There's something about Southern comfort food that just warms the soul. Shrimp Etouffee, with its tender shrimp and incredibly flavorful sauce, is pure Louisiana magic in a bowl. The spices, the roux - it's the perfect mix of savory depth and a hint of heat. Best part? This iconic dish is way easier to make at home than you might think.
What is Shrimp Etouffee?
Shrimp Étouffée is a classic Louisiana dish where juicy shrimp are smothered in a rich, spice-infused roux alongside the Cajun "holy trinity" of onions, celery, and bell peppers - it's the ultimate savory and comforting meal.
Think of étouffée as the ultimate saucy, comforting seafood dish. It's all about shellfish (like shrimp or crawfish) cooked in a seriously flavorful sauce and served over a cozy bed of rice. The secret? A special cooking technique called "smothering" that gives étouffée its rich, unforgettable flavor.
Ingredients for Shrimp Etouffee
Roux. ⇢ Butter, oil, and flour are your foundation. Get this right, and you're golden. This combo creates a toasty base for your etouffee. Want to go gluten-free? Swap in your favorite GF flour or cornstarch.
Holy Trinity. ⇢ A Southern classic-onions, celery, and green bell pepper-give your etouffee flavor and substance. Simple, but essential.
Seasonings. ⇢ Garlic, thyme, bay leaves, Creole seasoning, and smoked paprika are must-haves. But it doesn't stop there. Tomatoes add a touch of acid, while Worcestershire sauce and a seafood broth (try making your own with shrimp shells!) really amp up the flavor.
Shrimp. ⇢ Shrimp is my go-to for a budget-friendly seafood feast. Stock up when it's on sale. Or, mix things up with lobster, crab, chicken, or even pork. It's all good!
Garnishes. ⇢ Top things off with fresh parsley and green onions. A burst of green looks pretty on the plate and adds a little zing.
Cajun or Creole seasoning. ⇢ I reach for Tony Chachere's for that classic Louisiana flavor-it's got the perfect spice blend and just enough heat. But any Cajun or Creole seasoning will do. Or, get creative and make your own homemade cajun seasoning mix! You get to control the heat and the salt-win-win!
How to Make Shrimp Etouffee (Step by Step)
Spice it Up.
In a small bowl, give your spices a little swirl-paprika, thyme, oregano, cayenne, garlic powder, onion powder, white pepper, and black pepper.
Prep the Shrimp.
Let 'em drain and dry out a bit. A quick salt-and-spice toss gets them ready for the pan.
Shrimp Sizzle.
Crank the heat on a large skillet. Hot oil, in goes the shrimp. One minute on each side, just to get 'em blushing. Then, scoot those babies to a bowl.
Note: Don't overdo the shrimp! Just a quick kiss of pink on each side is all you need. They'll finish cooking when you warm everything up later.
Stock it Up.
While the shrimp rest (they'll release some yummy juices), strain that liquid into your chicken stock. You'll need 2 cups total of broth.
Building Flavor.
In the same skillet, melt some butter. Add your chopped veggies (onions, bell pepper, celery) and let them soften. Now for more spice! Sprinkle in the rest of your blend.
Roux Time.
It's flour time! Stir it into the veggie mix until it all comes together. Toss in those tomatoes and cook until things start to brown a bit. Then, slowly whisk in your chicken stock mixture until smooth.
Simmer Down.
Bring everything to a simmer and let it thicken up. A few minutes should do it. Now for the finishing touch-a dash of Worcestershire and hot sauce. Season with salt to taste.
Shrimp Reunion.
Add your shrimp back to the pot and let them warm up in the sauce. Just a minute or two will do the trick.
Finishing Touch.
A sprinkle of green onions and cayenne pepper adds a bit of color and kick. Serve over a bed of rice, and get ready to dig in!
