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. I’ve gone to heaven. Your recipes all look wonderful. ALL dishes I’ve been wondering if I could try. I imagine it’ll take practice – took me a while to learn the dishes I do prepare … Thank you

  2. I made this etouffee last weekend for the Saints’ game–and it was fabulous! Don’t be afraid to give it a try…

  3. Thanks so much. I had to fly out of NOLA on Monday, and this recipe made me less homesick on Mardi Gras (I’m not even from there, but I’m trying to find a way to be).

  4. Delicious! Made this for Father’s Day Dinner and it was not difficult to make. Thanks for a recipe we will enjoy over and over again.

  5. Thanks for a great recipe. I know it isn’t exactly étoufée weather here in Dallas in July, but I was so excited, I made it anyway. I took it a little easy with the creole seasoning and hot sauce so as not to hurt the kids, but I had plenty of hot sauce waiting at my place at the table. My wife and I loved it.

    I will never throw shrimp shells away again until I have gotten a great stock out of them. Thanks again.

  6. Pretty good. I must warn anyone cooking this to check to make sure that you have enough time to make it. It took me nearly an hour and a half. I was rushing things because dinner was late and it was clearly not as good as it could have been. Dont undercook the shrimp. Make sure you simmer the stock for long enough.

  7. On my second try, VERY GOOD. Spicy and filling. However once you put the roux on to cook, it will take constant work. CHOP EVERYTHING IN ADVANCE or you stand a good chance at burning the roux.

  8. This recipe looks great but my family wont eat seafood(silly rabbits) what other meat would be a good sub? The budin recipe is what I came in for. Thanks

  9. What a great receipe. I too will never again throw away shrimp shells without making a stock first. Only thing I wasn”t sure how many serving this made, I had to make extra stock but it still turn out great! Can’t wait to it make again!

  10. Wow! I made this dish, but modified it by mixing crawfish with the shrimp. Mmmmmmm… delicious!!! Thanks a bunch!

  11. Thank you NOLA for an EXCELLENT recipe! The best affirmation of a dish well prepared were the compliments from those who hailed from New Orleans and said that is was like tasting a bit of home. Not too bad for a girl from San Antonio! I look forward to experiencing many more recipes from your site. Be blessed!

  12. Is it important to keep the shrimp in its shell when cooking the stock recipe? I want to eat the etoufee without the shells. Is it okay to remove the shells and devain before I begin the stock recipe?

  13. I’ve become a big fan of your website. I learned to love NOLA food during the Katrina response and now i cant get enough. my friends tell me that the Shrimp Etouffee recipe may be the best food they ever ate!!!

  14. I love the smell of it too. It’s almost as good as eating it huh? The black pepper makes the dish to me. But I do love a little extra pepper in my etouffee. Looks great!!!

  15. Fantastic recipe!!! This is hands-down, the best etouffee recipe I have ever tried — it is excellent. I highly recommend it.

  16. I have now tried two recipies from your site. Gumbo and the shrimp etoufee. I have been searching for recipies for both for years..I can now stop looking!! Fantastic.

  17. After sampling etouffee in the French Quarter, I came back to Buffalo, NY and made this recipe. It came out great!, but as Marcus said, have everything ready in advance. As for how many servings, I used just a little more of each vegetable ingredient, and served 6 large appetizer portions with leftovers! I love this recipe and I loved Renaissance NOLA.

  18. Great recipe! Try this with a pound of blue crab meat instead of the shrimp…Chesapeake Bay style :)

  19. You rock, Danno! Our family goes back to the 1700s in the Crescent City. This is nearly my exact recipe – but I never thought to add anything besides shells to the shrimp stock. What a marvelous innovation! Thanks for sharing your authentic talent. Note- careful not to oversalt!

  20. excellent. easy. tasty. native new orleanian and this is really good. cannot wait to try the earlier suggestion using crab meat.

  21. Wow. Fantastic recipe. My husband and mother in law loved it! I followed it exactly and it came out perfect. That stock rocks! It gave the sauce such a deep, rich flavor with just the right hint of lemon. I can’t wait to try it on company. I served it with brown basmati rice cooked with bay leaf.

  22. WOW! WOW! WOW!
    Tried this recipe. A total knockout! The secret without a doubt is the stock–and the butter–make sure you make the stock (you’ll need double what the recipe says if you’re a flavour (excuse my canadian spelling) cooker like me. I consider myself the king of rice pilaf–which requires total absorption of the liquid–FOLLOW THE RICE CREOLE RECIPE and you’ll be blown away. We’re having a New Orleans themed party and I can’t wait for the raves.
    Thank You (Best recipe–by far–that I googled!)

  23. It was delicious … HOWEVER … too spicy for my taste … I added twice as much stock as recommended so I could eat it … or perhaps my “spicy sauce” was too hot in combination with the Creole spicy… Other than that, again, absolutely delicious!

  24. What do I do with the left-over stock? I make 6-8 cups. Does it get absorbed as it cooks for 45 minutes?

  25. Just a follow-up to my comment #34. I did this dish for our New Orleans themed dinner club this past weekend and the response was amazing. We had 8 people in total so I increased the recipe amounts (not quite doubling everything). We cooked about 5-pounds of shrimp (31/40s) and increased anything with spice in it by about a third. We made sure to keep up the herb quotient, however, as this is where a lot of the great cooking smell and flavour comes from. Again, making a good shrimp stock base is the key to this dish and having enough so that you can best manage your time. When you have a dinner club where everyone is responsible for a course you don’t have the luxury of controling the time when people eat, so the base cooked longer with the help of extra stock and the shrimp went in for the last 7-minutes. Awesome dish, we will serve this again!

  26. Beautiful, Danno. Just beautiful. Thanks for sharing the culture, man. I have to say, the whole trick about making the shrimp stock separately was the DEAL. That’s it. Just in the same way, when making miso soup, you need to make the nihon dashi–the Japanese soup stock–in order for the dish to taste authentic. I need to check out more of your NOLA Cousine.

  27. Excellent! I made a medium chocolate roux before adding the trinity and needed about 3 cups stock to get the right consistency for me. My creole seasoning has no salt so added Tony Chachere’s to taste. The home made stock is the key. A beautiful recipe!

  28. What a spectacular recipe! My family loves it. I will definitely be making some of your others real soon. Thanks!

  29. Incredible flavor! The shrimp stock had the house smelling wonderfully fragrant! After cooking the roux, I added 2 tbl. of dry sherry to make a paste before adding the shrimp stock and it added another layer of flavor. I also cut back a little on the creole seasoning and the green onions, but that’s a personal preference. My Louisiana native friend raved about it! Can’t wait to try it with crabmeat!

  30. Okay, I’ve chosen your recipe for my first attempt at etouffee. (Yea, you!)
    Can you please tell me how many-ish stems of thyme are in a bundle? Are we talking pinky finger thickness? Exactly 27 twigs? I don’t want to over-do the thyme.

  31. I made this tonight for Mardi Gras. It turned out as pretty as the pictures but way too salty. Could it be that the Creole Seasoning that I used had too much salt? If so, do you have a favorite? Thanks!

  32. I made this the other week. It was phenomonal! Mine was perfectly seasoned
    I agree, making the homeade stock is key. Use what you’ve got and try to keep it close to the recipe as you can.

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