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shrimp etouffee with rice in a black bowl
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Shrimp Étouffée Recipe

Turn your dinner night into an extrordinary dinner with this Shrimp Étouffée recipe. Easy to make and uses simple ingredients.
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 Servings
Calories 391kcal

Equipment

Ingredients

  • 3 lbs. Shrimp; devein; tail off
  • 5 Tbsp. Olive Oil; Divided - 1 Tbsp. for the shrimp and 4 tbsp. for the roux
  • ½ Cup All-Purpose Flour
  • 1 Small Yellow Onion; Chopped
  • 1 Bell Pepper; Any color, chopped
  • 3 Celery Sticks; Sliced
  • 8 Garlic Cloves; Chopped
  • 1 Tbsp. Cajun Seasoning;
  • 1 Tbsp. Jacmel Haitian Seasoning
  • 2 Tbsp. Worcestershire Sauce
  • 2 ½ Cups Water
  • ½ tsp. Black Pepper
  • 1 ½ tsp. Kosher Salt; or to taste
  • 2 Tbsp. Parsley Flakes; Or about 5 fresh parsley sprigs
  • 3-5 Fresh Basil Leaves
  • ¼ Cup Unsalted Butter
  • 2 Green Onions
  • 4 Tbsp. Tomato Paste
  • 2 Sunset Tomatoes; Optional: Or Roma Tomatoes; chopped and seeds removed
  • White Rice For Serving

Instructions

  • Start by prepping the ingredients: Chop, slice or dice the vegetables – onions, celery, green onions, garlic cloves, tomatoes, and pepper. Sit the ingredients aside.
    Prepare the herbs: Prepare a Bouquet Garni by combining the parsley, basil leaves, and bay leaves together, or use dried herbs as mentioned in the ingredients. Tie the herbs together so they do not float uncontrollably while cooking. Sit the Bouquet Garni aside.
    Next, cook the shrimp: Lightly season the shrimp with salt. Mix well and set aside for about 15 minutes.
    In a large saucepan (about 3 liters and suitable to feed between 5-7 people), add the oil (2 Tbsp) to the pan over medium-high heat. When heated, add the shrimp in batches.
    Cook the shrimp just until pink. Do not overcook the shrimp, as you do not want it to be tough. Cooking the shrimp just until pink will give you more control as it cooks more later.
    When the shrimp is done cooking, remove the shrimp and set it aside. Repeat the next batch(es).
    step by step guide
  • In the same saucepan, make the roux: Add the 2 Tbsp. of oil and the butter to the saucepan, then add the chopped/diced vegetables. Stir constantly and cook for about 5 minutes.
    Then add the tomato paste. Stir well to combined. Continue cooking for an additional 2 minutes. Then add the flour. Reduce the heat to medium. Mix well to combine. Deglaze with 1 cup of water.
    Mix well. The mixture will thicken. While stirring, add 1 more cup of water slowly. Stir, and continue to add the remaining water until you have used all 4 cups of water.
    Season the roux with 1 teaspoon of salt, 2 tablespoon of Worcestershire sauce, 3 Tsp. Cajun seasoning, black pepper, and add in the Bouquet Garni. Mix well.
    Then add the shrimp. Stir to combine. Cover with lid. Simmer for 10 minutes on medium low heat. Serve over cooked white rice and enjoy.
    cooked étouffée with shrimp in blue bowl

Notes

Instead of using olive oil and butter, you can also use coconut oil for a tropical flavor.
When making the roux, it is recommended that you stir constantly to avoid lumps and the ingredients sticking to the bottom of the pan.
Do not overcook the shrimp. When searing the shrimp, be sure to remove it from the pan when it just turns pink. Overcooking the shrimp will make the shrimp tough. We also recommend you use either umbo shrimp or colossal shrimp as they will reduce in size.
Add green onion and parsley last, just before removing the dish do not skip the bouquet garni. It does make a difference in the depth of flavor in the dish.
 
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Calories are estimated per serving. 
 
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Nutrition

Serving: 10People | Calories: 391kcal | Carbohydrates: 4g | Protein: 1g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 30g | Sodium: 89mg | Potassium: 143mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 9mg | Calcium: 2mg | Iron: 3mg