Shrimp Etouffee Recipe

Overhead shot of shrimp etouffee in a black le creuset skillet.

4 from 2 votes

Authentic Louisiana Shrimp Etouffee recipe made easy and ready in just 30 minutes. A classic made with roux, holy trinity and shrimp with cajun seasonings.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American, cajun

Servings:

Author: Kellie

Cost: $10

Equipment

skillet

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
1/4 cup seafood stock or chicken stock, optional as needed for a thinner sauce
white rice, for serving

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 over medium heat 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 over low to medium low heat 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 and cook over medium heat for 4–5 minutes, or until the shrimp are pink, opaque and just cooked through.
Uncover and garnish with additional parsley or chopped green onions. Serve immediately over rice.

Video

Notes

Frozen shrimp: Frozen shrimp work well. Thaw completely and pat dry before using.
Bell pepper: Green bell pepper is more traditional, but red bell pepper adds a slightly sweeter flavor.
Adjust the heat: Reduce or omit the cayenne for a milder Etouffee, or add more to taste.
Roux: Cook the roux over low heat, whisking frequently, until golden brown and about the color of peanut butter. If it develops black flecks or smells scorched, start over.
Sauce consistency: For a saucier Etouffee, stir in 1/4–1/2 cup seafood stock or chicken stock, a tablespoon at a time, until it reaches your preferred consistency.
Don’t overcook the shrimp: Cook just until the shrimp are pink, opaque and gently curled.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a skillet over medium-low heat. Add a splash of stock if the sauce has thickened.
Make ahead: For the best shrimp texture, prepare the sauce base ahead of time and add the shrimp when reheating just before serving.
Freezing: The sauce base freezes better than the finished dish. Freeze without the shrimp when possible, then thaw, reheat and add fresh shrimp before serving.

Nutrition