You'll love this shrimp etouffee recipe with succulent shrimp simmered in a rich, spicy Creole sauce, a perfectly comforting Southern meal, easy to make!
Love it? You might also love my Crawfish Etouffee Recipe or my Chicken and Sausage Gumbo Recipe.
Creole Shrimp Etouffee Recipe
Shrimp étouffée is a must-eat dish from Louisiana. Etouffee is hugely popular in the American south, part of the rich history and diverse cooking techniques acquired from many different parts of the world.
A bit like a classic fricassee recipe, shrimp etouffee offers up a wonderful creamy sauce made from the Cajun Holy Trinity of vegetables - bell peppers, celery and onion, and in this case, garlic and tomato for a Creole version, much like a stew.
Bring in your favorite Creole spices and you'll develop a flavor that will definitely work its way into your heart.
The shrimp can be sautéed then added to the dish, or you can cook them right in the sauce, which is more traditional. In fact, the very name "etouffee" means "to smother" in French, referring to smothering the shrimp within the sauce.
Let's talk about how to make shrimp etouffee, shall we?
Shrimp Etouffee Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Shrimp. Peeled and deveined, but save the shrimp shells.
- Oil. Use peanut oil or vegetable oil.
- Flour. All purpose white.
- Cajun Holy Trinity. Green Bell Pepper (or use jalapenos for a spicier version), onion, celery + garlic.
- Chicken Broth.
- Diced Tomatoes. I'm using canned tomatoes.
- Spices. Use Creole seasonings (or use Cajun Seasonings) + dried thyme and salt and black pepper. Bay leaves are popular as well.
- Worcestershire Sauce.
- Hot Sauce. If desired. I love a good Louisiana style hot sauce for this recipe.
- For Serving. Cooked rice, fresh chopped parsley or green onions, spicy red chili flakes.
How to Make Shrimp Etouffee - the Recipe Overview
The full recipe instructions are listed in the printable recipe card at the bottom of the post.
First we make a roux with equal parts flour and fat - I'm using vegetable oil - in a large pot.
Stir it continuously for 10-12 minutes, until the roux darkens to a light brown color, the color of peanut butter. Learn more about How to Make a Roux.
Add the onions, peppers and celery to cook a few minutes, then add the garlic and tomatoes.
Stir in stock (you can use seafood stock, chicken, or homemade shrimp stock - see below), Creole or Cajun seasonings, Worcestershire sauce, hot sauce, dried thyme, and a bit of salt and pepper to taste.
Simmer at least 20 minutes to let the flavors mingle and develop.
For the shrimp, you can cook it separately in a pan, or tuck them into the simmering sauce to cook through.
The choice is yours.
BOOM! DONE! It's great served over rice! I love this recipe. SO good. It makes me think of Mardi Gras in New Orleans. Comfort food at its finest.
Recipe Notes and Tips
The Stock. Chicken or seafood stock are great for this recipe, but consider making a quick shrimp stock. Cook your shrimp shells (if using unpeeled shrimp), 1/2 cup chopped onion, and 1/2 cup chopped celery (or use scraps) in 1 tablespoon olive oil for 5 minutes, then add 2.5 cups water or stock.
Simmer 20 minutes, then strain and use. Extra flavor! See the recipe video in the recipe card.
The Roux. I use a light brown roux for my recipe, but you can use a lighter or darker roux, to your preference. A blonde roux will give you a slightly thicker gravy, while a dark roux will be thinner, but will have more developed flavor.
You can just cook it to the color you prefer.
Tomatoes - Yes or No? Cajun and Creole versions differ. In Cajun cooking, a typical "etouffee" does not include tomatoes, while the Creole versions usually do. You can skip them if you'd like, but use more stock.
Seafood Options. You can make this recipe with other types of seafood, particularly Crawfish Etouffee, as well as with chicken.
Storage & Leftovers
Leftover shrimp etouffee will last up to 5 days in the refrigerator in a sealed container. Heat it up on the stove top to enjoy again.
You can freeze the etouffee sauce for 3 months in a freezer container. I prefer to freeze it without the shrimp.
