This shrimp etouffee features tender, succulent shrimp simmered with tomatoes, vegetables, and seasonings, served over steamed rice. It’s a classic Cajun dish full of bold flavor and easy to prepare at home.
When craving Cajun food, favorites like dirty rice, New Orleans BBQ shrimp, Cajun chicken, and this satisfying shrimp etouffee are my go-tos. This version delivers restaurant-quality flavor with simple steps you can finish on a weeknight.
I love the rich, layered tastes of Creole and Cajun cooking, and shrimp etouffee is a perfect example: a hearty, saucy seafood stew with bright aromatics and a silky roux-based sauce. If you enjoy etouffee, try shrimp creole next for a lighter, tomato-forward comparison.
What is etouffee?
Etouffee comes from the French word meaning “to smother.” In this dish, shrimp (or another seafood like crawfish) are smothered in a fragrant mixture of vegetables and sauce. It’s a staple of Creole and Cajun kitchens and highlights the classic “holy trinity” of onion, celery, and bell pepper.
How to make shrimp etouffee
Peel the shrimp, reserving the shells to make a simple shrimp broth. Start a roux by combining melted butter and flour, cook until it reaches a light golden brown, then add finely diced onion, celery, and bell pepper. Stir in garlic briefly, then add diced canned tomatoes (undrained), herbs, seasonings, and the strained shrimp broth. Simmer until the vegetables are tender and the sauce is slightly thickened. Finish by stirring in the shrimp and cooking just until they turn pink and opaque. Serve immediately over steamed white rice and garnish with sliced green onions and chopped parsley.
How to make shrimp broth
Shrimp broth is an essential flavor base. Simmer the reserved shrimp shells with carrot, onion, celery, garlic, bay leaf, peppercorns, thyme, and water for 30–45 minutes. Strain the liquid through a sieve and use the strained broth in the etouffee. Any extra broth freezes well for future seafood stews.
Tips for the perfect etouffee
- If you’re short on time, substitute 1 cup chicken broth + 1 cup clam juice for the shrimp broth; some stores also sell prepared seafood or shrimp broth.
- Use medium-large shrimp (26–30 or 31–40 count) for good texture and flavor. Shell-on shrimp are ideal if you plan to make your own broth; frozen shrimp are fine if fully thawed before cooking.
- Leftovers keep well for up to 2 days in the refrigerator. Reheat gently on the stovetop over low heat to preserve shrimp texture.
Shrimp etouffee vs. shrimp creole
Both dishes feature shrimp simmered with vegetables and spices, but their sauces differ. Etouffee uses a roux to create a thicker, silkier sauce and often has a bolder spice level. Shrimp creole is tomato-based and generally produces a thinner, brighter sauce. Try both to appreciate the contrast—etouffee feels rich and smothered, while creole is more vibrant and saucy.
Enjoying a bowl of shrimp etouffee is like a quick trip to New Orleans—the combination of savory roux, aromatic vegetables, and seasoned shrimp is hard to beat.
Ingredients (serves 4)
For the shrimp broth
- Shells from 1 1/2 pounds shrimp
- 1 carrot, peeled and cut into 1 1/2-inch slices
- 1/2 onion, cut into wedges
- 1 stalk celery, sliced
- 1 bay leaf
- 2 teaspoons peppercorns
- 2 sprigs fresh thyme
- 4 cups water
For the etouffee
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 cup onion, finely diced
- 1/2 cup celery, finely diced
- 1 green bell pepper, finely diced
- 2 teaspoons garlic, minced
- 1 cup canned diced tomatoes (do not drain)
- 1 bay leaf
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons Cajun seasoning
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 2 cups shrimp broth (recipe above)
- 1 1/2 pounds medium to large shrimp (shell-on), peeled and shells reserved for broth
- 1/4 cup green onions, sliced
- 2 tablespoons fresh parsley, chopped
- Steamed white rice, for serving
Instructions
Make the shrimp broth
- Combine shrimp shells, carrot, onion, celery, bay leaf, peppercorns, thyme, and water in a large pot. Bring to a simmer and cook 30–45 minutes.
- Cool slightly and strain the broth through a sieve. Reserve for the etouffee; freeze any extra for later.
Make the etouffee
- Melt butter in a large pot over medium heat. Whisk in the flour and cook, stirring constantly, for 5–7 minutes until the roux is a light golden brown.
- Add onion, bell pepper, and celery and cook 5–7 minutes, stirring occasionally, until tender.
- Add garlic and cook 30 seconds. Stir in tomatoes, bay leaf, salt, pepper, Cajun seasoning, Worcestershire, and hot sauce; cook 1 minute.
- Pour in the shrimp broth and bring to a simmer. Cook 15–20 minutes until the sauce thickens.
- Add the shrimp and cook about 5 minutes, until they are pink and opaque. Stir in green onions, sprinkle with parsley, and serve immediately over steamed rice.
Nutrition (per serving)
Calories: 285 kcal | Carbohydrates: 19 g | Protein: 3 g | Fat: 12 g | Saturated Fat: 7 g | Cholesterol: 31 mg | Sodium: 856 mg | Potassium: 414 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 3931 IU | Vitamin C: 39 mg | Calcium: 74 mg | Iron: 2 mg
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