Looking for a comforting, flavor-packed meal that feels like a taste of Louisiana? This shrimp etouffee recipe is rich, hearty, and full of bold flavors. Made with the holy trinity of vegetables (onion, celery, and green bell peppers), a smooth roux, and succulent shrimp, it’s a classic dish that brings Creole cuisine straight to your table.
Whether it’s your first time making etouffee or you’re looking for the best shrimp etouffee to impress guests, this recipe is perfect for Mardi Gras parties, family dinners, or anytime you’re craving authentic Cajun food.
❤️ Why you’ll love Cajun Shrimp étouffée
- Packed with bold flavors thanks to cajun seasoning, cayenne pepper, and a tomato-based sauce.
- A traditional New Orleans recipe that’s both comforting and festive (hello, Mardi Gras 🎉).
- Easy enough for weeknights, but impressive enough for company.
- Made with simple ingredients like chicken broth, tomatoes, and fresh shrimp.
If shrimp is one of your go-to proteins, you will also love Shrimp Wonton Cup, Lemon Garlic Shrimp, Cajun Shrimp Mac and Cheese, Roasted Asian Shrimp and Garlic Parmesan Shrimp
Simple Ingredient List
- Medium shrimp- I prefer fresh shrimp but frozen work too
- Butter
- All-purpose flour
- The holy trinity of cajun cooking: Onion, green bell peppers, and celery ribs
- Garlic
- Cajun seasoning or creole seasoning
- Cayenne pepper
- Chicken broth
- Diced tomatoes
- Tomato paste
- Bay leaves
- Heavy cream
- Salt and black pepper
🍳 How to Make Shrimp Etouffee
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
Make the Roux
In a large pan or Dutch oven, melt butter over medium heat. Whisk in the flour and cook, stirring constantly, until the roux reaches the color of peanut butter. Be patient — this step builds the flavorful sauce.
Cook the Vegetables
Add onion, green pepper, and celery to the roux. Sauté for 3–4 minutes until softened. Stir in the garlic and cook for 1 more minute.
Season the Base
Sprinkle in the cajun seasoning and cayenne pepper. Stir well to coat the vegetables.
Build the Sauce
Slowly whisk in the chicken broth (or seafood seasoning + stock). Add diced tomatoes, tomato paste, and bay leaves. Scrape the bottom of the pan with a wooden spoon to release any browned bits.
Simmer
Reduce to low heat and let the etouffee sauce simmer for about 10 minutes, until slightly thickened.
Cook the Shrimp
Stir in the shrimp and cook for 5–6 minutes, until the shrimp turn pink. Remove the bay leaves.
Finish with Cream
Stir in the heavy cream and adjust seasoning with salt and black pepper.
Serve
Spoon the thick sauce over fluffy white rice and garnish with parsley or green onions.
Hint: For a thick sauce, mix 1 tsp of cornstarch with 2 tbsp of cold water and add it to the pan during step 11. Let it simmer for an additional 2-3 minutes until desired consistency is reached.
🥄 Variations to the Best Shrimp Etoufee
- For a twist on the classic, consider incorporating different proteins such as chicken, andouille sausage, or even tofu for a vegetarian option.
- You can also experiment with a variety of vegetables like okra, diced sweet potatoes, or spinach to add both flavor and nutritional value.
- For those with dietary restrictions, gluten-free flour can be substituted for all-purpose flour, and coconut milk can serve as an excellent alternative to heavy cream for a dairy-free version.
🍴 Serving Suggestions
Add a splash of hot sauce or Worcestershire sauce for even more depth.
Pair with dirty rice or andouille sausage for a heartier version.
Serve with crusty bread to soak up the rich gravy.
💭Tip for Making the Perfect Cajun Shrimp Etouffee
Remember to taste your dish as you cook! The recipe gives you seasoning guidelines, but spices can vary in strength and personal preference matters. This way, your final dish will be just the way you like it and won’t be under or over-seasoned. Adjust spices gradually and feel free to be creative with extra herbs and spices that go well with the Cajun flavor.
🥡 Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For best results, reheat gently over medium-low heat to keep the sauce smooth.
- Freeze portions in a plastic bag or container for up to 2 months.
🌿 FAQs
❓ What does the word étouffée mean?
It’s a French word meaning “smothered.” In this cajun cuisine classic, shrimp are smothered in a rich, flavorful sauce.
❓ What’s the difference between shrimp etouffee and shrimp creole?
Shrimp creole is more of a tomato-heavy, creole food dish, while etouffee has a smoother, blonde roux or dark roux base that creates a thick sauce.
❓ Can I make this ahead of time?
Yes! The end result tastes even better the next day as the flavors meld. Just store in an airtight container and reheat slowly.
Can I make this Cajun shrimp skillet ahead of time?
Is this Cajun Shrimp Etouffee spicy?
Can I use frozen shrimp?
Is there a substitute for shrimp in this dish?
🥳 Perfect for Mardi Gras and Beyond
This authentic shrimp etouffee is more than just dinner — it’s a celebration of traditional New Orleans recipes. Whether you’re new to cajun recipes or you’re a seasoned pro, this dish is a labor of love that delivers every time.
📖More Creole Recipes
- Cajun Recipes for Christmas
- The Best Spicy Cajun Snapper with Mango Avocado Salsa
- Garlic Butter Steak Bites with Cajun Seasoning
- Cajun Shrimp Mac and Cheese Recipe
Need to change the number of servings? You can click on the number of servings and change the number. This will adjust the ingredient measurements to what you need.
If you love this recipe, come back and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
The Best Cajun Shrimp Etouffee Recipe Ever
Ingredients
- 1 lb shrimp medium, peeled and deveined
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 onion diced
- 1 green bell pepper diced
- 2 celery ribs diced
- 3 cloves garlic minced
- 1 tsp Cajun seasoning
- ¼ tsp cayenne pepper
- 1 cup chicken broth
- 1 can diced tomatoes drained
- 2 tbsp tomato paste
- 2 bay leaves
- ½ cup heavy cream
- Salt and pepper to taste
Directions
- In a large pan, melt butter over medium heat.
- Add the diced onion, green bell pepper, and celery to the pan. Saute for 3-4 minutes until vegetables are soft.
- Add minced garlic to the pan and cook for an additional minute.
- Sprinkle Cajun seasoning and cayenne pepper over the vegetables and stir to combine.
- Add flour to the pan and stir until all the vegetables are coated. Cook for 1-2 minutes to cook out the raw flour taste.
- Slowly pour in chicken broth, stirring constantly to avoid lumps.
- Add diced tomatoes, tomato paste, and bay leaves to the pan, and bring to a simmer.
- Reduce heat to low and let it simmer for about 10 minutes.
- Add shrimp to the pan and continue cooking for another 5-6 minutes until shrimp is fully cooked and pink.
- Remove bay leaves from the pan before serving.
- Stir in heavy cream and season with salt and pepper to taste.
- Serve over rice, garnished with chopped parsley or green onions.
Danielle
Great recipe!! Very easy to make! Thank you!
Bobbie Richardson
I’d love to make this but for some reason I can not see the recipe.