Shrimp Etouffee is a mainstay in New Orleans and Southern cuisine. Tender shrimp are in a flavor-boosted creamy sauce that is sure to have everyone craving more.
If you love southern recipes and want more, then also try our very easy Instant Pot Jambalaya or our Shrimp in Mustard Sauce.
Why I Love This Recipe
- Bursting with flavors!
- Easy to make
- Company-worthy yet easy enough for a weeknight
- Great use of inexpensive shrimp
- Complete meal
Helpful Items For This Recipe
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Slap Ya Mama Cajun Seasoning from Louisiana, 4 oz.
The word Etouffee means smothered in French. This dish has shrimp that is cooked in a very flavorful Cajun or Creole sauce and served with rice. The sauce is roux-based, which is made of flour and butter or oil and cooked until brown; then, spices are added along with vegetables and shrimp.
What Ingredients are in Shrimp Etouffee?
Recipe Ingredients
Butter – Some people use oil, but I like the flavor that you get from butter.
All-purpose flour – This is added to the butter and used for thickening the etouffee. When mixed with butter, it is called a roux and is used in many Cajun dishes. When cooked to a dark brown roux, you will get the most flavor; this dark roux is used a lot in Cajun cooking.
Yellow onion, Celery and Green bell pepper – In Cajun cooking, this is called the “Holy Trinity” and forms the base for many dishes.
Jalapeno and Garlic, minced – This gives flavor and a bit of heat.
Clam juice – You can substitute seafood stock or vegetable broth.
Canned diced tomatoes – Use your favorite brand.
Cajun or Creole seasoning – Cajun typically has more peppers in it, therefore more heat, and Creole has more herbs.
Dried thyme – This is a common herb used in Cajun and Creole cooking.
Worcestershire sauce – This adds complexity and depth to the dish.
Tabasco sauce or other hot sauce – You need a little heat for the best etouffee, but add in what you like.
Salt and Pepper – Always needed. I use Kosher salt and freshly ground pepper.
Shrimp – Peeled and deveined. They need to be raw also to cook in the sauce.
Fresh lemon juice – This brings out the flavor of all the other ingredients and gives a fresh burst of flavor too.
For serving
Cooked white rice – Shrimp Etouffee is typically served with white rice.
Green onions and parsley – For garnish, plus adds some freshness to the dish.
How do you Cook Shrimp Etouffee?
In a heavy-bottomed soup pot, melt the butter and add the flour over medium-low heat, making a roux. Continuously whisk these 2 ingredients for about 7 minutes till deep brown. This adds a good, strong flavor and deep color to this dish.
Add the onion, celery, bell pepper, and jalapeno and continue cooking for 3-4 minutes. Add the garlic in and cook for an additional minute.
Slowly pour in the clam juice while whisking till combined. Add the diced tomatoes, Cajun seasoning, thyme, Worcestershire sauce, hot sauce, salt and pepper. Bring the mixture to a simmer, add the shrimp, and reduce the heat to the lowest setting. Cook for about 7-10 minutes till shrimp is cooked through. Squeeze about a teaspoon of lemon juice over the top and give it a quick stir.
Serve over rice and garnish with green onions and chopped parsley.
Recipe Pro Tips!
Can I use anything besides clam juice?
If you want to make your own shrimp stock instead of using clam juice, save your shrimp shells. Boil the shrimp shells in 2 ½ cups water with ½ teaspoon salt, onion peel, and celery leaves for about 30 minutes.
Can I make this to be more saucy/less thick?
Yes, simply add more clam juice or fish stock to thin it out to your preference.
Can I serve this over anything else besides rice?
This is also delicious served over grits! Brown rice will work great too.
What other variations of etouffee are there?
If you have access to crawfish, you can switch the shrimp out for them! If you want to use something besides seafood, you can use andouille sausage in its place, too.
What to Serve with Shrimp Etouffee?
Besides rice or grits, what can you serve this delicious meal with? Here are some of the sides we enjoy!!
Shrimp Etouffee
Ingredients
- 4 tablespoons butter
- 6 tablespoons all-purpose flour
- 1 small yellow onion diced
- 3 ribs of celery chopped (about ½ cup)
- 1 green bell pepper diced (about 1 cup)
- 1 jalapeno membranes/seeds removed, diced small
- 2 cloves garlic minced
- 2 cups clam juice or seafood stock or vegetable broth, see note
- 1, 14 oz petite diced tomatoes
- 2 teaspoons Cajun or creole seasoning
- ¼ teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon Tabasco sauce or other hot sauce
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 1/2 pounds shrimp peeled and deveined
- 1 teaspoon fresh lemon juice
For serving
- 3 cups cooked white rice
- Green onions and parsley for garnish
Instructions
- In a heavy-bottomed soup pot, melt the butter and add the flour over medium-low heat, making a roux. Continuously whisk these 2 ingredients for about 7 minutes till deep brown. This adds a good, strong flavor and deep color to this dish.
- Add the onion, celery, bell pepper, and jalapeno and continue cooking for 3-4 minutes. Add the garlic in and cook for an additional minute.
- Slowly pour in the clam juice while whisking till combined. Add the diced tomatoes, Cajun seasoning, thyme, Worcestershire sauce, hot sauce, salt and pepper. Bring the mixture to a simmer, add the shrimp, and reduce the heat to the lowest setting. Cook for about 7-10 minutes till shrimp is cooked through. Squeeze about a teaspoon of lemon juice over the top and give it a quick stir.
- Serve over rice and garnish with green onions and chopped parsley.
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