Shrimp ETouffee Recipe

Shrimp ETouffee Recipe tastes rich, buttery, a little spicy, and deeply savory, like a hug from Louisiana in a bowl. It works great for busy weeknights or casual entertaining, because you pull it together in about 45–50 minutes start to finish. I still remember ruining my first roux in a tiny apartment kitchen, so you’re already ahead of where I started.

Why Shrimp ETouffee Recipe Is Worth It

Shrimp étouffée layers flavor on flavor: dark roux, sweet onion, celery, bell pepper, garlic, and Cajun spices all simmer together into a thick, glossy gravy. The shrimp stay tender and juicy, and the sauce soaks into hot rice in the best way.

You cook everything in one pot, so cleanup stays easy. The recipe uses simple pantry staples, and you can tweak the heat level to fit everyone at the table, from mild fans to hot sauce lovers.

“This Shrimp ETouffee Recipe tastes like a cozy New Orleans restaurant dinner at home, with every bite packed with deep flavor and perfectly cooked shrimp. ★★★★★”

Ingredients You Need

Shrimp:

• 1½ pounds large shrimp, peeled and deveined (tail on or off)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
  Shortcut: Use pre-peeled, deveined frozen shrimp (thawed) to save time.

Roux and base:

• 6 tablespoons unsalted butter (use a good-quality butter; it really affects flavor)
• ¼ cup neutral oil (canola, vegetable, or avocado)
• ½ cup all-purpose flour (scoop and level so the roux stays balanced)
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery ribs, finely diced
• 4 cloves garlic, minced

Liquids and seasonings:

• 2 cups low-sodium seafood stock or chicken broth
  Pantry swap: Use Better Than Bouillon with water if you do not have stock.
• 1 (14.5-ounce) can diced tomatoes, drained (fire-roasted adds a nice smoky note)
• 2 teaspoons Cajun or Creole seasoning (use a low-sodium brand if possible)
• ½ teaspoon smoked paprika
• ¼–½ teaspoon cayenne pepper, to taste
• 1 teaspoon Worcestershire sauce
• 1 bay leaf
• 1 teaspoon hot sauce, plus more at the table (Crystal or Tabasco both work well)
• ½ teaspoon sugar (balances acidity from tomatoes)
• Salt and black pepper to taste

Finish and serving:

• 3 green onions, thinly sliced
• ¼ cup fresh parsley, chopped
• Cooked white rice, for serving (long-grain or jasmine works best)
• Lemon wedges, for squeezing over the top

Equipment:

• Large heavy-bottomed pot or Dutch oven (enameled cast iron works great)
• Wooden spoon or heat-safe spatula
• Chef’s knife and cutting board
• Measuring cups and spoons
• Whisk (helps keep the roux smooth)
• Rice cooker or saucepan for cooking rice

Quick Tips & substitutions

• Stir the roux constantly over medium heat so it browns evenly and does not scorch.
• Use oil plus butter in the roux so it reaches a deeper color without burning.
• Season the shrimp before they hit the pot so they carry flavor into every bite.
• Use frozen chopped onion, bell pepper, and celery mix if you want a shortcut.
• Swap seafood stock with chicken broth if needed; just bump up Cajun seasoning slightly.
• Choose a salt-free Cajun seasoning if you want more control over the salt level.
• Add cayenne slowly and taste as you go so you hit your perfect heat level.
• Use gluten-free flour blend in the roux if you need a gluten-free version.
• Stir in a splash of extra stock if the étouffée thickens more than you like.
• Cook the shrimp at the end and pull the pot off the heat as soon as they turn pink so they stay tender.

How to Make Shrimp ETouffee Recipe

Prep the shrimp and vegetables

Pat the shrimp dry with paper towels so they sear instead of steam. Toss them with salt, black pepper, paprika, garlic powder, and onion powder, then set them in the fridge while you prep everything else. Dice the onion, bell pepper, and celery, and mince the garlic so you have the trinity ready to go.

Build the roux

Place your pot over medium heat and add the butter and oil. Once the butter melts, sprinkle in the flour while you whisk constantly to avoid lumps. Keep stirring as the roux shifts from pale blond to peanut butter brown; aim for a medium-brown color, which usually takes 10–15 minutes.

Cook the trinity and garlic

Add the diced onion, bell pepper, and celery straight into the hot roux. Stir and cook until the vegetables soften and turn glossy, about 5–7 minutes. Add the minced garlic and cook about 30–60 seconds, just until it smells fragrant.

Add seasonings and liquids

Stir in Cajun seasoning, smoked paprika, cayenne, and sugar so the spices toast in the hot fat for about 30 seconds. Pour in the stock slowly while you whisk, so the mixture stays smooth and thickens evenly. Add the drained diced tomatoes, Worcestershire sauce, bay leaf, and hot sauce, then stir everything together.

