Shrimp Etouffee is the kind of dish that warms your soul and transports you straight to Louisiana with every bite. It’s a rich, flavorful stew featuring tender shrimp smothered in a velvety, spiced sauce made with the holy trinity of Creole cooking: onions, celery, and bell peppers. Whether you're a seasoned cook or trying out a shrimp etouffee recipe for the first time, this dish is guaranteed to impress with its deep, slow-cooked flavors and comforting texture.
Classic Shrimp Etouffee
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine American
Large Skillet or Dutch Oven
Wooden spoon
Sharp knife and cutting board
Measuring cups and spoons
- 1 pound shrimp peeled and deveined
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 small onion finely chopped
- 1 green bell pepper finely chopped
- 2 celery stalks finely chopped
- 3 cloves garlic minced
- 2 cups seafood or chicken stock
- 1 14.5-ounce can diced tomatoes
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper adjust for spice preference
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 green onions sliced (for garnish)
- 2 tablespoons fresh parsley chopped (for garnish)
- Cooked white rice for serving
Make the Roux
Melt the butter in a large skillet over medium heat. Stir in the flour and cook, stirring constantly, until the mixture turns a deep golden brown (about 10 minutes). This step is crucial for developing that signature etouffee flavor.
Sauté the Vegetables
Add the chopped onion, bell pepper, and celery to the roux. Cook for about 5 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
Build the Sauce
Slowly pour in the seafood or chicken stock while stirring to avoid lumps. Add the diced tomatoes, Worcestershire sauce, hot sauce, smoked paprika, cayenne pepper, thyme, bay leaf, salt, and black pepper. Let the sauce simmer for about 15 minutes, stirring occasionally.
Cook the Shrimp
Add the shrimp to the simmering sauce and cook for 5 minutes, just until they turn pink and opaque. Be careful not to overcook them!
Serve
Remove the bay leaf and ladle the shrimp etouffee over a bed of fluffy white rice. Garnish with fresh parsley and green onions for the perfect finishing touch.
Pairings
Shrimp Etouffee pairs beautifully with a side of crusty French bread to soak up all that delicious sauce. A crisp green salad with a tangy vinaigrette balances the richness of the dish, while a cold glass of Sauvignon Blanc or an ice-cold beer complements the spices perfectly.
FAQs
1. What’s the best shrimp to use for this dish?
For the best shrimp etouffee recipe, opt for fresh or frozen Gulf shrimp if possible. They have a sweet, briny flavor that enhances the dish. If using frozen shrimp, thaw them completely and pat them dry before cooking.
2. Can I make this etouffee recipe easy for beginners?
Yes! If you’re new to making etouffee, take your time with the roux—it’s the most important part. Stir constantly and keep the heat moderate to avoid burning.
3. What’s the difference between Creole and Cajun Etouffee?
Creole food often includes tomatoes, like in this shrimp etouffee recipe New Orleans style, whereas Cajun versions typically leave them out. Both are delicious, but Creole etouffee has a slightly richer, tangy depth thanks to the tomatoes.
