Name: Shrimp Étouffée Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Cajun
Ingredients: 1/2 cup vegetable oil; 1/2 cup all-purpose flour; 1 cup onion, finely chopped; 1/2 cup green bell pepper, finely chopped; 1/2 cup celery, finely chopped; 4 cloves garlic, minced; 2 cups shrimp, peeled and deveined (fresh or thawed frozen); 2 cups chicken broth; 1 tablespoon Worcestershire sauce; 1 teaspoon Cajun seasoning; 1/2 teaspoon cayenne pepper (adjust to taste); Salt, to taste; Black pepper, to taste; 2 cups cooked white rice; 2 green onions, sliced (for garnish); Fresh parsley, chopped (for garnish)

Jump to Recipe

If you’re craving a dish bursting with bold, comforting flavors and a touch of Southern charm, Shrimp Étouffée is the answer. This classic Louisiana favorite combines tender shrimp with a deeply savory, slightly spicy sauce made from a luscious roux and the holy trinity of Cajun cooking—onions, bell peppers, and celery. Simmered until perfectly thick and served over fluffy white rice, this dish offers a warm hug in every bite. Whether it’s your first time or you’re revisiting a beloved recipe, Shrimp Étouffée never fails to impress with its harmonious blend of texture, spice, and soul-satisfying richness.

Ingredients You’ll Need

These ingredients are the backbone of your Shrimp Étouffée, each one playing a crucial role in crafting the dish’s signature taste and texture. From the golden roux that thickens the sauce to the fresh veggies adding color and crunch, every item is simple but essential.

Vegetable Oil: Used to start the roux, this oil helps achieve that beautiful deep golden-brown color without overpowering flavor.
All-Purpose Flour: Combined with the oil for the roux, it creates the silky, thick base of the sauce.
Onion, finely chopped: Adds sweetness and depth, one of the key “holy trinity” vegetables in Cajun cuisine.
Green Bell Pepper, finely chopped: Brings a subtle bitterness and vibrant green hue to the dish.
Celery, finely chopped: Provides a fresh, slightly peppery crunch along with onions and peppers.
Garlic, minced: Infuses warm, aromatic notes complementing the roux and shrimp perfectly.
Shrimp, peeled and deveined: The star of the dish, tender and juicy — fresh is preferred but thawed frozen works well too.
Chicken Broth: Adds savory liquid that balances the thickness of the roux-based sauce.
Worcestershire Sauce: Introduces a tangy, umami-packed punch that enriches the flavor complexity.
Cajun Seasoning: Delivers that unmistakable Southern spice and character.
Cayenne Pepper: Key for adjusting heat level, offering a gentle kick that wakes up your taste buds.
Salt and Black Pepper: Crucial for seasoning, enhancing the natural flavors of all ingredients.
Cooked White Rice: The perfect fluffy base to soak up every bit of the delicious sauce.
Green Onions, sliced: Bright and fresh garnish adding color contrast and mild sharpness.
Fresh Parsley, chopped: Adds an herbaceous note and pretty finishing touch.

How to Make Shrimp Étouffée

Step 1: Create a Deep Golden Roux

Start by heating the vegetable oil over medium heat in a large skillet. Slowly whisk in the flour and keep stirring continuously. This process might take about 10 to 15 minutes, but patience here is essential because that rich, nutty flavor and beautiful deep golden brown color you achieve is the heart of your sauce. Resist the urge to rush; your tastebuds will thank you.

Step 2: Sauté the Holy Trinity

Next, toss in your chopped onion, green bell pepper, and celery directly into the roux. Cook these vegetables gently for around 5 minutes, stirring occasionally until they soften and release their sweet, fragrant aromas. This mix is affectionately known as the “holy trinity” because it’s foundational to Cajun and Creole cooking flavors, bringing that perfect savory sweetness and texture.

Step 3: Add Garlic for Aromatic Depth

Now, stir in the minced garlic. Just a minute or so is enough here since garlic burns quickly and becomes bitter. When it’s fragrant, you know it’s time to move on to the next flavorful step.

Step 4: Cook the Shrimp

Time to add your shrimp to the skillet. Cook them for about 2 to 3 minutes, allowing them to turn pink and just start to curl. They’ll soak up the flavors from the roux and vegetables while beginning to become perfectly tender.

Step 5: Simmer with Broth and Seasonings

Pour in the chicken broth and add Worcestershire sauce, Cajun seasoning, cayenne pepper, salt, and black pepper. Stir everything to combine so the spices get evenly distributed. Bring it all up to a gentle simmer, then reduce your heat to low. Let the whole mixture cook for 10 to 15 minutes, stirring occasionally. As the sauce thickens, it develops that luscious, velvety texture you expect from a great Shrimp Étouffée.

Step 6: Final Taste and Serve

Before serving, give your étouffée a taste and adjust seasoning if needed. Salt and spice levels should complement but never overpower the shrimp. When it’s just right, spoon it generously over hot white rice and get ready for a truly satisfying meal.

How to Serve Shrimp Étouffée

Garnishes

Fresh sliced green onions and chopped parsley are classic garnishes for Shrimp Étouffée. They add a pop of bright color and a hint of freshness that contrasts beautifully with the rich, savory sauce. Plus, their slight crunch adds an enjoyable texture contrast.

