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    Home » Recipes » Fish & Seafood

    Published: Mar 22, 2021 · Modified: Mar 22, 2021 by Rachel

    Shrimp Etouffee {My Louisiana Family Recipe}

    This post may contain affiliate links. Read my disclosure.
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     This recipe for Authentic Cajun Shrimp Etouffee has been my favorite since childhood. It’s a classic Louisiana dish with a buttery, richly seasoned sauce over fresh shrimp and rice. If you haven’t had the pleasure of this classic, you should!

    Louisiana Shrimp Etouffee- Fluffy white rice topped with cajun seasoned shrimp in flavorful broth, topped with green onions in white bowl
    Contents show
    1 What is Etouffee?
    2 Ingredients and Notes
    3 FAQs
    4 How To Make a Roux from Scratch Recipe Guide
    5 Shrimp Etouffee
    5.1 Ingredients
    5.2 Instructions
    5.3 Notes
    5.4 Nutrition

    “First, you make a roux…”

    I don’t know where this phrase originated from, but it’s a phrase I have heard countless times as my mother whipped up some of Louisiana’s finest creations like Shrimp Etouffee, Cajun Blackened Chicken, Cajun Crab Dip, and Pralines. Although I did not grow up in New Orleans, it is my father’s home (and my second home town now whenever I get the chance).

    His adoration of The Big Easy is legendary. It’s similar to how immigrant parents talk about ‘the old country’ to their children who can’t remember. He would regale us with tales about City Park and eating at Commander’s Palace. And the food…the food!

    What is Etouffee?

    In Louisiana, cooking is love. The long cooking times, the whisking until you achieve the perfect consistency and color, and the layering of flavors all blend into dishes that are unique and profound. Etouffee means smothered and, in Louisiana, it means a dish that is covered in a liquid.

    I usually have a strong roux in my etouffee to thicken it up enough to grab onto the shrimp but not so thick as it becomes gelatinous. Of course, when cool it will be thicker. You can always add more stock and shake or stir it to thin, if necessary.

    Ingredients and Notes

    Here is an overview of the ingredients you will need to make the best Shrimp Etouffee in your life.

    Shrimp Etouffee Ingredients with text labels laid out on a table.

    Shrimp: Crawfish is actually my favorite etouffee, but it is very difficult to find here. The shrimp should be large or medium sized and uncooked. You can also add andouille sausage for additional heat or chicken if you prefer.

    Spices: Spices are essential to all cajun and creole cooking. Most of the heat in etouffee comes from the black pepper, but you can add more pepper or cayenne for heat. A proper etouffee is well seasoned but one of the milder cajun dishes. As written, this recipe still has quite a kick (I would say it’s less spicy than medium wings). You can always add more cayenne at the end after tasting.

    Flour: All-purpose flour is generally used.

    Rice: We always stick with a short grain parboiled white rice. Brown rice will also work well.

    FAQs

    What goes well with Shrimp Etouffee?

    Use white or brown rice to serve with Etouffee. You don’t need a side dish, but southern classics work well like corn on the cob, fried okra, mixed green salad, or some crusty bread to handle that glorious etouffee sauce.

    What is a Cajun roux?

    A cajun roux is a cooking technique where flour and oil are cooked over high heat. There are many different kinds of roux, and they get their names from the color. The longer you cook a roux, the darker it gets. They range from blond to a coffee colored roux called black roux. For this recipe, you want red-brown color, about the color of a penny. A little lighter is fine, too dark is not.

    Is etouffee cajun or creole?

    Etouffee is generally considered to be cajun cooking. Etouffee uses a roux as it’s base and does not include tomatoes, which usually are associated with creole cooking.

    Can this recipe be made the day before?

    Yes, this dish can be made a day ahead of time and is even better because the flavors meld. You can make the whole recipe before or make the shrimp the day of and add it to the roux.

    How To Make a Roux from Scratch Recipe Guide

    Cooking a roux for etouffee moves quite quickly. Especially if you haven’t made this before, it is imperative to set up all ingredients for the roux beforehand. This includes mixing the spices, cutting the vegetables, and warming the seafood stock. You can’t walk away from a roux or you risk burning it, so have everything nearby.

    How to make a roux with pans showing the process and penny colored roux.
    1. In a large skillet, heat the oil over high heat until it begins to smoke (looks like slight steam), about 4-5 minutes. Gradually whisk in the flour until smooth. Continue whisking constantly until the flour is about the color of a penny. Immediately remove from heat (don’t just turn of the burner) and add the veggies and 1 tablespoon of the seasoning mixture. Stir.
    2. Over low heat, gradually add the stock into the roux, and whisk until combined. Continue whisking constantly and cooking a few minutes until flour taste is gone.
    3. Add the remaining seafood stock, the roux mixture, and the remaining seasoning mix. Stir until well combined and hot, about 4-6 minutes.
    4. In a large saucepan or pot over medium heat, melt butter. Stir in shrimp and saute until just pink on both sides. Add to etouffee liquid.
    Two generous bowls of cajun shrimp etoufee served over white rice with sliced green onions.

    Serve with about ½ cup of rice and green onions to garnish.

    Bowl full of delicious cajun shrimp etouffee with flavorful broth over white rice, garnished with sliced green onions.

