Easy Shrimp Etouffee Recipe // Video
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!
Mardi Gras is right around the corner and I have all the tasty goods right here for you. I just LOVE Louisiana 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 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.
Shrimp Etouffeé
Etouffeé is a dish found in both cajun and creole cuisine most commonly made with shellfish then served over rice with a pile of hushpuppies on the side. It’s classically prepared with the Holy Trinity of onion, celery and peppers with a hint of garlic and blended with a classic roux for the base.
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.
The 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 It
There are many disputes on how to make Etouffee, 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.
You’ll start by cooking your Holy Trinity which is a mixture of onions, celery and bell peppers with garlic and olive oil until softened. You can use any color bell peppers you like here. Tradition says to use green but I’m becoming sensitive to green bell peppers so I went with red. Use what you have here because we don’t like to waste food. Right?
While you’re sweating the veggies in the pan, you’re going to 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 color. Remove it from the heat.
Add the roux to your vegetables and stir it to coat. Add the shrimp to the pan with the creole seasoning and cayenne pepper 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, 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!
That’s it! Now how easy was that?
What is 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.
What To Serve It With
We like to keep things simple when serving by spooning it over a bowl of white rice or cauliflower rice. A simple side salad is the perfect way to add some fresh flavor or you can saute some green beans to serve alongside.
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More Easy Shrimp Recipes
If you love this recipe you’ll also like this easy Shrimp and Grits….it’s cheesy and amazing. OR try this Cornmeal Crusted Shrimp Po’Boy and THIS easy Seafood Cioppino!
This easy Lemon Garlic Shrimp is also super tasty and ready in minutes!
Get the Recipe: Easy 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.
4 Comments on “Easy Shrimp Etouffee Recipe // Video”
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!
I’m so happy you liked it! Thank you so much for your comment!
You should consider adding seafood or chicken broth to this recipe as just the roux makes this too thick.
That’s a good suggestion for others who may want a saucier étouffée. I would just add about 1/4 cup to a 1/2 cup stock.