Side Dishes

While Shrimp Étouffée is quite a complete meal served over rice, you can round out your plate with a simple side salad or crusty French bread to mop up every flavorful drop. Steamed vegetables or a tangy coleslaw also pair nicely to lighten the meal and introduce freshness.

Creative Ways to Present

For a fun twist, consider serving Shrimp Étouffée inside hollowed-out bell peppers or atop creamy grits instead of rice. You can also use it as a filling for savory crepes or tacos, giving the dish a playful new vibe while keeping all those beloved Louisiana flavors intact.

Make Ahead and Storage

Storing Leftovers

After you’ve enjoyed your feast, any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Ensure the Shrimp Étouffée has cooled before sealing to keep that fresh homemade quality intact.

Freezing

You can freeze Shrimp Étouffée for longer storage, up to 2 months. Portion it out in freezer-safe containers or bags. Keep in mind that the texture of the shrimp may slightly change upon thawing, but the flavors will remain beautifully intact.

Reheating

To reheat, thaw frozen portions in the fridge overnight if frozen. Warm gently over low heat on the stovetop, stirring occasionally to prevent sticking and maintain the sauce’s creamy consistency. Avoid high heat which can toughen shrimp and break the sauce.

FAQs

Can I make Shrimp Étouffée with frozen shrimp?

Absolutely! Frozen shrimp works just fine as long as you thaw it fully before cooking. Fresh shrimp will give you the best flavor and texture, but frozen is a convenient alternative that still delivers delicious results.

What can I substitute for chicken broth?

If you don’t have chicken broth on hand, vegetable broth or even a well-seasoned seafood broth can be used. Just keep the seasoning balanced since these alternatives may alter the flavor slightly.

How spicy is Shrimp Étouffée?

The heat level can be adjusted easily. The recipe includes cayenne pepper and Cajun seasoning, but you can reduce or increase these depending on your spice preference. The dish traditionally has a gentle, warming kick rather than intense heat.

Can I use a different protein instead of shrimp?

While shrimp is classic, feel free to experiment with other seafood like crab or crawfish, or even chicken for a twist. The key is to maintain a protein that cooks quickly to match the sauce’s texture and timing.

What’s the difference between Étouffée and Gumbo?

Great question! Shrimp Étouffée is typically thicker and focuses on the flavor of the shrimp in a roux-based sauce, while gumbo is a soupier stew that often includes sausage, okra, and sometimes a variety of meats. Both are staples of Cajun cuisine but differ in texture and ingredients.

Final Thoughts

Cooking Shrimp Étouffée at home is like inviting a bit of Louisiana warmth right to your kitchen. With its rich, bold flavors and comforting textures, this dish is a wonderful way to enjoy authentic Cajun culture on your plate. Don’t hesitate to dive in and make this recipe your own — it’s sure to become a delicious favorite you’ll want to share with friends and family again and again.

Shrimp Étouffée Recipe

★★★★★

4.9 from 23 reviews

Author: Sophie
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

Shrimp Étouffée is a classic Cajun dish featuring succulent shrimp simmered in a rich, flavorful roux-based sauce with a medley of aromatic vegetables. Served over fluffy white rice and garnished with fresh green onions and parsley, this hearty, comforting meal balances spice and depth for an authentic taste of Louisiana.

Instructions

Make the roux: In a large skillet over medium heat, heat the vegetable oil. Gradually whisk in the flour and continuously stir the mixture for 10-15 minutes until it turns a deep golden brown color, forming a flavorful roux.
Cook the vegetables: Add the finely chopped onion, green bell pepper, and celery to the roux. Cook for about 5 minutes, stirring frequently, until the vegetables are softened and fragrant.
Add garlic: Stir in the minced garlic and cook for an additional minute until the aroma develops.
Cook the shrimp: Add the peeled and deveined shrimp to the skillet and cook for 2-3 minutes until they start turning pink but are not fully cooked through.
Add liquids and seasoning: Pour in the chicken broth, then stir in Worcestershire sauce, Cajun seasoning, cayenne pepper, salt, and black pepper. Combine everything thoroughly.
Simmer and thicken: Bring the mixture to a gentle simmer, reduce the heat to low, and cook for 10-15 minutes. Stir occasionally until the sauce thickens and flavors meld together.
Adjust seasoning: Taste the étouffée and adjust salt, pepper, or cayenne pepper as needed to suit your preference.
Serve: Spoon the shrimp étouffée over freshly cooked white rice. Garnish with sliced green onions and chopped fresh parsley for a bright finish.

Notes

Use fresh shrimp for best flavor or thaw frozen shrimp thoroughly before cooking.
Cook the roux slowly and stir constantly to avoid burning and achieve the perfect color.
Adjust cayenne pepper according to your heat preference; omit for mild flavor.
Chicken broth can be substituted with seafood stock for an even richer taste.
Leftovers keep well refrigerated for up to 2 days and reheat gently on the stove.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Sautéing and Simmering
Cuisine: Cajun

Nutrition

Serving Size: 1 serving (approx. 1.5 cups étouffée with 1/2 cup cooked rice)
Calories: 380
Sugar: 3g
Sodium: 720mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 28g
Cholesterol: 195mg