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    Ask Chef Dennis » Recipes » Main Meals » Seafood Recipes » Down-Home Cajun Shrimp Etouffee Recipe

    Down-Home Cajun Shrimp Etouffee Recipe

    Published: Feb 12, 2015 · Modified: Mar 23, 2022 by Chef Dennis Littley · 94 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    4.46 from 133 votes
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    Shrimp Etouffee pinterest image

    When it comes to comfort food one of my favorite dishes from the Big Easy is Shrimp Etouffee. This easy-to-make dish would make a delicious date night dinner and would turn any night into a special occasion..

    Around the Kitchen Table, shrimp etouffee

    What is Etouffee?

    If you look up Etouffee in the dictionary you’ll find the literal translation to be smothered.

    Etouffee uses a technique known as smothering, which is a popular method of cooking in the Cajun areas of southwest Louisiana and the coastal counties of Mississippi.

    What is in an Etoufee Sauce?

    Etouffee is a type of stew if you want to get technical. It’s made with a roux, onion, celery, and bell pepper (the holy trinity), tomato, garlic, hot sauce, and either shrimp, crawfish, or chicken.

    Cajun etouffee does not contain tomatoes. The addition of tomatoes is the Creole way of preparing etouffee.

    shrimp etouffee with white rice on a white plate sitting on a cutting board

    There are many variations of this classic shrimp dish, some being Cajun and others being Creole. And while there are a lot of similarities in the styles, each has its own unique seasonings and flavors typical of the region and families the recipe came from.

    Many people confuse Étouffée with Jambalaya and that’s a completely different type of recipe.  Even my Tex-Mex Jambalaya doesn’t come close to resembling my Shrimp Étouffée.

    Around the Kitchen Table, shrimp etouffee

    Étouffée is typically made with shellfish, with crawfish being the original star of the dish. But as we all know when it comes to cooking it’s all about what we like to eat and what’s readily available.

    While traditionalists may argue that the only Etouffee is Crawfish Etouffee I’ll have to disagree. Crawfish may make the traditional dish, but it’s easier to find shrimp, and shrimp make one delicious etouffee!

    Recipe FAQ’s

    What is etouffee sauce made of?

    Etouffee means “smothered” when translated from French. It’s basically a stew and typically consists of a dark roux, the Holy Trinity (onion, celery, and bell pepper), tomatoes, garlic, hot sauce, and can be made with shrimp, crawfish, or chicken

    What is the difference between gumbo and etouffee?

    Gumbo is made with the same ingredients with the addition of file powder and okra (the word “gumbo” even comes from a West African word for okra.
    Gumbo is usually made with a mixture of different meats and seafood. Etouffee is usually only made with shrimp or crawfish.

    Does Etouffee always have tomatoes?

    True Cajun Etouffee does not contain tomatoes, but the creole version does. I prefer the flavor the tomatoes add to the dish, but they can be left out.

    Do you have to use Crawfish Tails to make Etouffee?

    No, you don’t. Shrimp etouffee is becoming more popular and its easier to get Shrimp from US waters than it is to get crawfish.

    More Shrimp Recipes You’ll Love!

    • Etouffee Street Tacos Recipe – New Orleans Style
    • New England Steamed Clams and So Much More at the Paddlefish Restaurant – A Locals Guide to Orlando
    • Classic Southern Shrimp and Grits Recipe
    • Cajun-Style Shrimp and Sausage

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    Shrimp etouffee on a white plate with rice
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    4.46 from 133 votes

    Down-Home Cajun Shrimp Etouffee Recipe

    My easy to make Shrimp Etouffee is perfect for that special date night or to make any night a special occasion!
    Prep Time15 mins
    Cook Time1 hr
    Total Time1 hr 15 mins
    Course: Entree
    Cuisine: American
    Servings: 2
    Calories: 804kcal
    Author: Chef Dennis Littley

    Ingredients

    Broth

    • shrimp shells
    • ½ lemon sliced
    • scraps from cutting onion and celery
    • 2 cups chicken broth

    Etouffee Sauce

    • 4 tablespoons butter
    • 4 tablespoons flour
    • 1 cup onion small dice
    • ½ cup celery small dice
    • ½ cup bell pepper small dice
    • 4 cloves garlic chopped
    • 1 teaspoon fresh thyme chopped
    • 14 ounce can diced tomato
    • 1 tablespoon Creole or Cajun seasoning your favorite blend and adjust to your tastes
    • hot sauce to taste optional

    Shrimp

    • 14 jumbo shrimp 16-20 count shrimp, tail off shelled and deveined (about ¾ of a pound )
    • ½ tsp Cajun seasoning
    • ½ tsp Italian parsley finely chopped

    Assembly

    • 2 cups cooked rice
    • sea salt to taste
    • ¼ cup green onions sliced for garnish
    • tablespoon Italian parsley chopped for garnish
    US Customary – Metric
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    Instructions

    Broth

    • Add the shrimp shells and scraps of onion and celery to a small saucepot with a little olive oil to saute and cook for a few minutes
    • then add the sliced lemon and chicken broth. Bring to a boil, reduce the heat to a low simmer for 20 minutes. Add more water if necessary to keep the stock close to 1 ½ cups
    • Strain the solids from the broth and set aside.

