This classic and easy shrimp etouffee recipe comes together in just minutes. It’s special enough to serve to company but easy enough for a weeknight.
What makes etouffee unique?
We love so many dishes in the two “neighboring” cuisines of Cajun and Creole. Just a take a quick look around here and you’ll find Gumbo, Jambalaya Dip, Fiery Cajun Shrimp, Cajun Potatoes and lots of marinades and sauces with those enticing flavors.
One of our absolute favorites is the Best Jambalaya Recipe. It comes out perfectly every time.
A common thread in many of these recipes is the combination known as the “holy trinity” (celery, onion and bell pepper). But, what makes etouffee shrimp unique is the butter. We’re not talking about just a little butter. This is a sauce with a buttery base.
Exactly what is etouffee you may ask. The french word “etouffee” actually means “smother” and we like to think of it as shrimp “smothered” in a buttery, flavorful sauce. Sounds pretty amazing, right?
Shrimp Etouffee or Crawfish Etouffee?
If you have crawfish available in your area, and it’s the right season, this recipe can absolutely be made with them. We wrote it as a shrimp recipe just because they’re available year round pretty much everywhere. Crawfish would lend a real air of authenticity to your etouffee, for sure.
We’ve also had readers tell us that they used our sauce recipe to make Chicken Etouffee. If you have non-seafood lovers in your midst but still want those awesome flavors that’s an idea for you.
For an even more genuine experience you can start your evening off with a classic Hurricane cocktail. They’re super easy and yummy!
For a more in depth look at authentic southern cuisine be sure to read Southern Food: Then & Now.
About the roux…
It does involve a light roux, which is a slow and mindful cooking of flour with some type of fat (in this case butter) until the flour starts to brown. Roux can be taken to the next level and made dark and earthy, but for the etouffee we recommend stopping at light brown.
Wikipedia defines roux this way : “Roux is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness.”
The main thing to remember is to stir constantly and not take your eyes off of it or you can burn the roux. We recommend cooking the roux at a low temperature, but you can get the brown effect faster with a medium-low to medium heat.
Just be aware that the higher the heat, the less room for error. You’ll really need to watch it closely and take it off the heat a minute or so before it reaches the desired browness.
Make it spicy or not
The more Cajun and Creole recipes we’ve added to Biscuits and Burlap the more we have become aware of a common misconception about these cuisines.
Most everyone believes it all to be hot with spiciness.
That’s just not true. If you read down the list of ingredients below you’ll find that the only thing listed with a real kick of heat is a little cayenne pepper, and that’s optional. What is true is that all of the dishes from New Orleans and the surrounding area are full of flavor.
Most often a bottle of hot sauce will be on the table, or an extra shaker of Cajun seasoning maybe. That way anyone who wants to make their food blazing hot is free to do so.
Many folks like just a few shakes of the hot sauce or seasoning, but that’s the beauty of it. Add the kick to suit your own fancy.
Tips for the getting the best Cajun etouffee ever:
- Adjust the salt according to whether you are using salted or unsalted butter and how much Cajun seasoning is added
- Homemade seafood or shrimp stock is great to use if you have it
- Chop the vegetables, squeeze the lemon and dice the garlic ahead of time – then the whole thing comes together in just minutes
- Fresh shrimp is always best if you have it available, but frozen shrimp that have been thawed will still be good.
- The time to cook the shrimp will vary with the size of the shrimp. Watch carefully and don’t let them overcook.
- To make it an extra hearty meal serve the Etouffee over Dirty Rice, instead of plain rice.
- You can make the roux at medium-low to medium heat but watch it carefully! Take it off the heat a few minutes before the desired browness is reached.
