If there’s one thing my Louisiana roots taught me, it’s how to build flavor the right way, and this Cajun Shrimp Étouffée is exactly that. We’re talking a rich, buttery roux, tender shrimp, and that holy trinity doing what it’s supposed to do. I grew up around food like this, where you don’t rush it and you definitely don’t under-season it. After years of sharing Southern recipes online, I can tell you this one hits every time. It’s bold, comforting, and tastes like you actually know what you’re doing in the kitchen.
Shrimp Étouffée Ingredients
- Shrimp
- Creole Seasoning
- Better Than Bouillon Lobster (or Fish) Base (Optional)
- Creole Seasoning
- Olive Oil
- Butter
- Green Bell Pepper
- Onions
- Celery
- Garlic
- Thyme
- Worcestershire Sauce
- Bay Leaves
How to Make the Best Shrimp Etouffee
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- First, you will have to make a seafood broth using shrimp shells, water, Creole Seasoning, and Better Than Bouillon Lobster Base. Add the items to a Dutch Oven and simmer.
- Drain the shells from the broth and set aside.
- Create a roux in a separate skillet by combining oil and flour. Stir repeatedly so the roux does not burn.
- Add celery, onions, and green peppers to the Dutch Oven and stir. Add garlic, the seafood broth, Creole Seasoning, Worcestershire sauce, and bay leaves. Cover the pot and simmer.
- Uncover and add the shrimp. Cook for 3-4 minutes.
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Shrimp Etouffee Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Equipment
Ingredients
Seafood Stock
- 4 cups water
- 1 pound raw shrimp, peeled and deveined save the shells for the shrimp broth
- 1 ½ tablespoons Better Than Bouillon Lobster (or Fish) Base
- ½ teaspoon Creole Seasoning I used Tony Chachere
Shrimp Etouffee
- 2-3 tablespoons olive oil for the roux
- 2 tablespoon butter
- 4 tablespoon all-purpose flour
- ½ cup green peppers chopped
- 1 cup yellow onion chopped
- 2 stalks, celery chopped
- 1 teaspoon olive oil to saute the veggies
- 3 garlic cloves, minced
- ½ tablespoon Creole Seasoning I used Tony Chachere
- 1 teaspoon thyme
- 1 tablespoon worcestershire sauce
- salt and pepper to taste
- 2 bay leaves
Instructions
Seafood Stock
- Place a large pot, I use a Dutch Oven on medium-high heat. Add the water and bring it to a boil. Next add the shrimp shells, Better than Bouillon, and ½ teaspoon of Creole Seasoning.
- Stir and cover. Lower heat and simmer for 20 minutes.
- Open the pot and strain the shells from the broth using a strainer. Set the broth aside.
Shrimp Etouffee
- Add the olive oil and butter to a skillet on medium-high heat. Once it melts add the flour.
- Continue to whisk until the roux turns peanut butter brown (or your desired shade of brown). It should turn brown within a few minutes of whisking. Watch it closely so that it doesn't burn. A peanut butter brown roux will take 5-6 minutes of stirring. A deep brown roux (as shown in the photos of this recipe) will take you 10 minutes or more. Set the roux aside to cool.
- Add the green peppers, celery, and onions to the Dutch Oven on medium-high heat with a teaspoon of olive oil. Stir and cook for 2-3 minutes until the veggies are soft.
- Add the roux and garli to the pot and stir. Saute for 1-2 minutes.
- Add all of the seasonings, 2 cups of the seafood broth, and Worcestershire sauce to the pot.
- Stir and cover. Reduce the heat and simmer for 15 minutes.
- Open the pot and add the shrimp. Cook for 3-4 minutes until the shrimp has turned pink. Remove the bay leaves and remove the pot from heat. Serve with white rice.
Video
Notes
- The use of Better than Bouillon Seafood Base is optional, but it gives the stock more flavor.
- When making the roux, if the oil and flour mixture is thick, add more oil.
- Instead of using a combination of butter and oil for the roux, you can use all butter if you wish.
- You can purchase seafood stock as opposed to making your own, if you can find it in stores.
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Whether tomatoes are used or not in Louisiana cooking is always a source of debate. Most Cajun recipes do not include tomatoes during the cooking process. A lot of Creole recipes use tomatoes. You can decide what will work best for you.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
White rice is paired with the dish. I typically use Jasmine rice.
Whether tomatoes are used or not in Louisiana cooking is always a source of debate. Most Cajun recipes do not include tomatoes during the cooking process. A lot of Creole recipes use tomatoes. You can decide what will work best for you.
What is the translation? It's pronounced "ay tu fay" or "et tu fay". In French, it means smothered. It's a dish that's popular in Creole and Cajun cuisine. It's served with shellfish over rice. It is commonly prepared with crawfish, but also crab or shrimp.
It also includes the "Holy Trinity" of Cajun and Creole cooking, which includes: celery, green bell peppers, and onion. These vegetables are the base for most Louisiana cooking.
Shrimp can be found at the grocery store in a few different ways. There is raw, pre-cooked, raw and frozen, deveined, tails on, tails off, etc.
