Shrimp Etouffee Recipe

The rich, aromatic blend of spices and tender shrimp in a perfectly thickened sauce makes Shrimp Etouffee an irresistible Creole classic. This deeply flavorful dish combines the “holy trinity” of Cajun cooking—bell peppers, onions, and celery—with a peanut butter-colored roux that forms the foundation of its distinctive taste. Whether you’re looking to bring New Orleans flavors to your dinner table or seeking comfort food with a sophisticated twist, this Shrimp Etouffee Recipe delivers on all fronts. You’ll learn how to create a perfect roux, develop layers of flavor, and cook shrimp to tender perfection in this authentic Louisiana staple.

Why You’ll Love This Recipe

This Shrimp Etouffee balances complexity of flavor with straightforward preparation, making it both impressive and accessible. The dish offers a remarkable contrast of textures—the velvety, thick sauce envelopes plump, tender shrimp while the trinity vegetables provide subtle structure throughout. Each spoonful delivers a harmonious blend of savory, slightly spicy, and deeply developed flavors that coat the rice perfectly.

What truly sets this authentic etouffee apart is the roux-based sauce that simmers to develop extraordinary depth. Unlike some seafood recipes that require split-second timing, this shrimp dish allows you flexibility—the sauce benefits from longer simmering, while the shrimp can be cooked separately and added at the last minute for perfect doneness.

The balance of heat is customizable too—stick with bell peppers for a mild, family-friendly version, or substitute jalapeños for that signature Louisiana kick. This Shrimp Etouffee Recipe transforms ordinary ingredients into something truly magical that will transport your taste buds straight to the French Quarter.

Ingredients List for the Shrimp Etouffee

These ingredients create the authentic foundation for classic Louisiana etouffee, combining the essential “holy trinity” of Cajun cooking with seafood and a carefully developed roux for that signature rich texture.

• 3 tablespoons peanut or vegetable oil (+ more if needed)
• 3 tablespoons flour
• 1 green bell pepper (chopped (or use jalapenos for a spicier version))
• 1 medium onion (chopped (scraps reserved))
• 2 celery stalks (chopped (scraps reserved))
• 3 cloves garlic (chopped)
• 2-1/2 cups chicken or seafood stock
• 15 ounces diced tomato (canned or fresh, with juices)
• 1 tablespoon Creole seasonings + 1 teaspoon divided ((or use Cajun Seasonings + extra as desired))
• 1 teaspoon dried thyme (or use fresh)
• 1 tablespoon Worcestershire ((optional – I love it))
• 1 tablespoon hot sauce (plus more to taste)
• Salt and pepper to taste
• 1 pound shrimp (peeled and deveined)
• 2 cups cooked white rice ((or grits))
• Fresh chopped parsley, spicy red chili flakes

Pro Tips

Creating perfect Shrimp Etouffee hinges on three critical techniques. First, the roux is non-negotiable—it must be attended to constantly. Stir continuously with a wooden spoon for the full 10-12 minutes until it reaches that peanut butter color. A darker roux means deeper flavor, but go too dark and it becomes bitter.

Second, properly prepare your trinity vegetables before starting. Having them uniformly chopped and ready ensures you can add them at the precise moment when your roux reaches perfection, stopping the cooking process and preventing burning.

Finally, cook your shrimp separately or add them directly to the simmering sauce based on your preference and timing. For separate cooking, slightly undercook them (about 2 minutes per side) since they’ll continue cooking when combined with the hot sauce. If adding directly to the sauce, ensure it’s at a gentle simmer, not boiling, to prevent tough shrimp. The beauty of authentic Louisiana etouffee lies in these critical details that elevate it from good to magnificent.

Instructions

Step 1: Heat a large pot or large pan to medium heat. Add 3 tablespoons peanut or vegetable oil along with 3 tablespoons flour. Stir to form a paste. This is your roux.

Step 2: Stir the roux continuously for 10-12 minutes, until it darkens to a light brown color the color of peanut butter. Do not stop stirring or the roux can burn.

Step 3: Add the peppers, onion and celery. Stir and cook it down for 5 minutes to soften.

Step 4: Add the tomatoes and garlic and cook another minute.

Step 5: Stir in the stock, Creole seasonings, thyme, Worcestershire sauce, hot sauce, and salt and pepper. Bring to a boil, then reduce heat and simmer at least 20 minutes to let the flavors develop. You can simmer longer if you’d like.

Step 6: While the sauce is simmering, heat 1 tablespoon oil in a pan to medium heat. Lightly season the shrimp with salt and pepper, then cook them 2-3 minutes per side, or until cooked through.

Step 7: (Alternatively, you can tuck the shrimp into the simmering sauce and let it cook in the sauce for 5 minutes.)

Step 8: Serve the finished Shrimp Etouffee over warm rice, garnished with fresh parsley and red chili flakes if desired.

Variations

Crawfish Etouffee: For an equally authentic Louisiana experience, substitute 1 pound of peeled crawfish tails for the shrimp. Crawfish brings a slightly sweeter, more distinct flavor to the dish and is particularly traditional during crawfish season. The cooking method remains identical.

Chicken and Sausage Etouffee: Transform this Shrimp Etouffee Recipe by using 1 pound of boneless chicken thighs (cut into chunks) and 8 ounces of andouille sausage (sliced). Brown these meats before making your roux, then remove and add back when you would normally add the shrimp. This heartier version offers deep, smoky flavors.

Gluten-Free Etouffee: Create a gluten-free roux by substituting the all-purpose flour with rice flour or a gluten-free flour blend. The roux may develop slightly differently, but will still provide the essential thickening and flavor foundation. Ensure your Creole seasoning and Worcestershire sauce are also gluten-free certified.

Storage and Serving

Your Shrimp Etouffee will keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop overnight, making it an ideal make-ahead dish. For longer storage, freeze the sauce separately from any shrimp for up to 2 months—thaw overnight in the refrigerator and gently reheat, adding freshly cooked shrimp.

For elegant serving, ladle the etouffee over a mound of white rice in shallow bowls, allowing the sauce to pool around the edges. Garnish with fresh parsley, thinly sliced green onions, and a dash of Louisiana hot sauce for vibrant color and flavor. For a complete Louisiana experience, serve alongside buttery cornbread or French bread for sopping up every bit of the flavorful sauce. For brunch, try serving your Shrimp Etouffee over creamy stone-ground grits instead of rice for a delicious twist on a Southern classic.

FAQs

Can I make the roux ahead of time?
Yes, you can prepare the roux up to the peanut butter stage, cool it completely, and refrigerate for up to 3 days. When ready to use, warm it gently before continuing with adding the vegetables.

Is there a substitute for Creole seasoning?
If you don’t have Creole seasoning, make your own by combining 1 teaspoon each of paprika, garlic powder, and onion powder with ½ teaspoon each of dried oregano, dried thyme, and black pepper, plus ¼ teaspoon cayenne pepper.

Can I use frozen shrimp?
Absolutely! Thaw frozen shrimp completely in the refrigerator overnight or under cold running water, then pat dry before using in the Shrimp Etouffee Recipe.

What’s the difference between etouffee and gumbo?
Etouffee is thicker and usually features one main protein (traditionally shrimp or crawfish), while gumbo has a thinner consistency, contains multiple proteins, and always includes okra or filé powder as thickeners.

Can I make this dish less spicy?
Yes, reduce or omit the hot sauce and use only bell peppers instead of jalapeños. The Creole seasoning can also be adjusted downward, adding more to individual portions at the table for those who prefer more heat.

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