Easy Shrimp Etouffee
Ingredients
- 1⅓ pounds shrimp shelled, deveined & clean
- 1 cup butter 2 sticks
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 2 cloves garlic minced
- 5 Tablespoons all purpose flour
- 1¼ cup seafood stock
- 1-1¼ teaspoons salt
- ½ lemon juiced
- ¼ teaspoon cayenne pepper to taste, optional
- ½-1 teaspooon Creole/Cajun seasoning we love Tony Chachere's
- ¼ teaspoon smoked paprika
- ½ cup chopped green onions
- ¼ cup chopped parsley
Instructions
- Melt butter over medium high heat. Add bell pepper, celery and onions and cook about 5-7 minutes, adding garlic in the last 1-2 minutes.
- Reduce heat to low and stir in flour and salt, stirring to keep it smooth. Cook, stirring constantly until flour is lightly browned. This should take at least 20 minutes but can vary.
- Add shrimp, stock, lemon juice and seasoning. Cook, stirring until shrimp are done – about 5-8 minutes
- Stir in green onion and parsley, reserving a little if desired for garnish.
- Serve over rice.
Video
For a super easy main dish you’ll want to make Cajun Baked Chicken. It’s full of flavor with just the right touch of seasoning.
If you make this or any of our recipes we’d love for you to leave us a comment and star rating. If you’re into sharing your creations, snap a photo and tag us when you post it to Facebook or Instagram.
Before you leave be sure to check out this other classically southern shrimp dish: Fried Shrimp Recipe is just like in a restaurant and is easier than you think.
More recipes you’ll want to try:
Pimento Cheese Grits 
Southern Appetizer Board 
Remoulade Sauce 
Grilled Chicken Wings: Cajun Style 
Pork Chops in Creamy Cajun Pan Sauce 
Grilled Fish Tacos with Baja Sauce 
Strawberry Shortcake mini’s 
Smoked Fish Dip
Rachel says
Wow, this combination of flavors is incredible! Definitely going to have this again.
Pam says
Thanks, Rachel!
Dannii says
I love shrimp and I am always looking for new ways to cook with it. This looks amazing.
Pam says
Hope you enjoy, Dannii!
Jack says
This recipe has so much flavour! Everyone loved it!
Pam says
That’s awesome to hear. Thanks, Jack!
Bintu | Recipes From A Pantry says
What a flavourful and delicious dish! Definitely making this for the whole family!
Pam says
Hope everyone loves it Bintu!
Cathleen says
I LOVE shrimp, but my husband HATES it!! That just means more for me, right?? This looks amazing. Bookmarked to make for when my husband is out of town 😉
Pam says
Awww… that’s too bad. I don’t know how I would get by with a shrimp hater in my household. Good plan to make it when he’s gone.
Richard says
Little late on the thread, but my daughter is allergic to shellfish. I’ve been making gumbo, etouffee and the like for a couple dozen years now. If she is coming to eat, I replace the shrimp with chicken cut into 1/2” cubes and add a little fish sauce. Not too shabby.
Pam says
Great idea, Richard. Then she still gets to enjoy all of that great flavor.
Randy Ray says
My wife doesn’t like shrimp (or any shellfish) so I’m going to try to make etoufee with blackened pork tenderloin and see how that goes. Wish me luck!
Pam says
That sounds fabulous! Please circle back and let us know.
Shadi Hasanzadenemati says
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family
Pam says
Well, it certainly pleases the crowd around here. Thanks, Shadi!
Dannii says
Wow, this has so much amazing flavour. I can’t wait to give it a try.
Pam says
Hope yu love it, Dannii!
Beth Sachs says
This looks absolutely mouthwatering. Going on my to-make list!
Pam says
It really is good, Beth! We’re sure you’ll love it.
Angela says
This recipe comes together quickly and has such great flavor.
Pam says
Thanks so much, Angela!
Jess says
I’m always looking for new shrimp recipes for my family because we love it so much. This one is a keeper!
Pam says
Awesome! Hope y’all enjoy.
Dannii says
The flavours in this sound amazing. I love anything with lots of Cajun seasoning.
