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Shrimp étouffée is a classic Louisiana strew recipe served over rice that’s easy to make and is a southern family favorite.
Whether you make it on a normal weekend or came across it searching for a New Orleans recipe to make over Mardi Gras, know that this post will explain how to make this traditional dish at home step-by-step so you can enjoy a bowl without any worries.
You’ll find the printable recipe at the bottom, but if this is your first time making it, I recommend reading the post with all the tips for the best results!

What is Étouffée?
Étouffée literally means “smothered” and this recipe is smothered in a simmering sauce with a lid and with the holy trinity of vegetables: onions, celery, and bell pepper. Shrimp étouffée means smothered shrimp in a thick sauce and that’s exactly what you’ll get.
And let me tell you that in New Orleans, we love our sauces and smothered dishes in our holy trinity of vegetables. The difference between étouffée and jambalaya is that étouffée is the main dish served with plain white rice, jambalaya is a ride dish without any sauce.
Check out my New Orleans Jambalaya recipe here.
Étouffée Base
The base for this étouffée, and many traditional New Orleans recipes, is a roux. A roux is a thick starter of flour and oil to give the strew a thick texture from the beginning.
In other words, you make a roux (base) and once it’s thick you add the vegetables and ingredients. Unlike thickening a strew or soup at the end by adding corn starch mixed in water like in other traditional recipes.
Ingredients
What I love about this Shrimp Étouffée recipe is that the ingredients are basic; what you’ll need most is a little patience at the beginning to make your roux. For this recipe you’ll need:
- canola oil: essential fat to make a roux (the ying).
- flour: your base for the roux (the yang).
- onion: essential for flavor, texture, and part of the holy trinity of vegetables.
- celery: essential for flavor, texture, and part of the holy trinity of vegetables.
- bell pepper: essential for flavor, texture, and part of the holy trinity of vegetables.
- garlic: essential for flavor.
- thyme: fresh or dried, for seasoning.
- cayenne pepper: just a little is all you need for that Cajun flavor.
- smoked paprika: essential seasoning for depth of flavor in the recipe.
- diced tomatoes: this recipe uses one can of diced tomatoes as the base.
- seafood stock or vegetable stock: your liquid! Ideally, you make your own with the shrimp shells and heads but if not, buy it -that’s ok.
- butter: there’s a saying in New Orleans that “butter makes it better”.
- shrimp: the star of the show, peeled & deveined.
- green onions: for flavor, garnishing, and widely used down here.
- Worcestershire sauce: adds salt and flavor at the same time.
- Tabasco: for heat and taste.
- white rice: a must, cooked separately, placed at the time of plating in the bowl.
How to Make Shrimp Étouffée
I, too, get intimidated the first time I see a recipe I want to try that has a long list of ingredients. Don’t be discouraged since the steps to make this recipe are fairly simple! Here is how:
- Get the party started with a roux
In a large saucepan with a lid or 5qt dutch oven, heat up the oil over medium heat. Whisk the flour into the hot oil. Stirring slowly and constantly, for about 15 minutes, until the roux is a copper brown color, chocolate-like, and it has thickened. - Bring on the holy trinity & season it up
Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, until they’ve softened. Add the thyme, cayenne pepper, and paprika, and stir to combine. - Make your rice
While the veggies are cooking, now it’s a great time to cook some rice so it’s ready when it’s time to serve it up. - Turn up the volume with the liquid ingredients
Add the diced tomatoes and stock, increase the heat to medium-high heat, and bring to a boil. - Simmer and stir
Once boiling, reduce the heat to medium-low and simmer for 7 to 10 minutes, stirring often so the sauce doesn’t stick to the pan. - Bring on the shrimp
Add the butter, shrimp, chopped green onions, Worcestershire sauce, Tabasco, and stir. Cook for 3 to 5 minutes, until the shrimp are pink and cooked through. Turn off the heat and move the saucepan away from the heat. - Serve!
Place a serving of rice in the bowl first and then ladle some of this delicious shrimp étoufée on top.
