Shrimp Etouffee Recipe

From Nola Cuisine Images – (reedited)

The smell of Etouffee, be it Crawfish (my Crawfish Etouffee Recipe) or Shrimp, is one of the most heavenly aromas that I know, along with the smell of Shrimp a la Creole. The word Etouffee (Ay-2-FAY) translates roughly to smothered , stewed, or braised. To me it simply translates to happy taste buds.

From Nola Cuisine Images – (reedited)

I always buy shell on shrimp, why? For the same reason I buy bone in cuts of meat. Stock. The amount of shrimp you’re using for this recipe will produce just enough Shrimp Stock, plus a little extra (recipe below). Shrimp stock only needs to cook for about 45 minutes to 1 hour.

From Nola Cuisine

Shrimp Stock Recipe

The Shells and tails from 2 lb. of Shrimp
1/2 Cup chopped Onion
1/4 Cup chopped Celery
2 Garlic Cloves
1 Lemon sliced
2 Fresh Bay Leaves
3 Sprigs Fresh Thyme
1 tsp. Black Peppercorns

Add all ingredients to a 2 qt. saucepan. Cover this with cold water, it should be about 6-8 Cups Cups. You’ll need 1 1/2 Cups for the Etouffee. Bring almost to a boil, reduce the heat to a low simmer. Simmer for about 45 minutes to an hour. Strain.

Tip: When adding fresh Thyme to a simmered dish like this, I always bundle the Thyme tightly with butchers twine. The leaves will remove themselves while cooking, and you will get all of the flavor from the stems. When ready to serve just remove the bundle of stems along with your bay leaves.

The recipe:

Shrimp Etouffee Recipe

2 Tbsp Creole Seasoning
4 Tbsp Unsalted Butter
1/2 Cup Onion, Finely Chopped
1/4 Cup Celery, Finely Chopped
1/4 Cup Bell Pepper, Finely Chopped
1/4 Cup Flour
3/4 Cup fresh Tomatoes, diced
1 1/2 Cups Shrimp Stock
2 Tbsp Minced Garlic
I bundle of Fresh Thyme
2 tsp Homemade Worcestershire Sauce
1 tsp Hot Sauce (I like Crystal or Louisiana Gold)
1/2 Cup Green Onions, thinly sliced
3 Tbsp minced Italian Parsley
2 lb Good Quality Shrimp, Peeled and Deveined, Save shells for the stock
3 Tbsp Unsalted Butter
Diamond Crystal Kosher Salt & Freshly Ground Black Pepper to taste
1 Recipe Creole Boiled Rice

Season the shrimp with 1 Tbsp of the Creole Seasoning.
Melt the butter in a large cast iron skillet, add the onions, bell pepper, and celery, saute until translucent. Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes. Stir in the remaining Creole Seasoning. Add a small amount of the shrimp stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.
Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper, and Cayenne. Simmer for 20-30 minutes.
Add the shrimp, green onions, and parsley, simmer for 10 minutes more or until the shrimp are cooked through. Stir in the 3 Tbsp butter, and adjust the seasonings to taste.

Serve over Creole Boiled Rice.

Serves 4 as an Appetizer or 2 as a Large Entree.

Be sure and check out my ever growing Index of Creole & Cajun Recipes, which links to all of the recipes featured on this site!

Related Posts:

Crawfish Etouffee Recipe
Shrimp Creole Recipe
Creole Stuffed Peppers (Austin Leslie Style)
Redfish Courtbouillon Recipe
Shrimp Stock Recipe
Shrimp Stuffed Mirlitons
Shrimp Stuffed Savory Crepes with Tasso Cream Sauce


96 thoughts on “Shrimp Etouffee Recipe”

  1. Liz–I always use Tony’s Lite….I don’t think the container says so, but it’s low in salt. I like it because you can add all the garlic/onion/pepper goodness of Tony’s without worrying that your dish will be too salty. I learned my lesson after deciding that all my veggies dishes required gobs of Tony’s and then being alarmed at how quickly the salt outpaced the rest of the spices.

  2. Came out great, although I used clam juice instead of shrimp broth. Will do the shrimp broth next time.

  3. That is a lot of ingredients. I need to get my mom’s recipe because I am desperately missing Creole food right now (Not that Turkish food is bad, lol).

    Great site and thanks for posting that mouth watering picture.

  4. I need to work with this a bit. Two tablespoons of Creole Seasoning made the dish too salty (and too hot for the wife). Also did not like cooking veges in butter then adding flour. Just a sticky mess, no way to judge color of roux. I will add flour first to butter, make roux then add veges.

  5. Wow! Made this last night for a dinner party of 7. Came out wonderful. Received rave reviews! I tripled everything in the recipe except the shrimp, only doubled the shrimp, but there was still plenty. Served with corn muffins and everyone had seconds, some even thirds! Excellent work! This is a keeper.

  6. I’ve been keeping shrimp shells for years, but the lemon juice idea is AWESOME….when buying cajun/creole seasoning, get one that doesn’t have “salt” as the first ingredient !!!!!!

  7. Wow, so my uncle makes good etouffee, and I’ve been craving it. So I milled around on the internet for a while trying to find a good recipe (as he won’t share his, it’s a secret), and I decided to try yours. Absolutely awesome, my roommates all thought so too!

  8. I’ve cooked this dish twice now, and it was perfect…great recipe! Thank you :) (the Shrimp Creole was awesome too!)

  9. I made this dish tonight for dinner. I think it is hands down the best Etouffee I have every tasted! I think my wife fell in love with me all over again after eating it! Great recipe!!!

