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 Etouffeé

Mardi Gras is right around the corner and I have all the tasty goods right here for you. I just LOVE New Orleans but haven’t 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 can’t be beat. It’s super savory with a hint of heat and all the cajun deliciousness that’s classic in this dish. 

It’s 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 it’s one that we won’t ever forget and now we make it at home so that doesn’t happen again. It’s my favorite creole food to make in my own kitchen.

Ingredients

• Shrimp – I use medium shrimp, peeled and deveined. You can use fresh shrimp or frozen shrimp, just be sure to thaw if you’re using frozen shrimp.
• Vegetables – 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 – 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 – 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 Étouffée

There are many disputes on how to make a shrimp étouffée 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.

1. 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 they’re sweeter.
2. 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.
3. Add the brown roux to your vegetables and stir it to coat.
4. Add the shrimp to the pan with the creole seasoning and cayenne pepper over medium-high heat tossing everything to combine. (Now, here’s where you can deviate, I did not use stock for this recipe because I like my Etouffee on the chunkier side BUT if you’re 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.)
5. 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!
6. Serve over white rice with chopped green onions, fresh parsley and your favorite hot sauce.

That’s it! Now how easy was that?

What is Étouffée

Etouffeé 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. It’s 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 you’ll 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 “smothered” in French.

The Difference Between Étouffée 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 I’ve 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. It’s 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.

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 Étouffée

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 sauté some green beans to serve alongside.

More Easy Shrimp Recipes

• Best Shrimp and Grits Recipe
• Shrimp Po’ Boy
• Easy Cioppino Seafood Stew
• Lemon Garlic Shrimp
• Creamy Cajun Shrimp Pasta

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