New Orleans Shrimp Etouffee Recipe

Jocelyn (Grandbaby Cakes) Headshot By Jocelyn (Grandbaby Cakes)
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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!

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Bowl of shrimp etouffee with white rice in a bowl on a white and blue plate.

Making etouffee ain’t hard boos but here is a little advice to truly master it:

  • Grab Quality Shrimp: Using fresh, high-quality shrimp is always the move and don’t overcook them. They turn rubbery if you do.
  • Make the Roux: Stir it frequently and don’t let the heat get too hot. Go low and slow so it doesn’t burn.
  • Adjust: You can tone down the heat by leaving out the cayenne and hot sauce.

How to Make Shrimp Etouffee

Make the Roux

Flour added to melted butter in a large pot

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

A whisk in a cast iron skillet of finished roux.

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

Veggies added to the roux in a pot.

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

Tomatoes added to the pot to build an etouffee

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.

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Spices added to the etouffee cooking in a pot.

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.

Raw shrimp are added to the pot.

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

Thicken the Sauce

Dairy added to the cooking shrimp etouffee.

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

A closeup of shrimp etouffee in a pan with a wooden spoon pulling a bite out.

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 | Grandbaby Cakes

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
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author: Jocelyn Delk Adams
Course: Main Course
Servings: 6 servings

Equipment

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.
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: 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: you can also leave out
Cooked rice: White rice works best, but brown rice is fine too.

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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Recipe Help

Can I make this with crawfish?

Yep for sure! Swap the shrimp for crawfish tails instead. Follow the same cooking instructions but the crawfish tails don’t take as long to cook.

How do I know when my roux is done for shrimp etouffee?

It should be a deep dark brown and golden in color, not burnt looking. It will take at least 9 minutes with continuous stirring.

A bowl of shrimp etouffee on the table ready to eat.

More Shrimp Recipes

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

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Filed Under:  Cajun and Creole Recipes, Dinner, Main Dishes, Mardi Gras, Seafood, Stovetop

Comments

  1. Thank you very much for the recipe. It is absolutely delicious I would recommend it to anyone. I tweaked it a little bit just to my own taste. Thank you very much

    Reply

  2. This is a very good recipe,I will definitely use it again and share it with others.
    My husband love shrimp and this is just another dish I know he will love.
    Thanks again

    Reply

  3. Made it for our cajun friend and he thought it was as good as any he’s ever had. We used crawfish instead and it was crazy good. Making it again tonight with shrimp.

    Reply

  5. I made this today it is is excellent! Thank you for sharing. I can’t wait for the leftovers.

    Reply

  6. I made this for dinner and my husband was in love and said that we need to be making this recipe a lot! It was so yummy! We served it over rice and I made homemade cornbread to go along with the meal. Thank you for a great recipe!

    Reply

  7. I made this last night and I’m currently eating the leftovers for lunch. It is SO DELICIOUS. Added to the regular rotation! Thank you!

    Reply

  8. Jocelyn,

    Thank you so much for sharing this recipe! I made it tonight, following the recipe exactly except omitting the white wine and increasing the stock. It was sublime! It almost made me forgot about my canceled trip to New Orleans due to COVID-19!

    Reply

  9. Wonderful! Warning. If you don’t like a lot of heat, you’ll need to cut back on the heat spices. The first time I made it I left out the hot sauce and it was plenty hot!

    Reply

  10. Great recipe, and you don’t have to spend the whole day in the kitchen. I found it tasted better than Emeril‘s (very time-consuming and involved) version, and on par with what I had in New Orleans.

    Reply
4.49 from 89 votes (48 ratings without comment)

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