Shrimp Étouffée is a dish steeped in Cajun tradition. It is often enjoyed on Fat Tuesday (Mardi Gras) as a celebration before Lent. This recipe features a rich, roux-based sauce prepared with homemade shrimp stock, a well-balanced spice blend, and a medley of vegetables.
The shrimp is lightly seared and then simmered in the sauce until perfectly cooked. While it’s a standout dish for Mardi Gras celebrations, its robust flavours make it a satisfying meal any time of the year.
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Ingredients
Shrimp Stock
- Shrimp (20–30 per pound)
- Broth (or water)
- Bay leaves
Spice Blend
- Paprika
- Ground thyme
- Dried oregano
- Cayenne pepper
- Ground black pepper
- Garlic powder
- Onion powder
- White pepper
- Smoked paprika
Sauce
- Avocado oil
- Butter
- Onion
- Green bell pepper
- Celery
- All-purpose flour
- Garlic cloves
- Tomatoes
- Worcestershire sauce
- Hot sauce
For Assembling
- Rice
- Green onions
- Parsley
- Hot sauce
See recipe card below for quantites.
Instructions
Make the Shrimp Stock
Peel the raw deveined shrimp, placing the shrimp in a bowl and the shells into a medium saucepan.
Combine shrimp shells, vegetable or chicken broth (or water), bay leaves, and any saved vegetable trimmings in a saucepan.
Bring to a low boil over medium-high heat, then reduce the heat and simmer for 20 minutes. Strain the stock and discard the solids.
Prepare the Spice Blend
In a small bowl, mix all the spices listed for the spice blend.
Sear the Shrimp
Pat the shrimp dry and season with 1 ½ teaspoons of the spice blend.
Heat 1 tablespoon of avocado oil in a 6-quart rondeau (or large skillet) over medium-high heat until just smoking.
Working in batches to avoid overcrowding, sear the shrimp for 1 minute on each side. Set aside.
Prepare the Sauce
In the same skillet, add butter over medium heat and scrape up any browned bits from the bottom.
Add the diced onion, green bell pepper, and celery (the holy trinity of veggies). Sauté for 5–7 minutes until softened.
Stir in the remaining spice blend. Then sift or sprinkle in the flour; cook for 1 to 2 minutes stirring consistently.
Mix in the minced garlic and diced tomatoes; cook for 2 more minutes.
Add 2 cups of the shrimp stock, ½ cup at a time, stirring until smooth. Then simmer until the sauce thickens to a gravy-like consistency (about 4–6 minutes). Add remaining shrimp stock if the sauce is too thick.
Stir in the Worcestershire and hot sauces.
Combine and Finish
Add the seared shrimp to the sauce and simmer for 1 minute, ensuring the shrimp are fully cooked and opaque. Taste and, if needed, season with salt and pepper.
Serve
Spoon the shrimp étouffée over cooked rice. Garnish with sliced green onions, chopped parsley, and an extra dash of hot sauce if desired.
Watch how this Shrimp Étouffée was Prepared
Chef Tips & Additional Information
Extra Salt not required: The recipe intentionally omits added salt since the stock and spices provide ample seasoning. Feel free to adjust to taste.
Texture Matters: To achieve the ideal gravy-like sauce, stir thoroughly after adding each ½ cup of stock.
Versatility: Shrimp étouffée is perfect for Fat Tuesday, but its rich flavours make it an excellent meal year-round.
Presentation: Serve over rice for a hearty meal and consider pairing it with a crisp green salad and crusty bread.
Sides: Serve with a side of our Easy Cajun Fried Corn.
Make-Ahead Options: You can make the shrimp stock and spice blend up to 2 days in advance. Prepare the sauce (without the shrimp) and store it in an airtight container in the refrigerator. When ready to assemble the dish, reheat the sauce gently on the stovetop before adding the freshly seared shrimp.
Storage: Store any leftover Shrimp Étouffée in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the sauce for up to 1 month. To reheat, thaw overnight in the refrigerator (if frozen) and warm gently on the stovetop over medium-low heat or in the microwave in 30-second intervals, stirring in between to ensure even heating without overcooking the shrimp.
About the Argentinian Wild Shrimp
Argentinian wild shrimp are renowned for their natural sweetness and firm, succulent texture, which makes them an ideal choice for this Shrimp Étouffée. Their robust flavour not only stands up to the spicy and savoury elements of the dish but also elevates the overall authenticity of the recipe. These high-quality shrimp hold up well during cooking, ensuring that each bite delivers a perfect balance of tenderness and flavour.
Other Argentinian Shrimp Recipes to Enjoy
Equipment Used
This Shrimp Etouffee – New Orleans Style recipe was prepared using cookware from our Hestan Culinary – Thomas Keller Insignia Collection, featuring our 6-quart Rondeau, 1.5-quart and 3-quart saucepans, 8.5″ and 12.5″ Universal lids, along with our Hestan Provisions 3-quart Stainless Steel Colander, mixing bowls, and chef’s tools.
