Shrimp Étouffée is a rich, flavorful Cajun dish that’s perfect for a cozy dinner. With its creamy, seasoned sauce and tender shrimp (or crawfish), it’s a dish that combines the warmth of Southern cooking with bold, zesty flavors. Serve it over rice, mashed potatoes, or with crusty bread to soak up every bit of the delicious sauce.

Why Make This Recipe

Full of Flavor

Shrimp Étouffée is a hearty, comforting dish, loaded with the deep flavors of Cajun seasoning, garlic, and a roux-based sauce that’s rich but not too heavy. The combination of vegetables like bell peppers, onions, and celery, alongside the shrimp, creates a truly satisfying meal.

Easy to Make

Though this recipe has a few steps, it’s pretty straightforward. The roux is key to achieving the perfect depth of flavor, and once it’s done, it’s just a matter of simmering everything together. With some rice or potatoes, you’ve got a complete meal ready in just about an hour!

Perfect for Entertaining

Shrimp Étouffée is a great dish for gatherings or family meals. It’s hearty enough to feed a crowd and can be made ahead of time. The combination of shrimp and bold spices will surely impress guests, making it a go-to for dinner parties or special occasions.

Ingredients & Substitutions

2 lbs raw, deveined shrimp: Shrimp is the classic protein for this dish, but you can substitute it with crawfish tails (about 3 lbs), which would be more authentic if available.
2 sticks butter: Butter adds richness to the dish. You can substitute with margarine or olive oil for a different flavor, but butter gives the best results.
1 cup flour: Used for the roux, flour thickens the sauce. You can use gluten-free flour for a gluten-free version.
1 cup chopped yellow onions: Onions provide a savory base for the étouffée. You can substitute with shallots if you prefer a milder taste.
1/2 cup chopped green onions: Green onions add freshness. You can omit them if you don’t have them on hand, though they do add flavor.
1 heaping cup chopped celery: Celery gives the étouffée a bit of crunch and subtle flavor. If you don’t have it, you can use fennel as a substitute.
3/4 cup chopped green bell pepper: Green bell peppers add a sweet, earthy flavor. You can swap them for red or yellow bell peppers for a sweeter taste.
1/2 cup minced fresh parsley: Parsley adds a bright, fresh flavor. If fresh parsley isn’t available, you can use dried parsley, but reduce the amount by half.
1 tbsp minced garlic: Garlic is a key ingredient in Cajun cooking. Fresh garlic gives the best flavor, but you can substitute with garlic powder.
1 (14.5 oz) can diced tomatoes with green chilies (Rotel or other brand): This adds acidity and spice. You can use fresh tomatoes and green chilies as an alternative.
2–3 cups seafood stock: Seafood stock provides a rich base. You can use chicken broth in a pinch, but seafood stock adds the best flavor.
1/2 tsp cayenne pepper: Adds heat. Adjust based on your spice preference.
2 tbsp Tony Chachere’s Cajun Seasoning: This is the heart of the seasoning. If you don’t have Tony Chachere’s, use a Cajun seasoning blend or make your own.
2 tbsp Worcestershire sauce: Adds umami and depth. You can substitute with soy sauce or liquid aminos.
1-2 tsp Louisiana hot sauce: Adds a vinegary, spicy kick. You can substitute with any hot sauce you like, but Crystal hot sauce is ideal for authenticity.

Step-by-Step Instructions

Prepare ingredients: Before cooking, assemble all ingredients to make the process smoother.
Make the roux: In a large heavy-bottomed pot, melt the butter over medium-high heat. Once the butter is melted and bubbling, sprinkle the flour over the top and mix with a rubber spatula until it forms a smooth paste. Continue cooking and stirring constantly until the roux turns the color of peanut butter and smells nutty—about 5-7 minutes.
Add vegetables and garlic: Add the chopped onions, green onions, celery, bell pepper, garlic, and parsley to the roux. Stir continuously and cook until the vegetables soften, about 3-5 minutes.
Add liquids and seasonings: Stir in the diced tomatoes with green chilies, seafood stock, cayenne pepper, Cajun seasoning, Worcestershire sauce, and hot sauce. Mix well and bring the mixture to a boil.
Cook the shrimp: Once the mixture is boiling, add the shrimp. Reduce the heat to low and simmer for about 15 minutes, or until the shrimp are cooked through.
Serve: Serve the shrimp étouffée over rice, mashed potatoes, or alongside crusty bread. For extra spice, serve with additional Louisiana hot sauce on the side.

How to Serve Shrimp Étouffée

This dish is traditionally served over white rice, but it’s also great with mashed potatoes, crusty bread, or even cornbread. For an authentic Cajun meal, pair it with a cold beer or a glass of white wine like Sauvignon Blanc.

How to Store Shrimp Étouffée

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in a pot over medium heat, adding a splash of water or seafood stock to loosen the sauce. You can also freeze it for up to 2 months. When freezing, make sure to store it in an airtight container or freezer bag. Thaw in the refrigerator overnight before reheating.

Tips to Make Shrimp Étouffée

Adjust the heat: If you like it spicier, add more cayenne pepper or hot sauce. If you prefer a milder dish, reduce the amount of cayenne or skip the hot sauce.
Thicken the sauce: If the sauce is too thin, let it simmer for a few more minutes to reduce and thicken. If it’s too thick, add a little more seafood stock.
Make it ahead: Étouffée tastes even better the next day as the flavors have more time to meld together, so it’s a great dish to make ahead for a crowd.

Variations

Crawfish Étouffée: For a more traditional flavor, replace the shrimp with crawfish tails if available.
Vegetarian Étouffée: Replace the shrimp with mushrooms or a mix of vegetables like zucchini, carrots, and bell peppers for a vegetarian version.
Chicken Étouffée: You can substitute the shrimp with chicken, though it will change the flavor and texture of the dish.

FAQs

Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw and drain them before adding them to the dish.

Can I make this recipe spicier?
Yes, you can increase the amount of cayenne pepper or hot sauce to suit your taste. If you like it very spicy, feel free to add extra heat.

Can I make this recipe without seafood stock?
Yes, you can substitute with chicken broth or vegetable broth, but seafood stock will give the dish the most authentic flavor.

Conclusion

Shrimp Étouffée is a bold, flavorful Cajun classic that’s perfect for a cozy dinner or feeding a crowd. With its rich, buttery sauce, seasoned shrimp, and mix of vegetables, it’s a dish that’s sure to become a staple in your recipe rotation. Whether you serve it over rice, potatoes, or crusty bread, it’s a hearty meal that’s packed with flavor. Enjoy a taste of the South with this delicious and satisfying dish!