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    Ask Chef Dennis » Recipes » Main Meals » 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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    4.44 from 129 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!

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    Did you make this? Please RATE THE RECIPE below!

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    Shrimp etouffee on a white plate with rice
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    4.44 from 129 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
    Prevent your screen from going dark

    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. fannie

      February 15, 2019 at 7:21 pm

      Chef Dennis, this is my first rodeo and I’m a true Louisianian , it smells good, hope it taste as good as it smells. Thanks for the recipe.

      Reply
      • Chef Dennis Littley

        February 16, 2019 at 7:35 am

        you’re very welcome, I hope you enjoyed the Etouffee

        Reply
    2. Summer

      November 19, 2018 at 1:21 pm

      5 stars
      I made this last night and it was amazing. I was so excited that the flavor profile was exactly as it should be. Aside from the prep (deveining the shrimp and chopping all the veggies), this was a breeze to make. All I changed was adding more garlic and I used vegetable broth as the base instead of chicken. So good!

      Reply
      • Chef Dennis Littley

        November 19, 2018 at 2:01 pm

        Thanks for the comment and great review Summer! I’m happy to hear you adjusted the flavors more to your liking.

        Reply
        • Karesha

          May 21, 2021 at 5:40 pm

          5 stars
          It came out deliciously and looks amazing. Wish I could post a picture.

    3. Dana

      November 09, 2018 at 9:43 pm

      5 stars
      After an ill-fated vacation that was supposed to be in New Orleans, I’ve been craving a taste of N’awlins. This was great! Easy to follow directions though I modified a bit since I had a 12 oz. pkg of precooked shrimp. Since they were large, I cut them to make them go farther. I also had to use dried Thyme and slipped the parsley. We really enjoyed it and I will definitely fix it again! I am curious – you mention in an earlier comment that you don’t include serving size and calories but there is a nutrition label inserted in the “print” version. Have you added that? If so, why is the fat count so high? Thanks for sharing this and I’ll have to try some other things!

      Reply
      • Chef Dennis Littley

        November 10, 2018 at 9:33 am

        hi Dana
        this is an older post before I started using the nutrition app on my recipe plugin, now I do have the approximate information. As for the fat content, I would say it’s from the butter. Again these are only approximations of nutritional information.
        Thanks for the great review!

        Reply
    4. Saretha

      April 15, 2018 at 4:19 pm

      5 stars
      Thank you for sharing this recipe. It was easy to make and flavorful.

      Reply
      • Chef Dennis Littley

        April 16, 2018 at 10:34 am

        I’m happy to hear you enjoyed my recipe!

        Reply
    5. Gene Wartman

      January 28, 2018 at 9:57 am

      I liked the show But what does a pink dress a rug on the table or a old park bench have todo with the food? Let her get her own show!.

      Reply
    6. Nick

      August 22, 2017 at 4:25 pm

      You have butter listed twice in the ingredients
      4 Tbs and 2 Tbs. is this an error or am I missing a step?

      Thanks, Nick

      Reply
      • Chef Dennis Littley

        August 23, 2017 at 10:25 am

        It’s just an error, and thanks for pointing that out Nick, not sure how that happened.

        Reply
    7. Laquita

      July 09, 2017 at 5:38 pm

      5 stars
      I love this dish, even though I used patti Labelles recipes, This is one of my favs, other dishes are always welcome, I like to make new things, instead of the same dishes each week….

      Reply
      • Chef Dennis Littley

        July 09, 2017 at 6:05 pm

        I’m happy to hear you enjoyed my recipe!

        Reply
    8. Phyllis

      July 06, 2017 at 4:59 pm

      5 stars
      I cooked it yesterday 07/05/2017, right along with you on the video, my family love it, Thanks!!!!

      Reply
      • Chef Dennis Littley

        July 06, 2017 at 6:30 pm

        I love it! Thanks so much for letting me know you enjoyed the Etouffee Phyllis!

        Reply
        • Michelle

          July 09, 2017 at 8:46 pm

          5 stars
          Just made this…. twiked it a little to mine and mine husband’s taste. Loved it next I a making your lobster chowder.

        • Chef Dennis Littley

          July 09, 2017 at 8:49 pm

          hi Michelle

          I’m happy to hear that you tried my Etouffe and added your own touch to it! That’s what cooking is all about creating dishes that you and your family will enjoy! I hope you like the lobster chowder just as much

    9. Glenda Cox

      April 09, 2017 at 9:13 am

      5 stars
      I made this and it was a hit! I cooked for eight big hungry guys. I had to triple the amount of seasoning and I put 146 shrimp size 16-21. I have always used the Louisiana shrimp etouffee package that I purchase whenever I am home there. Have to admit, making it from scratch was so much better. I am hooked making it from scratch only for me

      Glenda

      Reply
    10. sherry speece

      February 28, 2015 at 12:02 pm

      please tell me calorie count and serving size.

      Reply
      • Chef Dennis Littley

        March 01, 2015 at 8:17 am

        you would have to find a site to estimate that for you Sherry, its not something I do with my recipes.

        Reply
    11. Priscilla

      February 19, 2015 at 6:33 pm

      Hi Chef Dennis!