Simmer the sauce

Bring the mixture to a gentle simmer, then lower the heat so it bubbles softly. Let it cook 15–20 minutes, stirring now and then, until the sauce thickens into a gravy-like consistency. Taste and adjust with more salt, pepper, or hot sauce as needed.

Cook the shrimp

Add the seasoned shrimp to the simmering sauce in an even layer. Stir gently so the shrimp nestle into the gravy and cook them 3–5 minutes, just until they turn pink and opaque. Turn off the heat as soon as they finish so they stay juicy and tender.

Finish and serve

Remove the bay leaf and stir in most of the green onions and parsley, saving a little for garnish. Spoon hot cooked rice into bowls and ladle the shrimp étouffée over the top. Sprinkle with the remaining herbs, add a squeeze of lemon, and serve with extra hot sauce on the side.

Recipe Variations

• Gluten-free: Use a 1:1 gluten-free flour blend in the roux and double-check that your Worcestershire and stock stay gluten-free.
• Dairy-free: Swap the butter with more neutral oil or a dairy-free butter stick.
• Vegan: Use vegan butter or oil, vegetable stock, and swap shrimp with sautéed mushrooms, hearts of palm, or firm tofu cubes.
• Low carb: Serve the shrimp étouffée over cauliflower rice or sautéed zucchini ribbons instead of white rice.
• Extra rich: Stir in a splash of heavy cream or half-and-half at the end for a creamier gravy.
• More seafood: Add a handful of crawfish tails or a few scallops along with the shrimp.
• Smokier flavor: Use andouille-style chicken sausage slices and brown them before you start the roux.

Ways to Serve Shrimp ETouffee Recipe

• Spoon over fluffy white rice or brown rice.
• Serve with cauliflower rice or steamed broccoli for a lighter plate.
• Add a side of crusty French bread or cornbread to soak up the sauce.
• Pair with a simple green salad with lemony vinaigrette.
• Offer hot sauce, extra green onions, and lemon wedges on the table so everyone customizes their bowl.

Storage Success

Cool the shrimp étouffée to room temperature, then store it in an airtight container in the fridge for up to 3 days. Reheat it gently on the stove over low heat, and add a splash of stock or water if the sauce thickens too much. Add a few fresh green onions and parsley on top after reheating to bring back that just-cooked flavor. Freeze the sauce without shrimp for up to 2 months, then thaw, reheat, and add fresh shrimp right before serving.

Shrimp Étouffée Recipe

Shrimp Étouffée is a classic Louisiana Creole dish featuring tender shrimp smothered in a rich, spiced roux-based sauce served over rice.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Drinner

Cuisine: American

Ingredients

  

• 1 1/2 pounds medium shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup yellow onion, finely chopped
• 1/2 cup green bell pepper, finely chopped
• 1/2 cup celery, finely chopped
• 3 cloves garlic, minced
• 1 cup low-sodium chicken or seafood broth
• 1 cup diced tomatoes with juices
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 teaspoons Creole or Cajun seasoning
• 1 piece bay leaf
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons green onions, sliced
• 4 cups cooked white rice, for serving
• 1 tablespoon fresh lemon juice

Instructions

 

1. Pat the shrimp dry with paper towels and set aside in the refrigerator until ready to use.
2. In a large heavy skillet or Dutch oven, heat the vegetable oil and butter over medium heat until the butter is melted and bubbling.
3. Sprinkle in the flour and cook, stirring constantly, until the roux is a medium to dark caramel color, 8 to 10 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, 5 to 7 minutes.
5. Stir in the garlic and cook for 30 seconds until fragrant.
6. Add the broth, diced tomatoes with juices, tomato paste, paprika, cayenne pepper (if using), thyme, oregano, Creole seasoning, bay leaf, salt, and black pepper. Stir well to combine and bring to a gentle simmer.
7. Reduce the heat to low and let the sauce simmer, uncovered, for 10 to 15 minutes, stirring occasionally, until slightly thickened and flavors are blended.
8. Add the shrimp to the pan and stir to coat them in the sauce. Simmer gently for 5 to 7 minutes, just until the shrimp are pink and opaque. Do not overcook.
9. Remove the bay leaf, then stir in the parsley, green onions, and lemon juice if using. Taste and adjust seasoning with additional salt, pepper, or Creole seasoning as desired.
10. Serve the shrimp étouffée hot over warm cooked white rice.

Notes

Nutrition Information
Approximate per serving (1/4 of recipe, without rice): 320 calories; fat 18 g; saturated fat 7 g; carbohydrates 14 g; fiber 2 g; sugars 4 g; protein 26 g; sodium 820 mg. Values will vary based on specific ingredients, brands, and portion size.