Louisiana Shrimp Etouffee (or Étouffée) is a classic dish that you have to try at least once. A tasty stew full of the Holy Trinity (onions, bell pepper and celery), butter and seasoning it's actually quite simple considering the ingredients but tastes far more than that. What you would expect from Cajun cuisine!
It's a New Orleans favorite, you'll find shrimp Étouffée on most menus. Étouffée is a French word which means To Smother, or smothering, which is literally what you do in this recipe.
This was inspired by my other etouffee sauce recipe, Crawfish Etouffee. The exact same dish, swapping out the shrimp for crawfish. These recipes are popular during Mardi Gras!
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Groceries you'll need: Ingredients
See recipe card for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
Hint: The 2 Tablespoons of Creole Seasoning will already give a little kick to the shrimp etouffee. If you like it hotter, feel free to add more Creole Seasoning or add some hot sauce to your plate.
Recipe variations and substitute ideas
- Chopped Tomatoes - adding tomatoes would actually make this a more Creole dish - the Creole version of any dish usually as the addition of tomatoes. Mine is a classic Cajun dish and so does not use tomatoes.
- Crawfish Tails - instead of shrimp if you prefer and have access, use crawfish.
- Cajun Seasoning - virtually the same as Creole Seasoning. If you don't have either, use salt and black pepper and add some garlic powder and cayenne pepper.
- Chicken Stock - or if you have shrimp shells from the peelings from the shrimp, use the off-cuts from the veggies and whip up your own shrimp broth by boiling with 4 cups of water for 1 hour. Or you could use store-bought stock.
- Bay Leaves - Add a bay leaf or two for additional flavor.
- Brown Rice - If you prefer, feel free to use brown rice in place of the white rice.
- Andouille Sausage - Try adding some andouille sausage for some extra depth of flavor.
More shrimp recipes I think you'll love
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See this Creole Shrimp and Grits Recipe or this Seafood Gumbo Recipe! Two classic Louisiana dishes that should be in your family's meal rotation!
Necessary gear: Equipment
I like to use my Dutch Oven (see link in the recipe card below) to cook anything that requires smothering. Due to the thickness of the cast iron it gives a nice even cooking experience. A Cast Iron Pot will do the same too. In fact, using your cast iron pot will also imbue some flavors.
How to store leftovers
I can't imagine you having any leftovers, however, if you have, store in an airtight container in the refrigerator for up to 3 days.
It does freeze well. Store in a freezer safe container for up to 3 months.
Mel's kitchen notes
If you are not happy with the darkness of your shrimp etouffee, use Kitchen Bouquet (a browning and seasoning sauce) to add a little darkness. Easy though, it is salty.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
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Shrimp Etouffee
Video
Equipment
Ingredients
- 2 Pounds Large Shrimp peeled and deveined
- 2 Tablespoons Creole Seasoning
- ⅓ Cup Vegetable Oil
- ½ Cup All Purpose Flour
- 2 Each Yellow Onions diced
- 1 Each Green Bell Pepper diced
- 3 Ribs Celery diced
- 6 Cloves Garlic minced
- 4 Cups Seafood Stock
- 1 teaspoon Dried Thyme
- 6 Each Green Onions chopped
Instructions
- Wash the shrimp and lay out on paper towel and pat dry. Season with the Creole Seasoning. Set aside.2 Pounds Large Shrimp, 2 Tablespoons Creole Seasoning
- Add enough oil to wet the bottom of a cast iron skillet (or any skillet) and sear the shrimp just to show color. Remove and set to the side.⅓ Cup Vegetable Oil
- Add the oil to a Dutch Oven (or other heavy bottomed pan) and heat over medium heat. Add the flour and cook, stirring continuously until a peanut butter color has formed.½ Cup All Purpose Flour
- Add the diced onions, bell pepper and celery and sweat down for about 30 minutes.2 Each Yellow Onions, 1 Each Green Bell Pepper, 3 Ribs Celery
- Add the garlic and cook another 2 minutes.6 Cloves Garlic
- Add the seafood stock and bring to a boil. Turn down and simmer for 10 minutes.4 Cups Seafood Stock
- Add back the shrimp, chopped green onions and thyme, stir to combine.1 teaspoon Dried Thyme, 6 Each Green Onions
- Heat through then remove from the heat.
- Serve with white rice and sprinkle chopped green onions over the top.
Notes
Nutrition
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Original Publish Date: October 26, 2023
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