      Where have you been all of my life – I love your recipes. I actually happened to have a rack of pork so it is in the oven as we speak. Saw a recipe for Shrimp Etouffee – I have beautiful shelled and deveined gulf shrimp in my freezer I would like to use – but it mentions add the shrimp shells – I do not have any, will it be okay without them?

      Reply
      • Chef Dennis Littley

        February 19, 2015 at 7:05 pm

        hi Priscilla

        thanks so much for stopping by and I’m happy to hear you like my recipes! The shrimp shells are just to add more shrimp flavor to the stock, its not a deal breaker. I hope you enjoy the flavors of the Etouffee!

        Reply
    12. KC the Kitchen Chopper

      February 17, 2015 at 12:48 pm

      Thanks so much for the etouffee explantation. Your dish looks so mouthwatering. On my “to do” list.

      Reply
      • Chef Dennis Littley

        February 17, 2015 at 4:24 pm

        You’re very welcome KC, I hope you enjoy making and eating this delicious dish!

        Reply
    13. Jill

      February 14, 2015 at 7:32 am

      4 stars
      Thank you for this recipe! We are snowbirding on the Gulf-made this dish last night and it was delicious! I was a little light-handed with the seasonings-will add a bit more next time…happy Valentines day!

      Reply
      • Chef Dennis Littley

        February 14, 2015 at 7:45 am

        hi Jill

        I’m very happy to hear that you enjoyed the Etouffee and I do love my gulf shrimp!
        Happy Valentines Day!

        Dennis

        Reply
      • Jill

        February 14, 2015 at 9:35 am

        Computer glitch (certainly not user error! Ha)
        This recipe was a 5 STAR for sure! Not sure what happened……..

        Reply
    14. GERRY SJODIN

      February 13, 2015 at 11:08 am

      Looks Delish. I’m going to have to try it. Presentation looks pretty inviting.

      Reply
      • Chef Dennis Littley

        February 14, 2015 at 8:06 am

        Thanks Gerry, I hope you get to try my Etouffee soon!

        Reply
        • GERRY SJODIN

          February 14, 2015 at 4:52 pm

          I think I’m going to tackle your Etouffee tomorrow, like I said, it looks Delicious. One question though, what size can of Diced Tomatoes? and do you have a preference of diced tomatoes.

        • Chef Dennis Littley

          February 14, 2015 at 5:04 pm

          sorry for missing that Gerry, use a small can weight will be around 14 ounces. a little less or a little more isn’t a deal breaker. I use organic, but any diced tomatoes you like is fine (just make sure they’re not seasoned)

    15. Liz

      February 13, 2015 at 8:49 am

      Thank you Chef Dennis for the lovely recipe. Have a wonderful weekend.

      Reply
      • Chef Dennis Littley

        February 13, 2015 at 8:56 am

        you’re very welcome Liz!

        Reply
    16. mike

      February 13, 2015 at 8:36 am

      Chef I love you, but don’t ever use Canola oil !

      Reply
      • Chef Dennis Littley

        February 13, 2015 at 8:51 am

        Thanks and I mostly use olive oil Mike.

        Reply
    17. Judy

      February 13, 2015 at 8:11 am

      I love your website and always look forward to getting a new email with a new recipe. I have tried several of your recipes and they are always awesome. I will be making this one this weekend. For anyone that has not tried the Tiramisu, you must! Thank you so much for sharing!

      Reply
      • Chef Dennis Littley

        February 13, 2015 at 8:51 am

        Thank you Judy, I really appreciate the kind words!

        Reply
    18. Jennifer @ Peanut Butter and Peppers

      February 13, 2015 at 7:14 am

      Ohhhh Dennis, this is one recipe I have been wanting to make! Now that you shared your recipe I will be making this soon. I love it and your photos are beautiful!

      Reply
      • Chef Dennis Littley

        February 13, 2015 at 8:50 am

        It is definitely a keeper Jennifer, Its going to make the rotation on our home menu!

        Reply
    19. Joyce

      February 13, 2015 at 3:34 am

      5 stars
      Look so delicious.

      Reply
      • Chef Dennis Littley

        February 13, 2015 at 8:56 am

        thanks Joyce!

        Reply
    20. Larry

      February 12, 2015 at 1:07 pm

      I really like your presentation and it sounds delicious.

      Reply
      • Chef Dennis Littley

        February 13, 2015 at 8:52 am

        Thank Larry, I didn’t want to bury those beautiful shrimp and it looked great that way!

        Reply
        • Barbara

          January 26, 2017 at 10:13 pm

          What does 1oz can tomatoes around 14 mean? I’ve never heard of this, is it a typo
          Barbara S.

        • Chef Dennis Littley

          January 26, 2017 at 11:03 pm

          sorry that was supposed to say 1 14 oz can of tomatoes.

        • Will

          July 20, 2019 at 11:40 pm

          Made this recipe for my first go st Étouffée. Added a jalapeño-deseeded for a little heat. Also used thawed frozen shrimp with some langoustine lobster according to recipe. Was a hit. And we’re used to some nice restaurant Étouffée. Thanks much!

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