Easy Shrimp Etouffee Recipe

Our shrimp etouffee recipe will give you an authentic Louisiana stew in just 25 minutes.

If you fancy thick, flavorful stews to serve with cooked rice like Gumbo, this one is no less tasty. It’s filled with hearty veggies and crunchy shrimp cooked with classic Louisiana seasonings, assuring a simple, yet delightful meal.

What Is Shrimp Etouffee?

Etouffee (or Étouffée) is a French word for 'smothered', implicating the saucy nature of the classic Louisiana stew. It comprises shrimp, the holy trinity (celery, onion, bell pepper), a roux as a thickening agent, and a variety of seasonings.

There are many variations of Etouffee — some prefer using Cajun seasoning while others prefer Creole, and sometimes, tomatoes are used. Some home cooks like to add their own unique flavors, making it a more personal and homely experience for their families.

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No matter which version, the dish remains popular to this day for its complex flavor profile and, most likely, its short cooking time. Our shrimp etouffee recipe asks for just 25 minutes of your time.

Shrimp Creole vs Shrimp Etouffee

The two stews are often confused because they look similar, but after just a spoonful, you should be able to tell the difference.

You'll find shrimp creole is a little thinner and it’s always seasoned with Creole seasoning.Unlike Cajun, which relies on hot pepper powders, Creole spice mix incorporates herbs like oregano, and thyme, etc. with a little kick of paprika.

If you’re still curious about the difference, give our Shrimp Creole Recipe a try and find out for yourself!

Is Our Recipe Healthy?

Containing protein-rich shrimp, micronutrient-packed vegetables, and served with a healthy carb — rice, shrimp etouffee is a relatively wholesome dish. Still, it needs several tweaks to fit our healthy eating guidelines.

First, the roux is sometimes cooked until it darkens, which can form a significant amount of acrylamide. It’s a cancer-promoting substance, emerging when carb (flour) is cooked in fat (butter) for too long. We aren't sure of the exact levels involved, but seeing as it’s better to be safe than sorry, we cooked the roux just briefly.

Butter also contains lots of saturated fat, something we should restrict, so we used only a moderate amount to leave each serving with just 2.4 g, enough to preserve the dish’s luscious consistency.

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Besides saturated fat, the sodium and calorie content also had to be moderated. After adjusting some ingredient ratios, one serving yielded only about 487 calories and 553 mg sodium, reasonable amounts for a delicious and healthy dish.

Ingredients You Will Need

1. Shrimp

Smaller shrimp are the best choice for this recipe to ensure more spoonfuls with at least one shrimp. Plus, they release more moisture compared to larger ones of the same weight, diffusing a great deal more flavor into the sauce.

To avoid having to peel and devein the small shrimp, we suggest you find packaged shrimp. Typically, you’ll find them in the frozen food section, readily deveined, peeled, and with heads removed.

2. Vegetables

When it comes to Louisiana cuisine, the holy trinity of celery, onion, and bell pepper is a must-have. It adds the perfect aromas and sweetness to complement the seasonings.

Garlic, too, should be included. It's not originally called for, but we thought if there's onion, there should be garlic.

Some shrimp etouffee recipes include tomatoes, which are the better versions in our opinion. Our stew can definitely use their tangy, umami flavors.

3. Seasonings

The primary seasonings are Cajun/Creole seasonings (we prefer Cajun), salt and pepper. You can personalize the stew with some of your favorite seasonings, and here's ours:

• Sriracha and paprika, to add more heat
• Lemon juice, because it enhances the shrimp’s flavor
• Fresh thyme or oregano, for their aromatics
• A bay leaf, adding a hint of savoriness

These are the required basic ingredients, plus the roux and the chicken stock. We’ll go into more detail in the cooking process, but for the best outcome, use the best chicken stock you can find (unsalted, of course).

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How to Store and Reheat the Leftover

Cooked seafood lasts for about 4 days in the fridge and 3 months in the freezer. Keep the leftovers in an airtight container and store them accordingly.