I never use pre-cooked shrimp. There is an obvious difference in taste due to the lack of quality. The shrimp is cooked and then frozen and you have to cook it/warm it up again. This usually overcooks the shrimp. Raw shrimp only takes minutes to make, just buy it raw.
Always look for deveined, that's my preference. The black vein that runs along the back of the shrimp is the digestive intestinal tract. Is this shrimp poop, yes.
You can buy it with the vein and remove it using a sharp paring knife to make a slit along the back and lift out the vein with the tip of the knife.
Buy large shrimp. No one likes those baby shrimp and they are harder to fry.
Place the frozen shrimp in a large bowl of cold water. The shrimp will thaw within minutes and will be ready to peel.
A roux is a combination of equal parts of oil and flour. Melt the butter first, and then add the flour. And STIR, STIR, STIR. Stir constantly. If you stop, the roux will burn.
The shade of brown the roux needs to be is always a source of debate. Many prefer a lighter, peanut butter brown hue. A lot of people prefer a really dark brown hue. When making gumbo and etouffée, I have made it both ways!
Prepare it based on what you like. A peanut butter brown roux will take 5-6 minutes of stirring. A deep brown roux (as shown in the photos of this recipe) will take you 10 minutes or more.
Shrimp Creole uses a tomato base. Étouffée is prepared with a roux base.
Gumbo is more of a soup or stew. Étouffée is really thick. Gumbo is also prepared with andouille sausage and sometimes chicken, in addition to seafood like shrimp and crab.
Étouffée is prepared with one meat item, such as crawfish or shrimp. It's commonly served with crawfish, but shrimp is usually more available in stores and makes a great option.
Yes, but for best results, make the sauce ahead and cook the shrimp fresh when you’re ready to serve.
Too thick: add a little broth to loosen it.
Too thin: let it simmer longer to reduce and thicken.
Reheat on the stove over medium-low heat, adding a splash of broth or water if needed to loosen the sauce.
Leftovers can be stored tightly covered and sealed for 3-4 days.
You can freeze the sauce, but shrimp can change texture. For best results, freeze without shrimp and add fresh when reheating.
What to Serve with this Shrimp Etouffee Recipe
Southern cooked cabbage, green salad and French bread will pair well this dish.
More Cajun Recipes
Cajun Dirty Rice
Slow Cooker Gumbo
Cajun Shrimp and Grits
Cajun Chicken Wings
Cajun Shrimp Pasta
More Southern Style Recipes
Instant Pot Gumbo
Instant Pot Red Beans and Rice
Instant Pot Shrimp and Grits
Instant Pot Collard Greens
Southern Homemade Cornbread
Southern Baked Macaroni and Cheese
Slow Cooker Crockpot Oxtails
You may also enjoy my Homemade Lobster Bisque recipe.
Tori says
Making this tonight for the second time this week, so good!!!
staysnatched says
Yay! So glad you enjoy it!
Elexia Corona says
Just made this! Omg - to die for!
staysnatched says
Glad it was a hit!
Elexia Corona says
Just made this! So delicious.
staysnatched says
Wonderful! Glad you enjoyed it.
Patrick Butler says
Absolutely amazing and I don’t even like shrimp (my wife loves shrimp) but I will devour this dish! I wouldn’t change a single thing!!!!
staysnatched says
YAY! That's so good to hear.
Emilie says
If I double the recipe, should I double the broth as well?
Emilie says
If I double the recipe p, should I double the broth and roux as well?
staysnatched says
I would try doubling the entire recipe.
LaKenya Cann says
This recipe was so easy and it tastes even better! Thank
You Brandi!
staysnatched says
I'm glad you enjoyed the recipe!
Holly Anderson says
I don't like peppers, can I use carrot instead or skip it all together. I don't like spicy food and thought it might help cut some of the spicy. Thoughts?
staysnatched says
Green peppers aren't spicy. You can omit them if you wish.
Karen Bernhardt says
My first thought as I took a quick taste was "shit, this is banging!" It was terrific, with so much flavor. I did find it a little salty, but I think that's possibly because I used lobster shells instead of shrimp for the stock (the shrimps I had were already shelled) and it's also possible that I used too heavy of a hand when seasoning (this is why Brandi always says to taste throughout - my bad). I wanted it a little thicker, so I made a small slurry of broth and cornstarch and then poured that back into the dutch oven. Can't wait to eat this for dinner tonight!
staysnatched says
Wonderful. I'm glad you enjoyed the recipe.
Melanie says
How could i make this with an instapot? Your instapot gumbo was amazing
staysnatched says
I haven't tried it. You can take a look at the gumbo recipe and try something similar.
Tina says
Another great recipe that is not only easy to follow, but packed with flavor. I subbed crawfish because it’s the season. SO bomb! Thank you 🤤
staysnatched says
Wonderful! I'm so glad you enjoyed it.
Amanda G. says
I really enjoyed the deep flavor of the roux sauce! I went for the darker brown roux and I’m so glad I did. It was the first time I made a seafood stock, too. I definitely have to get the better than bouillon lobster base because I’m sure that would have amped up the flavor even more!
staysnatched says
The seafood stock is the best part!