Homemade shrimp etouffee is packed with the holy trinity of green pepper, celery, and onion simmered in a thick roux and tossed with juicy cajun-spiced shrimp creating a powerhouse of flavor all in one skillet.
Why this recipe works
Shrimp etouffee is a staple Louisiana stew that’s heartily spiced and swimming in rich flavors between the juicy seasoned shrimp and the holy trinity of green pepper, celery, and onion – which are all the necessary requirements for a classic cajun base.
Étouffée simply means “smothered” in French. In this case, we’re smothering plump shrimp with a thickened gravy-like sauce with the addition of tomatoes, bay leaves, thyme, and Worcestershire sauce to make this southern shrimp stew as flavorful as it is.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SHRIMP – We do not recommend using precooked shrimp in this dish as the flavor will not be the same. However, if it’s a must, skip the first step of sautéing the shrimp. Add the Cajun seasoning with the rest of the ingredients and add the precooked shrimp last.
VEGETABLES – Celery, green bell pepper, and onion. These three create a solid foundation, also known as the holy trinity, of fresh veggies in this stew. You’ll find these vegetables in most Cajun and Creole recipes such as dirty rice and jambalaya.
How to Make Shrimp Etoufee
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Season the shrimp with the Cajun seasoning.
- Add olive oil to a heavy bottomed skillet over medium heat. Add shrimp and sauté for 1-2 minutes, just until it gets some color and is no longer opaque. You won’t be completely cooking the shrimp at this point as it will cook more in a later step. Remove shrimp and set aside.
- Melt butter in the skillet until foamy. Add flour and stir together to make a roux. When flour mixture begins to thicken, add onion, green pepper, and celery. Stir to combine.
- Add the remaining ingredients except for the tomatoes, thyme, and bay leaves. Stir to combine and cook over medium heat for 2-3 minutes. Stir in tomatoes and cook one more minute.
- Add bay leaves, thyme, and reserved shrimp. Stir to combine and simmer for 2 minutes, just enough to heat through and finish the shrimp.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for up to 2 days.
Reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. You can separate the shrimp from the gravy when reheating if desired, as the gravy will likely take longer to warm up compared to the shrimp.
Serving Suggestions
Serve shrimp etouffee over or alongside a bed of white rice for the full experience. Optionally pair with a side of cornbread to mop up the gravy.
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Shrimp Etouffee
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 pound raw medium shrimp shelled, deveined, tails removed
- 1 Tablespoon Cajun seasoning
- 2 Tablespoons olive oil
- â…“ cup butter
- â…“ cup all purpose flour
- ½ cup chopped celery
- ½ cup chopped green bell pepper
- ½ cup chopped onion
- 1 cup chicken stock
- 1 Tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 Tablespoons lemon juice
- 2 Tablespoons Worcestershire sauce
- 2 medium tomatoes chopped, about 2 cups
- 1 teaspoon fresh thyme leaves
- 2 bay leaves
Things You’ll Need
Before You Begin
- We do not recommend using precooked shrimp in this dish as the flavor will not be the same. However, if it’s a must, skip the first step of sautéing the shrimp. Add the Cajun seasoning with the rest of the ingredients and add the precooked shrimp last.
- Store leftovers in an air-tight container kept in the refrigerator for up to 2 days.
- Reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. You can separate the shrimp from the gravy when reheating if desired, as the gravy will likely take longer to warm up compared to the shrimp.
Instructions
- Season the shrimp with the Cajun seasoning.
- Add olive oil to a heavy bottomed skillet over medium heat. Add shrimp and sauté for 1-2 minutes, just until it gets some color and is no longer opaque. You won’t be completely cooking the shrimp at this point as it will cook more in a later step. Remove shrimp and set aside.
- Melt butter in the skillet until foamy. Add flour and stir together to make a roux. When flour mixture begins to thicken, add onion, green pepper, and celery. Stir to combine.
- Add remaining ingredients except for the tomatoes, thyme, and bay leaves. Stir to combine and cook over medium heat for 2-3 minutes. Stir in tomatoes and cook one more minute.
- Add bay leaves, thyme, and reserved shrimp. Stir to combine and simmer for 2 minutes, just enough to heat through and finish the shrimp.
Nutrition
Chef Antoine Davis
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