Shrimp Étouffée is a Classic Lousiana Seafood Stew made with tender seasoned shrimp, smothered in a cajun sauce that’s packed with the cajun flavors of New Orleans.
You can’t make Shrimp Étouffée without the Holy Trinity (onion, celery, and green peppers), and a simple dark roux to thicken it up. It’s an easy recipe that will have you enjoying the taste of New Orleans in your home tonight.
I’m sure you’ll agree that this is the best Shrimp Etoufee you’ve ever made and truthfully it does take a bit of time to make, but the process is easy and after one taste you’ll agree it was time well spent.
What is Étouffée?
If you look up Etouffee in the dictionary, you’ll find the literal translation to be smothered.
Etouffee uses a technique known as smothering, which is a popular method of cooking in the Cajun areas of southwest Louisiana and the coastal counties of Mississippi.
What’s in an Étouffée Sauce?
Étouffée is a type of stew if you want to get technical. It’s made with a roux, onion, celery, and bell pepper (the holy trinity), tomato, garlic, hot sauce, and either shrimp, crawfish, or chicken.
Cajun Étouffée does not contain tomatoes. The addition of tomatoes is the Creole way of preparing etouffee.
There are many variations of this classic shrimp dish, some being Cajun and others being Creole. And while there are a lot of similarities in the styles, each has its own unique seasonings and flavors typical of the region and families the recipe came from.
Any leftover shrimp can be used up in my restaurant style shrimp cocktail recipe.
Many people confuse Étouffée with Jambalaya and that’s a completely different type of recipe. Even my Tex-Mex Jambalaya doesn’t come close to resembling my Shrimp Étouffée.
Étouffée is typically made with shellfish, with crawfish being the original star of the dish. But as we all know when it comes to cooking it’s all about what we like to eat and what’s readily available.
While traditionalists may argue that the only Etouffee is Crawfish ÉtoufféeI’ll have to disagree. Crawfish may make the traditional dish, but it’s easier to find shrimp, and shrimp make one delicious etouffee!
Recipe FAQ’s
Etouffee means “smothered” when translated from French. It’s basically a stew and typically consists of a dark roux, the Holy Trinity (onion, celery, and bell pepper), tomatoes, garlic, hot sauce, and can be made with shrimp, crawfish, or chicken
Gumbo is made with the same ingredients with the addition of file powder and okra (the word “gumbo” even comes from a West African word for okra.
Gumbo is usually made with a mixture of different meats and seafood. Etouffee is usually only made with shrimp or crawfish.
True Cajun Étouffée does not contain tomatoes, but the creole version does. I prefer the flavor the tomatoes add to the dish, but they can be left out.
No, you don’t. Shrimp Étouffée is becoming more popular and it’s easier to get Shrimp from US waters than it is to get crawfish.
More Shrimp Recipes You’ll Love!
Cajun Shrimp Étouffée Recipe
Ingredients
Broth
- shrimp shells
- ½ lemon sliced
- scraps from cutting onion and celery
- 2 cups chicken broth
Etouffee Sauce
- 4 tablespoons butter
- 4 tablespoons flour
- 1 cup onion small dice
- ½ cup celery small dice
- ½ cup bell pepper small dice
- 4 cloves garlic chopped
- 1 teaspoon fresh thyme chopped
- 14 ounce can diced tomato
- 1 tablespoon Creole or Cajun seasoning your favorite blend and adjust to your tastes
- hot sauce to taste optional
Shrimp
- 14 jumbo shrimp 16-20 count shrimp, tail off shelled and deveined (about ¾ of a pound )
- ½ teaspoon Cajun seasoning
- ½ teaspoon Italian parsley finely chopped
Assembly
- 2 cups cooked rice
- sea salt to taste
- ¼ cup green onions sliced for garnish
- tablespoon Italian parsley chopped for garnish
Instructions
Broth
- Add the shrimp shells and scraps of onion and celery to a small saucepot with a little olive oil to saute and cook for a few minutes
- then add the sliced lemon and chicken broth. Bring to a boil, reduce the heat to a low simmer for 20 minutes. Add more water if necessary to keep the stock close to 1 ½ cups
- Strain the solids from the broth and set aside.
Etouffee Sauce
- Melt the butter in a large saucepan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and reduce the heat to simmer. Continue to simmer until the roux turns dark brown, about 10 minutes.
- Add the onion, celery, and peppers to the roux and cook until tender, about 8-10 minutes.
- Add the garlic and thyme and cook for a minute.
- Whisk in the broth
- Add the tomatoes and seasoning, reduce heat to low and simmer for 20 minutes.
- Season with hot sauce and sea salt to taste.
Shrimp
- Dry the peeled shrimp with paper towels
- Mix some of your seasoning (or paprika if you don't want heat) and chopped parsley with your towel-dried shrimp. Toss the shrimp with the seasoning.
- Heat another saute pan over medium-high heat. Add a little oil to the pan and add the seasoned shrimp
- Saute the shrimp quickly and cook until just done so they stay moist and tender. You want to get color into the shrimp so it's okay if they seasoning burns a little.
