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–+ servings
Shrimp étouffée in a serving dish.

Shrimp Etouffee

Tressa Jamil
Our shrimp étouffée cooks in a delicious roux, shrimp stock, and it is spiced to perfection with a homemade Cajun seasoning.
5 from 5 votes
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American, Cajun
Servings 6 Servings
Calories 208 kcal
Equipment
Ingredients
  
For the Shrimp Broth:
  • 1 tablespoon vegetable oil
  • 1 pound shrimp shells, remove the tails from the shrimp
  • 3 cups water
  • kosher salt, to taste
For the Cajun Seasoning:
  • 3 tablespoons smoked paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon black pepper, coarse ground
  • 2 tablespoons kosher salt
For the Étouffée:
  • 1 stick butter
  • ¼ cup corn starch
  • 1 medium yellow onion, small diced
  • 4 stalk celery, small diced
  • 1 medium green bell pepper, small diced
  • 4 cloves garlic, diced
  • 3 tablespoons Cajun seasoning
  • 2 bay leaves
  • 4 sprigs dried thyme
  • 3 cups homemade shrimp broth
  • 2 pounds shrimp, jumbo, peeled and deveined, shells reserved
  • kosher salt, to taste
Instructions
 

For the Shrimp Broth:

  • Warm oil in a saucepan over medium heat; add the reserved shrimp shells and saute for 3 minutes.
  • Add water and simmer for 5 minutes. Using a slotted spoon, remove the shrimp tails and discard them. Set the broth aside.

For the Étouffée:

  • Gather the ingredients for the Cajun seasoning in a small bowl and set it aside.
  • Melt butter in a saute pan over medium-high heat. Then, add cornstarch. Whisk until it begins to foam and a roux forms, about 3 minutes.
  • Add the onion, celery, green bell pepper, and garlic. Cook until vegetables soften, for about 5-7 minutes.
  • Next, add the Cajun seasoning, bay leaves, and thyme sprigs. Cook until aromatic.
  • Stir in the reserved shrimp broth and simmer for 30 minutes over medium heat.
  • Add the shrimp to the broth and cook for 3-5 minutes. Alter the cooking time based on the size of the shrimp you use- be careful not to overcook the shrimp.
  • Season with salt and serve with rice.
Notes
Expert Tips:
  • Homemade vs. Store-Bought Shrimp Broth: Boil shrimp shells in water for a quick homemade shrimp broth, or purchase one from the store. If you go the store-bought route, skip to the For the Étouffée section. 
  • Prepare the rich and velvety sauce for the shrimp to simmer or be smothered in, as the name étouffée implies.
  • Alter the cooking time based on the size of the shrimp you use- be careful not to overcook the shrimp.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Servings | Calories: 208 kcal | Carbohydrates: 15 g | Protein: 25 g | Fat: 4 g | Sodium: 3310 mg | Fiber: 3 g | Sugar: 2 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!