Full Recipe
Shrimp Etouffee Recipe
Pin RecipeIngredients:
Shrimp Étouffée:
- 1½ lbs shrimp (peeled and deveined)
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
For the Roux:
- ⅔ stick unsalted butter (or 5 tablespoon + 1 Tsp)
- ⅓ cup flour (or as needed)
- 2 cups chicken broth (or 500 ml) (or as needed)
Holy Trinity:
- 1 piece onion (medium-sized) (diced)
- ½ cup green bell pepper (diced)
- 1-2 stalks celery (chopped)
Spices:
- 1 teaspoon thyme (dried or fresh)
- 3 teaspoon garlic (minced)
- 2 pieces bay leaf
- 1 tablespoon Worcestershire sauce
- 1 cup fresh tomato (not the canned) diced
- 1 tablespoon Creole or Cajun seasoning
- salt and pepper to taste
Garnish:
- ¼ cup green onions (thinly sliced)
- ¼ cup parsley (chopped)
- ½ lemon (juiced)
Instructions:
- Spice it Up. In a small bowl, give your spices a little swirl-paprika, thyme, oregano, cayenne, garlic powder, onion powder, white pepper, and black pepper. Check here for the homemade cajun seasoning
- Prep the Shrimp. Let 'em drain and dry out a bit. A quick salt-and-spice toss gets them ready for the pan.
- Shrimp Sizzle. Crank the heat on a large skillet. Hot oil, in goes the shrimp. One minute on each side, just to get 'em blushing. Then, scoot those babies to a bowl.Note: Don't overdo the shrimp! Just a quick kiss of pink on each side is all you need. They'll finish cooking when you warm everything up later.
- Stock it Up. While the shrimp rest (they'll release some yummy juices), strain that liquid into your chicken stock. You'll need 2 cups total.
- Building Flavor. In the same skillet, melt some butter. Add your chopped veggies (onions, bell pepper, celery) and let them soften. Now for more spice! Sprinkle 1 teaspoon of Cajun/Creole seasoning.
- Roux Time. It's flour time! Stir it into the veggie mix until it all comes together. Toss in those tomatoes and cook until things start to brown a bit. Then, slowly whisk in your chicken stock mixture until smooth.
- Simmer Down. Bring everything to a simmer and let it thicken up. A few minutes should do it. Now for the finishing touch-a dash of Worcestershire and hot sauce. Season with salt to taste.
- Shrimp Reunion. Add your shrimp back to the pot and let them warm up in the sauce. Just a minute or two will do the trick.
- Finishing Touch. A sprinkle of green onions and cayenne pepper adds a bit of color and kick. Serve over a bed of rice, and get ready to dig in!
Notes:
Tips and Tricks:
Roux Rules: Low and slow is the key. Don't rush it, or you'll get a burnt mess. Shrimp Sauté: High heat is your friend! A quick sear locks in flavor. Cook it quickly until it's just pink, then take it off the stove. When you add it back to the sauce, a short simmer is all you need. Don't overdo it! Don't Overcrowd: Cook shrimp in batches if needed. No steaming allowed! Seasoning Secrets: Taste as you go. Adjust spices to match your taste buds. Thickness Test: Sauce too thin? Simmer longer. Too thick? Add a splash of stock. Rice is Everything: Fluffy rice is etouffee's best friend. Get it right! Leftover Love: This dish is even better the next day.Recipe Variations:
Seafood Mix-Up: Crawfish is the star when it's in season, but don't stop there. Toss in clams, oysters, mussels, lobster, or crab. A seafood party in a bowl! Veggie Vibes: No seafood? No problem! Use veggie broth and add some meaty mushrooms, eggplant, or even tempeh. Still totally delicious. The Roux: The sauce is the star of this dish, and it all starts with a roux. Sure, you can make all kinds of roux—from light to dark—but that takes time. Our recipe hits that sweet spot: big flavor without the hours in the kitchen. Broth It Up: Short on time? Store-bought chicken or shrimp broth is your friend. Feeling fancy? Go for homemade chicken stock—it's worth the extra effort. Paleo Twist: Ghee replaces butter, arrowroot stands in for flour, and crispy yuca fries take the place of rice. A whole new way to enjoy etouffee.Make Ahead and Storage Instructions:
Get-Ahead Tip: This dish is a flavor chameleon - even better the next day! Whip up the roux and the "Holy Trinity" the day before, cool it down, and pop it separately in the fridge. When you're ready, just reheat and serve over rice. Day-Of Prep: Cook the shrimp when you're ready to eat. They take minutes, so it's a breeze. Leftovers Rule: Store any leftovers the same way – fridge is your friend for 3-4 days. Étouffée tastes even better the next day. Freeze for a Feast: To freeze, hold off on cooking the shrimp. Portion out your leftovers and freeze them for a quick meal down the road. Thaw the sauce overnight, then warm it on the stovetop. Toss in your shrimp and let them simmer till done – easy peasy!Nutrition Information:
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Recipe Variations
Seafood Mix-Up: Crawfish is the star when it's in season, but don't stop there. Toss in clams, oysters, mussels, lobster, or crab. A seafood party in a bowl!
