Shrimp Étouffée
This Louisiana-style shrimp étouffée is rich, saucy, and spooned over rice, with a buttery roux and the classic onion, bell pepper, and celery base. It takes a little patience at the stove, but the steps are simple and a
- Total time
- 70 min
- Yield
- 6 servings
- Difficulty
- Medium
Prep 20mCook 50mLouisiana Cajun-CreoleMain Course
Shrimp étouffée is a cozy Louisiana dish built around a roux, which is flour cooked in fat until it thickens and adds nutty flavor. The word “étouffée” means “smothered,” and here the shrimp are smothered in a savory sauce with vegetables, stock, and a gentle kick of spice.
This version uses butter for a classic rich base, plus onion, green bell pepper, and celery. That trio is often called the “holy trinity” in Cajun and Creole cooking.
Serve it over hot white rice so the sauce has somewhere to go. The shrimp cook right at the end, which keeps them tender instead of rubbery.
01What you'll need
Ingredients
20 items · 6 servings
- 1 1/2 pounds raw large shrimp, peeled and deveined
- 1 teaspoon Diamond Crystal kosher salt, divided
- 1/2 teaspoon black pepper
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 large yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 teaspoons sweet paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper, plus more to taste
- 1 bay leaf
- 3 cups low-sodium seafood stock or low-sodium chicken stock
- 1 cup no-salt-added diced tomatoes, with juices
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley
- 2 green onions, thinly sliced
- 4 1/2 cups cooked long-grain white rice, for serving
02How to make it
Step-by-step
1. Season the shrimp
Pat the shrimp dry with paper towels. Toss them with 1/2 teaspoon of the salt and the black pepper, then refrigerate while you start the sauce. Dry shrimp brown and season more evenly than wet shrimp.
2. Make the roux
Melt the butter in a large heavy pot or Dutch oven over medium heat. Add the flour and whisk until smooth. Cook, whisking often, for 10 to 15 minutes, until the roux is the color of peanut butter and smells nutty. If it smells burnt or has black specks, start over; burnt roux will make the whole dish bitter.
3. Soften the vegetables
Add the onion, bell pepper, and celery to the roux. Stir well with a wooden spoon, scraping the bottom of the pot. Cook for 8 to 10 minutes, until the vegetables soften and the onion looks glossy.
4. Add the seasonings
Stir in the garlic, tomato paste, paprika, thyme, cayenne, bay leaf, and the remaining 1/2 teaspoon salt. Cook for 1 to 2 minutes, stirring constantly, until the tomato paste darkens slightly and the garlic smells fragrant.
5. Build the sauce
Slowly pour in the stock while stirring to prevent lumps. Add the diced tomatoes and Worcestershire sauce. Bring the mixture to a gentle boil, then reduce the heat so it simmers. A simmer means small bubbles rise steadily, but the sauce is not boiling hard.
6. Simmer until thickened
Cook uncovered for 20 to 25 minutes, stirring now and then, until the sauce thickens enough to coat the back of a spoon. If it gets too thick before the flavor develops, stir in a splash of stock or water.
7. Cook the shrimp
Add the seasoned shrimp to the pot and stir to coat them in the sauce. Cook for 4 to 6 minutes, just until the shrimp are pink, curled, and opaque all the way through. Do not boil them for long, or they can turn tough.
8. Finish and serve
Remove and discard the bay leaf. Stir in the parsley and green onions. Taste and add a pinch more cayenne if you want more heat. Spoon the étouffée over warm cooked rice and serve right away.
03From our kitchen
Cook's tips
- Make-ahead: The sauce can be made up to 2 days ahead without the shrimp. Reheat it gently, then add the shrimp and cook just before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Store the rice separately if you can, so it does not soak up all the sauce.
- Reheating: Warm over low heat on the stove with a splash of stock or water. Heat just until hot to avoid overcooking the shrimp.
- Shrimp swap: Crawfish tails are a traditional substitute. Use the same amount and add them at the end just until heated through.
- Stock choice: Seafood stock gives the most coastal flavor, but low-sodium chicken stock works well. Avoid very salty stock because the sauce reduces as it simmers.
- Spice level: This recipe is mildly spicy. Add more cayenne or serve with hot sauce at the table if you like more heat.
Cook's note
Étouffée styles vary across Louisiana households. Some cooks skip tomatoes, while others use a small amount for color and brightness. This recipe uses a modest cup of diced tomatoes so the dish stays rich and roux-forward.
04Frequently asked
Questions & answers
Can I use frozen shrimp for shrimp étouffée?
Yes. Thaw frozen shrimp overnight in the refrigerator, or place them in a sealed bag and submerge in cold water until thawed. Pat them very dry before seasoning.
What color should the roux be?
For this recipe, aim for a peanut butter color. It should smell toasty and nutty, not burnt. A darker roux has deeper flavor but less thickening power, so do not rush it over high heat.
Can I make shrimp étouffée without tomatoes?
Yes. Leave out the diced tomatoes and add an extra 3/4 to 1 cup of stock as needed. The sauce will taste a little more buttery and less tangy.
Why did my shrimp turn rubbery?
Shrimp become rubbery when they cook too long. Add them only after the sauce has simmered and thickened, then cook just until they turn pink and opaque.
Can I freeze shrimp étouffée?
You can freeze the sauce before adding shrimp for up to 2 months. Freezing cooked shrimp in the sauce is possible, but the texture may be softer after reheating.
05Per serving
Nutrition facts
Nutrition Facts
6 servings
Amount per serving
% Daily Value*
- Total Fat17 g
- 22%
- Saturated Fat10 g
- 50%
- Cholesterol223 mg
- 74%
- Sodium448 mg
- 19%
- Total Carbohydrate51 g
- 19%
- Dietary Fiber3 g
- 11%
- Total Sugars4 g
- Protein30 g
- 60%
- Vitamin D0.4 mcg
- 2%
- Calcium140 mg
- 11%
- Iron3.5 mg
- 19%
- Potassium719 mg
- 15%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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