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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.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Calories: 370

Ingredients
  

  • 2 lbs large shrimp peeled and deveined
  • 2 tbsp Creole seasoning
  • 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.