Veggie Vibes: No seafood? No problem! Use veggie broth and add some meaty mushrooms, eggplant, or even tempeh. Still totally delicious.
The Roux: The sauce is the star of this dish, and it all starts with a roux. Sure, you can make all kinds of roux-from light to dark-but that takes time. Our recipe hits that sweet spot: big flavor without the hours in the kitchen.
Broth It Up: Short on time? Store-bought chicken or shrimp broth is your friend. Feeling fancy? Go for homemade chicken stock-it's worth the extra effort.
Paleo Twist: Ghee replaces butter, arrowroot stands in for flour, and crispy yuca fries take the place of rice. A whole new way to enjoy etouffee.
What goes well with Shrimp Etouffee
Étouffée is a hearty, flavorful dish that pairs well with a variety of sides to create a balanced and satisfying meal. Here are some delicious options:
Traditional Favorites:
- Fluffy White Rice: A classic choice that soaks up the rich sauce and complements the spices.
- Buttery Cornbread: Adds a touch of sweetness and a crumbly texture contrast.
Fresh and Light:
- Simple Green Salad: A crisp salad with a light vinaigrette dressing provides a refreshing balance to the rich flavors of the étouffée.
- Grilled or Roasted Vegetables: Asparagus, broccoli, or green beans add a healthy dose of nutrients and vibrant colors.
Hearty Options:
- Garlic Bread: Its crispy exterior and garlicky flavor are perfect for sopping up every last drop of sauce.
- Mashed Potatoes: Whether classic and creamy or loaded with seafood like in our [loaded seafood baked potato recipe], mashed potatoes are a comforting complement to the rich flavors of Étouffée.
Unique Twists:
- Fried Okra: Crispy fried okra, a Southern favorite, adds a delightful crunch to your Shrimp Étouffée meal.
- Mexican Corn: Elote, with its creamy, cheesy goodness, could provide a delicious contrast to the rich, saucy shrimp étouffée. Its sweetness and acidity could help cut through the richness of the dish, creating a more balanced and flavorful experience.
Tips and Tricks
Roux Rules: Low and slow is the key. Don't rush it, or you'll get a burnt mess.
Shrimp Sauté: High heat is your friend! A quick sear locks in flavor. Cook it quickly until it's just pink, then take it off the stove. When you add it back to the sauce, a short simmer is all you need. Don't overdo it!
Don't Overcrowd: Cook shrimp in batches if needed. No steaming allowed!
Seasoning Secrets: Taste as you go. Adjust spices to match your taste buds.
Thickness Test: Sauce too thin? Simmer longer. Too thick? Add a splash of stock.
Rice is Everything: Fluffy rice is etouffee's best friend. Get it right!
Leftover Love: This dish is even better the next day.
Troubleshooting Shrimp Etouffee
Roux Rescue: Burnt roux? Start over. A little patience now saves the whole dish later.
Too Thick/Thin: Thin sauce? Simmer longer. Thick as gravy? Splash in more stock.
Bland Bites: Not enough flavor? More spice! A dash of hot sauce or extra Cajun seasoning can work wonders.
Overcooked Shrimp: Rubber alert! Shrimp should be tender, not tough. Next time, add them at the very end.
Greasy Situation: A bit oily? Spoon some off the top before serving.
Make Ahead and Storage Instructions
Get-Ahead Tip: This dish is a flavor chameleon - even better the next day! Whip up the roux and the "Holy Trinity" the day before, cool it down, and pop it separately in the fridge. When you're ready, just reheat and serve over rice.
Day-Of Prep: Cook the shrimp when you're ready to eat. They take minutes, so it's a breeze.
Leftovers Rule: Store any leftovers the same way - fridge is your friend for 3-4 days. Étouffée tastes even better the next day.
Freeze for a Feast: To freeze, hold off on cooking the shrimp. Portion out your leftovers and freeze them for a quick meal down the road. Thaw the sauce overnight, then warm it on the stovetop. Toss in your shrimp and let them simmer till done - easy peasy!
Calleigh says
Easy but amazing flavors! This is a keeper.