Best Shrimp Etouffee Recipe

Shrimp étouffée is a classic Louisiana Cajun seafood dish made with tender shrimp simmered in a rich roux-based sauce with onion, bell pepper, celery, garlic, and bold Creole seasonings. Served over fluffy white rice, this homemade shrimp étouffée recipe delivers deep Southern flavor with a thick, savory sauce and perfectly cooked shrimp. Popular for comforting family dinners, Mardi Gras meals, and authentic Cajun cooking, this easy seafood recipe combines simple ingredients with traditional Louisiana flavors. Ideal for anyone searching for shrimp étouffée recipe, Cajun shrimp and rice, Creole seafood dishes, or homemade Southern comfort food, this dish brings restaurant-style flavor to the dinner table.

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 5 green onions, sliced, whites and greens separated
• 4 garlic cloves, minced
• 1 cup chicken broth
• 8 ounces clam juice
• 1 1/2 teaspoons dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 1/4 teaspoon white pepper
• 2 bay leaves
• 1/4 teaspoon Tabasco sauce (optional)
• 2 pounds shrimp, peeled and deveined
• 2 tablespoons cold salted butter
• Cooked white rice, for serving

Instructions

1. Make the roux
   In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Whisk in the flour until smooth.
2. Cook the roux
   Stir constantly with a wooden spoon for 22–27 minutes until the roux becomes a deep brown color with reddish undertones. Reduce heat if it cooks too quickly.
3. Cook the vegetables
   Add onion, bell pepper, celery, and the white parts of the green onions. Cook for 5–7 minutes until softened. Stir in garlic and cook for another 30 seconds.
4. Add liquids and seasonings
   Pour in chicken broth and clam juice. Add oregano, paprika, garlic powder, thyme, black pepper, onion powder, cayenne, kosher salt, white pepper, bay leaves, and Tabasco sauce if using.
5. Simmer the sauce
   Bring to a boil, then reduce heat and simmer for 15 minutes to develop flavor.
6. Cook the shrimp
   Add shrimp to the sauce and stir well. Cook for 3–5 minutes until shrimp turn pink and are fully cooked.
7. Finish the dish
   Remove from heat and stir in cold butter until melted and glossy. Remove bay leaves.
8. Serve
   Spoon the shrimp étouffée over hot white rice and garnish with the green parts of the sliced green onions.

Tips

• Stir the roux constantly to prevent burning.
• Use fresh shrimp for the best flavor and texture.
• Prep all ingredients before starting since the cooking process moves quickly.
• Adjust cayenne pepper to control spice level.

Variations and Substitutions

• Replace shrimp with crawfish for a traditional Louisiana variation.
• Use seafood stock instead of clam juice for deeper flavor.
• Add diced tomatoes for a Creole-style version.
• Substitute butter with olive oil for a lighter finish.

FAQs

What is shrimp étouffée?
It is a classic Louisiana Cajun and Creole dish made with shrimp cooked in a rich roux-based sauce served over rice.

Can I make it ahead of time?
Yes, the sauce can be prepared ahead and reheated before adding shrimp.

How spicy is this recipe?
It has moderate heat, but you can reduce or increase the cayenne and hot sauce.

What rice works best?
Long-grain white rice is the traditional choice.

Serving Suggestions

• Serve with crusty French bread
• Pair with cornbread or hush puppies
• Add a side salad for a complete meal
• Garnish with extra green onions and hot sauce

Why You’ll Love This Recipe

• Rich Cajun flavor with tender shrimp
• Thick, flavorful sauce made from scratch
• Perfect comfort food for seafood lovers
• Great for family dinners and special occasions

Best Shrimp Etouffee Recipe

Recipe by el hassan

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

401

kcal

Ingredients

• 1/2 cup vegetable oil

• 1/2 cup all-purpose flour

• 1 medium onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 5 green onions, sliced, whites and greens separated

• 4 garlic cloves, minced

• 1 cup chicken broth

• 8 ounces clam juice

• 1 1/2 teaspoons dried oregano

• 1 teaspoon paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon dried thyme

• 1/2 teaspoon black pepper

• 1/2 teaspoon onion powder

• 1/2 teaspoon cayenne pepper

• 1/2 teaspoon kosher salt

• 1/4 teaspoon white pepper

• 2 bay leaves

• 1/4 teaspoon Tabasco sauce (optional)

• 2 pounds shrimp, peeled and deveined

• 2 tablespoons cold salted butter

• Cooked white rice, for serving

Directions

• Make the roux
• In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Whisk in the flour until smooth.
• Cook the roux
• Stir constantly with a wooden spoon for 22–27 minutes until the roux becomes a deep brown color with reddish undertones. Reduce heat if it cooks too quickly.
• Cook the vegetables
• Add onion, bell pepper, celery, and the white parts of the green onions. Cook for 5–7 minutes until softened. Stir in garlic and cook for another 30 seconds.
• Add liquids and seasonings
• Pour in chicken broth and clam juice. Add oregano, paprika, garlic powder, thyme, black pepper, onion powder, cayenne, kosher salt, white pepper, bay leaves, and Tabasco sauce if using.
• Simmer the sauce
• Bring to a boil, then reduce heat and simmer for 15 minutes to develop flavor.
• Cook the shrimp
• Add shrimp to the sauce and stir well. Cook for 3–5 minutes until shrimp turn pink and are fully cooked.
• Finish the dish
• Remove from heat and stir in cold butter until melted and glossy. Remove bay leaves.
• Serve
• Spoon the shrimp étouffée over hot white rice and garnish with the green parts of the sliced green onions.