Étouffée means “smothered” in French, and this dish lives up to the name. A silky, flavorful roux-based sauce envelops tender shrimp in a blend of Creole seasoning, vegetables, and stock. Traditionally served over rice, Shrimp Étouffée blends French cooking techniques with deep Southern flair. It’s bold, comforting, and deeply aromatic—perfect for a cozy night in or a Mardi Gras spread.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 30 minsTotal Time 45 minsFor the Étouffée
1 lb large shrimp, peeled and deveined
2 tbsp butter
2 tbsp flour
1 small onion, finely chopped
½ bell pepper, finely chopped (green or red)
2 stalks celery, chopped
2 cloves garlic, minced
½ tsp paprika
½ tsp cayenne pepper (adjust to taste)
½ tsp thyme
¼ tsp white pepper
1 bay leaf
1 tbsp tomato paste
1 ½ cups seafood stock or chicken broth
1 tsp Worcestershire sauce
Salt and black pepper, to taste
2 tbsp chopped parsley
2 green onions, thinly sliced
Juice of 1/2 lemon
Cooked white rice, for serving
Make the Roux
1
In a large skillet or Dutch oven, melt butter over medium heat.
Whisk in the flour to make a blond roux , stirring constantly for 6–8 minutes until it turns a rich golden color and smells nutty.
Build the Flavor
2
Add the onion , bell pepper , and celery (the Cajun "holy trinity").
Sauté for 5–7 minutes , until vegetables are soft.
Stir in the garlic , tomato paste , paprika , thyme , cayenne , white pepper , and bay leaf . Cook for 1 minute.
Simmer the Sauce
3
Gradually stir in the stock , whisking to avoid lumps.
Add Worcestershire sauce , then bring to a simmer and cook for 10–12 minutes until thickened.
Taste and adjust seasoning with salt , pepper , or more cayenne.
Add the Shrimp
4
Stir in the shrimp and cook for 3–4 minutes , or until pink and just cooked through.
Finish with a squeeze of lemon juice , parsley , and green onions .
To Serve
Tips & Variations
6
Want it richer? Add a splash of cream at the end for a creamy version.
Creole-style twist: Include chopped tomatoes for a redder sauce.
Make it ahead: The roux and base can be made ahead—add shrimp right before serving for best texture.
Ingredients For the Étouffée
1 lb large shrimp, peeled and deveined
2 tbsp butter
2 tbsp flour
1 small onion, finely chopped
½ bell pepper, finely chopped (green or red)
2 stalks celery, chopped
2 cloves garlic, minced
½ tsp paprika
½ tsp cayenne pepper (adjust to taste)
½ tsp thyme
¼ tsp white pepper
1 bay leaf
1 tbsp tomato paste
1 ½ cups seafood stock or chicken broth
1 tsp Worcestershire sauce
Salt and black pepper, to taste
2 tbsp chopped parsley
2 green onions, thinly sliced
Juice of 1/2 lemon
Cooked white rice, for serving
Directions Make the Roux
1
In a large skillet or Dutch oven, melt butter over medium heat.
Whisk in the flour to make a blond roux , stirring constantly for 6–8 minutes until it turns a rich golden color and smells nutty.
Build the Flavor
2
Add the onion , bell pepper , and celery (the Cajun "holy trinity").
Sauté for 5–7 minutes , until vegetables are soft.
Stir in the garlic , tomato paste , paprika , thyme , cayenne , white pepper , and bay leaf . Cook for 1 minute.
Simmer the Sauce
3
Gradually stir in the stock , whisking to avoid lumps.
Add Worcestershire sauce , then bring to a simmer and cook for 10–12 minutes until thickened.
Taste and adjust seasoning with salt , pepper , or more cayenne.
Add the Shrimp
4
Stir in the shrimp and cook for 3–4 minutes , or until pink and just cooked through.
Finish with a squeeze of lemon juice , parsley , and green onions .
To Serve
Tips & Variations
6
Want it richer? Add a splash of cream at the end for a creamy version.
Creole-style twist: Include chopped tomatoes for a redder sauce.
Make it ahead: The roux and base can be made ahead—add shrimp right before serving for best texture.
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