Pam says
Us, too! Thanks, Dannii!
Traci says
I always thought of shrimp etouffee as a difficult dish. It’s so not! Your recipe and tips make it so easy. Thanks for sharing 🙂
Pam says
It’s not hard at all! Thanks, Traci!
Michelle says
I wish I lived somewhere where crawfish were easy to find so I could try that version too. But that’s okay because it’s already amazing with the shrimp!
Pam says
So true! Thanks, Michelle!
Beth says
Yummy! My daughter and I are going to love this! So excited to give this a try! Looks absolutely wonderful and flavorful!
Pam says
Hope you love it!
Claudia Richard says
Planning on preparing this but need to know how many people it will serve?
Pam says
Claudia, the recipe serves 4.
Ron Roughead says
Pam,
Tried this recipe and it was great but wondered 2 things. Should the vegetables cook for the entire 20 minutes in the roux and 2- why is the ratio of butter to flour so much less than the traditional recipes.
Pam says
Hi Ron, So happy your etouffee turned out great! On your first question about the vegetables – yes, we recommend cooking the vegetables the whole time you’re browning the roux. The recipe was developed for the vegetables to incorporate into the sauce well – nothing crispy here! About the butter to flour: First of all, we do consider this to be a traditional recipe, but of course there can be many variations. We like our etouffee very buttery and want the butter flavor to be bold. We use just enough flour to brown lightly and make a light, buttery roux. Hope that answers your questions. Thanks for stopping by!
Jill says
I’m not sure why but I have never tried etouffee. Your photos are certainly inspiring me to try it! Looks very delicious!
Pam says
Thanks so much for your kind words, Jill!
Beth says
This did not disappoint my daughter and I. Such a delicious, yet so flavorful dish! Wonderful and shrimp has always been a favorite of ours!
Pam says
Yay! Thanks so much for taking the time to comment and leave us a rating, Beth!
Nathan says
I’ve never made an etouffee before, but anything with shrimp is worth trying in my book. Can’t wait to give it a go!
Pam says
Hope you love it like we do, Nathan.
Dannii says
I am always looking for new ways to eat shrimp and this looks delicious. So much flavour!
Pam says
It’s a classic in Cajun country. You’ll love it!
Shadi+Hasanzadenemati says
This was such a hit! Thank you for this awesome recipe.
Pam says
Thank you for taking the time to let us know and leave a rating.
Elizabeth says
Such a delicious recipe and surprisingly simple! Loved it!
Pam says
Thanks so much, Elizabeth!
Denay DeGuzman says
Our family is all about shrimp! And this recipe was so comforting and delicious. Adding it to our fall meal plan calendar.
Pam says
Yay! Happy to hear that.
Stephanie says
My husband loved this! I’m saving it to make again when I visit my parents because my dad loves shellfish but doesn’t get it often since my mom is allergic. But he will really enjoy this one!
Pam says
Awesome to hear! Thanks so much for taking the time to stop by and leave a star rating and a comment Stephanie. It really means a lot to us.
Julie says
I honestly thought etouffee would be harder to make. Lucky for me it’s not. It is such a flavor packed dish and I can’t wait to make it.
Pam says
It really is easy. Thanks, Julie!
Tara says
Such a flavor packed meal! It all sounds so good and I love how easily everything comes together. Definitely perfect for weeknights.
Pam says
Thanks so much Tara!
Martine says
Can the roux, or the roux with stock (without shrimp), be refrigerated and reheated (adding shrimp), the next day to finish & serve?
Pam says
I don’t see a reason why that wouldn’t work, but we haven’t tested it. If you do it that way please come back and let everyone know how it turned out. Thank you!
Leticia says
Absolutely delicious and easy to follow! I couldn’t find seafood stock so I substituted for 1/2 chicken stock and 1/2 water.
Pam says
Thanks so much for taking the time to comment and leave a star rating Leticia!