heat. Whisk in flour and continue cooking, whisking frequently, until "roux" is a deep brown, about ten minutes. Add onions, peppers and celery, stir well to combine. Continue cooking for 3-4 minutes or until vegetables start to soften. Add creole seasoning, thyme and garlic; cook for one minute more, stirring frequently.
- Add tomatoes, Worcestershire, hot sauce and stock to pan, stirring well to combine. Bring to a boil, reduce heat to low and simmer for another 15 minutes. Add shrimp and cook another 5 minutes or until shrimp are just cooked through. Top with green onion and parsley. Serve immediately with hot rice on the side.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 404Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 273mgSodium: 2235mgCarbohydrates: 33gFiber: 3gSugar: 6gProtein: 33g
This data was provided and calculated by Nutritionix.
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Toni | BoulderLocavore says
Ive just been watching the HBO series Treme and am hankering for New Orleans cuisine. This recipes is right up my alley. Love your tips too.
Kristy Bernardo says
Thanks, Toni. I haven't heard of that series, will check it out. I need a new one!
Lauren | Wicked Spatula says
Kristy! This sounds and looks delicious! I've only had étouffée a handful of times but it's always been great. I need to try my hand at making it!
Kristy Bernardo says
You should, Lauren! I would love to see your photos!
David @ CookingChat says
Gotta make etouffe again, good tasty reminder! Version I've made has chicken & shrimp, which is a nice combo.
Kristy Bernardo says
Ohhh...chicken would be good, too! Thanks for the suggestion, David!
Christine @ A Sprinkle of This and That says
Love shrimp etouffee! Your recipe sounds fabulous!
Kristy Bernardo says
Thanks so much, Christine!
Laura says
I have only ever had etoufee in New Orleans--where I loved it. I really ought to make it at home! THANK YOU for preaching the buy seafood frozen. I live in Ohio and could not agree more. Flash frozen on the boat if possible! And holy cow color me impressed you cook every single day!
Kristy Bernardo says
Exactly, Laura! Fresh is best but not if it's already been frozen - then it's not really fresh! 🙂
Erin says
I haven't made ETOUFFE in forever! Thanks for posting this recipe. Love, love, love anything with a little kick.
Kristy Bernardo says
You & me both, Erin! Cheers 🙂
Jill Silverman Hough says
I've made jambalaya a lot, Kristy, but never etouffee--but your gorgeous photos and simple recipe have convinced me to try it! It'll be a delicious Mardi Gras!
Kristy Bernardo says
Jill, knowing what a talented and accomplished chef you are, that means a lot! Thank you so much. Cheers 🙂
Renee @ Tortillas and Honey says
I love shrimp etouffee and it's something that I've been wanting to make. All of your tips are wonderful, and I especially like the boiling of shrimp shells in the broth. Cannot wait to give this a try! And it's perfect timing!
Kristy Bernardo says
Thank you so much, Renee! I hope you enjoy it 🙂
Melanie | Melanie Makes says
This looks absolutely divine, Kristy! I couldn't convince you to come over and whip up a batch, could I? 😉
Kristy Bernardo says
For you, anytime!! xo
mymansbelly says
Love etouffee and now that I'm in Texas I can actually get my hands on real crawfish. But I usually end up using shrimp because I keep some in the freezer like you do. Easy dinner fixin's.
Kristy Bernardo says
Easy dinner fixin's is a wonderful thing! Thanks, MMB 🙂
Susan@LunaCafe says
I love Cajun food but have somehow neglected to make this marvelous dish for way too long now. Your version looks spot-on. And you are of course correct on the whole "frozen fish" front. Fish that are gutted, bled, and flash frozen on the boat are top quality fish. The trick is to find a seafood market that takes pride in its products and works closely with the best fishermen. We have Newman's Seafood Market in Portland, Oregon, plus several Asian markets that do a great job with their fish. I plan to serve this dish for dinner tonight--to offset all the chocolate we're eating this month. 🙂
Kristy Bernardo says
Ahhh...to live anywhere near Portland would be fantastic. I've been several times and I love it more each time I go. I'm loving all the chocolate on your blog this month, can't wait to see the rest!
Shinee says
I absolutely love shrimp! And this dish looks so good. I never had étouffée before, and can't wait to make this.
Kristy Bernardo says
You'll love it, Shinee!
Joanie @ ZagLeft says
I grew up in New Orleans and this dish looks as good, if not better than the ones I've had back home - real New Orleans style with all that shrimp. I love using the "holy trinity" when I cook, there's nothing like that trio of flavors. You've reminded me that I need to make this dish again, can't wait to try your recipe!