That's it, my friends. I hope you enjoy my shrimp etouffee recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Try Some of My Gumbo & Cajun Recipes
If you love gumbo, check out some of my favorite and popular gumbo recipes.
Try Some of My Popular Shrimp Recipes
- Shrimp Creole Recipe
- Shrimp and Grits
- Bang Bang Shrimp
- Blackened Shrimp
- Spicy Cajun Shrimp
- Shrimp and Red Bean Chili
- Shrimp in Fiery Chipotle-Tequila Sauce (from my cookbook! “The Spicy Food Lovers’ Cookbook“)
- Grilled Buffalo Shrimp
- Firecracker Shrimp
- Shrimp Ceviche
- Camarones a la Diabla (Diablo Shrimp)
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.
Shrimp Etouffee Recipe
Ingredients
- 3 tablespoons peanut or vegetable oil (+ more if needed)
- 3 tablespoons flour
- 1 green bell pepper chopped (or use jalapenos for a spicier version)
- 1 medium onion chopped (scraps reserved)
- 2 celery stalks chopped (scraps reserved)
- 3 cloves garlic chopped
- 2-1/2 cups chicken or seafood stock
- 15 ounces diced tomato canned or fresh, with juices
- 1 tablespoon Creole seasonings + 1 teaspoon divided (or use Cajun Seasonings + extra as desired)
- 1 teaspoon dried thyme or use fresh
- 1 tablespoon Worcestershire (optional - I love it)
- 1 tablespoon hot sauce plus more to taste
- Salt and pepper to taste
- 1 pound shrimp peeled and deveined
FOR SERVING
- 2 cups cooked white rice (or grits)
- Fresh chopped parsley, spicy red chili flakes
Instructions
- Heat a large pot or large pan to medium heat. Add 3 tablespoons peanut or vegetable oil along with 3 tablespoons flour. Stir to form a paste. This is your roux.
- Stir the roux continuously for 10-12 minutes, until it darkens to a light brown color the color of peanut butter. Do not stop stirring or the roux can burn.
- Add the peppers, onion and celery. Stir and cook it down for 5 minutes to soften.
- Add the tomatoes and garlic and cook another minute.
- Stir in the stock, Creole seasonings, thyme, Worcestershire sauce, hot sauce, and salt and pepper. Bring to a boil, then reduce heat and simmer at least 20 minutes to let the flavors develop. You can simmer longer if you'd like.
- While the sauce is simmering, heat 1 tablespoon oil in a pan to medium heat. Lightly season the shrimp with salt and pepper, then cook them 2-3 minutes per side, or until cooked through. (Alternatively, you can tuck the shrimp into the simmering sauce and let it cook in the sauce for 5 minutes.)
TO SERVE
- Spoon the sauce over white rice (or grits) and top with shrimp.
- Garnish and serve.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 6/21/24 to include new information and photos. It was originally published on 3/29/19.
Sheran says
I just cooked this and it is the best I have ever eaten!! if I could give it a 20 I would, you are a great chef! thank you sooo very much for sharing your recipe, the flavor is just unreal,
Mike Hultquist says
Boom! Great to hear, Sheran! I love this recipe! Very happy you enjoyed it.
Juls says
Absolutely delicious! My daughter-in-law is from New Orleans and I'm pretty sure it's as good as hers.
Mike Hultquist says
That's huge praise, Juls! I love to hear it!
Kaylene says
I made this last night. I was so delicious and easy to make. I wish we could post picks here.
Mike Hultquist says
Yes! Glad you enjoyed it, Kaylene! Feel free to post your pics to social media and you can tag me @chilipeppermadness. I'd love to see them!
Carol says
I made this tonight as the directions state. It turned out wonderful. Everyone raved how good it was and now it will be in our rotation dinners. Thanks again for a wonderful meal Mike.
Mike Hultquist says
Thanks so much, Carol. I'm very happy everyone enjoyed it. I'm always glad to be helpful to people.
Kris says
This was a quick dish to make for a good Friday night meal! The taste was great. We've been following you for several years, and we usually make at least one of your recipes every week. Can't pick our favorite, but thanks for all your recipes!!
