Name: Shrimp Étouffée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

DifficultyBeginner

CategoryFish, Main Courses, Rice, Seafood, Shrimp

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.

Yields4 Servings

Prep Time15 minsCook Time30 minsTotal Time45 mins

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

Make the Roux

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

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

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

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

Spoon over hot cooked white rice.
Garnish with extra green onions or a few drops of hot sauce.

Tips & Variations

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