Nothing says comfort like a steaming bowl of shrimp etouffee! Whether you’re craving a quick weeknight dinner or planning a festive gathering, these Creole classics deliver rich flavor and soul-warming satisfaction. Dive into our curated collection of 22 delicious recipes that bring the taste of Louisiana right to your kitchen—each one promising to make your next meal unforgettable.
Classic Cajun Shrimp Etouffee
Pulling up a stool at my favorite New Orleans eatery years ago, I first fell in love with this dish—the way the rich gravy clings to plump shrimp just takes me back every time. It’s become my go-to comfort food for chilly evenings, and I love how the aromas fill the whole house as it simmers.
Ingredients
– 1/2 cup rich unsalted butter
– 1/2 cup all-purpose flour
– 1 large yellow onion, finely diced
– 1 green bell pepper, finely chopped
– 2 celery stalks, finely chopped
– 3 garlic cloves, minced
– 1 (14.5 oz) can diced tomatoes with juices
– 2 cups seafood stock
– 1 lb large raw shrimp, peeled and deveined
– 2 tbsp Cajun seasoning blend
– 1/2 tsp smoked paprika
– 1/4 cup fresh parsley, chopped
– Cooked white rice for serving
Instructions
1. Melt 1/2 cup rich unsalted butter in a heavy-bottomed Dutch oven over medium heat.
2. Whisk in 1/2 cup all-purpose flour and cook, stirring constantly, for 5-7 minutes until it turns a deep peanut butter color—this roux is the flavor foundation, so don’t rush it!
3. Add 1 finely diced large yellow onion, 1 finely chopped green bell pepper, and 2 finely chopped celery stalks; sauté for 5 minutes until softened.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in 1 can diced tomatoes with juices and 2 cups seafood stock, scraping up any browned bits from the bottom.
6. Bring to a simmer, then reduce heat to low and cook uncovered for 20 minutes, stirring occasionally, until slightly thickened.
7. Season 1 lb raw shrimp with 2 tbsp Cajun seasoning blend and 1/2 tsp smoked paprika.
8. Add seasoned shrimp to the pot and simmer for 3-4 minutes, just until they turn pink and opaque—overcooking makes them rubbery.
9. Stir in 1/4 cup chopped fresh parsley right before serving.
10. Serve immediately over fluffy cooked white rice.
Just look at that glossy, amber-hued gravy hugging each tender shrimp—it’s velvety and packed with layers of spice from the Cajun seasoning. I love scooping it over rice with a side of crusty bread to soak up every last bit of that incredible sauce.
Spicy New Orleans Style Shrimp Etouffee
Whenever I think of New Orleans cuisine, my mind immediately goes to this spicy shrimp etouffee—it’s the dish that transports me straight to the French Quarter with every bite. I first fell in love with it during a rainy evening at a tiny Creole restaurant, and now I make it whenever I need a taste of that vibrant, soul-warming comfort.
Ingredients
– 1 pound large wild-caught shrimp, peeled and deveined
– 1/2 cup rich unsalted butter
– 1/2 cup all-purpose flour
– 1 cup finely diced yellow onion
– 1/2 cup finely diced green bell pepper
– 1/2 cup finely diced celery
– 3 cloves fresh garlic, minced
– 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
– 2 cups homemade shrimp stock
– 2 tablespoons Worcestershire sauce
– 1 tablespoon hot sauce
– 2 teaspoons Cajun seasoning blend
– 1/2 teaspoon smoked paprika
– 1/4 cup fresh chopped parsley
– Cooked white rice for serving
Instructions
1. Melt 1/2 cup rich unsalted butter in a large Dutch oven over medium heat until fully liquid and bubbling slightly.
2. Whisk in 1/2 cup all-purpose flour continuously for 5-7 minutes until it turns a deep peanut butter brown color to make a dark roux—this is key for authentic flavor, so don’t rush it!
3. Add 1 cup finely diced yellow onion, 1/2 cup finely diced green bell pepper, and 1/2 cup finely diced celery, stirring to coat in the roux.
4. Sauté the vegetables for 8-10 minutes until they soften and become fragrant.
5. Stir in 3 cloves fresh minced garlic and cook for 1 minute until aromatic.
6. Pour in 1 can undrained fire-roasted diced tomatoes, scraping any browned bits from the bottom of the pot.
7. Add 2 cups homemade shrimp stock, 2 tablespoons Worcestershire sauce, 1 tablespoon hot sauce, 2 teaspoons Cajun seasoning blend, and 1/2 teaspoon smoked paprika.
8. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes to let the flavors meld—the sauce should thicken slightly.
9. Gently fold in 1 pound large wild-caught shrimp and cook for 5-7 minutes until they turn pink and opaque; avoid overcooking to keep them tender.
10. Stir in 1/4 cup fresh chopped parsley right before serving.
11. Serve immediately over cooked white rice.
Buttery, velvety sauce clings to plump shrimp with a kick of heat that builds slowly—it’s pure comfort in a bowl. I love scooping it over fluffy rice with a side of crusty bread to soak up every last bit of that spicy, rich gravy.
Creamy Coconut Milk Shrimp Etouffee
Ooh, let me tell you—this is one of those dishes that transports me right back to my first trip to New Orleans, where I fell in love with the bold, comforting flavors of Cajun cuisine. I’ve tweaked it over the years to make it creamier and a bit quicker for busy weeknights, but it still has that soul-warming essence I adore. Honestly, it’s become my go-to when I want something impressive without spending hours in the kitchen.
