New Orleans Shrimp Etouffee Recipe

My Shrimp Etouffee recipe is filled with shrimp, tomato sauce, and the holy trinity of veggies. Plus I spice it just right. Serve over white rice with a hunk of honey cornbread for the full NOLA cajun and creole experience!

Shrimp Etouffee Ingredients

For the Roux & Base:

• Butter: Forms the base of the roux. You can also use a neutral oil like vegetable.
• All-purpose flour: Combines with the butter to make a roux, which thickens the sauce. Cook it long enough to get a light brown color for extra flavor.

For the Holy Trinity (Vegetables):

• Onion, celery, and green bell pepper: This is the foundation of almost any good Cajun or Creole dish. Chop everything evenly so it cooks at the same rate.

For the Sauce & Seasoning:

• Chicken stock: Use low-sodium for better control over the salt. If you have seafood stock, you can swap it for it.
• White wine: Enhances the flavor and helps deglaze the pan, but you can leave it out if you prefer. Just use more chicken stock in it’s place.
• Tomato paste & diced tomatoes: Some versions of étouffée use tomatoes, others don’t. If you want a more traditional brown sauce, you can skip them.
• Creole seasoning: If you want to make your own instead of using store-bought, here’s the breakdown for 1 tablespoon (3 teaspoons) of seasoning for this recipe:
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper (adjust for spice level)
  • salt and pepper to taste
• Additional garlic powder & cayenne: Adjust the cayenne if you want it milder.
• Worcestershire sauce: You can also use soy sauce.
• Lemon juice: Fresh squeezed is best here.
• Hot sauce: For extra heat—use whatever brand you like.

For the Shrimp & Final Touches:

• Shrimp: Peeled and deveined. Medium or large shrimp work best.
• Heavy whipping cream: Just a small amount makes the sauce extra smooth.
• Cooked rice: The classic way to serve étouffée. White rice works best, but brown rice is fine too.
• Chopped parsley & green onion: Adds freshness at the end—don’t skip this!

How to Make Shrimp Etouffee

Make the Roux

Step 1: Toss to evenly coat in dressing. Cover and chill in refrigerator for all the flavors to marry, and enjoy!

Step 2: Allow the roux to develop, stirring frequently for about 9-10 minutes. You want it to turn dark but make sure it doesn’t burn.

PRO TIP: Don’t try to crank up the temperature to speed up the process. Low and slow is the best way to ensure your roux doesn’t burn. Also you can sub in a bit of oil for half of the butter since oil has a higher smoke point. It will help with making sure your roux doesn’t burn.

Build the Sauce

Step 3: Add the onions, celery, and green peppers and cook for a few minutes until tender stirring frequently as they cook.

Step 4: Pour in the chicken stock and white wine and then add the tomato paste and diced tomatoes if using to the skillet and whisk together everything.

Step 5: Season the sauce with the creole seasoning, garlic powder, cayenne pepper, Worcestershire sauce, lemon juice, and hot sauce. Cook the mixture for 10-12 minutes over medium heat to allow the flavors to blend and the sauce to begin to thicken.

Step 6: Add the shrimp to the skillet and season with salt and pepper to taste.

Thicken the Sauce

Step 7: Cook for another 10 minutes on a lower heat with the lid on and add the whipping cream.

Step 8: Stir everything together and cook for 2-3 more minutes to thicken the sauce. Serve up your etouffee New Orleans style over rice and garnish with chopped parsley and green onion.

Shrimp Etouffee Recipe

New Orleans-Style Shrimp Etouffee made with shrimp, the holy-trinity of veggies, creole and cajun seasonings in a rich tomato base. Serve with rice!

4.49 from 89 votes

Print Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Want to Save This Recipe, Boo?

I’ll email this recipe to you, so you can come back to it later!

I agree to be sent email.

Author: Jocelyn Delk Adams

Course: Main Course

Servings: 6 servings

Equipment

• Dutch Oven

Ingredients

• ▢ ¼ cup salted butter
• ▢ ¼ cup all-purpose flour
• ▢ ¾ cup chopped onion
• ▢ ½ cup sliced celery
• ▢ ½ cup chopped green peppers
• ▢ 1 ½ cup chicken stock
• ▢ ½ cup white wine
• ▢ ½ teaspoon tomato paste if using
• ▢ 14.5 ounces diced tomatoes, drained if using
• ▢ 1 tablespoon creole seasoning
• ▢ 1 teaspoon garlic powder
• ▢ ¼ teaspoon cayenne pepper
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 2 teaspoons fresh lemon juice
• ▢ 2 teaspoons hot sauce
• ▢ 1 pound shrimp peeled and deveined
• ▢ Salt and pepper to taste
• ▢ 1 tablespoon heavy whipping cream
• ▢ Cooked rice for serving
• ▢ Garnish with chopped parsley and green onion

Instructions

• In a medium sized deep pot, melt butter over medium heat. Thoroughly stir in flour making sure there are no lumps to begin the roux. Allow the roux to develop, stirring frequently for about 9-10 minutes (until dark but make sure it doesn't burn).
• Next stir in onions, celery and green peppers and cook for a few minutes until tender, frequently stirring.
• Pour in chicken stock and white wine then add tomato paste and diced tomatoes, if using, and whisk together everything.
• Season with creole seasoning, garlic powder, cayenne pepper, worcestershire sauce, lemon juice and hot sauce.
• Allow the mixture to cook for 10-12 minutes over medium heat to come together and begin to thicken then add the shrimp and salt and pepper to taste. Cook for another 10 minutes on a lower heat with the lid on.
• Stir in heavy whipping cream then cook for 2-3 more minutes until thickened. Serve over rice and garnish with chopped parsley and green onion.

Video

Notes

To Store and Reheat

• Fridge: Once cooled, add the leftovers to an airtight container in the fridge for up to 3 days.  
• Freezer: If you’re using fresh shrimp, store the dish in a freezer-safe bag or container. It should last up to 3 months.  Just make sure you add a little bit of space to the top to allow for any expansion of the recipe.  I recommend you don’t re-freeze if you used frozen shrimp.
• Reheating: Place the remaining shrimp etouffee it in a saucepan and heat over medium heat until heated through. If it’s a bit thick, you thin it out with more stock.

Nutrition

Calories: 480kcal | Carbohydrates: 27g | Protein: 37g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 432mg | Sodium: 1832mg | Potassium: 769mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1635IU | Vitamin C: 47.7mg | Calcium: 295mg | Iron: 6mg

Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!

Recipe Tips

• Grab Quality Shrimp. Using fresh, high-quality shrimp is always the move. It impacts the overall flavor so much. And remember never to overcook them. They turn rubbery if you do.
• Stir the roux frequently and don’t let the heat get too hot. Remember low and slow is the name of the game here. You want it to cook and darken slowly over time and not burn.
• The flavor of etouffee is usually spicy but if you can’t stand the heat, you can tone down the amount or toss out the cayenne and hot sauce.

Recipe Help

More Shrimp Recipes

• Shrimp Creole
• Cajun Shrimp Linguine
• Shrimp and Corn Chowder
• Creole Shrimp and Egg Salad
• Shrimp Po Boys
• Low Country Boil

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

This post was originally published Februrary 2015. It’s been updated with new images and content.

pinterest   facebook   twitter   email