Shrimp Étouffée is classic Cajun dish of tender shrimp in an irresistible buttery tomato sauce with bold spicy flavor. Ready in 30 minutes!
This delicious, easy shrimp recipe has the bold flavors of traditional Louisiana dishes like Jambalaya and Gumbo, made in a fraction of the time!
Sabrina’s Shrimp Étouffée
I’ve heard Shrimp Étouffée described as “edible jazz,” which is pretty apt. Like jazz, Étouffée combines a bit of style from multiple genres to make a tasty, vibrant medley. Tender shrimp and a blend of vegetables cooked in a thick tomato sauce with a bold Cajun seasoning will have your soul singing! A great dish for weeknights, it keeps well in the fridge for leftovers and tastes even better the next day (don’t ask me how since shrimp is notoriously bad as leftovers, but it does.)
Recipe Card
Ingredients
- 8 tablespoons unsalted butter
- 4 tablespoons olive oil
- 1 yellow onion , chopped finely
- 1 green bell pepper , chopped finely
- 4 stalks celery , chopped finely
- 3 cloves garlic , chopped finely
- 1/4 cup flour
- 1/4 cup tomato paste
- 2 teaspoons hot sauce
- 2 cups water
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 2 tablespoons Cajun seasoning
- 2 pounds shrimp , peeled and deveined (13-15 count)
Instructions
- To a large dutch oven add the butter, olive oil, chopped onion, bell pepper, celery, and garlic on medium-low heat for 5-7 minutes stirring occasionally until the onions are translucent.
- Add in the flour and stir until it is completely absorbed then add in the tomato paste, hot sauce, water, salt, black pepper, cajun seasoning, and shrimp and simmer for 15 minutes over medium heat until the shrimp is cooked through.
- Serve over scoops of cooked rice.
Nutrition
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Chef’s Notes
For a recipe with a lot of ingredients, this shrimp dish is surprisingly easy, but you’ll want to be mindful not to over cook your shrimp or they can become tough and chewy. Since you are cooking them in a sauce, it is hard to judge the doneness by coloring. Instead, follow my recommended cook time and start checking them around 10-12 minutes, looking for the shrimp to be mostly firm with a slight give.
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About this Recipe
This Shrimp Étouffée Recipe is simple and fast. If you’re a big fan of food from the American South, it may just be a new favorite in your house. This recipe might also be your introduction to the “holy trinity” of Cajun food, which consists of bell pepper, onion, and celery. These three ingredients appear frequently in recipes and are varied. Jambalaya, gumbo, and étouffée are just three examples of dishes that, although similar, are distinct from each other and use the holy trinity. Pair this hearty stew with some Southern-fried Okra and Cornbread, and you can almost imagine that you’re in New Orleans for Mardi Gras.
How to Store
- Serve: Don’t leave this shrimp dish out for more than 2 hours.
- Store: Étouffée will last in the fridge for up to 3 days. I like to reheat in a skillet over low medium until everything is warmed through.
- Freeze: I do not recommend freezing étouffée because the shrimp does not defrost and reheat well.
FAQ’s
According to the USDA’s website, shrimp is considered fully cooked when the internal temperature reaches 145 degrees F. To prevent your dinner from being memorable for all the wrong reasons, make sure to check the étouffée with a probe thermometer before you dig in.
Étouffée is a dish that typically includes shellfish and the consistency will end up thick, more like a gravy. On the other hand, Gumbo will often have variety of meat, seafood, and vegetables, with the consistency that is more like a stew.
Variations
- Crawfish: If you want a more authentic dish, substitute the shrimp and make crawfish étouffée. I promise you have never tasted anything like it.
- Green Onions: For a slightly different texture, chop some green onions instead of a yellow one.
- Diced Tomatoes: Add a can of diced tomatoes and stir well to make more sauce without thickening it up too much.
- Spicy: If you want your étouffée to cook your taste buds on high heat, chop up your choice of hot pepper and add it to the pot. Remember, the later you add the peppers, the hotter they will be since heat destroys capsaicin.
Related Recipes
More Cajun Recipes
The following photos were used in previous versions of this post:
Hands down, the best etoufee I’ve ever had!
Wow! Thanks, Jennifer!
Quick and delicious restaurant quality!!!! It was so easy to make for an amazing dinner, yummmm! Thank you for posting this recipe.
You’re welcome, Janet.
I’ve made quite a few different etouffee recipes and found this one to be GREAT. My new favorite. Thanks so much!
You’re welcome, Kristen.
This is NOT a Cajun Ettoufee. It is a Creole Ettoufee. A Cajun Ettoufee does not have tomatoes.
This dish is to die for! Even my picky other half loved it! Thanks for sharing!
Love it when a picky eater is won over!!
Can I cook left overs? I life alone
Yes 🙂
So easy and so delicious! I made this for Mardi Gras along with rice and King cake…perfect!
So glad you enjoyed it!
Shrimp Etouffee was excellent! Thanks for sharing.
You’re welcome, Bonnie.
I made this last night. Wow! It was tasty. This recipe is now part of my permanent menu box.
I’m so honored!! Glad you enjoyed it.
What a delicious dinner! This was a huge hit with my entire family!
So glad you all enjoyed it.
I am all about the bold flavors and this did not disappoint! Just perfect!
Thanks so much, Suzy!
Looks so saucy and flavorful!
It really is, Tanya. I hope you enjoy it.
So delicious, and authentic, LOVED it.
So glad you enjoyed it, Aimee!
Love shrimp etouffee and this recipe is spot on!
Thanks so much, Billy!
This recipe is perfect for my brother ans his wife. I have been looking for something I can impress them with since they are world travelers and they have tasted so many things. I can’t wait to make this for them when they come home. Yea, they are going to love this recipe.
Yay! I hope you all enjoy it!