The Best Shrimp Etouffee Recipe Ever

Ingredients

• 1 lb Large Shrimp, peeled and deveined (preferably 21‑25 count)
• 4 cups Seafood Stock (store‑bought or homemade)
• 1 can (14.5 oz) Diced Tomatoes (undrained)
• 1 medium Bell Pepper (red, diced)
• 1 large Onion (diced)
• 2 stalks Celery Stalks (diced)
• 3 cloves Garlic (minced)
• 0.25 cup All-Purpose Flour (for roux)
• 2 tbsp Vegetable Oil (neutral oil for roux)
• 1 stick (1/2 cup) Unsalted Butter (cut into pieces)
• 2 tsp Cajun Seasoning (or Creole seasoning)
• 2 tsp Creole Seasoning (optional, can use extra Cajun)
• 1 tsp Hot Sauce (adjust to heat preference)
• 1 tsp Worcestershire Sauce (adds depth)
• 1 leaf Bay Leaf (whole)
• 1 tsp Dried Thyme (or 1 tsp fresh thyme)
• 2 tbsp Fresh Parsley (chopped)
• 2 stalks Green Onions (sliced)
• to taste Salt (preferably kosher)
• to taste Black Pepper (freshly ground)

Instructions

1. Season the Shrimp

   Place the shrimp in a bowl, sprinkle with Cajun seasoning, toss to coat evenly, and set aside while you build the sauce.

   Time: PT5M

2. Make the Dark Roux

   Heat the vegetable oil in the Dutch oven over medium heat, whisk in the flour, and stir continuously for about 10 minutes until the mixture turns the color of a copper penny.

   Time: PT10M

   Temperature: medium

3. Sauté the Holy Trinity

   Add the diced onion, bell pepper, celery, thyme, and minced garlic to the roux. Cook, stirring occasionally, for 5 minutes until the vegetables are softened.

   Time: PT5M

   Temperature: medium

4. Add Tomatoes

   Stir in the canned diced tomatoes (with their juices) and cook for 1 minute to combine.

   Time: PT1M

   Temperature: medium

5. Build the Sauce

   Pour in the seafood stock, add Creole seasoning, extra Cajun seasoning if desired, hot sauce, Worcestershire sauce, bay leaf, and a pinch of salt. Bring to a gentle simmer and let cook for 20‑25 minutes, stirring occasionally, until the sauce thickens and flavors meld.

   Time: PT22M

   Temperature: low simmer

6. Cook the Shrimp in Butter

   While the sauce simmers, melt the butter in a skillet over medium heat. Add the seasoned shrimp and cook for 3‑4 minutes, turning once, until they turn pink and opaque. Remove shrimp and set aside.

   Time: PT4M

   Temperature: medium

7. Combine Shrimp and Finish

   Turn off the heat on the sauce, add the cooked shrimp, sliced green onions, and chopped parsley. Stir gently to combine and let the residual heat finish cooking the shrimp for 2 minutes.

   Time: PT2M

8. Serve

   Spoon the shrimp étouffée over steamed white rice or serve with crusty bread. Garnish with extra parsley if desired.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

20g

Fat

15g

Fiber

3g

Ingredient Substitutions

• Instead of Large Shrimp, peeled and deveined: Crawfish tails
• Instead of Seafood Stock: Chicken stock, Vegetable stock
• Instead of Diced Tomatoes: Fresh diced tomatoes
• Instead of Bell Pepper: any color bell pepper
• Instead of Onion: yellow onion
• Instead of Celery Stalks: celery hearts
• Instead of Garlic: garlic powder (1 tsp)
• Instead of All-Purpose Flour: whole‑wheat flour (will change flavor)
• Instead of Vegetable Oil: canola oil, vegetable shortening
• Instead of Unsalted Butter: olive oil
• Instead of Cajun Seasoning: Creole seasoning, homemade Cajun blend
• Instead of Creole Seasoning: Cajun seasoning
• Instead of Hot Sauce: Tabasco, Louisiana hot sauce
• Instead of Worcestershire Sauce: soy sauce (1 tsp)
• Instead of Bay Leaf: none
• Instead of Dried Thyme: fresh thyme
• Instead of Fresh Parsley: cilantro
• Instead of Green Onions: chives
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Dutch Oven
• Skillet
• Wooden Spoon
• Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Ladle (optional)

Critical Steps — Do Not Skip

• Achieving the correct dark‑copper color for the roux without burning it
• Ensuring the shrimp are cooked just until pink and not over‑done
• Simmering the sauce long enough for flavors to meld while monitoring thickness

Chef Tips from the Video

• Use fresh, high‑quality shrimp for the best texture
• Homemade seafood stock adds depth; simmer shrimp shells with aromatics for 30 minutes if you have time
• A dark roux is the hallmark of authentic étouffée; resist the urge to rush it.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days

Freezer: Freeze in a freezer‑safe container for up to 2 months; thaw and reheat gently

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare the roux and sauce a day ahead; refrigerate and reheat gently before adding fresh shrimp
• The shrimp can be cooked just before serving to keep them tender

Frequently Asked Questions