Mike Hultquist says
Wow, thanks so much, Kris! I'm glad you're enjoying so many of my recipes! It means a lot to me. I greatly appreciate you sharing this. Thank you!!!
Ramya says
Cant wait to make this soon for me can i use tofu / vegetable stock and vegan worcestershire sauce i never had shrimp etouffee before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Feel free to share photos of your vegan version, Ramya. I'd love to see it.
Brett says
Made it tonight with shrimp and crawfish I brought home from a crawfish boil and assorted hot peppers from the garden. Absolutely rock solid. I am considering trying it again with a little tomato paste, but does that make it Shrimp Creole?
Mike Hultquist says
Thanks, Brett! I love to hear it! Tomato is definitely one of the ingredients that makes it more "Creole". Fun to play with the recipe!
Sarah says
This was phenomenal! I had never tried to make shrimp etouffee before and I am thrilled that this turned out so well; we ate every bite. I can't wait to have my siblings over for dinner so I can cook this for them. -In case this may be helpful to others, I used vegetable broth because we are pescatarians. It is probably even better with the chicken broth for those who can, but it is still fabulous without!
Mike Hultquist says
Yes!! Thanks, Sarah! VERY HAPPY you enjoyed this! We love this recipe. I appreciate it!
Sue says
Loved this dish. I made it exactly as the recipe was written to celebrate Mardi Gras. I added the pepper flakes to my plate because I like extra heat. My husband loved it as it was. Will definitely make it again.
Mike Hultquist says
Very nice!! Glad to hear it, Sue! VERY happy you both enjoyed it.
Robin Angell says
Really good flavor, and easy enough to make on a weeknight. I followed the recipe exactly as written, except did not add the red pepper flakes on top at the end. Glad I didn’t, because we thought it was quite spicy - maybe it was the particular seasoning and hot sauce I used? Ended up having to add a bit of sugar to calm it down ….. and my husband loves spicy foods! Will definitely make again, but cut down on amount of heat.
Mike Hultquist says
Thanks, Robin. Glad you enjoyed it overall. I do tend to spice things up, so hopefully you can make a note for the next time to use slightly milder spices. Take care.
Glenn H says
Absolutely amazing, will definitely be in my cooking rotation. I cooked the shrimp to place on top the rice as suggested, as well as cut some shrimp into smaller pieces an put them into the sauce for a bit more protein. Came out perfect, thank you for this lovely recipe.
Mike Hultquist says
Glad you enjoyed it, Glenn!
Jose says
great tasting and simple. I sauteed the onions, celery, jalapeno and serrano peppers...(didn't use a green pepper). as I was making the roux. I used crawfish N shrimp. It turned out delicious. Thank You
Mike Hultquist says
Awesome to hear, Jose! Thanks for sharing!
Paula says
Can't wait to make this!
What is the difference between crawfish and shrimp?
Michael Hultquist - Chili Pepper Madness says
Paula, shrimp are more of a saltwater source with a big fat meaty tail. Crawfish are smaller and usually a freshwater source, a bit like tiny langoustines. There are similar textures, but slightly different flavors. Both would work with this recipe.
Jennifer says
Made my own shrimp stock changed some small things like jalapeno instead of green peppers hot sauce hotter than hot and rotel hot diced tomatoes with habanero my family likes spicy
Michael Hultquist - Chili Pepper Madness says
Perfect, Jennifer! I love it!
MICHAEL COFFEL says
nice...i went the same route
AnnaMarie says
Delicious! Excellent directions.
Michael Hultquist - Chili Pepper Madness says
Thanks, AnnaMarie! I appreciate it.
Debbie says
I used 4T of Richard's roux in a jar instead of making from scratch. I also added green onions & parsley & it came out great. I made it for my husband's birthday dinner & he loved it! Will definitely make again.
Michael Hultquist - Chili Pepper Madness says
Thanks, Debbie. What a great birthday meal!
Nyasha says
Looks like a quite simple dish but I might try as the seasoning looks a little tricky but I might give it a try when I have the time!
Michael Hultquist - Chili Pepper Madness says
I hope you like it! It's a classic.
Carman says
Good as it gets,,,,, just don’t get in a hurry an everyone will be happy happy!!