Kristy Bernardo says
Well, I take that as a real compliment from someone who grew up in New Orleans! Thank you, Joanie!
John@Kitchen Riffs says
I love this dish! And you're right -- it's pretty easy to make. So why haven't I made this for ages? No excuse -- need to do it again, and soon. Good recipe. And totally agree about buying seafood frozen, particularly shrimp. It's almost always fresher than "fresh."
Kristy Bernardo says
Isn't it a good one, John? And yeah, so easy. Thanks & have a great day!
Christine from Cook the Story says
I'd like to devour every last bite in the dish! The flavors going on in there sound amazing!
Kristy Bernardo says
Thank you, Christine!
Kristina says
perfect for Mardi Gras! I have not had an etoufee in a few years, I think - pinning this recipe!
Kristy Bernardo says
Thanks, Kristina!
Kirsten says
Kristy,
I was thinking sushi when I picked up a package of (frozen) shrimp yesterday, but I am glad it's a big bag as I'm having divided loyalties to the shrimp now. This looks delicious! I've never made it myself nor been to New Orleans, but I used to eat at a hole in the wall restaurant under railroad tracks when I was stationed near St Louis and had wonderful étouffée there. And yes, autocorrect, you red lined me until I started getting all fancy with the key characters--so there!
Back to you, Kristy (because talking to the autocorrect is weird)--thanks for this lovely recipe!
Kristy Bernardo says
haha, you crack me up, Kirsten! I do the same thing when I buy shrimp; I try to divide it into two dishes if possible. But sometimes I just can't help myself and must eat them all 🙂
amanda @ fake ginger says
Mmm, I love etouffee. This looks so delicious! I moved away from the land of Mardi Gras a few years ago and have been totally missing the revelry. I need to make this soon!
Kristy Bernardo says
I've never been and would love to go! Hope you enjoy the recipe, amanda. Cheers 🙂
Taylor @ Food Faith Fitness says
You're right! This does sound all kinds of fancy...but it sounds so easy to make! All about a dinner like that! Pinned!
Kristy Bernardo says
Super easy, Taylor! Thanks 🙂
minnie@thelady8home says
I want I want I want......looks perfecto! That's one beautiful plate of shrimp if I've seen one!
Kristy Bernardo says
Thanks so much, minnie!
Laura @MotherWouldKnow says
I love New Orleans-style cooking and have often used the holy trinity of onions, garlic and peppers. But I haven't tried to make shrimp etouffee yet - but now that I have such a simple version, I'm going to try it. I love the idea of simmering the shells to add flavor to the broth; it always seems like such a waste to merely chuck them out after peeling the shrimp.
Kristy Bernardo says
Hi Laura! The trinity is actually made up of onions, peppers and celery. Think of it as mirepoix but with green peppers instead of carrots. Simmering the shells does add a surprising amount of extra flavor; I suppose it's a bit of a cheat to a real shrimp stock but I love it for a quick and easy dinner. Thanks, hope you're well! 🙂
Kiano says
OMG! I nearly forgot about this dish. I've had it with crawfish before and it was to die for. I had no idea it was this simple to make at home, especially cause of how it's priced at restaurants.
Kristy Bernardo says
Right?? I have a rule that whatever I order out at a restaurant must be something I couldn't easily recreate at home. This one is so easy and good!
Barbara @Spirited Cook says
OH YUM!!! This is right up my alley! I'm with you -- even though I live in Maine with plenty of access to fresh seafood, I do almost always have a few bags of frozen shrimp for last minute meals, or to combine with some pantry items to create something cozy and wonderful! I will be trying this!
Kristy Bernardo says
I'm so glad, Barbara, you'll love it! I hear you on the bags of frozen shrimp; I have two in mine right now!
Jameson Fink says
Do you make a shrimp stock with the shells?
Kristy Bernardo says
Jameson, I basically cheat a little and simmer the shells in chicken broth. It makes it much quicker while still adding that layer of flavor. A homemade shrimp stock would, of course, be more authentic so by all means go that route if you've got the time and inclination. Cheers 🙂
Kimberly Ann @ Bake Love Give says
Oooh I love a good Étouffée and this recipe looks spot on! Pair this with an oversized slice of King Cake and I'm in Mardi Gras heaven. 🙂
Kristy Bernardo says
Thanks, Kimberly Ann!
Christie says
I haven't had a good shrimp etouffee in years. Yours sounds perfect. We love lots of spice in our food. Great tip about frozen seafood. I always keep frozen shrimp in the freezer.
Kristy Bernardo says
Thanks so much, Christie! Yes, I always keep some frozen shrimp around, makes for a quick and easy meal!