See how it’s made start to finish in this recipe video!
You’ll find a printable recipe card below.
How to Make Stock for Étouffée with Shrimp Shells
If you bought fresh shrimp to make shrimp étouffée don’t throw out the shells and heads after you peel them.
Place the shells and heads in a medium stockpot, add 4 cups of liquid, the skin from your onion and stems from your celery and peppers, and a pinch of salt; and simmer it for 10 minutes after you bring it to a boil.
Strain it through a strainer and now you have the 4 cups needed to make your shrimp étouffée.

What to Serve with Cajun Shrimp Étouffée
The great thing about this Cajun Shrimp Étouffée recipe is that it’s able to stand alone as the main dish. However, if you want to make a full New Orleans-inspired meal, here are other recipes you can make go along:
- Zesty Louisiana Creole Slaw: fresh, flavorful, and a recipe that can be made ahead.
- New Orleans Muffuletta Sandwich: another hit if you’re having a party.
- Sweet Potato Salad: an epic spin on the southern classic.
- Loaded Deviled Eggs: in New Orleans, they don’t do basic.
- Green Salad with Balsamic Vinaigrette: this dressing isn’t overpowering and it lets the shrimp étouffée be the star of the show.
Success Tips for the Best Shrimp Étouffée
Don’t be fooled by internet recipes claiming that a slow cooker or instant pot étouffée is authentic: it is not. There’s a reason the South is known for its cooking: the recipes bring everyone together and, while simple, they do require a little labor of love.
Here are a few tips to help you make this meal better than the one you ate in that restaurant in New Orleans:
Pay attention to your roux (the starter)
A roux is essential to get this recipe going. It will require ten minutes of supervised stirring so don’t step away.
The recipe below includes descriptive color stages; for a full explanation of making a roux, check out my Chicken Gumbo Recipe.
Don’t make substitutions
There’s a reason the ingredients are simple: they work! The only substitute would be using an all-purpose gluten-free flour to make your roux if you want to make this recipe gluten-free.
The larger the shrimp, the better
I recommend medium or larger shrimp for this dish; and while fresh is usually best, if frozen is all you have available, make it!
Stick to seafood stock or vegetable stock
This recipe is a seafood recipe so if you’re buying pre-made stock or broth at the store, do not use beef or chicken.
Real New Orleans Shrimp Étouffée

Watch how it’s made:
Ingredients
- 3 tablespoons canola oil
- 3 tablespoons flour
- 1 small onion, diced
- 1 stalk celery, diced
- ½ red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, about 2 sprigs or, ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 15 oz can petite diced tomatoes, drained
- 4 cups seafood stock or vegetable stock
- 3 tablespoons butter
- 1 ½ lbs shrimp, peeled & deveined*
- 2 green onions, chopped
- ½ teaspoon Worcestershire sauce
- ½ teaspoon Tabasco, optional
- 3 cups cooked white rice
Instructions
- In a large saucepan with a lid or 5-qt Dutch oven, heat the oil over medium heat. Whisk the flour into the hot oil. Stirring slowly and constantly, for about 15 minutes, until the roux is a copper brown color, chocolate-like, and it has thickened.
- Add the onions, celery, bell peppers, and garlic, and continue to stir for 4 to 5 minutes, until they’ve softened. Add the thyme, cayenne pepper, and paprika, and stir to combine.
- Add the diced tomatoes and stock, increase the heat to medium-high heat, and bring to a boil. Reduce the heat to medium-low and simmer for 7 to 10 minutes, stirring often so the sauce doesn’t stick to the pan.
- Add the butter, shrimp, chopped green onions, Worcestershire sauce, Tabasco, and stir. Cook for 3 to 5 minutes, until the shrimp are pink and cooked through. Turn off the heat and move the saucepan away from the heat.
- Serve over cooked rice.
Robert says
My son made this for us, varying only by using some commercially available dark roux we had on hand (wink ; ). It was devine!
