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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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
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.
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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
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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
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- Fridge: Once cooled, add the leftovers to an airtight container in the fridge for up to 3 days.
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- 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.
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- 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
Recipe Help
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.
It should be a deep dark brown and golden in color, not burnt looking. It will take at least 9 minutes with continuous stirring.
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.
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This is the perfect savory dish! I loved making it in my cast iron too! Thank you! Can’t wait for this to be on my meal rotation!
I always thought shrimp etouffee was so intimidating, but your recipe instructions and tips make it surprisingly simple. Thanks so much for sharing!
Delicious! Will definitely be making this again! Very easy!
Fantastic!
Easy and beautiful. I had one piece of cod that I added and cut back on the cayenne pepper for my mom.
Oh my goodness I made the etouffee today, it was delicious.! I didn’t change anything, I can’t wait to make it for my next house guest! Thank you very much for sharing your delicious recipes!
Made this last week, and my family LOVED it!! I had been looking for an étouffée recipe from scratch. I have one that’s pretty good, but it calls for cream of mushroom soup and some other canned soup items. It’s also good, but I like to cook the way my grandparents and parents did, making everything from scratch. This is the second recipe of yours that I’ve tried, I have to go comment on the other one as well. My goal is to try one of your recipes a week, so you’ll be hearing from me again.
Wow thank you so much!
Wow, this recipe is a keeper. Everything turned out perfect. Loved the heat. Didn’t take too long either. I actually forgot the heavy cream, it was still delicious. Thank you!
I made it with vegetable broth to accommodate a pescatarian. Also swapped the white wine for some lager, as it was on hand. Everyone raved! They’re still raving!
absolutely delicious! my husband doesn’t really like shellfish, but he scarfs this down happily. had to cut back on the cayenne, which is sad to me…i love spicy…but all else stayed the same. i make this every couple of weeks and it’s become one of our fave meals. thank you!
It was great! It wasn’t too spicy.