Shrimp Étouffée

Bold Cajun flavors shine in this Louisiana classic!

Crawfish étoufeé

Recipe: Shrimp Étouffée

Crawfish étoufeé


For The Shrimp Stock:
Shells from 2 pounds of shrimp
1/2 large onion, chopped
top and bottom from 1 green pepper
2 garlic cloves, chopped
1 celery stalk, chopped
5 bay leaves

For The Étoufée:
2 pounds shrimp, shell on (remove shells for use in the shrimp stock, if not making your own stock, you can get shrimp already shelled)
1/4 cup vegetable oil or lard
Heaping 1/4 cup flour
1/2 large onion, chopped
1 bell pepper, chopped
1-2 jalapeno peppers, chopped
1 large celery stalk, chopped
4 garlic cloves, chopped
1 pint shrimp stock (see above), or clam juice or pre-made fish or shellfish stock
1 Tbsp Cajun seasoning
1/2 teaspoon celery seed
1 Tbsp sweet paprika
3 green onions, chopped
Hot sauce (Crystal or Tabasco) to taste


45 minutes




  1. 1 Make the shrimp stock: Pour 2 quarts of water into a pot and add all the shrimp stock ingredients. Bring to a boil, drop the heat down and simmer the stock gently for 45 minutes. Strain through a fine-meshed sieve into another pot set over low heat. You will have extra stock, which you can use for soup, risotto, etc. It will last in the fridge for a week.
  2. Make the roux: To make the étouffée, start by making a roux. Heat the vegetable oil or lard in a heavy pot over medium heat for 1-2 minutes. Stir in the flour well, making sure there no clumps. Let this cook, stirring often, until it turns a pretty brown; this should take about 10 minutes or so.
  3. Add the celery, bell pepper, jalapeño, and onion: Add the celery, green pepper, jalapeño and onion, mix well and cook this over medium heat for 4 minutes, stirring occasionally. Add the garlic and cook another 2 minutes.
  4. Add the shrimp stock, then the seasonings and the shrimp: Slowly add the hot shrimp stock, stirring constantly so it incorporates. The roux will absorb the stock and seize up at first, then it will loosen. Add enough stock to make a sauce about the thickness of syrup, about 1 pint.
  5. Add the Cajun seasoning, celery seed and paprika and mix well. Add salt to taste, then mix in the shrimp. Cover the pot, turn the heat to its lowest setting and cook for 10 minutes.
  6. Add the green onions and hot sauce to taste. Serve over or with white rice.