Easy Shrimp Etouffee
A Louisiana classic, authentic Shrimp Etouffee is easy to make in less than 30 minutes! Made with tender vegetables, a simple roux and fresh shrimp, this flavorful dinner will take your tastebuds on a trip to the bayou!
Shrimp Etouffeรฉ
Mardi Gras is right around the corner and I have all the tasty goods right here for you. I just LOVE New Orleans but havenโt been back in years so I like to bring all the southern flavors to my kitchen with things like a classic Muffuletta and this easy Shrimp Etouffee recipe!
We are big lovers of any traditional Etouffee recipe, whether it be with shrimp and scallops or a traditional Crawfish Etouffee, the flavor canโt be beat. Itโs super savory with a hint of heat and all the cajun deliciousness thatโs classic in this dish.
Itโs so good, you might even eat it off the ground, like my husband did when he dropped his takeout container in the parking lot of our favorite restaurant. True story. But itโs one that we wonโt ever forget and now we make it at home so that doesnโt happen again. Itโs my favorite creole food to make in my own kitchen.
Ingredients
- Shrimp โ I use medium shrimp, peeled and deveined. You can use fresh shrimp or frozen shrimp, just be sure to thaw if youโre using frozen shrimp.
- Vegetables โ This recipe starts with yellow onion, bell pepper, celery and green onions. You can use red bell pepper or green bell peppers, or a mix of both.
- Seasonings โ A blend of garlic cloves, cayenne pepper and creole seasoning add depth of flavor and a little heat. Finish off with kosher salt and black pepper.
- Seafood Stock โ To make the dish more saucy, I add seafood stock or chicken broth to make a flavorful sauce.
For the full ingredient list and instructions, see the recipe card below.
How To Make รtouffรฉe
There are many disputes on how to make a shrimp รฉtouffรฉe recipe, whether or not to use a roux, should you add stock, can you use more than one type of seafood. Where I land on the rule is, you do what makes you happy. Sometimes it can be time consuming with all the peeling and making a homemade shrimp stock with shrimp shells and whatnot, but I made this one super easy for you.
- Start by cooking your Holy Trinity which is a mixture of onions, celery and bell peppers with garlic and olive oil over medium heat until softened. You can use any color bell peppers you like here. Tradition says to use green pepper but I went with red bell peppers because theyโre sweeter.
- Make the roux with equal amounts of butter and flour. Whisk them together until smooth over low heat and then continue cooking and whisking until the roux begins to turn a golden brown, like a peanut butter color. Remove it from the heat.
- Add the brown roux to your vegetables and stir it to coat.
- Add the shrimp to the pan with the creole seasoning and cayenne pepper over medium-high heat tossing everything to combine. (Now, hereโs where you can deviate, I did not use stock for this recipe because I like my Etouffee on the chunkier side BUT if youโre looking for more of a gravy-like consistency, simply add 1/4 cup seafood stock or chicken stock 1 tablespoon at a time until the desired consistency.)
- Cover and cook for 4-5 minutes or until your shrimp are cooked through. You can really have the whole thing on the table in about 20 minutes!
- Serve over white rice with chopped green onions, fresh parsley and your favorite hot sauce.
What is รtouffรฉe
Etouffeรฉ is a dish found in both cajun cooking and creole cuisine most commonly made with shellfish then served over rice with a pile of hush puppies on the side. Itโs classically prepared with the Holy Trinity of chopped onions, celery and peppers with lots of garlic and blended with a classic roux-based sauce.
Shrimp or crawfish are then added to the mix with some cajun seasoning for a super flavor packed dinner youโll crave all year long. The recipe is prepared using a technique known as smothering which is common in the Cajun areas of Louisiana and served over hot rice.
The French word, Etouffee, (pronounced AY-too-FAY) literally means to โsmotheredโ in French.
The Difference Between รtouffรฉe and Gumbo
Etouffee is much thicker than Gumbo, which is commonly served as a soup, and only uses one type of protein like shrimp or crawfish. Whereas, Gumbo uses a variety of different meat like chicken, sausage and seafood.
How to Make a Roux
Since you may not be familiar with that term, and Iโve been throwing it around pretty heavily, a Roux is a mixture of equal parts flour and butter (or other fat like oil, bacon fat or lard.)
Flour is whisked into the melted butter in a saucepan over low heat until smooth and then cooked until the desired degree of brownness. Itโs then used as a thickening agent for a variety of sauces or gravy. I even use a white roux for my easy Mac and Cheese.
Thatโs it! Now how easy was that?
How to Store Leftovers
Transfer any leftover shrimp etouffee to an airtight container and refrigerate for up to 3 days.
Reheat in a skillet over medium high heat until warmed through. Add a bit of seafood stock or chicken stock to loosen the sauce a little.
What to Serve with รtouffรฉe
We like to keep things simple when serving by spooning it over a bowl of jasmine rice or cauliflower rice. A simple wedge salad is the perfect way to add some fresh flavor or you can sautรฉ some green beans to serve alongside.
Get the Recipe: Shrimp Etouffee Recipe
Ingredients
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 1/2 cups diced onion
- 1 red bell pepper, seeded and diced
- 1 celery stalk, finely chopped
- 1/4 cup chopped green onions
- 1/4 cup fresh chopped parsley
- 3 tbsp butter
- 3 tbsp flour
- 2 lbs medium shrimp peeled and deveined
- 1 tsp cayenne pepper
- 1 tbsp creole seasoning
- white rice, for serving
Equipment
- skillet
Instructions
- Heat the oil in a large skillet or dutch oven over medium heat. Add the garlic and cook for 1 minute.
- Stir in the onion, pepper and celery. Cook the vegetables for 8-10 minutes or until softened, stirring occasionally.
- While the vegetables are cooking, make the roux by melting the butter in a small saucepan over low heat. Whisk in the flour and cook until golden brown, approximately 5 minutes. (Be sure to whisk frequently to prevent burning on the bottom.)
- Add the roux, green onions and parsley to the vegetables and cook for an additional 2-3 minutes.
- Stir in the shrimp, cayenne pepper and creole seasoning tossing to combine. Cover the skillet and cook for 4-5 minute or until the shrimp is cooked through.
- Uncover and garnish with additional parsley or chopped green onions. Serve immediately over rice.
Video
Notes
More Easy Shrimp Recipes
- Best Shrimp and Grits Recipe
- The Best Jambalaya Recipe
- Shrimp Poโ Boy
- Easy Cioppino Seafood Stew
- Lemon Garlic Shrimp
- Creamy Cajun Shrimp Pasta
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4 Comments on โEasy Shrimp Etouffeeโ
You should consider adding seafood or chicken broth to this recipe as just the roux makes this too thick.
Thatโs a good suggestion for others who may want a saucier รฉtouffรฉe. I would just add about 1/4 cup to a 1/2 cup stock.
This was so easy and extremely delicious! It was just the right amount of spicy and the texture was perfect. I made no changes, though I did do the 1/4 cup of broth to thin out the roux, according to a suggestion within the recipe. That was just great, too. I will definitely make this again!
Iโm so happy you liked it! Thank you so much for your comment!