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Finished shrimp etouffee in a pot showing thick, silky gravy

Shrimp Etoufee

This shrimp etouffee is an authentic Cajun classic made with a silky blonde roux, tender shrimp, and deep Louisiana flavor. It is traditional, rich, and easy enough for a weeknight but special enough for company.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Cajun, Louisiana
Calories: 332
Ingredients Equipment Method Video Notes

Ingredients
  

Equipment

  • Dutch oven (or heavy bottomed pot): for making the roux and simmering the etouffee
  • Wooden spoon or heat-safe spatula for stirring the roux
  • Whisk for incorporating stock smoothly
  • Measuring cups and spoons for accurate roux and seasoning ratios
  • Liquid measuring cup: for broth
  • Chef’s knife and cutting board: for prepping vegetables and herbs

Method
 

  1. Melt the butter in a large heavy-bottomed pot over medium heat.
  2. Whisk in the flour to make a roux. Cook 6–8 minutes, stirring constantly, until the roux turns a blonde peanut butter color. Do not let it brown.
  3. Add the diced onion, bell pepper, and celery. Cook 6–8 minutes until the vegetables soften and look glossy. They should sweat, not brown.
  4. Add the garlic, Cajun seasoning, and bay leaf. Cook 1 minute to bloom the seasoning.
  5. Slowly whisk in 1.5 cups broth until smooth. Add Worcestershire.
  6. Reduce heat and simmer 12–15 minutes. Stir occasionally. The sauce should be thick, silky, and able to coat a spoon. Add more broth if needed.
  7. Add thawed shrimp. Cook 3–4 minutes until just opaque. Do not overcook.
  8. Remove from heat. Taste and adjust seasoning. Stir in parsley and sliced green onions.
  9. Rest 5 minutes before serving.
  10. Serve over hot cooked rice. Enjoy!

Video

Notes

How to make homemade seafood stock:
If you’re using fresh shrimp with shells, make a classic Cajun seafood stock by simmering:
  • shells from 1.5 lbs shrimp
  • 4 cups water
  • 1 small onion, quartered (optional)
  • 1 bay leaf (optional)
  • 1 tsp Cajun seasoning (optional)
Simmer 15–20 minutes, strain, and use in place of broth for deeper flavor.
Additional Notes:
  • About the seasoning: My Cajun Seasoning is crafted to deliver bold Louisiana flavor without the salt. It balances paprika with savory herbs and a little cayenne kick for a clean, vibrant Cajun profile. If you don’t have it, you can make a quick homemade Cajun seasoning by mixing equal parts paprika, onion powder, garlic powder, oregano, and black pepper, with a pinch of cayenne for heat. Use 1.5 tsp of this mix in the recipe and adjust to taste at the end.
  • Roux color: Your roux should stay blonde. Darker roux belongs to gumbo, not etouffee.
  • Vegetables: Sweat the vegetables slow and low. Browning them changes the flavor and makes the dish taste more like gumbo.
  • Shrimp: Add shrimp at the end and cook only until opaque. Overcooked shrimp will become rubbery.
  • Consistency: Thin with extra broth if needed. Thicken by simmering longer before adding shrimp.
  • Make ahead: Prepare the base ahead of time, then add shrimp right before serving.
  • Storage: Refrigerate up to 3 days. Reheat gently. For best texture, freeze only the base without shrimp.
  • Nutrition (per serving, 4 servings - excluding white rice): 332 calories, 17 g fat, 21 g carbs, 26 g protein, 2 g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.