We recommend you finish the leftovers within a week, but if there’s more than you need, portion it into different containers. Keep half in the fridge and half in the freezer.

To reheat, simply place it in a pot and simmer, allowing it to bubble for about 2 minutes. If it looks dry, add about 1 tbsp of water.

What to Serve With

Shrimp etouffee is filled with strong flavors, so it’s only natural that we looked for something refreshing to go with it. In the end, we decided our juicy, peppery watermelon arugula salad would be a perfect match.

Finally, we chose a glass of sweet and tangy lemonade to round it all off. It’s easy to make and has loads of vitamin C to support your immune system.

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Check Out These Other Shrimp Recipes While You’re At It!

• Stir-fried Shrimp and Egg Recipe
• BBQ Shrimp Recipe
• Shrimp Quesadilla Recipe
• Shrimp Tikka Masala Recipe

Shrimp Etouffee Recipe

5 from 1 vote

Our shrimp etouffee recipe makes a succulent shrimp stew in just 25 minutes. It packs tons of flavor.

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• cook TIME 15 mins
• prep TIME 10 mins
• total TIME 25 mins

• COURSE Main Course
• CUISINE American, Louisiana Creole
• SERVINGS
  4

  servings
• CALORIES 487 kcal

INGREDIENTS

1x2x3x

• 16 oz peeled shrimp (from 28 oz raw small shrimp)
• 4 oz tomatoes (about 1 medium, chopped)
• 4 oz onions (from about a medium, chopped)
• 2 oz celery (about 1 large stalk, chopped)
• 2 oz red bell peppers (from about half a medium, chopped)
• 2 oz green bell pepper (from about half a medium, chopped)
• 1/4 tsp salt
• 1 1/2 tsp cajun seasoning
• 1 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups unsalted chicken broth
• 1 tbsp olive oil
• 1 tbsp garlic (from about 3 cloves, minced)
• 1 tsp sriracha
• 1 tsp lemon juice
• 1 tsp fresh thyme
• 1/2 tsp ground black pepper
• 1/2 tsp paprika
• 2 tbsp parsley (finely chopped)
• 1 bay leaf
• 3 1/2 cups cooked medium-grain rice

INSTRUCTIONS

Image instructions

1

Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 tbsp garlic and sauté for about 30 seconds or until fragrant.

2

Add 4 oz onions and cook for about 2 minutes or until translucent.

3

Add 4 oz bell peppers (2 red, 2 green), 4 oz tomatoes, and 2 oz celery. Add 1 tbsp unsalted butter and stir to cook for about 2 minutes.

4

Add 14 oz peeled shrimp along with the seasonings: 1 1/2 tsp cajun, 1 tsp sriracha, 1 tsp lemon juice, 1 tsp fresh thyme, 1/4 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika, and 1 bay leaf.

5

Mix everything nicely and leave to cook for 2 minutes.

6

Stir in 2 tbsp all-purpose flour. It'll look dry, but keep stirring for about 1 minute to cook the flour. Use a wooden spoon to avoid damaging the pan.

7

Slowly pour in 1 1/2 cups chicken broth and stir constantly to avoid lumps. Turn the heat to high and as soon as it bubbles, turn the heat to low and simmer everything for 7 minutes to thicken.

8

Turn off the heat and sprinkle on top 2 tbsp finely chopped parsley. Serve with 3 1/2 cups of cooked rice.

NUTRITION

Nutrition Facts

Shrimp Etouffee Recipe

Amount Per Serving (1 serving)

Calories 487Calories from Fat 72

% Daily Value*

Fat 8g

12%

Saturated Fat 3g

19%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 327mg

109%

Sodium 553mg

24%

Potassium 834mg

24%

Carbohydrate 57g

19%

Fiber 3g

13%

Sugar 4g

4%

Protein 46g

92%

Vitamin A 1114IU

22%

Vitamin C 40mg

48%

Calcium 165mg

17%

Iron 4mg

22%

* Percent Daily Values are based on a 2000 calorie diet.

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