Go Back
–+ servings
Shrimp Etouffee

Savory Shrimp Étouffée: A Cozy Taste of Southern Comfort

Indulge in the magic of Shrimp Étouffée, a dish steeped in comfort and tradition from New Orleans.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun, Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Étouffée
  • 1 pound Shrimp substitute with crawfish, clams, or chicken if desired
  • 2 tablespoons Cajun Seasoning store-bought or homemade blend
  • 2 tablespoons Olive Oil can substitute with butter
  • 4 tablespoons Unsalted Butter ghee is a dairy-free alternative
  • 1/4 cup Flour use gluten-free flour if needed
  • 2 cups Chicken Broth or seafood broth for richer flavor
  • 1 medium Onion yellow onions preferred
  • 1 medium Green Bell Pepper or substitute with red/yellow peppers
  • 1 stalk Celery fennel can serve as substitute
  • 1 teaspoon Thyme fresh thyme recommended
  • 2 cloves Garlic fresh is better than powder
  • 2 leaves Bay Leaves remove before serving
  • 1 tablespoon Worcestershire Sauce tamari for gluten-free
  • 1 cup Fresh Tomatoes or canned if not available
  • 2 tablespoons Green Onions for garnish
  • 2 tablespoons Parsley for garnish
  • 1 tablespoon Lemon Juice or vinegar as an alternative

Equipment

  • Large skillet
  • Measuring Cup
  • Small bowl

Method
 

Step‑by‑Step Instructions for Shrimp Étouffée
  1. In a small bowl, combine your Cajun seasoning ingredients: paprika, thyme, garlic powder, and black pepper.
  2. Rinse and pat dry the shrimp. Season with salt and the prepared spice mix.
  3. In a large skillet, heat olive oil over medium-high heat, then add seasoned shrimp and cook for about 1 minute per side.
  4. Strain the cooked shrimp juices into a measuring cup and combine with chicken broth.
  5. Add chopped onions, bell peppers, and celery to the skillet, and sauté over medium heat for about 5 minutes.
  6. Slowly sprinkle in the flour, stirring continuously to form a roux, cooking for about 3-4 minutes.
  7. Gradually whisk in the broth mixture, then stir in Worcestershire sauce, salt, and hot sauce, simmer for about 10 minutes.
  8. Fold the cooked shrimp back into the sauce and allow them to warm through for 2-3 minutes.
  9. Remove from heat, finish with lemon juice, serve over rice and garnish with green onions and parsley.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 28gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 220mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Adjust seasonings gradually during cooking for the right balance. Make-ahead tips include preparing roux and vegetables a day beforehand.

Tried this recipe?

Let us know how it was!