The Best Shrimp Etouffee Recipe

The first time I made shrimp etouffee, I was trying to impress my cousin from New Orleans. No pressure, right? I had a stockpot, some fresh Gulf shrimp, and a whole lot of nerves.

But one spoonful of that rich, savory sauce and I knew—this dish was going to be a regular in my kitchen.

If you’re like me and love big flavor without needing fancy tools, you’ll love this shrimp etouffee recipe.

Etouffee is a classic Louisiana dish made by smothering seafood (usually shrimp or crawfish) in a thick, spiced gravy built from a roux and vegetables, served piping hot over rice.

It’s deeply rooted in Cajun and Creole traditions and loaded with bold, comforting flavor. It’s one of those meals that feels like a hug from the inside out.

What Is Etouffee?

Etouffee (pronounced eh-too-fay) is a classic Louisiana dish rooted in Creole and Cajun cuisine, known for its rich, deeply flavored sauce and comforting, hearty character.

The word “etouffee” comes from the French word etouffer, which means “to smother.” And that’s exactly what this dish is all about—smothering seafood or meat in a thick, savory gravy made from a dark roux, vegetables, and seasoned stock

Why Etouffee Is So Loved?

Etouffee is one of those dishes that balances comfort and boldness. It’s warm, rich, spicy (but not overpowering), and deeply satisfying.

It tells a story of Louisiana’s cultural melting pot—French, African, Spanish, and Native American culinary traditions all wrapped into one delicious plate.

Creole Shrimp Etouffee Recipe

Creole Shrimp Étouffée is a flavorful and comforting seafood dish from Louisiana’s rich culinary traditions.

The word “étouffée” means “smothered” in French, and that’s exactly what this dish is—shrimp smothered in a thick, savory sauce made with a roux (flour and fat), the Creole “holy trinity” (onion, celery, and bell pepper), tomatoes, and bold seasonings.

Unlike its Cajun cousin, Creole Shrimp Étouffée usually includes tomatoes and leans slightly more on herbs and spices than heat.

It’s typically served over a bed of hot white rice, making it a perfect dish for lunch or dinner.

This dish is ideal for anyone who loves Southern cooking, seafood, and bold, comforting flavors. It’s a crowd-pleaser at family dinners, holidays, or weekend meals.

How To Make Shrimp Etouffee?

Recipe Overview

Shrimp etouffee is a classic Louisiana dish that features tender shrimp simmered in a flavorful, thick sauce made from a rich roux, vegetables, spices, and stock. This hearty seafood dish is perfect for weeknights or casual gatherings.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Cuisine: Cajun, Creole
• Course: Dinner
• Difficulty: Easy
• Servings: 4
• Calories: Approx. 420 per serving

Equipment You’ll Need

No special gadgets here—just kitchen basics:

• Large skillet or Dutch oven
• Cutting board and knife
• Wooden spoon or whisk
• Measuring cups and spoons
• Ladle

Ingredients

Here’s everything you need to make shrimp etouffee at home:

• 1 ½ pounds medium shrimp, peeled and deveined
• 1 tablespoon Cajun seasoning
• 1 tablespoon vegetable oil
• ⅓ cup butter
• ⅓ cup all-purpose flour
• 1 small onion, chopped
• ½ green bell pepper, chopped
• 2 ribs celery, chopped
• ¼ teaspoon dried thyme leaves
• 4 cloves garlic, minced
• 3 cups shrimp stock or chicken broth
• 2 cups diced fresh tomatoes
• 3 tablespoons Worcestershire sauce
• 2 bay leaves
• Salt and black pepper to taste
• ¼ cup sliced green onion
• ¼ cup chopped fresh parsley
• ½ lemon, juiced

Ingredient Notes

1. Shrimp: I love using fresh Gulf shrimp for that sweet, briny flavor, but frozen works great too. Just thaw and pat dry.

2. Cajun Seasoning: Use your favorite brand, or mix paprika, garlic powder, onion powder, cayenne, and black pepper for a quick DIY version.

3. Stock: Shrimp stock adds depth, but chicken broth will still make a flavorful dish if that’s what you’ve got.

4. Butter & Flour: This duo forms the roux—the base for that rich, velvety sauce.

Direction

Step 1: Season the Shrimp

Toss the shrimp with Cajun seasoning and set aside so it soaks in that spice while you prep the rest.

Step 2: Make the Roux

In a large skillet or Dutch oven, melt butter and stir in the flour over medium heat. Stir constantly until it turns a rich, medium-brown color—this takes about 8–10 minutes. Keep it moving so it doesn’t burn.

Tip: This is where the flavor starts, so don’t rush the roux.

Step 3: Cook the Veggies

Add oil to the roux and stir in chopped onion, bell pepper, celery, and thyme. Cook for 5–7 minutes until softened. Add garlic and cook for another 1–2 minutes.

Step 4: Build the Sauce

Slowly whisk in the stock. Add tomatoes, Worcestershire sauce, bay leaves, salt, and pepper. Bring to a gentle simmer and let it cook uncovered for 20–25 minutes until thickened.

Step 5: Add the Shrimp

Toss in the seasoned shrimp and let them cook for 5–6 minutes until pink and cooked through.

Step 6: Finish and Serve

Remove the bay leaves. Stir in green onions, parsley, and a good squeeze of lemon juice. Give it a taste and adjust salt or heat if needed.

Nutrition Info (Per Serving)

• Calories: ~420
• Protein: 30g
• Carbs: 20g
• Fat: 25g
• Fiber: 3g
• Sodium: Depends on seasoning/stock used

Serving Suggestions

1. Serve your shrimp etouffee over:

2. Steamed white rice (classic)

3. Buttered grits

4. Crusty bread to mop up the sauce

5. A side of coleslaw or simple green salad

Recipe Notes & Tips for Creole Shrimp Étouffée

➤ Use Fresh or Frozen Shrimp:

Both work well! If using frozen shrimp, be sure to thaw and pat them dry before cooking for the best texture.

➤ Make a Good Roux:

The roux is the flavor base—stir it constantly until it turns a light brown color. Don’t rush it, or it may burn.

➤ Creole vs. Cajun Style:

Creole étouffée includes tomatoes and has more herbs, while Cajun is tomato-free and often spicier. This recipe leans Creole.

➤ Low and Slow:

Simmer the sauce gently to let the flavors develop. Avoid high heat once the shrimp are added—they can turn rubbery if overcooked.

➤ Adjust the Heat:

Want it milder? Skip the cayenne. Love spice? Add more Creole seasoning or a splash of hot sauce.

➤ Serve It Right:

Always serve over hot white rice—it soaks up the delicious sauce perfectly. Cornbread on the side is a nice bonus!

➤ Leftovers:

Étouffée tastes even better the next day! Store in the fridge for up to 3 days. Reheat gently on the stove.

➤ Garnish for Flavor & Color:

Top with chopped green onions and fresh parsley just before serving for a pop of freshness.

FAQ

Conclusion

If you’ve been craving that rich, comforting flavor of Southern cooking, this shrimp etouffee recipe is for you. It’s bold, it’s hearty, and it comes together without much fuss.