    Etouffee Sauce

    • Melt the butter in a large saucepan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and reduce the heat to simmer. Continue to simmer until the roux turns dark brown, about 10 minutes.
    • Add the onion, celery, and peppers to the roux and cook until tender, about 8-10 minutes.
    • Add the garlic and thyme and cook for a minute.
    • Whisk in the broth
    • Add the tomatoes and seasoning, reduce heat to low and simmer for 20 minutes.
    • Season with hot sauce and sea salt to taste.

    Shrimp

    • Dry the peeled shrimp with paper towels
    • Mix some of your seasoning (or paprika if you don't want heat) and chopped parsley with your towel-dried shrimp. Toss the shrimp with the seasoning.
    • Heat another saute pan over medium-high heat. Add a little oil to the pan and add the seasoned shrimp
    • Saute the shrimp quickly and cook until just done so they stay moist and tender. You want to get color into the shrimp so it's okay if they seasoning burns a little.

    Assembly

    • Place white rice in center of bowl, add Etouffee Sauce around rice, place cooked shrimp on top
    • Garnish with parsley and green onions

    Video

    Nutrition

    Calories: 804kcal | Carbohydrates: 93g | Protein: 39g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 275mg | Sodium: 2166mg | Potassium: 1568mg | Fiber: 10g | Sugar: 11g | Vitamin A: 4570IU | Vitamin C: 99mg | Calcium: 732mg | Iron: 18mg
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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Sharon

      April 01, 2022 at 2:15 pm

      5 stars
      I have made this recipe! Fabulous!

      Reply
    2. J-Rock

      March 10, 2022 at 1:45 pm

      5 stars
      Making the broth is always the thing I least want to do when cooking dishes like this, but the broth recipe for this is the best for etouffee I’ve found, makes the whole process more fun and less wasteful feeling. The whole dish was great.

      Reply
    3. Christina

      January 12, 2022 at 6:16 pm

      5 stars
      This recipe is amazing. It really does create such a deep flavor!! So so so good!!! Making the shrimp broth really does make it INCREDIBLE!

      Reply
    4. Ceal Craig

      January 03, 2022 at 8:57 pm

      5 stars
      Thanks for good recipe, especially the explanation for why tomatoes–yes or no– depending on Creole or Cajun (respectively). We tried it without tomatoes. Made my own seasoning with Santa Fe Chile pepper and Smokey Paprika from a local Bay Area spice shop. I did not get a dark brown roux; because I think I missed the key phrase about browning the butter first! I just mixed them and then simmered, after boiling. Made shrimp stock with shells (and roe) that came with spot prawns from our Wild Alaska seafood box (I’ll post a link to your site in the community FB page!). Delicious taste! Very tasty. Thanks!

      Reply
    5. Shay

      November 13, 2021 at 12:01 am

      5 stars
      I made tonight it was so good n flavorful. I cooked the shrimp about 2 mins each side n then once the etouffee was finished I put the shrimp in the pot to soak up the juice n flavor n finish cooking, so good thank u for this recipe

      Reply
    6. Laurie

      September 18, 2021 at 9:51 pm

      5 stars
      Absolutely delicious! The homemade shrimp stock is what makes this dish stand out and sets it far and above standard home cooking. Don’t skip that step, it’s how you build all the flavor! Great recipe, adding it into the hand-written family cookbook.

      Reply
      • Chef Dennis Littley

        September 19, 2021 at 10:12 am

        Thanks for the comment and great review Laurie! I’m happy to hear you enjoyed the ettouffe!

        Reply
    7. Sidney Allen Fein

      August 13, 2021 at 4:52 pm

      Use cayenne instead of jalepenos. Solid recipe though.

      Reply
    8. Allison Babb

      June 16, 2021 at 6:04 pm

      5 stars
      Made this for my family of six. Everyone d it! It has been added to our rotation of recipes we know we’ll make again. The leftovers were great too. I’m so happy with this recipe.

      Reply
    9. Susan

      June 07, 2021 at 1:20 pm

      5 stars
      Made this for my husband’s birthday dinner Sunday. My daughter and son-in-law came for dinner. And they both raved how wonderful it was. My son-in-law said it was one of the favorite meals I have ever made. And my husband who loves Cajun/creole cooking was thrilled. I followed the recipe to a T, and used creole seasoning because I prefer the little milder flavors. It was delicious.

      Reply
    10. Amy Liu Dong

      March 06, 2021 at 10:37 am

      5 stars
      Oh my gosh, this dish looks really, delicious and I can’t wait to make this for my family.

      Reply
    11. Weems McArthur

      February 27, 2021 at 8:05 pm

      5 stars
      We grilled lobster and I made a lobster stock out of the shells. I used your shrimp etoufee recipe and substituted the chicken stock with lobster stock. It was fantastic!!

      Reply
    12. Robert

      February 18, 2021 at 11:38 pm

      February 18, 2021.
      Made it for myself 2 nights ago. Followed your recipe exactly. So delicious..Made it again tonight and added a dozen fresh muscles to the sauce while it was simmering. Unbelievable! Again, so delicious….gonna surprise girlfriend tomorrow with this dish for lunch….
      Thank you for the recipe….already one of my favorites….
      Robert….Agawam, MA

      Reply
      • Chef Dennis Littley

        February 19, 2021 at 9:20 am

        Thanks for the great comment Robert! I hope you find more recipes to try, my shrimp and cheesy grits is another classic!

        Reply
    13. Richard Anneler

      February 17, 2021 at 7:32 pm

      Thank you for this wonderful recipe

      Followed your instruction to the letter, including the shrimp broth. This was a very easy dish with excellent instruction. Didn’t add to or change a thing.

      Reply
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