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A pot of shrimp etouffee garnished with green onions and parsley.

Shrimp Etouffee

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.
Course Main
Cuisine Cajun
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 4
Calories 285kcal
Author Sara Welch


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


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.



Calories: 285kcal | Carbohydrates: 19g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 856mg | Potassium: 414mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3931IU | Vitamin C: 39mg | Calcium: 74mg | Iron: 2mg