Shrimp Etouffee is a classic Louisiana dish where plump shrimp are smothered in a rich, flavorful gravy. It’s a one-pot wonder that’s surprisingly straightforward to make. The key is a dark, nutty roux that gives this Shrimp Etouffee its incredible depth.

Why You’ll Love This Shrimp Etouffee

• Incredible Depth: A dark roux creates a nutty, toasty base.
• Comfort Food: Thick, savory gravy with tender shrimp is pure comfort.
• Straightforward Process: Approachable steps yield a huge flavor payoff.
• Crowd-Pleaser: Vibrant and aromatic, it always impresses.

Ingredients & Tools

• 1 lb raw medium shrimp, peeled and deveined
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 stalks celery, finely diced
• 4 cloves garlic, minced
• 2 cups shrimp or chicken stock
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 2 bay leaves
• 1/4 cup fresh parsley, chopped
• 3 green onions, sliced
• To taste salt and black pepper
• For serving cooked white rice
• For serving hot sauce (optional)

Tools: A large, heavy-bottomed pot or Dutch oven, a sturdy whisk, and a wooden spoon.

Notes: Don’t skip the fresh “holy trinity” of onion, bell pepper, and celery—they form the aromatic foundation. Using a good-quality stock is key.

Nutrition (per serving)

Serves: 4 | Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour

Before You Start: Tips & Ingredient Notes

• Get Your Mise en Place Ready. Once you start making the roux, you really can’t walk away. Having all your vegetables chopped and measured beforehand makes the process smooth and stress-free.
• What’s the Deal with the Roux? The color of your roux directly impacts the flavor. For a proper étouffée, you’re aiming for a peanut butter or copper penny color. This provides a deep, nutty base without any raw flour taste.
• Choosing Your Shrimp. I highly recommend using raw, peeled, and deveined shrimp for the best texture and flavor. If using frozen, thaw them completely in the refrigerator overnight and pat them very dry before adding to the pot.
• Stock Matters. If you can find it, shrimp stock will give you the most authentic, seafood-forward flavor. A good chicken stock is a perfectly fine and delicious substitute, but avoid anything overly salty as it will reduce and concentrate.

How to Make Shrimp Etouffee

Storage & Freshness Guide

• Fridge: Cool completely and store in an airtight container for up to 2 days.
• Freezer: Freeze the gravy base (without shrimp) for up to 3 months.
• Reviving: Reheat gently on the stove, adding fresh raw shrimp just before serving.

Serving Suggestions

Complementary Dishes

• A simple green salad with a sharp vinaigrette — The crisp, acidic greens provide a refreshing counterpoint to the rich, savory étouffée, cleansing the palate between bites.
• Buttery cornbread or a crusty French baguette — You’re going to want something to sop up every last drop of that incredible gravy, and these are the perfect tools for the job.
• Sautéed garlicky greens like collards or spinach — Their earthy, slightly bitter flavor complements the sweetness of the shrimp and the smokiness of the paprika beautifully.

Drinks

• A crisp, cold lager or pilsner — The carbonation and mild bitterness of the beer cut through the richness of the dish perfectly, making each bite taste fresh and new.
• A classic Sazerac cocktail — For a true New Orleans experience, the complex herbal notes of rye whiskey and Peychaud’s bitters are a match made in heaven with the spices in the étouffée.
• Sweet iced tea with a lemon wedge — It’s a Southern staple for a reason. The sweetness and citrus are a simple, non-alcoholic way to balance the savory, spiced flavors.

Something Sweet

• Classic bread pudding with a whiskey sauce — This is the ultimate comfort dessert to follow a comfort meal. The warm, custardy pudding and boozy sauce are a decadent and fitting end.
• Light and creamy lemon bars — The bright, tangy citrus flavor is a fantastic palate-cleanser after the hearty main course, leaving you feeling satisfied but not overly heavy.
• Pecan pralines — You can’t get more Southern than this. The buttery, crunchy-sweet candy provides a delightful textural contrast and a little taste of pure sugar bliss.

Top Mistakes to Avoid

• Mistake: Burning the Roux. This is the most common pitfall. If you see black specks or smell a scorched aroma, you have to start over. I’ve messed this up before too—a burnt roux will make the entire dish taste bitter. Medium heat and constant attention are non-negotiable.
• Mistake: Overcooking the Shrimp. Shrimp cook in mere minutes. The second they turn pink and firm up, they’re done. Leaving them in the hot gravy for too long, even off the heat, will turn them rubbery and tough. Add them last and serve promptly.
• Mistake: Using Pre-Cooked Shrimp. They’ve already been cooked once, so adding them to the pot will almost certainly lead to overcooking. They also won’t release their natural juices into the gravy, which is part of what builds the flavor.
• Mistake: Skipping the Simmer. That 20-minute simmer after adding the stock is not just about thickening. It’s when the flavors of the holy trinity, spices, and roux truly marry and deepen. Rushing this step means a flatter, less developed final taste.

Expert Tips

• Tip: Make a Big Batch of Roux. If you make Cajun/Creole food often, consider making a larger batch of roux and storing it in a jar in the fridge. It keeps for weeks and shaves significant time off your next étouffée or gumbo.
• Tip: Bloom Your Spices. Adding the Cajun seasoning and paprika directly to the vegetables and fat for a minute before adding the liquid “blooms” them. This process wakes up their essential oils and makes their flavor much more potent and aromatic.
• Tip: The Gravy Thickness Test. Not sure if your gravy is thick enough? Dip a wooden spoon in it. If the gravy coats the back of the spoon and you can draw a line through it with your finger that holds, it’s perfectly “nappé” and ready for the shrimp.
• Tip: Rest for Flavor. While it’s best served hot, étouffée is one of those dishes that tastes even better the next day. The flavors continue to meld and intensify in the fridge, making fantastic leftovers.

FAQs

Can I make this dish ahead of time?
Absolutely, and it often tastes even better! You can prepare the entire recipe up to the point of adding the shrimp. Let the gravy cool, then store it in an airtight container in the refrigerator for up to two days. When you’re ready to serve, gently reheat the gravy on the stove, and then add the raw shrimp to cook through. This prevents the shrimp from overcooking during the reheating process.

What can I use instead of shrimp?
This étouffée base is incredibly versatile. You can easily substitute crawfish tails (a classic alternative), lump crabmeat, or even diced chicken. For chicken, you’d want to sauté it first and set it aside, adding it back in with the shrimp step to warm through. The cooking times will vary slightly, but the method remains the same.

My étouffée is too thin. How can I thicken it?
If your gravy hasn’t thickened to your liking after the simmer, you have a couple of options. The easiest is to let it simmer uncovered for an additional 5-10 minutes to reduce and concentrate. Alternatively, you can make a small slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water and stirring it into the simmering gravy until it thickens.

Is this recipe spicy?
As written, it has a warm, robust flavor from the spices but isn’t overly hot. The “heat” level largely depends on the specific Cajun seasoning blend you use—some are much spicier than others. The beauty is you’re in control! Start with the recommended amount, then you can always stir in extra seasoning or a few dashes of your favorite hot sauce at the end to kick it up a notch.

Can I freeze Shrimp Étouffée?
You can freeze the gravy base successfully, but I do not recommend freezing it with the shrimp already in it. The shrimp will become mushy and watery upon thawing. Freeze the cooled gravy (without shrimp) for up to 3 months. Thaw in the refrigerator overnight, reheat gently on the stove, and then add fresh raw shrimp to cook.