Ingredients
– 1 pound large, wild-caught shrimp, peeled and deveined
– 1/4 cup rich, unsalted butter
– 1/2 cup finely diced yellow onion
– 1/2 cup finely diced green bell pepper
– 1/4 cup finely diced celery
– 3 cloves fresh garlic, minced
– 2 tablespoons all-purpose flour
– 1 (13.5-ounce) can full-fat coconut milk
– 1 cup low-sodium chicken broth
– 1 tablespoon Cajun seasoning blend
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1/4 cup freshly chopped parsley
– Cooked white rice, for serving
Instructions
1. Pat the shrimp dry with paper towels and set aside.
2. Melt the butter in a large, heavy-bottomed skillet over medium heat.
3. Add the onion, bell pepper, and celery, and sauté for 5–7 minutes until softened.
4. Stir in the garlic and cook for 1 minute until fragrant.
5. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to form a roux. (Tip: Keep stirring to avoid burning the flour!)
6. Gradually whisk in the coconut milk and chicken broth until smooth.
7. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
8. Add the Cajun seasoning, smoked paprika, and cayenne pepper, stirring to combine.
9. Gently add the shrimp to the skillet and cook for 3–4 minutes, until they turn pink and opaque. (Tip: Don’t overcrowd the shrimp—cook in batches if needed for even cooking.)
10. Remove from heat and stir in the parsley.
11. Serve immediately over hot white rice. (Tip: For extra flavor, let the etouffee sit for 5 minutes off heat to allow the spices to meld.)
So velvety and rich, this etouffee has a luxurious texture from the coconut milk that balances the spicy kick perfectly. I love serving it in shallow bowls with a side of crusty bread to soak up every last bit of sauce—it’s comfort food at its finest!
Garlic Butter Shrimp Etouffee with Mushrooms
Zesty and soul-warming, this Garlic Butter Shrimp Etouffee with Mushrooms is my go-to comfort dish when I crave something rich and satisfying—it always reminds me of cozy dinners with friends where we lingered at the table for hours, soaking up every last bit of that flavorful sauce.
Ingredients
– 1 pound large wild-caught shrimp, peeled and deveined
– 8 ounces cremini mushrooms, thinly sliced
– 1/2 cup unsalted butter, divided
– 1/4 cup all-purpose flour
– 1 cup finely diced yellow onion
– 1/2 cup diced celery
– 1/2 cup diced green bell pepper
– 4 cloves garlic, minced
– 2 cups seafood or chicken stock
– 1 tablespoon Worcestershire sauce
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1/4 cup chopped fresh parsley
– Cooked white rice for serving
Instructions
1. Melt 1/4 cup of unsalted butter in a large skillet over medium heat.
2. Add 1/4 cup all-purpose flour and whisk constantly for 5-7 minutes until it turns a deep golden brown color to make a roux. Tip: Don’t walk away—stirring prevents burning and ensures even coloring.
3. Add 1 cup finely diced yellow onion, 1/2 cup diced celery, and 1/2 cup diced green bell pepper to the roux, cooking for 5 minutes until vegetables soften.
4. Stir in 4 cloves minced garlic and cook for 1 minute until fragrant.
5. Pour in 2 cups seafood or chicken stock gradually while whisking to avoid lumps.
6. Add 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, and 1/2 teaspoon cayenne pepper, then bring to a simmer.
7. Cook uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly.
8. Melt the remaining 1/4 cup unsalted butter in a separate pan over medium-high heat.
9. Add 8 ounces thinly sliced cremini mushrooms and sauté for 5-7 minutes until browned and tender. Tip: Avoid overcrowding the pan for better browning.
10. Stir the sautéed mushrooms into the sauce mixture.
11. Add 1 pound peeled and deveined shrimp to the skillet, cooking for 3-4 minutes until they turn pink and opaque. Tip: Don’t overcook the shrimp to keep them tender and juicy.
12. Remove from heat and stir in 1/4 cup chopped fresh parsley.
13. Serve immediately over cooked white rice.
Creamy and deeply spiced, this etouffee boasts a velvety sauce that clings to plump shrimp and earthy mushrooms—perfect spooned over fluffy rice for a meal that feels both elegant and utterly comforting.
Healthy Gluten-Free Shrimp Etouffee
Perfect for a busy weeknight, this gluten-free shrimp etouffee has become my go-to comfort food that doesn’t weigh me down. I first discovered this Cajun-inspired dish during a trip to New Orleans and have been perfecting my healthier version ever since—it’s surprisingly simple to make and always satisfies those savory cravings.
Ingredients
– 1 pound large wild-caught shrimp, peeled and deveined
– 2 tablespoons rich extra virgin olive oil
– 1 cup finely diced sweet yellow onion
– 1/2 cup crisp chopped celery
– 1/2 cup vibrant chopped green bell pepper
– 3 cloves aromatic minced garlic
– 2 tablespoons gluten-free all-purpose flour
– 1 cup rich chicken broth
– 1 (14.5-ounce) can fire-roasted diced tomatoes
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon dried thyme
– 1/4 cup fresh chopped parsley
– 2 cups cooked fluffy white rice
Instructions
1. Pat dry 1 pound of large wild-caught shrimp with paper towels and season lightly with salt.
2. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium heat until shimmering.
