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Shrimp Étouffée

Shrimp Étouffée is an impressive looking meal that is easier to make than you might think! This family favorite is layered with flavor and comes together in just under an hour.

A CLASSIC AND FLAVORFUL SOUTHERN DISH

Have you ever had Shrimp Étouffée? It’s so easy to make and is full of so much flavor. This classic Louisiana seafood dish is sure to be an instant favorite with its delicious blend of shrimp, vegetables, and just the right amount of spices. Like many other Southern dishes, the roux is what is the flavor star of the show. It is a comforting homemade meal that is easy to customize to your tastes!

Looking down on a white plate of Shrimp Étouffée.

FREQUENTLY ASKED QUESTIONS:

What is Shrimp Étouffée?

Shrimp Étouffée is like a gumbo recipe. It’s very common in the deep South and most especially Louisiana. It has quite a few ingredients, but unlike some gumbo recipes, all of the ingredients used in this recipe are extremely easy to find and you may already have them in your kitchen!

We don’t like shrimp, can I use chicken??

Absolutely! In fact, I have a recipe for Chicken Étouffée if you’d like to try that one out!

Can I use different sized shrimp?

Sure thing. I used medium shrimp, they are more affordable and I think easier to eat in a dish like this. However, use whatever sized shrimp you would like, just make sure they are fully peeled and deveined.

How do you serve Shrimp Étouffée?

Shrimp Étouffée is traditionally served with rice; however, it is good on its own or with something that will soak up all that sauce like mashed potatoes, bread, polenta, grits, quinoa, etc.

Should I sear the shrimp first?

You can if you want, but it’s totally not necessary and raises the chance of overcooking the shrimp. I did not sear off the shrimp first because I didn’t want them to become overcooked.

Can you make Shrimp Étouffée with precooked shrimp?

Yes, you can make Shrimp Étouffée with precooked shrimp. All you need to do is add it to your at the end of the cooking process. You will want to make sure that you don’t overcook the shrimp when reheating them with the rest of the dish. It’s important to note that precooked shrimp will not be as tender and juicy as raw shrimp, but if you add it towards the end of your cooking time, you should still have a delicious Étouffée.

How to store Shrimp Étouffée leftovers?

Keep leftovers in the fridge for up to 3 days or in a safe freezer container for up to 3 months. Thaw overnight in the refrigerator before reheating.

How do you reheat Shrimp Étouffée?

I recommend heating this on the stovetop until warmed through. It’s normal for this to get thick as it sits, so you can thin it out with some chicken stock if needed.

A plate of Shrimp Étouffée piled high.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • salted butter – this can be swapped for oil or shortening but butter is going to give you better flavor.
  • all-purpose flour – this is used to help thicken the roux. A roux (pronounced roo) is just a fancy word for a mixture that is qual parts fat (butter in this cake) and flour. It is used to thicken gravies and sauces. By cooking these two together first, it takes the flour taste out of the flour but also helps to keep lumps from forming when you go to make your sauce or gravy.
  • celery, green pepper, onion – you can purchase the frozen veggies that are already chopped up if you prefer. Also, if you don’t like one or more of these vegetables, then just leave it out. These are traditional étouffée vegetables.
  • garlic – please, please use freshly minced garlic. The jarred stuff is just not gonna give you the best flavor you can possibly get. Save the jarred garlic for those busy weeknight and crock pot meals.
  • chicken stock – you could use chicken broth but the stock adds a deeper flavor. If you are cutting back on sodium, just use a low or no sodium chicken stock.
  • petite diced tomatoes – be careful when purchasing these as they sometimes have seasoning already added (like Italian seasonings) and they usually sit right next to each other on the shelf. You just want the plain petite diced tomatoes.
  • Worcestershire sauce – this does not provide a strong taste. It meshes with the other ingredients to add depth of flavor.
  • bay leaf
  • creole seasoning – I prefer Tony Chachere’s (see ingredient image below) but you use whatever creole or cajun seasoning you prefer.
  • smoked paprika – you can use regular paprika if you prefer. The smoked paprika just adds an additional layer of flavor.
  • medium shrimp – you want to look for the raw shrimp. Sometimes they already come shelled and deveined. If not you’ll need to do that first.
  • lemon and hot sauce – these are optional. The lemon juice might sound weird but it really brightens the flavor of the whole dish. Don’t use the bottled lemon juice though, that will just not go well here as it has a much stronger acidic taste than a fresh lemon.
Medium shrimp, celery, green onion, kosher salt, black pepper, creole seasoning, hot sauce, Worcestershire sauce, lemon, petite diced tomato, garlic, flour, butter, green pepper, sweet onion, chicken stock, bay leaf, and smoked paprika.

