Louisiana Shrimp Etouffee
Louisiana Shrimp Etouffee is a delicious Southern medley of tender Gulf shrimp nestled in a blonde Creole roux, and accented with The Holy Trinity – onion, celery and green bell peppers–all served over a bed of white rice! It’s quick, easy and ready in minutes!
This is one of my favorite “go-to” recipes for shrimp because it’s ready in minutes and it’s a delicious Creole shrimp recipe!
The Creole sauce is based on tomatoes nestled in a blonde roux, which doesn’t take long to make and the shrimp cooks in 5-minutes! It’s a perfect weeknight dinner in your own kitchen-no need to go to Pappadeaux’s™ for a really good etouffee!
Ingredients
- Fresh shrimp, flour, butter, yellow onion, celery, green bell peppers, stewed/canned tomatoes, a spice blend – Creole seasoning (or Cajun seasoning), high-quality prepared seafood stock, Worcestershire sauce, Louisiana pepper sauce (optional) and white rice.
- If you want it really spicy, add cayenne pepper and Louisiana hot sauce – both of these are optional.
- This classic dish calls for a high quality seafood stock; however if you can’t find one, substitute with chicken broth, chicken stock, or shrimp stock or shrimp broth.
How to make Shrimp Etouffee
- If you’re using fresh Gulf shrimp (which I recommend), peel and devein the shrimp first; lightly season with Creole seasonings and set aside. Chop the onion, green bell pepper and celery into small pieces and set aside.
- In a large saucepan on medium heat, melt butter and sprinkle in equal parts flour; whisk and cook on low to medium-low heat for 2-3 minutes until the roux turns to a light golden brown
- While continually whisking, add in the seafood stock, tomatoes, chopped vegetables and Creole seasonings.
- Once these have simmered a bit, add the seasoned shrimp. It doesn’t take much time for shrimp to cook – about 5 – 8 minutes! Serve over prepared white rice and you’re done! Garnish with chopped green onion tops, fresh parsley or a little Gumbo filé powder.
What is Shrimp Etouffee?
Etouffee, pronounced “Ay-too-FAY”, is a French word that means “smothered” , and is a popular cooking method where shellfish or chicken is cooked, or “smothered” in a blonde roux and served with white rice.
It is a popular French dish in and around all of Louisiana, including New Orleans, and is second to the famous Louisiana Seafood Gumbo.
A popular version of this recipe in New Orleans is Crawfish (or crayfish) Etouffee or etouffee recipes that include andouille sausage. This recipe mirrors the classic etouffee sauce recipe except with shrimp.
Generally speaking, traditional etouffee does not include tomatoes, but I added a few to give a Creole vs Cajun flair to this popular Louisiana dish.
The end result is a delicious, restaurant-quality Louisiana Shrimp Etouffee!
Serving suggestions
Although Louisiana Shrimp Etouffee is a complete dish on its own, you will often see it served with warm French bread and/or a cup of soup…like French Onion or a cup of Gumbo.
Storage and reheating
Make this Louisiana shrimp étouffée recipe up to three days in advance and store it in an airtight container in the refrigerator. I recommend storing the etouffee sauce separately from the rice.
For best results, reheat the shrimp etouffee on the stovetop and reheat the rice in the microwave. (You might have to add a little water to the creole sauce as it may thicken upon storage.) Freeze up to 3 months.
Make this quick and easy Louisiana Shrimp Etouffee for Mardi Gras or any day of the week!
More Louisiana and New Orleans recipes
- Natchitoches Meat Pie
- Louisiana Seafood Gumbo
- New Orleans Cajun Chicken Gumbo
- Creole Shrimp Pasta
- Smothered Okra and Tomatoes
- How to Season and Cook Purple Hull Peas
- No Bake Coconut Cream Pie
- Southern Pecan Pie
- Maque Choux Cajun Corn
If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you! Thank you!
Louisiana Shrimp Etouffee
Ingredients
- 1 lb Gulf shrimp shelled and deveined
- 4 tablespoons butter , salted or unsalted
- ½ cup flour , all-purpose
- ½ cup chopped celery
- ½ cup chopped yellow onion choped
- ½ cup chopped green bell pepper
- 1½ cups seafood stock See Recipe Notes
- 2 tablespoons Creole seasoning Creole Seasoning (divided); 1 tablespoon to season shrimp and 1 tablespoon for the sauce; See Recipe Notes
- 15 ounces stewed tomatoes , chopped; See Recipe Notes
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Louisiana Hot Sauce (optional)
- 4 cups prepared white rice
- 1 bunch green onions , for garnish
Instructions
- Remove shells and tails of shrimp. If you're making your own shrimp stock, place the shells and tails in a saucepan and cover with 1 ¾ cups of water and ½ teaspoon of salt; bring to boil; drain and reserve liquid for later in the recipe.
- Season shelled, raw shrimp with 1 tablespoon of Tony Chachere's Creole Seasoning; set aside1 lb Gulf shrimp, 2 tablespoons Creole seasoning
- In a heavy bottom skillet on medium-low heat, melt butter; sprinkle in flour; combine and let cook for 2-3 minutes (it will be lumpy)4 tablespoons butter, ½ cup flour
- Add The Holy Trinity : chopped onion, celery and green bell peppers to butter/flour mixture; cook 5 minutes½ cup chopped celery, ½ cup chopped yellow onion, ½ cup chopped green bell pepper
- Gradually add in shrimp stock, stirring with whisk to remove any lumps1½ cups seafood stock
- Add Worcestershire sauce, remaining 1 tablespoon of Tony Chachere's Creole Seasoning, stewed tomatoes with their juice, and Louisiana hot sauce (optional); combine well (use wooden spoon to break apart tomatoes)2 tablespoons Creole seasoning, 2 tablespoons Worcestershire sauce, 15 ounces stewed tomatoes
- Allow mixture to cook on low for 10 minutes, or until the tomatoes are tender; taste for salt
- Meanwhile, prepare rice4 cups prepared white rice
- Add seasoned shrimp to mixture; allow to cook for 6-10 minutes or until shrimp are light pink1 lb Gulf shrimp
- Plate rice onto plates or bowls and ladle shrimp and roux over rice; garnish with chopped green onions1 bunch green onions, 1 teaspoon Louisiana Hot Sauce
Notes
- Nestle them in the hot tomato mixture and let them cook for about 5-8 minutes
I forgot to take a picture but this recipe is so easy and absolutely delicious. I expect to make this on a regular basis
Thank you Sherry! It’s on my routine menu, too!
I cook this recipe at least 2 to 3 tips month
I sure do appreciate your comment, Michelle! Thank you!
Thanks, Allen! Cajun versions do not contain tomatoes; mine is Creole-style, which does include tomatoes.
Amazing
Thank you, Julie! I’m glad you liked it!