3. Add 1 cup of finely diced sweet yellow onion and sauté for 3 minutes until translucent.
4. Stir in 1/2 cup of crisp chopped celery and 1/2 cup of vibrant chopped green bell pepper, cooking for 4 minutes until softened.
5. Add 3 cloves of aromatic minced garlic and cook for 1 minute until fragrant.
6. Sprinkle 2 tablespoons of gluten-free all-purpose flour over the vegetables and cook for 2 minutes, stirring constantly to create a roux. Tip: Keep stirring to prevent burning and ensure the flour taste cooks out.
7. Gradually whisk in 1 cup of rich chicken broth until smooth and bubbly.
8. Stir in 1 can of fire-roasted diced tomatoes with their juices, 1 teaspoon of smoked paprika, 1/2 teaspoon of cayenne pepper, and 1/2 teaspoon of dried thyme.
9. Bring the mixture to a simmer and cook for 8 minutes, stirring occasionally, until slightly thickened.
10. Gently add the seasoned shrimp to the skillet and cook for 3-4 minutes until they turn pink and opaque. Tip: Don’t overcrowd the shrimp—cook in batches if needed for even cooking.
11. Remove from heat and stir in 1/4 cup of fresh chopped parsley.
12. Serve immediately over 2 cups of cooked fluffy white rice. Tip: For extra flavor, use the cooking liquid from the tomatoes to measure your rice water.
Keeping it light yet deeply flavorful, this etouffee boasts tender shrimp in a robust, slightly spicy sauce that clings perfectly to each grain of rice. I love serving it with a crisp green salad to balance the richness, and it reheats beautifully for lunch the next day—if there’s any left!
Authentic Southern Shrimp Etouffee
Savoring a bowl of authentic Southern shrimp etouffee always transports me back to my first trip to Louisiana, where I learned this cherished recipe from a local chef who emphasized the importance of a dark roux and fresh seafood. It’s become my go-to comfort dish for gatherings, and I love how the rich, velvety sauce hugs each plump shrimp—perfect for a cozy weeknight or a special occasion. Trust me, once you master the roux, you’ll be hooked on this Cajun classic!
Ingredients
– 1/2 cup of rich unsalted butter
– 1/2 cup of all-purpose flour
– 1 large yellow onion, finely diced
– 1 green bell pepper, finely diced
– 2 celery stalks, finely diced
– 3 cloves of garlic, minced
– 1 can (14.5 oz) of diced tomatoes with their juices
– 2 cups of seafood or chicken stock
– 1 lb of large raw shrimp, peeled and deveined
– 2 tsp of Cajun seasoning blend
– 1 tsp of smoked paprika
– 1/2 tsp of cayenne pepper
– 1/4 cup of fresh parsley, chopped
– Cooked white rice for serving
Instructions
1. Melt the rich unsalted butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
2. Whisk in the all-purpose flour continuously for 5-7 minutes until it turns a deep peanut butter brown color, being careful not to burn it—this is your roux, and constant stirring is key to avoid lumps.
3. Add the finely diced yellow onion, green bell pepper, and celery stalks to the pot, sautéing for 5 minutes until the vegetables soften.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Pour in the diced tomatoes with their juices and the seafood or chicken stock, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes to allow the flavors to meld together.
7. Season the raw shrimp with the Cajun seasoning blend, smoked paprika, and cayenne pepper, then add them to the pot.
8. Cook the shrimp for 3-5 minutes, stirring occasionally, until they turn pink and opaque—avoid overcooking to keep them tender.
9. Stir in the chopped fresh parsley just before serving.
10. Serve the etouffee hot over a bed of cooked white rice.
When you dig into this etouffee, the velvety, thick sauce coats each bite with a subtle heat from the spices, while the shrimp remain juicy and tender. I love topping it with extra parsley or a squeeze of lemon for brightness, and it pairs wonderfully with crusty bread to soak up every last drop of that incredible gravy.
Easy Weeknight Shrimp Etouffee
Vivid memories of my Louisiana grandmother’s kitchen inspired this quick twist on a classic. Even after a long day, I crave that cozy, spicy comfort—so I’ve streamlined her etouffee for busy weeknights without sacrificing soul. Trust me, it’s a bowl of pure happiness in under 30 minutes.
Ingredients
– 1 pound large wild-caught shrimp, peeled and deveined
– 1/2 cup rich unsalted butter
– 1/2 cup all-purpose flour
– 1 cup finely diced yellow onion
– 1/2 cup crisp diced celery
– 1/2 cup vibrant diced green bell pepper
– 3 plump garlic cloves, minced
– 2 cups savory chicken broth
– 1 (14.5-ounce) can fire-roasted diced tomatoes
– 2 tablespoons bold Cajun seasoning
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1/4 cup fresh chopped parsley