Assembly
- Place white rice in center of bowl, add Etouffee Sauce around rice, place cooked shrimp on top
- Garnish with parsley and green onions
Nick
You have butter listed twice in the ingredients
4 Tbs and 2 Tbs. is this an error or am I missing a step?
Thanks, Nick
Chef Dennis Littley
It’s just an error, and thanks for pointing that out Nick, not sure how that happened.
Laquita
I love this dish, even though I used patti Labelles recipes, This is one of my favs, other dishes are always welcome, I like to make new things, instead of the same dishes each week….
Chef Dennis Littley
I’m happy to hear you enjoyed my recipe!
Phyllis
I cooked it yesterday 07/05/2017, right along with you on the video, my family love it, Thanks!!!!
Chef Dennis Littley
I love it! Thanks so much for letting me know you enjoyed the Etouffee Phyllis!
Michelle
Just made this…. twiked it a little to mine and mine husband’s taste. Loved it next I a making your lobster chowder.
Chef Dennis Littley
hi Michelle
I’m happy to hear that you tried my Etouffe and added your own touch to it! That’s what cooking is all about creating dishes that you and your family will enjoy! I hope you like the lobster chowder just as much
Glenda Cox
I made this and it was a hit! I cooked for eight big hungry guys. I had to triple the amount of seasoning and I put 146 shrimp size 16-21. I have always used the Louisiana shrimp etouffee package that I purchase whenever I am home there. Have to admit, making it from scratch was so much better. I am hooked making it from scratch only for me
Glenda
sherry speece
please tell me calorie count and serving size.
Chef Dennis Littley
you would have to find a site to estimate that for you Sherry, its not something I do with my recipes.
Priscilla
Hi Chef Dennis!
Where have you been all of my life – I love your recipes. I actually happened to have a rack of pork so it is in the oven as we speak. Saw a recipe for Shrimp Etouffee – I have beautiful shelled and deveined gulf shrimp in my freezer I would like to use – but it mentions add the shrimp shells – I do not have any, will it be okay without them?
Chef Dennis Littley
hi Priscilla
thanks so much for stopping by and I’m happy to hear you like my recipes! The shrimp shells are just to add more shrimp flavor to the stock, its not a deal breaker. I hope you enjoy the flavors of the Etouffee!
KC the Kitchen Chopper
Thanks so much for the etouffee explantation. Your dish looks so mouthwatering. On my “to do” list.
Chef Dennis Littley
You’re very welcome KC, I hope you enjoy making and eating this delicious dish!
Jill
Thank you for this recipe! We are snowbirding on the Gulf-made this dish last night and it was delicious! I was a little light-handed with the seasonings-will add a bit more next time…happy Valentines day!
Chef Dennis Littley
hi Jill
I’m very happy to hear that you enjoyed the Etouffee and I do love my gulf shrimp!
Happy Valentines Day!
Dennis
Jill
Computer glitch (certainly not user error! Ha)
This recipe was a 5 STAR for sure! Not sure what happened……..
GERRY SJODIN
Looks Delish. I’m going to have to try it. Presentation looks pretty inviting.
Chef Dennis Littley
Thanks Gerry, I hope you get to try my Etouffee soon!
GERRY SJODIN
I think I’m going to tackle your Etouffee tomorrow, like I said, it looks Delicious. One question though, what size can of Diced Tomatoes? and do you have a preference of diced tomatoes.
Chef Dennis Littley
sorry for missing that Gerry, use a small can weight will be around 14 ounces. a little less or a little more isn’t a deal breaker. I use organic, but any diced tomatoes you like is fine (just make sure they’re not seasoned)
Liz
Thank you Chef Dennis for the lovely recipe. Have a wonderful weekend.
Chef Dennis Littley
you’re very welcome Liz!
mike
Chef I love you, but don’t ever use Canola oil !
Chef Dennis Littley
Thanks and I mostly use olive oil Mike.
Judy
I love your website and always look forward to getting a new email with a new recipe. I have tried several of your recipes and they are always awesome. I will be making this one this weekend. For anyone that has not tried the Tiramisu, you must! Thank you so much for sharing!
Chef Dennis Littley
Thank you Judy, I really appreciate the kind words!
Jennifer @ Peanut Butter and Peppers
Ohhhh Dennis, this is one recipe I have been wanting to make! Now that you shared your recipe I will be making this soon. I love it and your photos are beautiful!
Chef Dennis Littley
It is definitely a keeper Jennifer, Its going to make the rotation on our home menu!
Joyce
Look so delicious.
Chef Dennis Littley
thanks Joyce!
Larry
I really like your presentation and it sounds delicious.
Chef Dennis Littley
Thank Larry, I didn’t want to bury those beautiful shrimp and it looked great that way!
Barbara
What does 1oz can tomatoes around 14 mean? I’ve never heard of this, is it a typo
Barbara S.
Chef Dennis Littley
sorry that was supposed to say 1 14 oz can of tomatoes.
Will
Made this recipe for my first go st Étouffée. Added a jalapeño-deseeded for a little heat. Also used thawed frozen shrimp with some langoustine lobster according to recipe. Was a hit. And we’re used to some nice restaurant Étouffée. Thanks much!