This shrimp etouffee is tender and succulent shrimp stewed with tomatoes, vegetables and seasonings, all served with steamed rice. A classic dish that’s full of bold flavors and is quick and easy to make.
When I’m in the mood for Cajun food, I turn to favorites such as dirty rice, New Orleans BBQ Shrimp, Cajun chicken and this simple, yet satisfying shrimp etouffee.
I love the rich and unique flavors of Cajun food, and this type of cuisine is actually quite easy to prepare at home. My version of shrimp etouffee is just as good as what you’d get in a restaurant, but you can enjoy it in the comfort of your own home. If you love this dish, be sure to also check out my Shrimp Creole recipe!
What is etouffee?
Etoufee is a French word that means “to smother”. In this particular case, shrimp are smothered in vegetables and sauce, although this dish can also be made with other types of seafood such as crawfish. This type of dish is popular in Creole and Cajun cooking.
How do you make shrimp etouffee?
Start by peeling some shrimp, then make a simple broth from the shells. Mix melted butter with flour to make a roux, then cook the roux until it is light golden brown. Add onions, bell peppers and celery to the pot, along with canned tomatoes, seasoning and the shrimp broth. Bring the mixture to a simmer, and cook until vegetables are tender and sauce is thickened. Stir in the shrimp, then cook for a few more minutes until they are pink and opaque. Serve this dish immediately, with a sprinkle of parsley and a side of steamed rice.
How to make shrimp broth
This recipe calls for shrimp broth which is one of the primary flavor foundations of the dish. To make the broth, cook shrimp shells in a pot with carrot, onion, celery, garlic and herbs. Add water, then bring the mixture to a simmer and cook for 30-45 minutes. Strain the broth through a sieve, then it’s ready to use in the recipe.
Tips for the perfect dish
- While I think this dish tastes best with the homemade shrimp broth, you can substitute 1 cup of chicken broth and 1 cup of clam juice to save time. You can also sometimes find prepared shrimp broth in the seafood area of grocery stores.
- I prefer to use a larger sized shrimp for this recipe, such as 26-30 or 31-40 count. Fresh or frozen shrimp will both work fine, just make sure the shrimp are thawed. Look for shell-on shrimp so that you can prepare the shrimp broth.
- This dish stays fresh in the refrigerator for up to 2 days. Reheat any leftovers on the stove top over low heat.
What is the difference between shrimp Creole and shrimp etouffee?
These two dishes both include shrimp stewed with a variety of vegetables and seasonings. The differences lie in the sauce. Etouffee typically has a thicker sauce, with a base made from the roux. Shrimp Creole has a tomato based sauce that tends to be thinner. In addition, shrimp etouffee tends to be spicier than Creole shrimp.
When you try this dish, you’ll feel like you have been transported to New Orleans. The combination of flavors and textures just can’t be beat!
More Cajun style recipes to try
Shrimp Etouffee Video
Shrimp Etouffee
Ingredients
For the shrimp broth
- shells from 1 1/2 pounds of 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) peel and reserve shells for shrimp broth
- 1/4 cup green onions sliced
- 2 tablespoons fresh parsley chopped
- steamed white rice for serving
Instructions
For the shrimp broth
- Place all the ingredients in a large pot and bring to a simmer. Cook for 30-45 minutes.
- Let cool slightly, then strain the broth through a sieve. You will have more broth than you need for this recipe. Leftover broth can be frozen for later use.
For the etouffee
- Melt the butter in a large pot over medium heat. Add the flour and whisk until smooth. Cook, stirring constantly, for 5-7 minutes or until roux is light golden brown.
- Add the onion, bell pepper and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender.
- Add the garlic and cook for 30 seconds.
- Stir in the tomatoes, bay leaf, salt, pepper, Cajun seasoning, Worcestershire sauce and hot sauce. Cook for 1 minute.
- Pour in the shrimp broth and bring the mixture to a simmer. Cook for 15-20 minutes or until sauce has thickened.
- Add the shrimp and cook for 5 minutes, or until shrimp is pink and opaque.
- Stir in the green onions. Sprinkle with parsley, then serve immediately with rice.
Simple and Delicious! The layers of flavors & spices make a beautiful, fragrant dish, and not too spicy or overpowering. This recipe is a keeper, and I’m looking forward to serving it to dinner guests.
This recipe is excellent and easy to make. Highly recommend. I did us a 2lb. bag of large shrimp. Was wondering, could I make to the point of adding the shrimp and freeze, then add shrimp upon reheating?
Yes that should be fine!
This recipe was perfect. The flavors of the broth were so good and my shrimp turned out just right.
Looks so delicious. I can’t wait to try this one out with my family!
Incredible aromas and taste! So flavorful and hearty! This is a really delicious stew!
This recipe is definitely a keeper!
Such an amazing recipe! It is so good! Thanks!
This is really good!! Love how flavorful it is!
This is such a hearty dish and guaranteed to win over your family at dinner. So delicious!
Love these amazing flavors! Beautiful shrimp dish
This shrimp etouffee is absolutely delicious! Yummy!
This is my kind of comfort food on a cold evening, I cannot wait to make it!