– 4 cups steamed fluffy white rice
– Kosher salt to taste
Instructions
1. Pat the shrimp completely dry with paper towels to ensure a good sear.
2. Melt the butter in a large Dutch oven over medium heat until foamy.
3. Whisk in the flour continuously for 5 minutes to create a dark roux, resembling peanut butter in color.
4. Add the onion, celery, and bell pepper, sautéing for 4 minutes until softened.
5. Stir in the garlic and cook for 1 minute until fragrant.
6. Pour in the chicken broth gradually, whisking to avoid lumps.
7. Add the diced tomatoes, Cajun seasoning, paprika, and cayenne, bringing to a simmer.
8. Reduce heat to low and cook uncovered for 10 minutes, stirring occasionally.
9. Season the shrimp lightly with kosher salt.
10. Gently add the shrimp to the pot, cooking for 3 minutes until pink and opaque.
11. Fold in the fresh parsley just before serving.
12. Ladle the etouffee over steamed white rice in bowls.
Oh, the velvety roux-based sauce clings to every grain of rice, while the shrimp stay tender and juicy. I love topping it with extra parsley and a squeeze of lemon for brightness—perfect with a side of crusty bread to soak up every last drop.
Rich Tomato-Based Shrimp Etouffee
Kind of like that cozy evening when you just want something soul-warming but impressive enough for guests, this shrimp etouffee hits all the right notes—I love how the tomatoes meld with the spices, making it a go-to in my kitchen for casual dinners.
Ingredients
– 1/2 cup rich unsalted butter
– 1/2 cup all-purpose flour
– 1 large yellow onion, finely diced
– 1 green bell pepper, finely chopped
– 2 celery stalks, finely sliced
– 3 cloves garlic, minced
– 1 (14.5 oz) can fire-roasted diced tomatoes
– 2 cups seafood stock
– 1 lb large raw shrimp, peeled and deveined
– 2 tbsp Cajun seasoning blend
– 1/4 cup fresh parsley, chopped
– Cooked white rice, for serving
Instructions
1. Melt 1/2 cup rich unsalted butter in a large Dutch oven over medium heat until fully liquid and bubbling.
2. Whisk in 1/2 cup all-purpose flour continuously for 5-7 minutes until it turns a deep golden brown roux, being careful not to burn it—this is key for flavor!
3. Add 1 large yellow onion, finely diced, 1 green bell pepper, finely chopped, and 2 celery stalks, finely sliced, and sauté for 8-10 minutes until vegetables are softened.
4. Stir in 3 cloves garlic, minced, and cook for 1 minute until fragrant.
5. Pour in 1 (14.5 oz) can fire-roasted diced tomatoes and 2 cups seafood stock, scraping the bottom to incorporate any browned bits.
6. Bring the mixture to a simmer over medium-high heat, then reduce to low and let it cook uncovered for 20 minutes, stirring occasionally, until slightly thickened.
7. Season 1 lb large raw shrimp, peeled and deveined, with 2 tbsp Cajun seasoning blend, ensuring they’re evenly coated.
8. Add the seasoned shrimp to the pot and cook for 3-5 minutes, until they turn pink and opaque, avoiding overcooking to keep them tender.
9. Stir in 1/4 cup fresh parsley, chopped, and remove from heat.
10. Serve immediately over cooked white rice. Now that’s a dish with a velvety, thick gravy clinging to plump shrimp, bursting with spicy, tomato-rich flavors—try topping it with extra parsley or a squeeze of lemon for a bright finish that makes it pop.
Slow Cooker Shrimp Etouffee
Craving a taste of Louisiana but short on time? This slow cooker shrimp etouffee has become my go-to comfort food on busy weeknights, delivering all that rich Cajun flavor with minimal effort. I love how the spices meld together while I tackle other tasks around the house.
Ingredients
– 1/2 cup rich unsalted butter
– 1 cup finely diced yellow onion
– 1/2 cup crisp chopped celery
– 1/2 cup vibrant chopped green bell pepper
– 3 cloves aromatic minced garlic
– 1/4 cup all-purpose flour
– 2 cups rich chicken broth
– 1 (14.5 oz) can fire-roasted diced tomatoes
– 2 tablespoons bold Cajun seasoning
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper (adjust for heat preference)
– 1 bay leaf
– 1 1/2 pounds large wild-caught shrimp, peeled and deveined
– 1/4 cup fresh chopped parsley
– 4 cups cooked long-grain white rice
– Salt to taste
Instructions
1. Melt 1/2 cup rich unsalted butter in a large skillet over medium heat.
2. Add 1 cup finely diced yellow onion, 1/2 cup crisp chopped celery, and 1/2 cup vibrant chopped green bell pepper to the skillet.
3. Sauté vegetables for 5-7 minutes until softened and fragrant.
4. Stir in 3 cloves aromatic minced garlic and cook for 1 minute until golden.
5. Sprinkle 1/4 cup all-purpose flour over the vegetables and cook for 2 minutes, stirring constantly to create a roux. Tip: Keep stirring to prevent burning and achieve a light golden color.
6. Gradually whisk in 2 cups rich chicken broth until smooth and thickened.
7. Transfer the mixture to your slow cooker.
8. Add 1 can fire-roasted diced tomatoes, 2 tablespoons bold Cajun seasoning, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, and 1 bay leaf.
9. Stir all ingredients until well combined.
10. Cover and cook on LOW for 4 hours or HIGH for 2 hours. Tip: Low and slow cooking allows the flavors to develop fully.
