Classic New Orleans Shrimp Étouffée Recipe — Cajun Seafood Stew

Louisiana Shrimp Étouffée is a must-try classic. This comforting stew highlights the Cajun “Holy Trinity” of onions, bell pepper and celery, combined with a flavorful roux, butter and seasonings. Despite simple ingredients, the layers of flavor make it unmistakably New Orleans.

Close up of a plate of shrimp etouffee over rice. — Shrimp Etouffee

Shrimp Étouffée is a New Orleans favorite and appears on many menus across Louisiana. The word “étouffée” comes from French and means “to smother,” which perfectly describes the cooking method for this dish.

This shrimp version follows the same technique as my crawfish étouffée, substituting crawfish for shrimp. Both are popular around Mardi Gras and other gatherings.

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Groceries you’ll need: Ingredients

Ingredients needed to make shrimp etouffee.

See recipe card for quantities.

Recipe walkthrough: Instructions

This is a concise overview of the steps. For exact measurements and full details, refer to the recipe card below.

A baking sheet lined with paper towel and shrimp on top soaking in seasoning. — **Step 1:** Peel and devein the shrimp if needed. Pat dry, season with Creole seasoning and let rest to marinate.

A cast iron skillet cooking some shrimp. — **Step 2:** Heat oil in a skillet (cast iron preferred). Sear the shrimp briefly to develop color, then remove and set aside.

A large Dutch oven with a wooden spatula stirring a dark roux. — **Step 3:** In a Dutch oven or heavy pot, combine oil and flour and cook into a roux until it reaches a peanut-butter to medium-brown color, stirring constantly.

Onions, bell peppers and celery added to a large Dutch oven. — **Step 4:** Add the Holy Trinity—onions, green bell pepper and celery—and smother gently, allowing the vegetables to soften and sweeten, about 30 minutes.

Garlic on top of other ingredients in a large pot. — **Step 5:** Stir in the garlic and cook for another couple minutes until fragrant.

Broth being added to a large Dutch oven that's cooking etouffee. — **Step 6:** Add seafood stock, bring to a boil, then reduce heat and simmer about 10 minutes to marry the flavors.

Shrimp and seasonings being added to a large Dutch oven with etouffee in it. — **Step 7:** Return the seared shrimp to the pot, add chopped green onions and thyme, and stir to combine.

A large Dutch oven cooking a shrimp etouffee. — **Step 8:** Warm through, remove from heat and serve over rice.

Hint: Two tablespoons of Creole seasoning provides a gentle kick. Increase seasoning or add hot sauce if you prefer more heat.

Recipe variations and substitute ideas

Chopped Tomatoes – Adding tomatoes shifts the dish toward Creole style. This recipe is presented as a classic Cajun version without tomatoes.
Crawfish Tails – Swap shrimp for crawfish tails if available for a traditional alternative.
Cajun Seasoning – Cajun and Creole seasonings are similar. If you don’t have either, use salt, black pepper, garlic powder and a pinch of cayenne.
Chicken or Shrimp Stock – Use store-bought stock or make your own by simmering shrimp shells and vegetable scraps for a rich seafood stock.
Bay Leaves – Add one or two bay leaves while simmering for added depth.
Brown Rice – Serve over brown rice if you prefer a whole-grain option.
Andouille Sausage – Add sliced andouille for a smoky, meaty dimension.

More shrimp recipes I think you’ll love

Texas Roadhouse Grilled Shrimp Recipe
Creole Shrimp and Grits
Boom Boom Shrimp
Garlicky Shrimp Alfredo Bake

Shrimp Creole

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Try this Creole Shrimp and Grits or a classic Seafood Gumbo for more Louisiana flavors—both excellent additions to your meal rotation.

Necessary gear: Equipment

A heavy Dutch oven is ideal for étouffée because it provides even heat and retains temperature well. A cast iron pot or skillet also works and can add subtle flavor from seasoning.

How to store leftovers

If you have leftovers, refrigerate in an airtight container for up to 3 days.

It also freezes well—store in a freezer-safe container for up to 3 months.

Mel’s kitchen notes

If your étouffée isn’t as dark as you’d like, a small amount of Kitchen Bouquet can deepen the color—use sparingly, as it adds salt.

About The Author

Melanie Cagle

Melanie is a professional food photographer, home cook and Cajun food enthusiast who has shared tested recipes and tutorials on this blog since 2020.

Her work has appeared on Fox News, Yahoo News, Southern Living and she recently competed on Food Network’s “100 Cooks”.

About Mel

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Shrimp Etouffee

Shrimp Étouffée is a Louisiana classic: a savory stew built on a roux, the Holy Trinity and tender Gulf shrimp.

Prep Time5 minutes

Cook Time55 minutes

Total Time1 hour

Servings: 6

Cuisine: Cajun and Creole

Author: Melanie Cagle

Ingredients

2 Pounds Large Shrimp peeled and deveined
2 Tablespoons Creole Seasoning
⅓ Cup Vegetable Oil
½ Cup All Purpose Flour
2 Each Yellow Onions diced
1 Each Green Bell Pepper diced
3 Ribs Celery diced
6 Cloves Garlic minced
4 Cups Seafood Stock
1 teaspoon Dried Thyme
6 Each Green Onions chopped

Instructions

Wash and pat the shrimp dry. Season with Creole seasoning and set aside.
Heat enough oil in a skillet to coat the bottom and sear the shrimp briefly to develop color. Remove and set aside.
In a Dutch oven, heat oil and whisk in the flour. Cook, stirring constantly, until the roux reaches a peanut butter to medium brown color.
Add diced onions, bell pepper and celery. Smother and cook until softened, about 30 minutes.
Stir in garlic and cook 2 more minutes.
Add seafood stock, bring to a boil, then reduce heat and simmer 10 minutes.
Return shrimp to the pot with chopped green onions and thyme, stir to combine and heat through.
Remove from heat and serve over white rice, garnished with additional green onions if desired.

Notes

If you have whole shrimp with shells, make a quick shrimp stock by simmering the shells with vegetable scraps for extra seafood flavor.

Adjust the roux to your preferred color—lighter for a milder flavor, darker for a deeper, nuttier profile.

Nutrition

Calories: 588 kcal | Carbs: 25 g | Protein: 41 g | Fat: 36 g

Original Publish Date: October 26, 2023