HOW TO MAKE SHRIMP ÉTOUFFÉE

In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and continue to cook, whisking often until it forms a peanut butter color, about 10 minutes. Add the celery, bell pepper, and onion, and stir to combine. Cook until softened, 10 minutes, stirring occasionally.

collage of two photos: a brown mixture of butter and flour in a dutch oven; green peppers and onion added to butter flour mixture.

Add in the garlic and stir in until fragrant, 30 seconds. Slowly stream in the chicken stock while stirring constantly so no lumps are formed.

collage of two photos: minced garlic added to pot; chicken broth poured into pot with other ingredients.

Add the tomatoes, Worcestershire, bay leaf, creole seasoning, paprika, salt, and pepper, and stir to combine. Bring to a boil, once at a boil, stir in the shrimp, cover, place heat on low, and simmer for 10 minutes. Stir occasionally so nothing sticks to the bottom of the pot.

collage of two photos: tomatoes, Worcestershire, bay leaf, creole seasoning, paprika, salt, other vegetables, and pepper in a dutch oven; uncooked shrimp added to the pot.

Stir in the green onions, lemon juice, and hot sauce to taste. Serve immediately. 

A spoon holding a bite of Shrimp Étouffée above the rest of the serving on a plate.

CRAVING MORE RECIPES?

Close up looking at a pile of Shrimp Étouffée.

Shrimp Étouffée

Shrimp Étouffée is an impressive looking meal that is easier to make than you might think! This family favorite is layered with flavor and comes together in just under an hour.
5 from 4 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8 servings

Ingredients

  • ¼ cup (1/2 stick) salted butter
  • ¼ cup all-purpose flour
  • 2 ribs celery, small diced
  • 1 green bell pepper, small diced
  • 1 small sweet onion, small diced
  • 4 cloves fresh garlic, minced
  • 2 cups chicken stock
  • 14.5 ounce can petite diced tomatoes (undrained
  • 1 Tablespoon Worcestershire sauce
  • 1 bay leaf
  • 2 teaspoons creole seasoning
  • 2 teaspoons smoked paprika
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 pounds medium shrimp, shelled and deveined

For serving:

Instructions

  • In a large pot or Dutch oven, melt the butter over medium heat.
  • Whisk in the flour and continue to cook, whisking often until it forms a peanut butter color, about 10 minutes.
    A peanut butter, flour, butter mixture.
  • Add the celery, bell pepper, and onion, and stir to combine. Cook until softened, 10 minutes, stirring occasionally.
    Celery, bell pepper, and onion, cooked down in a dutch oven.
  • Add in the garlic and stir in until fragrant, 30 seconds.
    Garlic sitting on top of other vegetables in a dutch oven.
  • Slowly stream in the chicken stock while stirring constantly so no lumps are formed.
    Chicken stock with vegetables in a dutch oven.
  • Add the tomatoes, Worcestershire, bay leaf, creole seasoning, paprika, salt, and pepper, and stir to combine.
    Chicken stock, tomatoes, Worcestershire, bay leaf, creole seasoning, paprika, salt, other vegetables, and pepper in a dutch oven.
  • Bring to a boil, once at a boil, stir in the shrimp, cover, place heat on low, and simmer for 10 minutes. Stir occasionally so nothing sticks to the bottom of the pot.
    Shrimp added to the vegetable tomato mixture.
  • Stir in the green onions, lemon juice, and hot sauce to taste. Serve immediately.
    Looking down on a white plate of Shrimp Étouffée.

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Course: Dinner
Cuisine: American

Nutrition

Calories: 221kcal | Carbohydrates: 14g | Protein: 26g | Fat: 7g | Sodium: 527mg | Fiber: 2g | Sugar: 5g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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