11. Add 1 1/2 pounds large wild-caught shrimp to the slow cooker.
12. Stir gently to submerge the shrimp in the sauce.
13. Cover and cook on HIGH for 20-30 minutes until shrimp are pink and opaque. Tip: Don’t overcook the shrimp—they should be just firm to the touch.
14. Remove the bay leaf and discard.
15. Stir in 1/4 cup fresh chopped parsley.
16. Season with salt to taste.
17. Serve immediately over 4 cups cooked long-grain white rice.
The shrimp remain plump and tender while the sauce thickens to a velvety consistency that clings perfectly to every grain of rice. I love serving this with crusty French bread to soak up every last bit of that spicy, tomato-based gravy—it’s pure comfort in a bowl!
Low-Carb Keto Shrimp Etouffee
Craving something comforting yet guilt-free? As a Louisiana native, I’ve always loved etouffee but needed a low-carb version that wouldn’t derail my keto goals. This shrimp etouffee delivers all that rich flavor without the carbs—perfect for cozy weeknights when you want something special but easy.
Ingredients
– 1 pound large wild-caught shrimp, peeled and deveined
– 3 tablespoons rich grass-fed butter
– 1 medium yellow onion, finely diced
– 1 green bell pepper, finely diced
– 2 celery stalks, finely diced
– 3 cloves fresh garlic, minced
– 1 cup rich chicken broth
– 2 tablespoons vibrant tomato paste
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1/2 cup heavy whipping cream
– 2 tablespoons fresh parsley, chopped
– 1 teaspoon sea salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Pat the shrimp completely dry with paper towels and season with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper.
2. Melt the butter in a large skillet over medium heat until foamy, about 2 minutes.
3. Add the onion, bell pepper, and celery, sautéing for 6-8 minutes until softened and fragrant.
4. Stir in the garlic and cook for 1 minute until aromatic but not browned.
5. Whisk in the tomato paste, smoked paprika, and cayenne pepper, cooking for 2 minutes to deepen the flavors.
6. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
7. Bring the mixture to a simmer and cook for 5 minutes until slightly reduced.
8. Reduce heat to low and stir in the heavy cream until fully incorporated.
9. Add the seasoned shrimp to the skillet in a single layer.
10. Cook the shrimp for 3-4 minutes, flipping once, until they turn pink and opaque.
11. Stir in the fresh parsley and remaining salt and pepper.
12. Remove from heat and let rest for 2 minutes to allow the sauce to thicken slightly.
Buttery and luxurious, this etouffee has a velvety sauce that clings to every plump shrimp. The subtle heat from the cayenne and smokiness from the paprika create layers of flavor that make it feel indulgent yet light. Serve it over cauliflower rice for a complete low-carb meal, or enjoy it straight from the bowl with a sprinkle of extra parsley for freshness.
Herb-Infused Shrimp Etouffee
Every time I make this herb-infused shrimp etouffee, it takes me back to my first trip to Louisiana—the aromas, the warmth, and that unforgettable flavor. I love how the fresh herbs brighten up the classic dish, making it feel both comforting and vibrant, perfect for a cozy weeknight dinner or when I’m entertaining friends.
Ingredients
– 1 pound large wild-caught shrimp, peeled and deveined
– 2 tablespoons rich extra virgin olive oil
– 1 cup finely diced yellow onion
– 1/2 cup diced crisp celery
– 1/2 cup diced sweet green bell pepper
– 3 cloves aromatic garlic, minced
– 1/4 cup all-purpose flour
– 2 cups homemade or low-sodium chicken broth
– 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
– 2 tablespoons fresh chopped parsley
– 1 tablespoon fresh chopped thyme
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– Cooked white rice, for serving
– Sliced green onions, for garnish
Instructions
1. Pat the shrimp dry with paper towels and season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper; set aside.
2. Heat the olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
3. Add the onion, celery, and bell pepper; sauté for 5-7 minutes, until softened and fragrant.
4. Stir in the garlic and cook for 1 minute, until aromatic.
5. Sprinkle the flour over the vegetables and cook, stirring constantly, for 3-4 minutes to form a light brown roux. Tip: Keep stirring to avoid burning the roux.
6. Gradually whisk in the chicken broth until smooth and no lumps remain.
7. Add the diced tomatoes with their juices, parsley, thyme, smoked paprika, cayenne, remaining salt, and black pepper.
8. Bring the mixture to a simmer, then reduce heat to low and cook uncovered for 15 minutes, stirring occasionally, until slightly thickened.
9. Gently stir in the seasoned shrimp and cook for 3-4 minutes, until the shrimp are pink and opaque. Tip: Do not overcook the shrimp to keep them tender.
10. Remove from heat and let stand for 2 minutes to allow flavors to meld. Tip: Letting it rest enhances the herb infusion.
11. Serve hot over fluffy white rice, garnished with sliced green onions.
Flavorful and rich, this etouffee has a velvety texture from the roux and a kick from the cayenne, with the fresh herbs adding a bright finish. I love serving it in shallow bowls with a side of crusty bread to soak up every last bit of that delicious sauce—it’s always a hit at my table!
Zesty Lemon and Herb Shrimp Etouffee
Yesterday’s farmers market haul inspired this weeknight wonder—nothing beats plump Gulf shrimp simmered in a bright, herbaceous sauce that fills the kitchen with the most inviting aroma. I love how this dish comes together quickly but tastes like it simmered all day, perfect for those evenings when you crave something special without the fuss.