    More Delicious Cajun Inspired Recipes

    • Cheesy Hot Crab Dip in a cast iron pan with crackers on the side.
      Cajun Crab Dip
    • Blackened Chicken Recipe- Cajun spices mix together with a special cooking technique for blackening to make a chicken breast that is bold and juicy.
      Spicy Blackened Chicken
    • ajun Chicken Alfredo Pasta - this creamy homemade afredo sauce comes together easy and tastes delicious! Kick it up a notch with spicy cajun chicken or leave plain for a milder taste.
      Cajun Chicken Pasta
    • Shrimp etouffee in a bowl on a table.
      Shrimp Etouffee
    Cookbook cover of Chicken and Rice casserole. The cookbook is titled Weeknight Supper Solutions

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    PS. If you make this recipe, leave a COMMENT AND A STAR RATING in the comments section at the bottom and be sure to take a photo and tag it #cravingcreative on Instagram! I appreciate you for taking the time to read about me and my family recipes. 

    Shrimp Etouffee

    A roux gets it name from it's color. The longer you cook a roux, the darker it gets. They range from blond to a coffee colored roux called black roux. For this recipe, you want red-brown color, about the color of a penny. A little lighter is fine, too dark is not.
    4.84 from 12 votes
    Print Pin Rate
    Course: Main Dish
    Cuisine: Cajun
    Keyword: etouffee, shrimp
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 8 servings
    Calories: 786kcal
    Author: Rachel

    Ingredients

    • 1.5 teaspoon Salt
    • ½ teaspoon ground cayenne pepper see note about heat
    • 1 teaspoon black pepper
    • 1 teaspoon Dried Basil
    • ½ teaspoon dried thyme
    • ½ cup yellow onions diced
    • ½ cup Celery diced
    • ½ cup Green Bell Pepper diced
    • 7 tablespoon vegetable oil
    • ½ cup All Purpose Flour
    • 3 cups Seafood Stock Divided (2 cups, 1 cup)
    • 1 stick Unsalted butter if using salted, remove 0.5 teaspoon salt
    • 2 pounds shrimp, crawfish, or sausage
    • ½ cup Green Onions finely sliced
    • 4 cups cooked rice

    Instructions

    • Make sure that your ingredients, utensils, and pots are laid out and convenient before turning on the stove. This recipe moves quickly and relies on constant whisking so having everything laid out will help keep you from scorching the roux.
    • In a small bowl, combine the salt, cayenne, pepper, basil, and thyme. Set aside.
    • Bring 2 cups of the seafood stock to a boil. Turn down heat but keep hot. Cook the rice as directed.
    • In a large skillet, heat the oil over high heat until it begins to smoke (looks like slight steam), about 4-5 minutes. Gradually whisk in the flour until smooth. Continue whisking constantly until the flour is a red brown color, about the color of a new penny, 3-5 minutes. Immediately remove from heat (don't just turn of the burner).
    • Add the celery, onions, and bell pepper. Add ½ (about 1 Tbsp) of the seasoning mixture and stir until well combined.
    • Over low heat, gradually add the pre-heated seafood stock into the roux, and whisk until combined. Continue whisking constantly and cooking a few minutes until flour taste is gone.
    • In a large saucepan or pot over medium heat, melt the butter. Stir in shrimp and saute until just pink on both sides.
    • To the shrimp, add the remaining seafood stock, the roux mixture, and the remaining seasoning mix. Stir until well combined and hot, about 4-6 minutes.
    • Serve in bowls with a ½ cup of rice in the center. Sprinkle green onions over top.

    Notes

    Heat Level – This recipe is well seasoned and not super hot as written – It is buttery tasting and less spicy than medium wings at a restaurant.
    If you wish to up the heat/spice level, you can add more cayenne or black pepper to suit your preferences. Andouille sausage is another flavorful option to increase the heat.
    If you would like sausage without the additional heat, kielbasa can be substituted for Andouille sausage.

    Nutrition

    Serving: 2cup | Calories: 786kcal | Fat: 56g | Saturated Fat: 18g | Cholesterol: 115mg | Sodium: 1426mg | Calcium: 40mg | Iron: 6.3mg
    Tried this Recipe? Tag me Today!Mention @CravingCreative or tag #CravingSomeCreativity!
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    Reader Interactions

    Comments

    1. Elisebeth says

      February 05, 2022 at 7:34 pm

      3 stars
      Overall would be a great “quick” etouffee; however, too salty for our palates. I wish I had thought to adjust the salt amount and added more to taste. A pleasant learning experience and I’ll be making it again with less salt 🙂

      Reply
    2. Ashley says

      August 03, 2020 at 6:32 pm

      5 stars
      Soooo flavorful! Really satisfying.

      Reply
    3. Carol says

      June 23, 2020 at 8:50 pm

      5 stars
      This was delicious. My husband & I like spicy so I add more spices. I will definitely make this recipe again. Thank you for sharing your wonderful recipe.

      Reply
    4. Mom says

      June 03, 2020 at 9:08 pm

      5 stars
      This was really good, my husband loved it. It’s not too spicy. Just right, I did add a little more stock but other than that it turned out great.

      Reply
    5. Les Berkley says

      July 25, 2018 at 3:01 pm

      5 stars
      “Per-se”. It’s Latin 🙂 Otherwise, a nice recipe–I like a roux as the base for this dish.

      Reply
    6. Roxanne says

      January 14, 2018 at 8:04 pm

      5 stars
      This is really delicious!

      Reply
    7. Sean Mahan says

      August 08, 2017 at 1:04 pm

      5 stars
      Wow, this looks super delicious! Thank you for sharing the recipe with us, I’m definitely going to try it!! =)

      Reply
    8. Kelly Mahan says

      July 13, 2017 at 2:41 pm

      5 stars
      Wow, this recipe looks so good! I love the presentation on the pan. Looks so chic! I’m definitely going to try it. Thank you for sharing the recipe! =)

      Reply
      • Rachel says

        July 15, 2017 at 3:10 pm

        Thank you and you are welcome too! You really should try it, it’s one of my absolute favorites.

        Reply

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