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  11. My boyfriend and I just came back from New Orleans and had a craving for etouffee. I made this recipe and it was amazing. I will be making it again tonight. He will be quite happy. thanks for the recipe!!

  12. I thought this dish was really delicious. It was not too hot for me but some may want to cut the seasoning in half. No problems with salt as we make our own creole seasoning. I also made the shrimp broth and had no idea it was so easy.I added some extra broth as it cooked to keep it from getting too gummy.Served with salad and french bread for a great meal!

  13. Last night I was looking for a Crawfish Etouffee recipe but when I saw this one for the Shrimp I was seduced by the pretty pictures! I fixed it this afternoon and made the broth as instructed to use for the stock. It made the dish! I followed the rest to the letter (except I didn’t add any cayenne since the Cajun seasoning I used was spicy enough). Boy, this was Si’ Ces Bon! THANKS for a WONDERFUL DISH. The flavors were AWESOME! Lee

  14. I just completed the recipe yesterday and it was phenomenal! It tasted very wonderful. And what I liked the most was that the picture I took of my dish looked just like the picture accompanying the recipe! Klenton

  15. I made this tonight … AWESOME!!! My wife and I had etouffee at Cafe Pontalba, in the quarter. This version is every bit as tasty

  16. I am known for this recipe among my friends here in Austin! Whenever I make it (and I make giant pots- I can’t help but triple the recipe), people clear their schedules to come eat at my place!

  17. I found this recipe a couple of weeks ago and asked my wife to make it for my birthday. She’s usually a 4 ingredient cook, so this was above her usual skill level, however, it turned out perfectly. Generally, I need to add pepper of some sort to everything I eat. This had the perfect balance and I would change a thing. Thanks for posting this recipe, it brought back memories of being at the French Quarter Festival and eating this while listening to some great music.

  18. My husband enjoyed etouffee so much when we were in New Orleans and wanted me to try to make it … so…. this recipe was my first attempt. Turned out great! We had a small dinner party last weekend and I served this recipe (tripled). Everyone loved it and wanted the recipe, so I’m sharing. Delicious!

  19. Wonderful, wonderful dish!! I made it the first time for me and my husband, we loved it so much that I made it for a luncheon at work and I’ve made it for a couple parties. EVERYONE loved it and wanted the recipe. Some advice: just make sure you have plenty of time when making it…it does take me a couple hours but every bit worth it!! Thank you Nola!!!!

  20. I have been in search for the best Creole recipes for 10 years. I just found this website yesterday and decided to try this recipe. This is EXACTALLY the flavor I have been looking for!!! I am so impressed how simple yet flavorfull this recipe is. Thank you so much for putting this site together.

    Shurley

  21. Tonight I finished my last bowl of your Shrimp Etouffee. This is the 3rd time I’ve made it, following your recipe to a tee (except I used dry bay leaves but was able to find the fresh thyme). What can I say? Heaven! Thanks so much for a fabulously delicious bowl of Shrimp Etouffee! I love all the recipes on your site, too. :) Lee in Alabama

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  23. I must say IT WAS SOOOO GOOOOOOOD! I made it for my family on Sunday and they raved about it and had seconds!!! I am now a fan of this site!!!! THX

  24. I made this yesterday and did everything but the homemade Worcestershire. (Maybe next time…) Thank you for sharing such a wonderful recipe. This is fantasy food–I found myself reminiscing about it all day, anxious for the day to end so I could go home and do it again!

  25. I live in the Pacific Northwest and cajun/creole restaurants are just about impossible to find. Don’t get me wrong…Seattle has some of the most amazing eateries in the world. Most are small, off the beaten path joints with less than 5 tables and crappy service and they put out unbelievable cuisine.

    Just wanted to let you know that your website has been the best when I get the urge for a taste of New Orleans. Making Shrimp Etouffe tonight for some friends and family. I make it in a 100 year old cast iron dutch oven (that I am pretty sure has 100 years of seasoning) that was passed down to me from my great grandmother. Whenever I make this dish it blows the hair back on everyone that eats it! Thanks.

  26. I made this tonight for our 5 year anniversary. It was AWESOME!!!! Loved it so much. I did add a little Abita Beer just cause. Please post more~

  27. I made this, along with the muffuletta recipe on this website (including olive salad and the bread), for a football party today. This is the absolute best shrimp etouffee I have ever had! Your instructions were very easy to follow and the shrimp stock is to die for! Thanks for making our party a success. Hint: I would really love to get my hands on a good crawfish pie recipe…?

  28. I just wanted to thank you so much for the recipe! I had this dish for the first time when I visited Lafayette, only made with crawfish. I live in South Georgia and it is difficult to get crawfish, or a decent cajun/creole dish. I used the etouffee to stuff bell pepper, I put my rice in first then added the etouffee and topped with cheese. It turned out wonderful. Thanks again for the recipe.

  29. Just made this, and it turned out absolutely delicious. My husband said he was craving Shrimp Etouffee, and I had no idea how to make it. The recipe wasn’t as complicated as I initially thought. Thanks for the delicious dinner!

  30. Never made etouffee before – came out great (even w/ chicken stock instead of yummy shrimp stock.) Bravo…. And used L&P instead of homemade W-sauce – still awesome – 20min… ye ha.

  31. Thanks so much for the awesome recipe. I lived in SE LA for awhile and a neighbor used to have me over for the best home-cooked cajun food ever–including utterly inimitable shrimp and crawfish etouffes. It’s been years, and I couldn’t really replicate what she was doing…until now–thanks!!

    (followed this pretty much to a T).

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