Ingredients
– 1 pound large wild-caught Gulf shrimp, peeled and deveined
– 2 tablespoons rich extra virgin olive oil
– 1 cup finely diced sweet yellow onion
– 1/2 cup finely diced crisp celery
– 1/2 cup finely diced vibrant green bell pepper
– 3 cloves aromatic garlic, minced
– 1/4 cup all-purpose flour
– 2 cups homemade seafood stock, warmed
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 cup of finely diced sweet yellow onion, 1/2 cup of finely diced crisp celery, and 1/2 cup of finely diced vibrant green bell pepper, and sauté for 5-7 minutes until softened and fragrant.
3. Stir in 3 cloves of minced aromatic garlic and cook for 1 minute until golden and aromatic.
4. Sprinkle 1/4 cup of all-purpose flour over the vegetables and cook, stirring constantly, for 2 minutes to form a light roux—this step is key for thickening the sauce later.
5. Gradually whisk in 2 cups of warmed homemade seafood stock until smooth and bubbly, scraping up any browned bits from the bottom of the pot for extra flavor.
6. Add 1/4 cup of freshly squeezed lemon juice, 1 tablespoon of chopped fresh thyme, 1 teaspoon of smoked paprika, 1/2 teaspoon of cayenne pepper, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper, and bring to a gentle simmer.
7. Reduce heat to low, cover, and let the sauce simmer for 10 minutes to allow the flavors to meld—taste and adjust seasoning if needed, but avoid over-salting early on.
8. Gently fold in 1 pound of peeled and deveined large wild-caught Gulf shrimp and cook for 3-4 minutes until they turn pink and opaque, being careful not to overcook them to keep them tender.
9. Remove from heat and stir in 2 tablespoons of chopped fresh parsley just before serving to preserve its bright color and freshness.
Rich and velvety with a kick of heat from the cayenne, this etouffee boasts plump shrimp that soak up the zesty lemon and herbal notes. Serve it over a bed of fluffy white rice or with crusty bread to mop up every last bit of that glorious sauce—it’s a bowl of comfort that feels both elegant and utterly approachable.
Smoky Andouille Sausage and Shrimp Etouffee
Savoring the rich flavors of Louisiana cuisine always brings back memories of my first trip to New Orleans, where the aroma of simmering étouffée wafted through the French Quarter—this smoky andouille sausage and shrimp version has become my go-to comfort dish for cozy evenings. Something about that perfect blend of spice and heartiness just warms the soul, and I love how it fills the kitchen with an irresistible scent that draws everyone in. I often double the recipe to have leftovers, because honestly, it tastes even better the next day after the flavors have melded together beautifully.
Ingredients
– 2 tablespoons of rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 1 green bell pepper, chopped into small pieces
– 2 celery stalks, finely sliced
– 3 cloves of fresh garlic, minced
– 12 ounces of smoky andouille sausage, sliced into ½-inch rounds
– 1 pound of large raw shrimp, peeled and deveined
– 1 teaspoon of paprika for depth
– ½ teaspoon of cayenne pepper for a gentle kick
– 1 teaspoon of dried thyme for earthy notes
– 2 cups of low-sodium chicken broth for a savory base
– 2 tablespoons of all-purpose flour for thickening
– 2 tablespoons of unsalted butter for richness
– ½ cup of fresh parsley, chopped for a bright finish
– Cooked white rice for serving
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium heat until it shimmers, about 2 minutes.
2. Add 1 large yellow onion, finely diced, 1 green bell pepper, chopped into small pieces, and 2 celery stalks, finely sliced to the pot, and sauté for 8-10 minutes until the vegetables are softened and fragrant.
3. Stir in 3 cloves of fresh garlic, minced, and cook for 1 minute until aromatic, being careful not to burn it for the best flavor.
4. Add 12 ounces of smoky andouille sausage, sliced into ½-inch rounds, and cook for 5-7 minutes until lightly browned, stirring occasionally to ensure even cooking.
5. Sprinkle in 2 tablespoons of all-purpose flour and stir constantly for 2 minutes to form a roux, which will thicken the sauce and give it a nutty base—this is a key tip for achieving the perfect étouffée consistency.
6. Gradually pour in 2 cups of low-sodium chicken broth while whisking continuously to avoid lumps, and bring the mixture to a gentle boil.
7. Reduce the heat to low, add 1 teaspoon of paprika, ½ teaspoon of cayenne pepper, and 1 teaspoon of dried thyme, and simmer uncovered for 20 minutes to allow the flavors to develop fully.
8. Gently stir in 1 pound of large raw shrimp, peeled and deveined, and cook for 3-5 minutes until the shrimp turn pink and opaque, being careful not to overcook them to keep them tender.
9. Remove the pot from the heat, and swirl in 2 tablespoons of unsalted butter and ½ cup of fresh parsley, chopped, until the butter melts and incorporates smoothly—this adds a luxurious finish and enhances the dish’s richness.
10. Serve immediately over cooked white rice, ladling the étouffée generously to soak into the grains.
Zesty and deeply satisfying, this étouffée boasts a velvety texture from the roux-thickened sauce that clings perfectly to the plump shrimp and hearty sausage. The smoky notes from the andouille mingle with the subtle heat of the cayenne, creating a balanced flavor profile that’s both comforting and exciting. For a creative twist, try serving it in a hollowed-out bread bowl or alongside a crisp green salad to cut through the richness, making it a standout meal for any gathering.
