If you’re craving a dish that sings with bold flavors and southern charm, this Shrimp Étouffée Recipe brings a taste of New Orleans right to your kitchen. Combining tender shrimp with a rich, deeply seasoned roux and fresh vegetables, this classic Cajun seafood stew offers a comforting, hearty meal that’s perfect any day of the week. Each spoonful delivers a velvety sauce infused with garlic, spices, and a touch of heat—all served with fluffy white rice to soak it all up beautifully.
Ingredients You’ll Need
This Shrimp Étouffée Recipe calls for simple ingredients that come together to create a complex symphony of flavor and texture. Every item plays a vital role, from the roux that forms a velvety base, to the trio of classic Cajun veggies that add color and crunch.
- 1 pound medium or large shrimp, peeled and deveined: The star protein that cooks quickly and stays tender in the stew.
- 1 tablespoon Cajun seasoning: Adds that signature Louisiana spice blend for authentic flavor.
- 3 tablespoons unsalted butter: Helps create the rich, nutty roux and adds lusciousness.
- 3 tablespoons all-purpose flour: Combines with butter for the roux, thickening the sauce beautifully.
- 1 small onion, finely chopped: Brings sweetness and depth to the dish.
- 1 green bell pepper, chopped: Offers a subtle crunch and a hint of earthiness.
- 2 celery stalks, chopped: Adds freshness and aromatic complexity.
- 3 cloves garlic, minced: Infuses the stew with its unmistakable savory notes.
- 1/2 teaspoon salt: Enhances all flavors without overpowering.
- 1/4 teaspoon black pepper: Adds mild heat and balance.
- 1/4 teaspoon cayenne pepper (optional): Provides an extra kick if you like your étouffée spicy.
- 1 1/2 cups seafood stock or chicken broth: Creates a flavorful liquid base that lifts the dish.
- 1 (8-ounce) can tomato sauce: Gives the sauce its subtle tang and rich color.
- 2 teaspoons Worcestershire sauce: Brings umami depth and complexity.
- 1 bay leaf: Adds herbal fragrance that simmers into the sauce.
- 2 green onions, sliced: Added last for freshness and bright color.
- 2 tablespoons chopped fresh parsley: A final touch of herbaceous vibrancy.
- Cooked white rice for serving: The perfect canvas to soak up all those delicious flavors.
How to Make Shrimp Étouffée Recipe
Step 1: Season the Shrimp
Start by giving your shrimp a flavorful boost with the Cajun seasoning. This step ensures every bite carries that iconic Louisiana spice, bringing the whole dish to life from the very beginning.
Step 2: Make the Roux
Melt butter over medium heat in a large skillet or Dutch oven, then stir in the flour. Cook this mixture while stirring constantly for 4 to 5 minutes until it turns a beautiful golden brown and releases a nutty aroma. This roux is the secret to the dish’s luscious texture and rich flavor—take your time here!
Step 3: Add the Vegetables
Toss in the finely chopped onions, green bell pepper, and celery. Let them cook for about 5 to 6 minutes, stirring often, until they soften and meld into the roux. This classic “holy trinity” of Cajun cooking is what gives étouffée its unmistakable depth and character.
Step 4: Season and Simmer
Stir in the garlic, salt, black pepper, and cayenne pepper if you’re going for that spicy flair. Pour in the seafood stock or broth slowly, keeping the mixture smooth and lump-free. Add the tomato sauce, Worcestershire sauce, and bay leaf, then let everything simmer gently for 10 to 15 minutes, allowing the sauce to thicken and flavors to intensify.
Step 5: Cook the Shrimp
Drop in the seasoned shrimp and let them cook in the simmering sauce for 3 to 5 minutes until they turn perfectly pink and firm, signaling they’re done. Remove the bay leaf once the shrimp are cooked and stir in the fresh green onions and parsley to bring a vibrant finish to your Shrimp Étouffée Recipe.
How to Serve Shrimp Étouffée Recipe
Garnishes
To elevate your étouffée even further, sprinkle with extra chopped green onions and parsley just before serving. This not only adds a pop of color but also fresh, herbaceous brightness that contrasts beautifully with the rich sauce.
Side Dishes
The traditional partner for shrimp étouffée is steamed white rice, which balances the bold and spicy sauce perfectly. You could also serve it alongside crusty French bread or a crisp green salad to add some refreshing contrast.
