Shrimp Etouffee'

4-6 servings Prep: 15 m Cook: 45 m Total: 1 h Intermediate
5.0/5 (1)
Shrimp Etouffee'
This is my favorite shrimp étouffée recipe—rich, buttery, and loaded with tender shrimp in a savory tomato-based gravy. Made with the holy trinity of onions, celery, and bell pepper (well, close enough!), this classic Cajun dish comes together in about an hour and tastes like it simmered all day.

Ingredients

4-6 servings
  • 2 sticks butter
  • 2 medium onions, chopped
  • 1/2 cup green onions (scallions), chopped
  • 1/4 cup parsley, minced
  • 1/2 cup flour
  • 4 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 (14-ounce) can diced tomatoes
  • 1 can chicken broth
  • salt, cayenne, and black pepper to taste
  • 1 pound shrimp, peeled and deveined

Step-by-Step Instructions

  1. In a heavy iron pot or Dutch oven, melt the butter over medium heat. Add the onions, garlic, and celery and sauté until soft, about 8-10 minutes.
  2. Stir in the flour and cook for 2-3 minutes, stirring constantly to prevent burning.
  3. Add the tomatoes, chicken broth, salt, cayenne, black pepper, and parsley. Stir well to combine and bring to a simmer. Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally.
  4. Add the shrimp and green onions, and simmer until the shrimp are pink and cooked through, about 8-10 minutes. Do not overcook the shrimp or they will become tough.

Common Problems and Solutions

Q: Why is my étouffée too thick or pasty?

A: You likely added the flour too quickly or didn't use enough liquid. If it's too thick, thin it out with a little hot water or additional chicken broth, stirring well. The sauce should coat the back of a spoon but still be pourable.

Q: Why are my shrimp rubbery?

A: Overcooked shrimp turn tough and rubbery. Add them at the very end and cook just until they turn pink and opaque, about 8-10 minutes. They'll continue cooking slightly even after you remove the pot from heat.

Q: Can I make this ahead?

A: You can make the sauce base ahead and refrigerate it, but add the shrimp right before serving. Shrimp don't hold up well when reheated—they'll get tough.

Tips and Techniques

Use a heavy-bottomed pot or cast iron Dutch oven to prevent scorching. Don’t skip the green onions at the end—they add a fresh, bright flavor that balances the richness. If you like more heat, add extra cayenne or a few dashes of hot sauce.

Ingredient Substitutions

  • shrimp: crawfish tails
  • butter: half butter, half oil
  • chicken broth: seafood stock or shrimp stock
  • fresh shrimp: frozen shrimp

Equipment Needed

  • Heavy-bottomed pot or cast iron Dutch oven
  • Wooden spoon for stirring
  • Chef's knife and cutting board

Historical Context

Étouffée means ‘smothered’ in French, and it’s a classic Cajun technique where seafood or meat is smothered in a thick, flavorful gravy. While crawfish étouffée is the most famous version in Louisiana, shrimp étouffée is equally beloved and often easier to make year-round since shrimp are more readily available.