Classic Louisiana Shrimp Etouffee features succulent shrimp in a rich, buttery dark roux seasoned with onion, celery, and bell pepper, and served over fluffy white rice. It's easy to make at home and about as authentic as it can get outside of the Big Easy itself.
Course Main Course
Cuisine American, Cajun, Creole
Keyword Shrimp Etouffee
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 6servings
Calories 506kcal
Author Michelle
Ingredients
12tablespoonsbutter
1½cupschopped onion
1½cups chopped green bell pepper
1½cupschopped celery
4garlic clovesminced
½cupflour
3cupsseafood stock
½teaspoonsalt
Juice from ½ lemon
1tablespoonCajun or Creole seasoning(we use Tony Chachere's)
¼teaspoonsmoked paprika
Pinch of cayenne pepperor to taste
2poundsraw shrimppeeled and deveined with tail removed
¼cupfreshly chopped parsley
4green onionsthinly sliced
Tabasco sauceto taste
3cupscooked white ricefor serving
Instructions
In a large skillet over medium heat, melt butter.
Add onion, pepper, and celery. Cook until onion is tender and translucent, about 5-7 minutes.
Add garlic. Continue sauteeing until garlic is fragrant, about 1 minute.
Stir in flour and salt, and allow to brown slightly while stirring constantly, for about 5-7 minutes.
Slowly pour in stock, about ¼ cup at a time while stirring constantly to prevent lumps.
Add lemon juice, Creole seasoning, paprika, and cayenne, and stir to combine.
Bring to a boil, then reduce heat to medium-low and allow to simmer until for about 15-20 minutes.
Add shrimp and parsley and stir to combine. Cook until shrimp are cooked through, about 5-7 minutes.
Add Tabasco to taste, if desired.
Serve warm over rice topped with green onions.
Video
Notes
Storage: Shrimp etouffee is best enjoyed fresh, so I don’t recommend making it ahead of time. Store leftovers in the fridge for up to four days.