Shrimp Etouffee

Mardi GrasComfort FoodCreole

Shrimp Etouffee! This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green pepper, and a simple roux to thicken it up. Serve it over rice for a true Cajun meal!

Photography Credit: Elise Bauer

Even though I grew up in New Jersey and my mother is from New England, I still think Louisiana has the best food in America.

Every time I cook Cajun or Creole I’m in awe of the balance and strength in the cooking there; it’s one of the few places in the United States with a long-standing cuisine all its own.

This dish, étouffée, is one of that cuisine’s crown jewels.

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What is Etouffee?

Étouffée basically means “smothered,” and it is a common cooking technique in the South; a fricassee is the same deal. You make a flavorful sauce and cook a meat or fish in it, not so long as a braise or stew, and not so short as a sauté.

Shrimp étouffée brings together all of the hallmarks of Louisiana cooking: Seafood (help our own shrimpers by making sure you use Gulf shrimp for your etouffee), a flour-and-oil roux, the “Holy Trinity” of onion, celery and green pepper, traditional Cajun seasoning and hot sauce.

Shrimp Etouffee

The Etouffee Dispute

Debates rage over whether etouffee ought to have a roux in it, whether you can use more than one seafood (wouldn’t that be a gumbo, then?), and whether to use tomato or not. We went with a roux, one seafood, Tabasco, and no tomato. You can alter this recipe to suit your own preferences.

You’ll note the long prep time in this recipe—that is mostly for peeling the shrimp shells for the stock and then for simmering that stock. If you use canned or pre-made stock, your prep time will go down to about 20 minutes.

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Shrimp Etouffee Recipe

  • Prep time: 1 hour, 30 minutes
  • Cook time: 30 minutes
  • Yield: Serves 4 to 6

You can use shrimp, crawfish, or crab for this recipe interchangeably.

Ingredients

Optional Shrimp Stock:

  • Shells from 2 pounds of shrimp
  • 1/2 large onion, chopped
  • top and bottom from 1 green pepper
  • 2 garlic cloves, chopped
  • 1 celery rib, chopped
  • 5 bay leaves

Étouffée

  • 2 pounds shrimp, shell on (remove shells for use in the shrimp stock, if not making your own stock, you can get shrimp already shelled)
  • 1/4 cup vegetable oil or lard
  • Heaping 1/4 cup flour
  • 1/2 large onion, chopped
  • 1 bell pepper, chopped
  • 1 to 2 jalapeno peppers, chopped
  • 1 large celery stalk, chopped
  • 4 garlic cloves, chopped
  • 1 pint shrimp stock (see above), or clam juice or pre-made fish or shellfish stock
  • 1 Tbsp Cajun seasoning
  • 1/2 teaspoon celery seed
  • 1 Tbsp sweet paprika
  • Salt
  • 3 green onions, chopped
  • Hot sauce (Crystal or Tabasco) to taste

Method

1 Make the shrimp stock: Pour 2 quarts of water into a pot and add all the shrimp stock ingredients. Bring to a boil, drop the heat down and simmer the stock gently for 45 minutes. Strain through a fine-meshed sieve into another pot set over low heat.

You will only need about 2 cups of stock for this recipe. Use the leftover stock for soup, risotto, etc. It will last in the fridge for a week or frozen for up to three months.

2 Make the roux: To make the etouffee, start by making a roux. Heat the vegetable oil or lard in a heavy pot over medium heat for 1 to 2 minutes. Stir in the flour, making sure there are no clumps. Let this cook, stirring often, until it turns a very brown; this should take about 10 minutes or so.

3 Add the vegetables: Add the celery, green pepper, jalapeño and onion, mix well and cook this over medium heat for 4 minutes, stirring occasionally. Add the garlic and cook another 2 minutes.

4 Slowly add shrimp stock, then the seasonings and the shrimp: Measure out 2 cups of the shrimp stock and slowly add it a little at a time, stirring constantly so it incorporates. The roux will absorb the stock and seize up at first, then it will loosen. Add additional stock as needed to make a sauce about the thickness of syrup.

Add the Cajun seasoning, celery seed and paprika and mix well. Add salt to taste, then mix in the shrimp. Cover the pot, turn the heat to its lowest setting and cook for 10 minutes.

5 Add the green onions and hot sauce to taste. Serve over white rice with a cold beer or lemonade.

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Shrimp and Lobster Etouffee - from Lisa is Cooking

Hank Shaw

A former restaurant cook and journalist, Hank Shaw is the author of three wild game cookbooks as well as the James Beard Award-winning wild foods website Hunter Angler Gardener Cook. His latest cookbook is Buck, Buck, Moose, a guide to working with venison. He hunts, fishes, forages and cooks near Sacramento, CA.

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117 Comments / Reviews

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Did you make it? Rate it!

  1. Ally

    Amazing! My good friend from Louisiana recommended this recipe and it was everything!

    xxxxxyyyyy

  2. Stacey

    AWE HECKIN YEA! lol, first let me tell you that I am not a cook by any means, but I made this & it’s authentic! seriously, I can not believe how good this is & that I made it!

    xxxxxyyyyy

    Show Replies (1)
  3. Joyce

    Actually, I need advice. I’m pretty busy the day I want to serve this. Can I make it the day before? I’m hoping this is one of those dishes that’s better the second day, but if it’s not, I’d like some suggestions on how much of the prep I can do beforehand.

    I’m thinking the shrimp stock would be a no-brainer to prepare ahead, but anything else? Maybe have the roux and veggies and stock ready, and adding the shrimp before serving?

    xxxxxyyyyy

    Show Replies (1)
  4. Kimberly

    I am from Port Arthur, Texas which is about 1hr 45min from New Orleans and I must say that this was the best Etoufee and also the easiest!!! My Family is from Lousianna and their Etoufee is good but nearly impossible to duplicate due to all the “secret ingedients” Lol!!! Thank you for the step by step instructions!!! Delicious Meal!!!

    xxxxxyyyyy

  5. Tammi

    I’ve been wanting this dish for a while and since I have to stay home and cannot visit New Orleans I brought it to my home! Thank you so much for the recipe it will be repeated time and time again.

    xxxxxyyyyy

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