Creamy Cajun Shrimp Etouffee Recipe: A Southern Soul-Warmer

Cajun kitchens have long celebrated this incredible shrimp etouffee as a culinary treasure passed through generations.

Louisiana’s rich coastal traditions blend perfectly in this vibrant dish.

Delicate seafood swims in a deeply flavored roux that captures generations of southern cooking wisdom.

Spices dance across your palate with remarkable complexity and warmth.

Bayou traditions come alive through each carefully crafted bite of this classic creole masterpiece.

Authentic ingredients create a symphony of taste that connects you directly to new orleans’ remarkable food culture.

Prepare to savor an experience that transcends simple cooking and becomes pure edible poetry.

Keeping Shrimp Etouffee Fresh

• Refrigerate: Store leftover shrimp etouffee in an airtight container within 2 hours of cooking. Keep in the refrigerator for 3-4 days, ensuring the container is sealed tightly to maintain freshness.
• Freeze: Transfer cooled etouffee to freezer-safe containers or heavy-duty freezer bags. Remove excess air to prevent freezer burn. Freeze for up to 2-3 months, labeling with the date for easy tracking.
• Microwave Reheating: Place leftovers in a microwave-safe dish, add a splash of seafood stock or water to prevent drying. Cover and heat on medium power in 30-second intervals, stirring between each interval until thoroughly warmed.
• Stovetop Reheating: Pour etouffee into a skillet over medium-low heat.

Common Questions About Shrimp Etouffee

• What is the origin of Shrimp Etouffee?

Etouffee is a classic Cajun dish from Louisiana, traditionally made with crawfish but often prepared with shrimp. It means “smothered” in French, referring to the cooking method of simmering seafood in a rich, flavorful sauce.

• How spicy is this Shrimp Etouffee recipe?

The spice level depends on the Cajun seasoning used. You can control the heat by choosing a mild or hot Cajun seasoning blend. If you prefer less spice, use a smaller amount or a milder seasoning.

• Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works perfectly. Thaw them completely and pat dry before adding to the skillet. Fresh or frozen both create a delicious Etouffee.

What Makes Shrimp Etouffee Unmissable

• Master Louisiana Flavor: Dive into an authentic Cajun dish that brings the heart of New Orleans right to your kitchen with bold, rich spices and traditional cooking techniques.
• Customize with Ease: Swap shrimp for crawfish or chicken, adjust spice levels, and make this versatile recipe your own without complicated modifications.
• Quick Weeknight Winner: Prepare a restaurant-quality meal in under an hour, perfect for impressing family or satisfying sudden cravings with minimal kitchen stress.
• One-Skillet Magic: Minimize dishes and cleanup while creating a delicious, hearty meal that combines protein, vegetables, and incredible depth of flavor in a single pan.

What You Need for Shrimp Etouffee

• Shrimp: Fresh seafood that provides the main protein and flavor for this classic Louisiana dish.
• Butter: Creates the foundation for a rich and flavorful roux.
• Flour: Helps thicken the sauce and develop a deep, nutty base for the etouffee.

• Onion, Bell Pepper, Celery: Classic Cajun holy trinity that builds a robust and aromatic flavor profile.
• Garlic: Adds a deep, pungent undertone to the overall dish.
• Green Onions, Fresh Parsley: Provide a bright, fresh garnish that enhances the final presentation.

• Seafood Stock: Provides a rich, oceanic base that complements the shrimp perfectly.
• Diced Tomatoes: Adds moisture and a slight tangy sweetness to the sauce.
• Cajun Seasoning, Smoked Paprika: Deliver a signature spicy and smoky depth to the etouffee.
• Salt, Black Pepper: Essential for balancing and enhancing the overall taste of the dish.

Bringing Shrimp Etouffee to Life

Step 1: Craft The Magical Roux

In a large skillet, slowly melt butter over medium heat. Sprinkle flour into the melted butter and whisk continuously.

Keep stirring until the mixture transforms into a deep golden-brown color, which takes about 10-12 minutes. Watch carefully to prevent burning.

Step 2: Awaken The Vegetable Flavors

Toss chopped onions, bell peppers, and celery into the roux. Sauté these veggies until they become soft and fragrant, stirring occasionally.

Add minced garlic and cook for an additional minute to release its aromatic essence.

Step 3: Build The Flavor Foundation

Gradually pour seafood stock into the skillet, whisking until completely smooth.

• Diced tomatoes
• Cajun seasoning
• Smoked paprika

Let the mixture simmer gently for approximately 15 minutes, allowing the flavors to meld together beautifully.

Step 4: Cook The Star Ingredient

Slide fresh shrimp into the bubbling sauce.

Cook until the shrimp turn a vibrant pink and become opaque. This typically takes 3-4 minutes.

Sprinkle salt and black pepper to enhance the taste.

