Let’s make some Louisiana magic. This Shrimp Étouffée is a rich, deeply flavorful Cajun dish of tender shrimp smothered in a thick, spicy sauce and spooned over a mound of fluffy white rice. “Étouffée” means “smothered” in French, and that’s exactly what we’re doing here.
The secret is the roux, a simple mix of oil and flour stirred patiently until it turns the color of peanut butter. Add the classic Cajun trio of onion, bell pepper, and celery, plus tomatoes, stock, and Creole seasoning, and you’ve got a sauce that tastes like it simmered all day.
You’ll find more satisfying dinners in my main course recipes.
Why You’ll Love This Recipe
- Big Cajun flavor: Rich, savory, and a little spicy.
- Restaurant-quality at home: It tastes like it came straight from New Orleans.
- Flexible heat: Make it as mild or as spicy as you like.
- Simple ingredients: Mostly pantry staples, plus a pound of shrimp.
- Two ways to cook the shrimp: Pan-sear them or simmer them right in the sauce.
Ingredients Breakdown
Here’s what goes into this shrimp étouffée. You’ll find exact amounts in the recipe card at the bottom of the page.
- Peanut or vegetable oil and flour: They make the roux, the rich, nutty base of the sauce.
- Bell pepper, onion, and celery: The Cajun “holy trinity.” Swap the bell pepper for jalapeños if you want more heat.
- Garlic: For savory depth.
- Chicken or seafood stock: The liquid for the sauce.
- Diced tomatoes: Canned or fresh, with their juices.
- Creole or Cajun seasoning: Brands vary in salt and heat, so taste as you go.
- Thyme, Worcestershire, and hot sauce: They round out the flavor. The Worcestershire is optional.
- Shrimp: One pound, peeled and deveined.
- For serving: Cooked white rice or grits, plus parsley and chili flakes.
Step-by-Step Instructions
1. Start the roux
Heat a large pot over medium heat. Add 3 tablespoons of oil and the flour, and stir them into a paste. This is your roux.
2. Cook the roux
Keep stirring for 10 to 12 minutes, until the roux turns light brown, about the color of peanut butter. Don’t stop stirring, or it can burn.
3. Add the vegetables
Add the bell pepper, onion, and celery and cook for 5 minutes, stirring, until softened. Then add the tomatoes and garlic and cook for 1 minute more.
4. Simmer the sauce
Stir in the stock, Creole seasoning, thyme, Worcestershire, hot sauce, salt, and pepper. Bring it to a boil, then lower the heat and simmer for at least 20 minutes so the flavors develop. It can simmer longer if you like.
5. Cook the shrimp
While the sauce simmers, heat 1 tablespoon of oil in a pan over medium heat. Season the shrimp lightly with salt and pepper and cook for 2 to 3 minutes per side, until cooked through. Or, nestle the raw shrimp right into the simmering sauce and cook for 5 minutes.
6. Serve
Spoon the sauce over white rice or grits, top with the shrimp, and garnish with parsley and chili flakes.
Tips and Variations
- Be patient with the roux: Low and steady stirring is the key. If you see black flecks, it’s burned, so start over.
- Have everything chopped first: Once the roux is ready, things move fast.
- Adjust the heat: It’s medium to medium-hot, depending on your hot sauce, chili flakes, and seasoning blend.
- Watch the salt: Creole seasonings can be salty, so taste before adding extra salt.
- Don’t overcook the shrimp: They’re done as soon as they turn pink and opaque.
- Try crawfish: Crawfish tails are a classic swap for the shrimp.
How to Serve This Recipe
Serve the étouffée over a scoop of fluffy white rice or creamy grits, with a sprinkle of fresh parsley and a few chili flakes. Pass extra hot sauce at the table.
For a Southern-style dinner, add a side of Southern Fried Corn or Boiled Corn on the Cob, and a basket of Easy Dinner Rolls to soak up the sauce.
Frequently Asked Questions
What does étouffée mean?
It comes from the French word for “smothered.” The shrimp are smothered in a thick, rich sauce.
What color should the roux be?
Light brown, about the color of peanut butter. It takes 10 to 12 minutes of constant stirring.
Is shrimp étouffée spicy?
It’s medium to medium-hot, depending on your hot sauce, chili flakes, and seasoning blend. Use less for a milder version.
Can I cook the shrimp in the sauce?
Yes. Nestle the raw shrimp into the simmering sauce and cook for about 5 minutes, until pink and cooked through.
What do you serve with étouffée?
White rice is classic, and grits are delicious too.
You May Also Love
- Sheet Pan Cajun Butter Shrimp
- Cajun Shrimp Pasta
- Creamy Garlic Shrimp Pasta
- Creamy Lemon Shrimp Pasta
- Easy Shrimp Stir Fry
Shrimp Étouffée
Equipment
- Large pot or deep pan
- Skillet (for the shrimp)
- Wooden spoon or whisk
Ingredients
Étouffée
- 3 tablespoons peanut or vegetable oil plus 1 tablespoon for the shrimp
- 3 tablespoons flour
- 1 green bell pepper chopped (or jalapeños for more heat)
- 1 medium onion chopped
- 2 stalks celery chopped
- 3 cloves garlic chopped
- 2 1/2 cups chicken or seafood stock
- 15 ounces diced tomatoes canned or fresh, with juices
- 1 tablespoon Creole seasoning plus 1 teaspoon, divided (or Cajun seasoning)
- 1 teaspoon dried thyme or fresh
- 1 tablespoon Worcestershire sauce optional
- 1 tablespoon hot sauce plus more to taste
- salt and pepper to taste
- 1 pound shrimp peeled and deveined
For serving
- 2 cups cooked white rice or grits
- fresh parsley and red chili flakes to garnish
Instructions
- Heat a large pot over medium heat. Add 3 tablespoons of oil and the flour and stir into a paste. This is your roux.
- Keep stirring for 10 to 12 minutes, until the roux turns light brown, about the colour of peanut butter. Don't stop stirring, or it can burn.
- Add the bell pepper, onion and celery and cook for 5 minutes, stirring, until softened.
- Add the tomatoes and garlic and cook for 1 minute more.
- Stir in the stock, Creole seasoning, thyme, Worcestershire, hot sauce, salt and pepper. Bring to a boil, then lower the heat and simmer for at least 20 minutes so the flavours develop. It can simmer longer if you like.
- While it simmers, heat 1 tablespoon oil in a pan over medium heat. Season the shrimp lightly with salt and pepper and cook for 2 to 3 minutes per side, until cooked through. (Or nestle the raw shrimp into the simmering sauce and cook for 5 minutes.)
- Spoon the sauce over white rice or grits, top with the shrimp and garnish with parsley and chili flakes.
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- Heat level: Medium to medium-hot, depending on your hot sauce, chili flakes and seasoning blend. Some Cajun and Creole blends are quite spicy.
- Nutrition: Estimated per serving from the ingredients, without the rice. Creole seasonings are often salty, so the sodium will vary a lot by brand.
