Shrimp Etouffee Recipe

4.49 from 89 votes

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!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Cajun/Creole

Servings: servings

Calories: 480kcal

Author: Jocelyn Delk Adams

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.

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