Vegetarian-Friendly Shrimp Etoufee with Tofu
Recently, I found myself craving the deep, savory flavors of classic Cajun etouffee but wanted a vegetarian twist that still delivered that signature richness. After some kitchen experimentation with firm tofu as a shrimp substitute, I landed on this satisfying version that even my seafood-loving friends adore. It’s become my go-to for cozy weeknights when I need something comforting yet quick to whip up.
Ingredients
– 1/4 cup of rich unsalted butter
– 1/2 cup of finely diced yellow onion
– 1/3 cup of crisp chopped celery
– 1/4 cup of vibrant chopped green bell pepper
– 2 minced garlic cloves
– 1/4 cup of all-purpose flour
– 2 cups of robust vegetable broth
– 1 (14-ounce) package of extra-firm tofu, pressed and cubed
– 1 tablespoon of smoky paprika
– 1 teaspoon of earthy dried thyme
– 1/2 teaspoon of cayenne pepper for a subtle kick
– 1 bay leaf
– Salt and freshly ground black pepper to taste
– 2 tablespoons of fresh chopped parsley
– Cooked white rice for serving
Instructions
1. Melt the rich unsalted butter in a large skillet over medium heat until fully liquid and slightly bubbling.
2. Add the finely diced yellow onion, crisp chopped celery, and vibrant chopped green bell pepper, sautéing for 5-7 minutes until the vegetables are softened and fragrant.
3. Stir in the minced garlic cloves and cook for an additional 1 minute until aromatic.
4. Sprinkle the all-purpose flour over the vegetable mixture, stirring constantly to form a roux, and cook for 3-4 minutes until it turns a light golden brown color. Tip: Keep stirring to prevent burning and achieve an even color.
5. Gradually pour in the robust vegetable broth, whisking continuously to avoid lumps until the mixture is smooth.
6. Add the cubed extra-firm tofu, smoky paprika, earthy dried thyme, cayenne pepper, and bay leaf, bringing the mixture to a gentle simmer.
7. Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened to a gravy-like consistency. Tip: Simmering uncovered for the last 5 minutes can help thicken the sauce further if needed.
8. Season with salt and freshly ground black pepper to taste, then remove from heat and discard the bay leaf.
9. Stir in the fresh chopped parsley just before serving. Tip: Adding parsley at the end preserves its bright flavor and color.
10. Serve hot over cooked white rice.
But what really makes this dish stand out is the way the tender tofu soaks up the spicy, roux-based sauce, offering a meaty texture without any seafood. The flavors are deeply layered with a hint of heat from the cayenne, perfect for spooning over fluffy rice. For a fun twist, try serving it with a side of crusty bread to mop up every last bit of that rich gravy.
Instant Pot Shrimp Etouffee
Zesty and soul-warming, this Instant Pot Shrimp Etouffee has become my go-to comfort dish for busy weeknights—it’s the kind of meal that fills the kitchen with the most incredible aromas and always brings my family running to the table. I love how the pressure cooker locks in all those deep, savory flavors without any fuss, making it feel like I’ve been simmering for hours when it really comes together in no time.
Ingredients
– 1/4 cup rich unsalted butter
– 1/2 cup finely diced yellow onion
– 1/2 cup crisp diced celery
– 1/2 cup vibrant diced green bell pepper
– 3 cloves aromatic minced garlic
– 2 tablespoons all-purpose flour
– 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
– 1 cup rich seafood stock
– 2 tablespoons bold Cajun seasoning
– 1 teaspoon smoked paprika
– 1 pound large wild-caught shrimp, peeled and deveined
– 2 tablespoons fresh chopped parsley
– Cooked white rice, for serving
Instructions
1. Select the “Sauté” function on your Instant Pot and melt the rich unsalted butter until it bubbles lightly.
2. Add the finely diced yellow onion, crisp diced celery, and vibrant diced green bell pepper, sautéing for 4-5 minutes until the vegetables soften and become fragrant.
3. Stir in the aromatic minced garlic and cook for 1 minute until golden and aromatic—be careful not to burn it, as this can make the dish bitter.
4. Sprinkle the all-purpose flour over the vegetables and stir continuously for 2 minutes to form a roux, which will thicken the etouffee beautifully.
5. Pour in the undrained fire-roasted diced tomatoes, rich seafood stock, bold Cajun seasoning, and smoked paprika, stirring to combine and scrape any bits from the bottom of the pot.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 5 minutes—it will take about 10 minutes to come to pressure.
7. Once cooking is complete, perform a quick release by carefully turning the valve to “Venting” until the pressure drops completely.
8. Open the lid and stir in the large wild-caught shrimp, ensuring they are submerged in the hot liquid.
9. Let the shrimp cook in the residual heat for 3-5 minutes until they turn pink and opaque—avoid overcooking to keep them tender and juicy.
10. Stir in the fresh chopped parsley just before serving for a burst of color and freshness.
11. Serve immediately over cooked white rice, allowing the creamy etouffee to soak into the grains.
This etouffee boasts a luscious, gravy-like texture that clings perfectly to each grain of rice, with the shrimp remaining plump and succulent. The flavors are deeply layered—smoky, slightly spicy, and utterly comforting—making it ideal for a cozy dinner or even served over creamy grits for a Southern twist.
