This Louisiana shrimp étouffée is a rich and flavorful Cajun classic that brings the taste of New Orleans straight to your kitchen.

With tender shrimp, a savory roux, and the “holy trinity” of onions, celery, and bell peppers, this dish is bold, comforting, and perfect for serving over rice.

Why You’ll Love This Recipe

It’s an authentic Cajun dish full of deep, smoky-sweet flavor.

The roux-based sauce is hearty and satisfying without being overly heavy.

Shrimp cooks quickly, making this an impressive yet weeknight-friendly dish.

Served over rice, it’s a complete meal that feeds a crowd.

What You’ll Need (Ingredient Highlights)

Large shrimp bring sweetness and a tender bite.

Creole seasoning infuses bold, zesty flavor right into the shrimp.

The roux (flour + oil) creates the rich, velvety sauce base.

The Cajun trinity—onion, celery, bell pepper—adds depth and balance.

Seafood stock builds layers of flavor that elevate the whole dish.

Pro Tips Before You Start

Pat the shrimp dry before seasoning so they sear properly.

Stir the roux constantly to avoid burning—peanut butter color is perfect.

Use a cast iron skillet or Dutch oven for even heat and authentic flavor.

Always serve over hot white rice to soak up the sauce.

How to Make Louisiana Shrimp Etouffee

Step 1 – Prep and season shrimp

Pat shrimp dry and toss with Creole seasoning. Set aside.

Step 2 – Sear the shrimp

Heat a little oil in a skillet and sear shrimp just until they take on some color.

Remove and set aside.

Step 3 – Make the roux

In a Dutch oven, heat oil and whisk in flour.

Stir constantly over medium heat until it reaches a peanut butter color.

Step 4 – Cook the trinity

Add onions, bell pepper, and celery.

Cook about 30 minutes, stirring occasionally, until softened and golden.

Step 5 – Add garlic and stock

Stir in garlic and cook 2 minutes.

Add seafood stock, bring to a boil, then reduce to a simmer for 10 minutes.

Step 6 – Finish the dish

Add back shrimp, green onions, and thyme.

Stir to combine and heat through.

Step 7 – Serve

Remove from heat and serve over white rice, garnished with extra green onions.

What to Serve It With

Steamed white rice is classic.

Pair with cornbread or French bread for soaking up sauce.

A crisp green salad or coleslaw makes a fresh side.

Variations / Substitutions

Use crawfish instead of shrimp for crawfish étouffée.

Add a splash of hot sauce or cayenne for extra heat.

Substitute chicken stock if seafood stock isn’t available.

Storage & Leftovers

Store leftovers in an airtight container for up to 3 days.

Reheat gently on the stovetop, adding a splash of stock if needed.

Freezing is not recommended as shrimp can toughen.

FAQs

What does étouffée mean?
It means “smothered” in French, referring to the rich sauce that covers the shrimp.

Can I make this ahead of time?
Yes, make the sauce ahead, then add shrimp just before serving.

Do I need seafood stock?
It’s best, but chicken stock works in a pinch.

Is étouffée spicy?
It’s mildly spicy, but you can adjust heat by changing the Creole seasoning.

Can I add tomatoes?
Some versions include tomatoes, but this recipe is the traditional Cajun style without.

Final Thoughts

This Louisiana shrimp étouffée is a soulful, flavorful dish that’s as comforting as it is impressive.

Whether you’re cooking for family or entertaining friends, it’s a classic that never fails to impress.

The Boat Shed Kitchen

Louisiana Shrimp Etouffee

This Louisiana shrimp étouffée is a rich and hearty Creole classic, featuring tender shrimp simmered in a flavorful roux-based sauce with the “holy trinity” of onions, bell peppers, and celery. Served over fluffy white rice, it’s comfort food with bold Louisiana soul.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6

Calories: 370

Ingredients Method Notes

Ingredients

  

• 2 lbs large shrimp peeled and deveined
• 2 tbsp Creole seasoning
• ⅓ cup vegetable oil
• ½ cup all-purpose flour
• 2 yellow onions diced
• 1 green bell pepper diced
• 3 ribs celery diced
• 6 cloves garlic minced
• 4 cups seafood stock
• 1 tsp dried thyme
• 6 green onions chopped

Method

 

1. Pat shrimp dry and season with Creole seasoning.
2. Heat oil in skillet and sear shrimp until just colored. Remove and set aside.
3. In Dutch oven, heat oil and stir in flour.
4. Cook, stirring constantly, until roux is peanut butter colored.
5. Add onions, bell pepper, and celery.
6. Cook 30 minutes, stirring occasionally.
7. See full steps with tips & photos → https://theboatshedcafe.com/louisiana-shrimp-etouffee/

Notes

Keep stirring the roux—this step is key for depth of flavor.

For extra heat, add a pinch of cayenne pepper.

Seafood stock makes it authentic, but chicken stock can be used in a pinch.