Save 20% off Hestan Culinary and the Thomas Keller Insignia Collection using code: ZIMMY20 + our affiliate links. *Discount not available during promotional periods
Proud Hestan Culinary Ambassador, opinions in this post are always our own!
📖 Recipe
Shrimp Étouffée – Cajun Flavours Made Easy
Ingredients
For the Shrimp Stock
- 2 pounds raw & thawed Argentinian wild shrimp (20–30 per pound) shell-on and deveined
- 3 cups no-salt-added vegetable or chicken broth or water
- 2 dried bay leaves
For the Spice Blend
- ½ teaspoon paprika
- ½ teaspoon ground thyme
- ½ teaspoon dried oregano
- ½ teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon white pepper
- ¼ teaspoon smoked paprika
For the Sauce
- 2 tablespoons avocado oil
- 4 tablespoons butter
- 1 cup diced onion from 1 large onion; save trimmings for the stock
- ¾ cup diced green bell pepper from ½ green pepper; save trimmings for the stock
- ½ cup diced celery from 1 large rib; save trimmings for the stock
- ¼ cup all-purpose flour
- 2 garlic cloves minced
- ½ cup diced tomatoes cored and seeded
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce or more to taste
For Assembling
- 2 cups cooked rice
- ¼ cup sliced green onions save trimmings for the stock
- Chopped parsley for garnish
- Additional hot sauce optional
Instructions
Make the Shrimp Stock
- Peel the raw shrimp, placing the shrimp in a bowl and the shells into a medium saucepan.
- Combine shrimp shells, vegetable or chicken broth (or water), bay leaves, and any saved vegetable trimmings in a saucepan.
- Bring to a low boil over medium-high heat, then reduce the heat and simmer for 20 minutes.
- Strain the stock and discard the solids.
Prepare the Spice Blend
- In a small bowl, mix all the spices listed for the spice blend.
Sear the Shrimp
- Pat the shrimp dry and season with 1 ½ teaspoons of the spice blend.
- Heat 1 tablespoon of avocado oil in a 6-quart rondeau (or large skillet) over medium-high heat until just smoking.
- Working in batches to avoid overcrowding, sear the shrimp for 1 minute on each side. Set aside.
Prepare the Sauce
- In the same skillet, add butter over medium heat and scrape up any browned bits from the bottom.
- Add the diced onion, green bell pepper, and celery. Sauté for 5–7 minutes until softened.
- Stir in the remaining spice blend. Then sift or sprinkle in the flour; cook for 1 to 2 minutes stirring consistently.
- Mix in the minced garlic and diced tomatoes; cook for 2 more minutes.
- Add 2 cups of the shrimp stock, ½ cup at a time, stirring until smooth. Then simmer until the sauce thickens to a gravy-like consistency (about 4–6 minutes). Add remaining shrimp stock if the sauce is too thick.
- Stir in the Worcestershire and hot sauces.
Combine and Finish
- Add the seared shrimp to the sauce and simmer for 1 minute, ensuring the shrimp are fully cooked and opaque.
- Taste and, if needed, season with salt and pepper.
Serve
- Spoon the shrimp étouffée over cooked rice.
- Garnish with sliced green onions, chopped parsley, and an extra dash of hot sauce if desired.
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Notes
- Extra Salt not required: The recipe intentionally omits added salt since the stock and spices provide ample seasoning. Feel free to adjust to taste.
- Texture Matters: To achieve the ideal gravy-like sauce, stir thoroughly after adding each ½ cup of stock.
- Versatility: Shrimp étouffée is perfect for Fat Tuesday, but its rich flavours make it an excellent meal year-round.
- Presentation: Serve over rice for a hearty meal and consider pairing it with a crisp green salad and crusty bread.
- Sides: Serve with a side of Cajun corn
- Make-Ahead Options: You can make the shrimp stock and spice blend up to 2 days in advance. Prepare the sauce (without the shrimp) and store it in an airtight container in the refrigerator. When ready to assemble the dish, reheat the sauce gently on the stovetop before adding the freshly seared shrimp.
- Storage: Store any leftover Shrimp Étouffée in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the stew for up to 1 month. To reheat, thaw overnight in the refrigerator (if frozen) and warm gently on the stovetop over medium-low heat or in the microwave in 30-second intervals, stirring in between to ensure even heating without overcooking the shrimp.
- Leftovers: Shrimp étouffée reheats well. To reheat, transfer the leftovers to a saucepan and warm over medium-low heat, stirring occasionally to prevent the sauce from thickening too much or the shrimp from overcooking. Alternatively, you can microwave in short bursts (about 30 seconds at a time), stirring in between, until warmed through. Enjoy!
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