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.
[cooked-sharing]
Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
For the Étouffée
1lblarge shrimp, peeled and deveined
2tbspbutter
2tbspflour
1small onion, finely chopped
½bell pepper, finely chopped (green or red)
2stalks celery, chopped
2clovesgarlic, minced
½tsppaprika
½tspcayenne pepper (adjust to taste)
½tspthyme
¼tspwhite pepper
1bay leaf
1tbsptomato paste
1 ½cupsseafood stock or chicken broth
1tspWorcestershire sauce
Salt and black pepper, to taste
2tbspchopped parsley
2green 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
5
Spoon over hot cooked white rice.
Garnish with extra green onions or a few drops of hot sauce.
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
1lblarge shrimp, peeled and deveined
2tbspbutter
2tbspflour
1small onion, finely chopped
½bell pepper, finely chopped (green or red)
2stalks celery, chopped
2clovesgarlic, minced
½tsppaprika
½tspcayenne pepper (adjust to taste)
½tspthyme
¼tspwhite pepper
1bay leaf
1tbsptomato paste
1 ½cupsseafood stock or chicken broth
1tspWorcestershire sauce
Salt and black pepper, to taste
2tbspchopped parsley
2green 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
5
Spoon over hot cooked white rice.
Garnish with extra green onions or a few drops of hot sauce.
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.
