Shrimp Etouffee

Total Time:
2 hr 20 min
20 min
2 hr

about 10 servings

  • 6 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups chopped onions
  • 2 cups chopped green bell peppers
  • 2 cups chopped celery
  • 2 tablespoons minced garlic
  • 1 (14.5-ounce) can diced tomatoes
  • 2 bay leaves
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons Essence, recipe follows
  • 1 quart shrimp stock
  • 3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined
  • 1/4 cup chopped parsley leaves
  • Steamed white rice, for serving
  • 1/2 cup thinly sliced green onion tops, for garnish

Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.

Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.

Serve immediately over steamed white rice and garnish with sliced green onion tops.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Shrimp Stock:

1 pound (about 1 quart) shrimp shells and heads

1 cup coarsely chopped yellow onions

1/2 cup coarsely chopped celery

1/2 cup coarsely chopped carrots

3 smashed garlic cloves

1 bay leaf

1 teaspoon black peppercorns

1 teaspoon dried thyme

2 teaspoons salt

Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes.

Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.

Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.

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    93 Reviews
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    Yummy! I also added chicken breast to this recipe and it was a hit with my family and friends
    I've made this recipe 2x and both times everyone loved it! It's so good I pinned it to my Pinterest page! Making it for a 3rd time today!!
    My first Etouffee with tomatoes.....I'm impressed. Made it for a holiday dinner, everyone loved it! I could only get farm raised shrimp (do not waist your time making stock with them) so i use boxed shrimp or fish stock instead it works great.
    I did not have but two pounds of shrimp so I added one pound of sausage. I let the roux go to the color of a used penny and left the rest as is. It was awesome and I have saved it to cook again. My son don't like left overs but ate this three days in a row and said "Dad, you can cook this anytime".
    Fabulous!! I used 2 pounds of shrimp and 1 pound of crawfish tails and added some Andouille sausage for extra spice. Will definitely make this again!
    Fantastic! I made this for a company Mardi Gras luncheon and everyone loved it. It took some time and planning to pull together but was well worth it.
    Fantastic! Made the shrimp stock then the etouffee. Delish. I'll make it again. Just spicy enough for flavor but not over powering. I added sausage because i was short on Shrimp. I only have 1.5 pounds of large shrimp. Will make again but not the stock and the etouffee in the same day.
    This is a fantastic recipe, for those who dont know how to make shrimp stock, just get some cleaned and deveined shrimp with the shell on and boil the shrimp in the water. I kick this recipe up a notch by adding a jalapeno and also some andouille sausage to it. My wife loves it and I am making it for some friends of ours this weekend.
    My husband and I made this years ago and absolutely loved it. I lost my notes that I took from his tv show at the time. I now found it again, here. This is an awesome recipe. Glad I found it again.
    It turned out great!!! My whole family loved it. It does make quite a LOT. We also served it over grits - very good -it is a keeper. I could not find shrimp stock and did not have time to make it so I used chicken stock and it was fine.
    Good, but not what I had hoped. The tomatoes added an unexpected sweetness, a nice contrast but I was craving something a bit richer. Glad I made the stock, it provided good depth of flavor. Also would use more creole seasoning next time.
    Shrimp stock sounded gross, so I substituted 1&1/2 cups of red wine-& 3 cups of water along with the roux, vegetables, and shrimp. This turned out to be the most delicious etoufee dish Ive tasted after about 15 minutes of simmering.
    I thought it was boring as written. I don't have heads on shrimp near me, so I used shells plus "Better than Bouillon" Lobster base. These are good products (IMHO. Heads on would have made a huge difference. I tripled the "essence". Not perfect, but I can't find a better recipe. I guess I have to go back to NO for the real thing.  
    Second try; 
    I prepared the shrimp stock using a French method. After I sauteed the shells with the aromatics in butter, I deglazed with Cognac (white wine and a splash of vodka works too. Much of the flavor of the shells is alcohol soluble, but not water soluble.  
    My other problem was the canned tomatoes. They had no acid. I hadn't tasted them. Mea Maxima Culpa. Brightening the sauce with a splash of lemon juice or red wine vinegar with the tomatoes made a huge difference. It is not quite perfect, but my best yet! Maybe more bay leaf?
    Was great though I had to up the spice like 4x what the recipe called for. It made a huge difference.
    Excellent! I switched out the shrimp stock for chicken stock ( I don't know where to get shrimp stock everyone loved it!
    I have made this many times and it's great every time. Don't change a thing.
    Taste amazing just needed to add hot sauce.
    Absolutely delicious. Made exactly as written, but used a little more cayenne to kick it up a notch ; The whole family loved it!
    As usual, Emeril comes through again. After reading many of the reviews (all positive, I had to try it. This was outstanding and definitely tasted like it was from a restaurant. I made a few slight modifications like canned fish stock and cut the recipe almost in half. I did use crawfish after reading Emeril's Crawfish Etoufee recipe. But, I liked this broth much better. Enjoy!
    A wonderful etouffee!!! I have tried many etouffees and this is by far superior. It is very authentic tasting. I used a flavorful boxed seafood stock. Nothing really to tweak in this recipe. Served with salad and baguette.
    It was delicious. It was my first time making it and now I'll want to repeat it over and over again. I used crab and shrimp in this recipe.
    My wife & kids loved this. I only wish I could find whole shrimp. I could then make BBQ shrimp as well! 
    Really simple to make and so incredibly delicious. I didn't have time to make my own stock, so I just used a box of seafood stock and it was great. I'll definitely make this again!
    I did not have a clue on how to make etouffee and never tried but this came out great. I only added more cayenne pepper bc I like the heat but overall I was very happy with this one
    i made this recipe for dinner tonight and it was AMAZING!!! It took a long time for me but mostly the prep and shrimp stock took the longest but now that i have my leftover stock i should be able to get this done in about an hour or so. I am so happy i found a recipe that would take me to the south in one bite thank you very much Emeril !
    I made this last night for family, and it was a huge hit. The only substitution I made was crawfish, because it was available. :) I used the heads and bodies to make the stock. Otherwise, it was made exactly to recipe.  
    Also, I had a little bit of the sauce left over, which I drizzled over scrambled eggs this morning. Even a few spoonfuls was too much to waste!
    I've made this a few times with rave reviews from my dinner guests each time. I have yet to make my own shrimp stock, but I have found that using 3 cups Kitchen Basics Seafood stock and 1 cup veggie broth tones down the overwhelming "fishy" flavor the dish has when you use seafood stock alone.
    Amazing! I am a Louisiana native and always looking for good authentic recipes out here in CA. This one is spot on!  
    Quick notes on slight changes 
    1. could not find head on shrimp, so I made the stock with only the shells and the other ingredients listed and it came out just perfect. Lots of reviewers used boxed seafood stock b/c they could not find head on, but as long as you use the shells it works out great. a lot of reviewers said the boxed stuff gave a too "fishy" flavor instead of a primarily shrimp flavor. 
    2. I made my roux just a bit darker and it enhanced the flavor. 
    Enjoy this one! it is a winner!
    Easy to prepare and delicious!
    I could be wrong, but my recipe skipped the adding of the stock. Luckily, I know how to cook and knew when to add it.
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    Recipe courtesy of Paula Deen