Chipotle-Spiced Shrimp Etouffee
Never have I been more excited to share a recipe that perfectly blends Cajun tradition with a modern smoky twist. After testing this dish during a rainy weekend, it quickly became my go-to comfort food that impresses every time.
Ingredients
– 1 pound large wild-caught shrimp, peeled and deveined
– 2 tablespoons rich extra virgin olive oil
– 1 cup finely diced yellow onion
– 1/2 cup diced crisp celery
– 1/2 cup diced vibrant green bell pepper
– 3 cloves fragrant garlic, minced
– 2 tablespoons all-purpose flour
– 1 cup rich chicken broth
– 1 (14.5-ounce) can fire-roasted diced tomatoes
– 1 tablespoon smoky chipotle powder
– 1 teaspoon sweet paprika
– 1/2 teaspoon cayenne pepper
– 1/2 cup chopped fresh parsley
– Cooked white rice for serving
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 cup of finely diced yellow onion, 1/2 cup of diced crisp celery, and 1/2 cup of diced vibrant green bell pepper, sautéing for 5-7 minutes until softened.
3. Stir in 3 cloves of minced fragrant garlic and cook for 1 minute until aromatic.
4. Sprinkle 2 tablespoons of all-purpose flour over the vegetables, stirring constantly for 2 minutes to create a golden roux.
5. Gradually whisk in 1 cup of rich chicken broth until smooth and thickened.
6. Add 1 can of fire-roasted diced tomatoes with their juices, 1 tablespoon of smoky chipotle powder, 1 teaspoon of sweet paprika, and 1/2 teaspoon of cayenne pepper, bringing to a simmer.
7. Reduce heat to low, cover, and simmer for 15 minutes to develop flavors, stirring occasionally.
8. Gently fold in 1 pound of large wild-caught shrimp and simmer uncovered for 3-4 minutes until shrimp turn pink and opaque.
9. Stir in 1/2 cup of chopped fresh parsley just before serving.
10. Serve immediately over cooked white rice.
Hearty and deeply satisfying, this etouffee boasts a velvety texture that clings beautifully to each grain of rice. The smoky chipotle melds perfectly with the traditional Cajun trinity, creating layers of flavor that build with every bite—try serving it with crusty bread to soak up every last drop of that incredible sauce.
Hearty Shrimp Etouffee with Okra
Whenever I think of comfort food, this Hearty Shrimp Etouffee with Okra immediately comes to mind—it’s a dish that warms the soul and brings back memories of cozy family dinners. I love how the okra adds a delightful thickness to the gravy, making it feel like a hug in a bowl. Trust me, once you try this, it’ll become a regular in your kitchen rotation too!
Ingredients
– 1 pound large wild-caught shrimp, peeled and deveined
– 2 cups fresh okra, sliced into ½-inch rounds
– 1 cup finely chopped yellow onion
– ½ cup diced green bell pepper
– ½ cup diced celery
– 3 cloves garlic, minced
– ¼ cup rich unsalted butter
– ¼ cup all-purpose flour
– 2 cups homemade shrimp stock or low-sodium chicken broth
– 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
– 2 tablespoons Cajun seasoning blend
– 1 teaspoon smoked paprika
– ½ teaspoon cayenne pepper
– ¼ cup fresh chopped parsley
– Cooked white rice, for serving
Instructions
1. In a large Dutch oven or heavy-bottomed pot, melt the rich unsalted butter over medium heat until foamy.
2. Add the finely chopped yellow onion, diced green bell pepper, and diced celery, and sauté for 5-7 minutes, until the vegetables are softened and fragrant.
3. Stir in the minced garlic and cook for 1 minute, until aromatic, being careful not to burn it.
4. Sprinkle the all-purpose flour over the vegetable mixture and cook, stirring constantly, for 3-4 minutes to form a light brown roux. Tip: Keep the heat medium to avoid scorching the roux.
5. Gradually whisk in the homemade shrimp stock or low-sodium chicken broth until smooth and combined.
6. Add the fire-roasted diced tomatoes with their juices, Cajun seasoning blend, smoked paprika, and cayenne pepper, and bring to a simmer.
7. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes to allow the flavors to meld.
8. Stir in the sliced fresh okra and cook uncovered for 10 minutes, until the okra is tender and the stew has thickened slightly. Tip: Okra releases a natural thickening agent, so avoid overcooking to prevent sliminess.
9. Gently add the large wild-caught shrimp and simmer for 3-4 minutes, just until the shrimp turn pink and opaque. Tip: Do not overcook the shrimp, as they can become tough.
10. Remove from heat and stir in the fresh chopped parsley.
11. Serve immediately over cooked white rice.
Perfectly creamy with a hint of spice, this etouffee boasts tender shrimp and okra that melt in your mouth. I love pairing it with a crisp green salad to balance the richness, or for a fun twist, try serving it in a hollowed-out bread bowl for an extra cozy experience.
Conclusion
Magnificent! These 22 shrimp etouffee recipes offer endless inspiration for authentic Creole flavor. We hope you found your perfect match—give one a try and let us know which you loved in the comments. Don’t forget to share your cooking journey by pinning this article on Pinterest!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