Creative Ways to Present
For a fun twist, try serving your Shrimp Étouffée Recipe in individual mini cast iron skillets or over creamy grits for a southern flair. You can also plate it in hollowed-out bell peppers or alongside charred corn for a vibrant, festive presentation.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Shrimp Étouffée in an airtight container in the refrigerator for up to 3 days. It chills beautifully, and flavors often deepen after resting overnight.
Freezing
This dish freezes well! Store cooled étouffée in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally. Adding a splash of broth or water helps loosen the sauce if it has thickened too much. Microwave works in a pinch, but stirring halfway through ensures even warming.
FAQs
Can I use frozen shrimp for this Shrimp Étouffée Recipe?
Absolutely! Just thaw the shrimp completely and pat dry before seasoning to avoid extra moisture diluting the sauce. Frozen shrimp can make this dish just as delicious and convenient.
What can I substitute for seafood stock?
If you don’t have seafood stock, chicken broth is a fine substitute that still offers savory depth. Just make sure it’s low sodium so you can control the saltiness of the dish.
Is shrimp étouffée spicy?
The spice level is flexible. The recipe calls for Cajun seasoning and optional cayenne pepper, but you can reduce or omit these for a milder dish or add more if you like things hotter.
Can I use other proteins besides shrimp?
Definitely! Crawfish tails or diced chicken breast work beautifully in étouffée, offering different textures and flavor while keeping that classic Cajun essence.
What’s the best way to serve shrimp étouffée?
Traditionally, it’s served hot over steamed white rice. This helps absorb the rich sauce and rounds out the meal perfectly, making it hearty and satisfying.
Final Thoughts
This Shrimp Étouffée Recipe is a wonderful way to bring a piece of Louisiana’s vibrant culinary heritage into your home kitchen. With its rich, comforting sauce and succulent shrimp, it’s the kind of recipe that quickly becomes a beloved go-to. I hope you enjoy making it as much as I do sharing it with friends and family—happy cooking!
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Shrimp Étouffée Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: Pescatarian
Description
Shrimp Étouffée is a classic Cajun seafood stew featuring seasoned shrimp simmered in a rich, flavorful roux-based sauce with vegetables and Cajun spices, served over fluffy white rice. This comforting dish delivers a perfect balance of hearty, spicy, and savory flavors representative of New Orleans cuisine.
Ingredients
Shrimp
- 1 pound medium or large shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning
Roux and Vegetables
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 small onion, finely chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
Seasonings and Liquids
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/2 cups seafood stock or chicken broth
- 1 (8-ounce) can tomato sauce
- 2 teaspoons Worcestershire sauce
- 1 bay leaf
Finishing Touches
- 2 green onions, sliced
- 2 tablespoons chopped fresh parsley
- Cooked white rice for serving
Instructions
- Season the Shrimp: In a bowl, toss the peeled and deveined shrimp with Cajun seasoning until they are evenly coated. Set aside to marinate briefly while preparing other ingredients.
- Make the Roux: In a large skillet or Dutch oven, melt the butter over medium heat. Add the flour and stir constantly for 4–5 minutes until the mixture becomes golden brown and emits a nutty aroma, forming a classic roux that will thicken the sauce.
- Sauté Vegetables: Add the finely chopped onion, bell pepper, and celery to the roux. Cook for 5–6 minutes, stirring frequently, until the vegetables become soft and translucent. Then stir in the minced garlic, salt, black pepper, and cayenne pepper if using, cooking for an additional minute to release their flavors.
- Add Liquids and Simmer: Gradually stir in the seafood stock, whisking continuously to avoid lumps. Pour in the tomato sauce, Worcestershire sauce, and add the bay leaf. Bring the mixture to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until the sauce thickens and develops a rich taste.
- Cook the Shrimp: Add the seasoned shrimp to the simmering sauce and cook for 3–5 minutes until the shrimp turn pink and are fully cooked. Remove the pan from heat, discard the bay leaf, and stir in the sliced green onions and chopped parsley to freshen the dish.
- Serve: Serve the shrimp étouffée hot over freshly cooked white rice for a hearty and satisfying meal.
Notes
- For an extra-rich sauce, stir in a tablespoon of butter at the end just before serving.
- You can substitute crawfish or chicken for shrimp if preferred.
- Adjust the spice level by varying the amounts of cayenne pepper and Cajun seasoning according to your taste.
