Shrimp Etouffee Recipe
Few dishes say New Orleans like a steaming bowl of shrimp etouffee spooned over rice. It's rich, buttery, and full of Creole flavor, and it comes together in less than an hour.
At the Mardi Gras School of Cooking, étouffée is one of the dishes our guests ask about most. It's also easier than people expect. Once you've made a roux and learned how to sauté your Trinity, you've learned the method behind a whole lineup of Louisiana classics. Pair it with our Corn Maque Choux or Creole Coleslaw, and you have a complete New Orleans meal.
What Is Shrimp Étouffée?
The name comes from the French word étouffer, which means "to smother." That's the idea behind the dish: shrimp smothered in a thick, flavorful sauce built on a butter roux and the Holy Trinity of onion, celery, and bell pepper.
Étouffée has deep roots in Louisiana, especially in Cajun country around Breaux Bridge, where crawfish étouffée became a local favorite. In New Orleans, the Creole version usually includes tomato, which gives it a richer color and a slightly brighter flavor. Our recipe follows that Creole tradition.
Why You'll Love This Shrimp Etouffee Recipe
This shrimp etouffee recipe is all about balance. The medium brown roux gives the sauce a nutty depth without the long cook time of a dark gumbo roux. Shrimp stock, lemon, and hot sauce keep every bite lively.
It's also flexible. Swap the shrimp for crawfish, adjust the heat to suit your crowd, and make it a day ahead if you like. The flavors only get better overnight.
Ingredients for Shrimp Etouffee Recipe
Most of what you need is probably already in your pantry. The real stars are fresh jumbo shrimp, a good shrimp stock, and a generous shake of Mardi Gras Magic Creole Seasoning.
20 minutes
40 minutes
4-6
Main Dish
Creole
Shrimp Etouffee Ingredients
3 lb. jumbo shrimp, peeled and deveined
1 Tbsp Mardi Gras Creole Seasoning
½ cup butter
½ cup all-purpose flour
1 ½ cups white or yellow onion, coarsely chopped
¾ cup celery, coarsely chopped
¾ cup bell pepper, coarsely chopped
3 garlic cloves, finely chopped
2 cups shrimp stock
½ cup canned diced tomatoes
3 bay leaves (optional)
¼ cup green onion, thinly sliced
½ lemon, juiced
Salt and cayenne pepper, to taste
Sassy's hot Sauce, Tabasco, or Crystal Hot Sauce, to taste
Fresh parsley, chopped, plus extra for garnish
Cooked white rice, for serving
How to Make Shrimp Etouffee
Have everything chopped and measured before you start. Once the roux reaches the right color, things move quickly, and you'll want the Trinity ready to go.
Season the shrimp. Toss the peeled shrimp with Mardi Gras Creole Seasoning and set aside.
Make the roux. Melt the butter over high heat in a heavy 5 to 6 quart pot. Gradually add the flour, stirring constantly. Cook until the roux is medium brown, about the color of peanut butter. This takes about 8 minutes.
Add the Trinity. As soon as the roux reaches the right color, add the onion, celery, and bell pepper. This keeps the roux from getting any darker. Cook until the vegetables are wilted.
Build the sauce. Stir in the shrimp stock to deglaze the pot. Add the bay leaves, garlic, tomatoes, cayenne, and hot sauce. Simmer for 15 minutes.
Sear the shrimp. While the sauce simmers, sear the shrimp for about 30 seconds per side in a frying pan with a little butter or oil, just until the edges start to turn white. Remove and set aside.
Finish the étouffée. Add the green onion (save some for garnish), parsley, and lemon juice. Bring back to a boil, then remove the bay leaves. Add the shrimp, cover, and simmer for about 5 minutes, just until the shrimp turn pink. Season with salt to taste.
Serve. Spoon over rice and top with the rest of the green onion and parsley.
Pro Tip: Watch the shrimp closely at the end. They keep cooking in the hot sauce after you turn off the heat, so pull the pot when they're just turning pink. That's how you keep them tender instead of rubbery.
Printable Shrimp Etouffee Recipe Card
Want to keep this recipe handy in your kitchen? Download the printable recipe card for an easy reference while preparing your etouffee. The printable version makes it simple to check the ingredients and cooking steps without returning to the full webpage.
Save the recipe for your next family meal, cookout, or Louisiana-inspired dinner. You can also share the printable card with friends and family who enjoy making Southern and Creole dishes at home.
Shrimp Etouffee Recipe Variations You Can Try
Crawfish Etouffee
Use 2 to 3 lb. of Louisiana crawfish tails in place of the shrimp. Because the tails come precooked, add them in the last few minutes so they only need to heat through.
Chicken Etouffee
Replace the shrimp with cubed boneless chicken thighs, and use chicken stock instead of shrimp stock. Brown the chicken first, then let it simmer in the sauce until it's cooked through.
Turn Up the Heat
Add a pinch more cayenne, a diced cayenne pepper with the Trinity, or a few extra dashes of Sassy's Hot Sauce at the table.
What to Serve With Shrimp Étouffée
Louisiana Favorites
Round out the meal with Corn Maque Choux, Creole Coleslaw, or a warm loaf of French bread for soaking up every last drop of sauce.
Dinner Parties and Gatherings
Étouffée is great for a crowd because you can make it ahead and reheat it gently. Serve it with a crisp green salad and Bread Pudding for dessert.
About the Mardi Gras School of Cooking
The Mardi Gras School of Cooking brings the flavors of New Orleans to life through hands-on and demonstration cooking classes in the heart of the French Quarter. Our chefs share the stories, techniques, and traditions behind the city's most famous dishes.
Whether you're visiting New Orleans or you're a local who wants to master your favorite recipes, our classes are a fun, flavorful way to experience the city.
Cook With Us in New Orleans
Want to learn étouffée, gumbo, and more from our chefs? Join us for a cooking class and take a taste of New Orleans home with you.
Frequently Asked Questions (FAQs)
If you are making this recipe for the first time, you may have questions about the ingredients, preparation, or serving ideas. The answers below cover some of the most common questions about preparing a creamy, flavorful shrimp étouffée recipe at home.
What is the difference between étouffée and gumbo?
Étouffée is thicker and is spooned over rice like a smothered stew. Gumbo is a soup, usually made with a darker roux, and the rice goes into the bowl.
What is the difference between Cajun and Creole étouffée?
Creole étouffée, the New Orleans style, usually includes tomatoes. Cajun étouffée typically leaves them out and relies on the roux and Trinity alone.
What color should the roux be for étouffée?
Aim for medium brown, about the color of peanut butter. That gives the sauce plenty of flavor without overpowering the shrimp.
Can I make shrimp étouffée ahead of time?
Yes. Make the sauce up to two days ahead and refrigerate it. Reheat it gently, then add the shrimp at the end so they don't overcook.
Can I use frozen shrimp?
Absolutely. Thaw the shrimp completely and pat them dry before seasoning so they sear well.
What can I use instead of shrimp stock?
Seafood stock or chicken stock both work. For the best flavor, simmer the shrimp shells in water with a little onion and celery for 20 to 30 minutes to make a quick homemade stock.