New Orleans Shrimp Etouffee Recipe

They’re Lovin’ It! Here’s what They’re Sayin’:

“I lived in Louisiana for a period of time and one of the things I miss most is the food! This recipe is phenomenal, so authentic it brought me right back! Amazing flavor. Absolutely love it.”

—AVA

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The Lowdown of This Shrimp Etouffee

Y’all I have been to New Orleans more times than I can count, and every time I go, I have to some shrimp etouffee! Recreating a homemade etouffee recipe that I think can contend with some of the best was no easy feat, but I did it!!

This recipe is fantastic. It packs Creole merged Cajun flavors right into one simmering pot filled with shrimp, a flavorful sauce, and the holy trinity of veggies. Plus it’s spiced just right boos! Serve over white rice for the full down home experience!

What is Shrimp Etouffee?

Etouffee is a French word that means smothered. So shrimp etouffee is translated to mean “smothered shrimp”. The recipe starts with a roux, which mixes flour and fat to create the thickened sauce. That, along with the “holy trinity” in Cajun food (celery, bell peppers and onions) is added along with other spices and shrimp creating a rich stew. It’s then served over rice so it can soak up all that deliciousness.

Etouffee can be found in both Cajun and Creole cuisines so you can definitely find it on most menus in Louisiana. It may seem pretty labor intensive but I find it to be one of the easier recipes to duplicate or get pretty close to. If you have a little time on your hands, you can throw this together boos.

Ingredients You’ll Need To Make the Best Shrimp Etouffee

• Roux: Every bomb etouffee begins with a dark roux made with butter and all-purpose flour. The longer a roux develops, the richer and deeper the flavor. It also thickens our base.
• Holy Trinity: The famous veggie trio of onion, celery, and green bell peppers.
• The Liquids: Chicken stock and white wine add flavor and help to create the perfect sauce consistency. Throw in some seafood or vegetable stock instead if you don’t have chicken. You can also use more stock if you don’t want to use wine.
• Tomatoes: This is optional. Cajun etouffee typically doesn’t add tomatoes so you can leave out if you prefer. I personally like the flavor and texture.
• Spices: I’ve added creole seasoning, garlic powder, cayenne pepper and hot sauce for a bit of heat.
• Worcestershire sauce: It’s my little trick that adds depth.
• Fresh lemon juice: This brightens up the sauce a little.
• Shrimp: You will want to use peeled and deveined to make this etouffee recipe! Buy them already prepped to save you some time.  
• Heavy whipping cream: I like the richness this adds.
• Cooked rice, chopped parsley, and green onion: For serving and garnish. Fluffy white rice is the standard here.

How to Make Shrimp Etouffee

Step 1: Make the Roux

1

Melt the butter in a medium-sized pan over medium low heat. Stir in the flour making sure there are no lumps to begin the roux. 

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.

Step 2: Build the Sauce

3

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

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.

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.

6

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

Step 3: Thicken the Sauce

7

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

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 authentic creole flavor and down-home Louisiana flare. Serve over white rice for a classic comfort dinner!

4.48 from 88 votes

Print Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

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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

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How to Serve Shrimp Etouffee New Orleans Style

• Rice– The best way to serve this shrimp etouffee recipe New Orleans style is over white rice. If you want to learn how to make rice perfectly, check out my tips.
• Red Beans and Rice – Just like etouffee, its perfect over rice so make a big ole pot of white rice and have both of these on the stovetop to add to a heaping plate.
• Gumbo – Filled with shrimp, oysters, crabmeat and more, this spiced broth is the ultimate soup to have with your authentic meal.

Meal Plan: New Orleans Dinner with Etouffee

Grillades and grits are a traditional Louisiana dish that has slow cooked steak in a creamy Creole spiced gravy.

Classic grits are the best way to serve your grillades to soak up the flavor.

The New Orleans Hurricane is super authentic and perfect for pairing with this spicy etouffee.

Bananas foster is the best way to finish up your meal in style.

Recipe Substitutions and Variations

• Butter: Use oil instead. While you might be missing the richness of butter, you will lower your chances of burning the roux because of the higher smoking point. Or use a combo of both!
• Flour: To make this gluten free, try a rice, almond flour or 1:1 ratio gluten-free flour. It will vary the texture just a bit but will still thicken up your sauce.
• Seafood: Switch your Shrimp Etouffee to Shrimp and Crawfish Etouffee, which is a popular dish in Louisiana.
• Vegetarian: Scrap the chicken stock and shrimp for vegetable stock and meaty veggies like oyster mushrooms.
• Swap out the white rice: While white rice is king, you can replace with brown rice, grits, or dirty rice.

How to Store and Reheat

Once cooled, add the leftovers to an airtight container in the fridge.

When you want to reheat, add the leftovers to a saucepan and heat over medium heat until heated through. If it’s a bit thick, you thin it out with more stock.

How long will etouffee last in the fridge?

It will last for up to 3 days.

Can I freeze shrimp etouffee?

Yes but just know that the texture will change a bit. 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.

Expert 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.

Frequently Asked Questions

More Delicious 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.

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