Step 5: Final Touch And Presentation

Scatter freshly chopped green onions into the skillet.

Garnish with bright parsley leaves. Serve this rich, spicy Cajun masterpiece over fluffy white rice for a truly authentic experience.

Smart Moves for Shrimp Etouffee Success

• Create a deep, rich roux by stirring butter and flour constantly to prevent burning, which adds complex flavor to the dish.
• Choose fresh, high-quality shrimp for the best taste and texture, preferably medium or large size for optimal cooking.
• Adjust Cajun seasoning according to your spice preference, starting with less and adding more gradually to control heat level.
• Use homemade seafood stock for a more authentic and robust flavor, but store-bought works well as a convenient alternative.
• Let the etouffee simmer gently to allow flavors to meld together, creating a more harmonious and delicious final dish.

Shrimp Etouffee Twists to Try

• Crawfish Classic: Replace shrimp with tender crawfish for an authentic Louisiana-style etouffee, maintaining the rich roux and traditional flavor profile.
• Vegetarian Delight: Swap shrimp with firm tofu or plant-based protein, using vegetable stock and adding extra vegetables like mushrooms for depth.
• Chicken Creole Fusion: Substitute shrimp with diced chicken breast, keeping the spicy Cajun seasoning and creamy sauce for a hearty alternative.
• Seafood Medley: Mix shrimp with crab meat and scallops to create a luxurious seafood version with multiple protein textures and enhanced maritime flavors.

What Goes Great with Shrimp Etouffee

• Pair with Zesty White Wine: Select a crisp, acidic white wine like Sauvignon Blanc or Pinot Grigio to cut through the rich, spicy flavors of the shrimp etouffee.
• Create Creole Beer Companion: Choose a light, refreshing beer such as Abita Amber or Lazy Magnolia Southern Pecan to complement the Louisiana-style dish's bold spices and seafood depth.
• Match with Herbal Cocktail: Craft a classic Sazerac cocktail featuring rye whiskey, absinthe, and bitters to honor the New Orleans culinary tradition and enhance the etouffee's complex flavor profile.

Shrimp Etouffee Recipe

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4.6 from 22 reviews

• Total Time: 45-53 minutes
• Yield: 4 1x

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Description

Creamy Shrimp Etouffee whispers Louisiana’s soulful culinary heritage, blending Cajun spices with tender Gulf Coast seafood. Rich roux and succulent shrimp invite you to savor a hearty, spice-laden journey through New Orleans’ passionate kitchen traditions.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound shrimp, peeled and deveined

Vegetables and Aromatics:

• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 green onions, chopped
• Fresh parsley for garnish

Base and Seasonings:

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups seafood stock (or chicken stock)
• 1 can (14.5 ounces) diced tomatoes, drained
• 2 teaspoons Cajun seasoning
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste

Serving:

• Cooked rice

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Instructions

1. Craft a deep, russet-colored roux by melting butter in a large skillet over medium heat, whisking flour continuously until achieving a rich mahogany hue, approximately 10-12 minutes, monitoring closely to prevent scorching.
2. Introduce chopped onions, bell peppers, and celery into the roux, sautéing until vegetables soften and become translucent, around 5-7 minutes. Incorporate minced garlic and cook for an additional minute, releasing aromatic flavors.
3. Gradually incorporate seafood stock, creating a smooth, velvety consistency. Blend in diced tomatoes, Cajun seasoning, and smoked paprika, allowing the mixture to simmer gently for 15 minutes, stirring periodically to develop complex flavors.
4. Gently fold shrimp into the simmering sauce, cooking until they transform to a vibrant pink and become translucent, roughly 3-4 minutes. Season with salt and freshly ground black pepper to enhance the dish’s depth.
5. Finish by folding chopped green onions into the etouffee and sprinkle fresh parsley as a final garnish. Present the aromatic dish atop a fluffy bed of steamed rice, allowing the rich sauce to cascade around the plate.

Notes

• Control roux color carefully by continuously stirring and adjusting heat to prevent burning, which can make the dish bitter and ruin the entire flavor profile.
• Substitute shrimp with chicken or tofu for different dietary preferences, ensuring protein remains tender and absorbs the rich Cajun sauce.
• Use low-sodium seafood stock to manage salt levels, allowing home cooks to customize seasoning according to personal taste without overwhelming the delicate shrimp.
• Prep vegetables in advance and cut them uniformly to ensure even cooking and consistent texture throughout the etouffee, creating a professional-looking dish.

• Prep Time: 10 minutes
• Cook Time: 35-43 minutes
• Category: Dinner, Appetizer
• Method: Sautéing
• Cuisine: Cajun

Nutrition

• Serving Size: 4
• Calories: 380
• Sugar: 3 g
• Sodium: 900 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 22 g
• Cholesterol: 200 mg