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Shrimp Etouffee

Shrimp Etouffee

Shrimp Etouffee is a rich and savory Cajun and Creole dish made with tender shrimp simmered in a thick, flavorful roux-based sauce with onions, peppers, celery, tomatoes, and bold spices—served hot over a bed of rice for the ultimate Southern comfort meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Dinner
Cuisine: Cajun, Creole
Calories: 420
Ingredients Equipment Method

Ingredients
  

  • 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

Equipment

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

Method
 

Step 1: Season the Shrimp
  1. 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
  1. 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.
  2. Tip: This is where the flavor starts, so don’t rush the roux.
Step 3: Cook the Veggies
  1. 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
  1. 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
  1. Toss in the seasoned shrimp and let them cook for 5–6 minutes until pink and cooked through.
Step 6: Finish and Serve
  1. 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.