Shrimp Etouffee

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 25 min
  • Cook: 45 min
  • Yield: 6 to 8 as a main course, or 10 to 12 as part of a buffet
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1/2 cup oil

1/2 cup all-purpose flour, plus extra flour, optional

1 cup chopped yellow onion

1/2 cup chopped green bell pepper

1 cup chopped celery

3 cloves garlic, finely minced

1/2 teaspoon black pepper

1/2 teaspoon white pepper

1/2 teaspoon cayenne pepper, more if desired

1 teaspoon Cajun seasoning

1/2 cup minced green onions, plus extra for garnish

1/2 cup minced fresh parsley leaves

2 to 3 dashes hot sauce (recommended: Tabasco)

1 (8-ounce) can clam juice

1 (14.5-ounce) can diced tomatoes (recommended: Ro'tel)

Salt (Cajun seasoning has salt already)

2 pounds small or medium shrimp peeled and deveined (recommended: (31/35 size count)

1/2 stick butter

Rice, optional

Diced green onions, for garnish


  1. Note: To make roux, use oil instead of butter, because butter burns
  2. Make the roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes. To the roux, add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add 1 can clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon, then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes. Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don't overcook. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions.

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