Jackie says
This was so good!
Amelie Duplessis says
Great recipe and flattering to myself as a generational New Orleanian. Im born and raised and still live here. A few things though, and this comes from my grandmere and great grandmere and really everyone that was raised here in New Orleans. Etoufee roux should never be dark chocolate, it should be nutty, like peanut butter color. Always green bell pepper, never red and we dont use Tabasco, we use Crystal Hot Sauce or Louisiana Hot Sauce. (Tabasco is more a Cajun thing. Tabasco has alot of vinegar whereas Crystal and Louisiana are smoky cayenne. Creoles and Cajuns are very similar with subtle differences). People can say what they will and try to correct me but I dont care, I am a native and 6 generation from New Orleans. Keep in mind that Cajun folks do it a little different (still delicious) but I come from an old Creole family and thats the way its done. Period. I dont care what Emeril or other Chefs from elsewhere say, Im living the culture. People think New Orleans is a Cajun city and as we love Cajuns and their culture, we are a proud Creole city. That being said this is a beautiful recipe and grateful that folks like to recreate our dishes.
Mesi an bon chance! Bien joue!
Debbie Alegria says
Want to make this and I do want to use butter. Can you use clarified butter so it won’t burn as quickly?
Laura Fuentes says
Yes, you can use clarified butter to make the roux. Keep the heat no higher than medium and stir, stir, stir. Enjoy!
Cindy Ramalho says
It was tasty, however, the sauce never thickened and seems like the roux curdled, What did I do wrong?
Laura Fuentes says
Hi Cindy, I’m glad that you found the recipe tasty. It’s hard to troubleshoot from afar but the step by step video will show you what the roux looks like as it cooks and you add the liquid. Laura
Julie says
You most certainly can use butter for the roux. In fact for etouffee butter is best to make your roux with. I’m a Cajun from Louisiana and was raised on the seafood and the dishes made with them.
Laura Fuentes says
I never said you can’t use butter for a roux, I personally don’t use it because it’s easy to burn the butter when making the roux. While you and I live here in Louisiana, most of the people that visit my website do not live locally, so the best outcome for them is to use oil.
Biru rai says
wow i loved this food
veronica says
authentic and amazing etouffee!
Mattea says
This authentic etouffee is everything i was hoping it would be
Gaby says
We looooove etouffee! Will defintiely make again
Maggie Unzueta says
I’ve always wanted to make etoufee. This looks less daunting than some of the other recipes I have. Gotta go buy some shrimp now.
Laura Fuentes says
let me know how you like it! 🙂
Tiffany's Toy Box says
It’s great to cook something that you can walk away from. I like that it is “working” while your playing. Great recipe!
Tiffany's Toy Box says
This looks yum. I love to hear how you spend time with those gorgeous kids. Love this post.
Betsy C. says
Your coffee mug made me look twice! We are in Madrid right now and I have the same mug for my giant coffees to deal with my third child who is 9 months and not sleeping through the night. We cloth diaper as well and had some issues (he is my first boy to diaper). I did finally find a nighttime combo that works for us from 7 pm to 6 am and I thought I would share. I use a flip cover (or any good cover), 1 Indian cotton prefold, and a bamboo booster folded in half and placed in front. I also fold the excess prefold down in front for added absorption. It is really, really bulky, but it works through the night (even if I had to go up a size in PJs). I’ve heard great things about the Orange Diaper Company terry folds, apparently they are incredibly absorbent. If you’re shopping you might what to check them out. Good luck, mama! Try to get some rest and I hope your little one cooperates!
Laura Fuentes says
Hi Betsy!
that is so funny! As you know, I was born and raised in Madrid. I bought that coffee mug last year during my last visit. You should see baby G’s night diaper. it’s HUGE!!! there are 3 doublers in there! like basically 6 layers and he is soaked. still not sleeping through the night.. but hey… I am going to check out the indian prefolds, you are the second person to tell me that! 🙂 more to come.. maybe a picture of the giant toosh? 🙂