Chef John's Shrimp Étouffée

This shrimp étouffée recipe is so flavorful, it tastes like it’s from a New Orleans restaurant, yet it's simple enough to make in your own kitchen.

What Is Étouffée?

Étouffée is a dish where shellfish are simmered in a rich, flavorful sauce and served over rice. The key to making authentic étouffée is the technique called 'smothering,' a traditional Cajun and Creole method similar to braising. The word 'étouffée' comes from the French word for 'smothered.'

What’s in Shrimp Étouffée?

Here are the ingredients you'll need to make this highly-rated shrimp étouffée recipe:

• Spices and seasonings: This étouffée starts with a spice blend made with paprika, thyme, oregano, cayenne, garlic and onions powders, and white and black peppers. You'll also need salt.
• Shrimp: If your shrimp isn't already peeled and deveined, you can do it yourself with our handy guide.
• Oil: Cook the shrimp in a neutral oil with a high smoke point, such as vegetable oil.
• Stock: Use store-bought or homemade chicken stock.
• Butter: Cook the vegetables in three tablespoons of butter.
• Vegetables: You'll need an onion, green bell pepper, celery, green onions, and diced tomatoes.
• Flour: All-purpose flour thickens the buttery vegetable mixture.
• Sauces: Worcestershire sauce and hot sauce add tons of flavor.
• Rice: Shrimp étouffée is served over cooked white rice.

How to Prepare Shrimp Étouffée

Below is the complete, step-by-step guide for making shrimp étouffée at home — but here’s a quick rundown of the process:

1. Prepare the spice blend.
2. Season and cook the shrimp, then strain the shrimp juices into the stock.
3. Sauté onions, bell peppers, and celery in butter. Add seasonings and sprinkle with flour.
4. Incorporate the tomatoes and stock, and cook until thickened. Season with sauces.
5. Stir in the shrimp and cook until they turn translucent.
6. Garnish and serve the étouffée over rice.

Chef's Tip

What to Pair with Étouffée

Need some inspiration for side dishes? We’ve got you covered! Explore our selection of Best Cajun Side Dishes that pair perfectly with shrimp étouffée. Here are just a few tasty ideas to try:

• Cajun Corn and Bacon Maque Choux
• Fried Okra
• Mom's Cajun Hush Puppies

How to Store Shrimp Étouffée

Let any leftover shrimp étouffée cool down, then transfer it to an airtight container. It will keep in the fridge for up to three days.

Dinogo Community Feedback and Praise

"This recipe is fantastic and very adaptable," says Clemetee Whaley. "I added extra seasoning and it tasted even better the next day. I also tried serving it over mashed potatoes instead of rice for a fun twist."

"This recipe is amazing," raves Miriam Schurman. "It's my go-to shrimp dish. I just add 2 cloves of garlic for extra flavor. I've made it many times, and it’s always a hit. Sometimes, I swap the rice for noodles."

"Fantastic recipe," says jpossehl. "I tripled the cayenne pepper because I love it spicy, and substituted bacon fat for butter. Turned out great!"

Editorial contributions by Corey Williams

Ingredients List

Spice Mix:

• ¾ teaspoon paprika

• ¼ teaspoon ground thyme

• ¼ teaspoon dried oregano

• ¼ teaspoon cayenne pepper

• ¼ teaspoon garlic powder

• ¼ teaspoon onion powder

• ¼ teaspoon white pepper

• ¼ teaspoon ground black pepper

Étouffée Recipe:

• 2 pounds shrimp, peeled and deveined

• ½ teaspoon salt

• 1 tablespoon vegetable oil

• 1 ¾ cups chicken stock, or as needed

• 3 tablespoons butter

• ⅓ cup diced onion

• ⅓ cup diced green bell pepper

• ⅓ cup thinly sliced celery

• 2 tablespoons all-purpose flour, or as needed

• ½ cup diced tomatoes

• ½ teaspoon Worcestershire sauce

• 1 dash hot sauce, or more to taste

• salt to taste

• ¼ cup sliced green onions

• cayenne pepper for garnish

• 2 cups cooked rice, or to taste

Instructions

Heat oil in a large, heavy skillet over high heat until it begins to smoke. Add the shrimp and cook without stirring for 1 minute; then stir and cook for another minute.

Melt butter in the same skillet over medium heat until it starts to brown slightly around the edges. Sauté the onion, bell pepper, and celery in the hot butter until softened, about 5 minutes. Stir in the remaining spice blend.

Sprinkle the flour over the vegetable mixture and sauté for 3 to 4 minutes until well combined. Add the tomatoes and cook until their juices begin to brown at the bottom of the pan, about 3 minutes. Whisk in the chicken stock mixture, stirring until smooth. Bring the mixture to a simmer and cook for 3 to 5 minutes, or until it thickens to a gravy-like consistency. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.

Add the shrimp to the étouffée sauce and simmer until the shrimp are fully cooked and no longer translucent, about 1 minute.

Garnish with chopped green onions and a sprinkle of cayenne pepper. Serve the étouffée over rice in large, shallow bowls.

Nutritional Information (per serving)