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Cajun Shrimp Etouffee Recipe is a traditional New Orleans recipe full of flavor.  Made with vegetables, stock and a roux, shrimp are then added to the etouffee gravy and served over rice.

Easy Shrimp Etouffee Recipe from

One of my favorite types of seafood is shrimp.  Shrimp is affordable and versatile and I love to add it to to our menu.  So I was super excited to be invited to participate in the OXO Shrimp Showdown.   I was sent a fun package full of OXO tools perfect for preparing shrimp along with some of the most gorgeous shrimp I've ever seen from Eastern Fish Company.


I prefer to buy shrimp raw that is already and peeled and cleaned, but it can be hard to find that way.  I prefer not to have to work too hard to prep the shrimp for cooking, which includes not only peeling the shrimp, but deveining it. The sand vein is the digestive tract of the shrimp and while it's safe to eat, I just prefer my shrimp without it.


The OXO Good Grips Shrimp Cleaner takes the work out of peeling and deveining any size shrimp. Simply insert the ridged cleaner into the end of the shrimp to split the shell and remove the vein in one motion.  Then, rinse the shrimp under cold water and prepare. A soft handle makes this shrimp cleaner comfortable to use, and non-slip even when wet.


When using the tool, hold the shrimp legs down and straighten its back. Insert the Shrimp Cleaner (teeth up) in the small hole in the center of the exposed meat, and push it halfway into the shrimp. 


Push the Shrimp Cleaner straight through the shrimp, splitting its shell and removing the sand vein.  A quick straight push is all it takes!

Cajun Shrimp Etouffee Recipe

Shrimp etouffee from


I love creole or cajun food.  I first had etouffee just a few months ago at a local New Orleans themed restaurant.  It was love at first bite! As soon as I saw the gorgeous jumbo shrimp from Eastern Fish Company, I knew had to make Shrimp Etouffee.  I was surprised at how easy the etouffee is to make.  It really isn't hard at all, it just takes a small amount of time and attention but it's well worth the effort.  The only change I'd make to this recipe is to double or triple it! It fed two of us and I definitely wanted leftovers.

If you don't want to bother making the shrimp stock, I've made this several times with chicken stock and it turned out just fine!


Easy Shrimp Etouffee

Serves 2     adjust servings

Preparation 10 min
Cook Time 50 min
Total Time 1:00


  • Shrimp Stock
  • Shells and tails from 2 lbs of shrimp
  • 1 lemon, sliced
  • 1/2 an onion, skinned
  • 2 stalks celery
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper

For the Etouffee

  • 2 lbs raw shrimp, peeled and cleaned
  • 2 Tablespoons creole or cajun seasoning, divided
  • 7 Tablespoons butter, divided
  • 1/2 cup roughly chopped onion
  • 1/4 cup roughly chopped celery
  • 1/4 cup roughly chopped red bell pepper
  • 1/4 cup flour
  • 1 1/2 - 2 cups shrimp stock (or chicken stock)
  • 3/4 cup canned diced tomatoes
  • 2 Tablespoons minced garlic
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon hot sauce
  • Cooked rice or quinoa (I cooked quinoa in shrimp stock for more flavor)


  1. For the stock:
  2. Combine all ingredients in a large dutch oven. Add 6-8 cups of water. Bring to a boil. Turn heat down and simmer for 45-60 minutes. Strain broth through a fine mesh colander or through cheesecloth. Set aside and freeze any leftovers.
  3. For the etouffee:
  4. Put the raw shrimp in a large bowl and toss with 1 Tablespoon of creole seasoning to coat the shrimp. Set aside.
  5. In medium size dutch oven, melt 4 Tablespoons of the butter over medium high heat. Add onions, peppers and celery. Saute until onions are translucent, about 5 minutes.
  6. Whisk in flour and continue to cook and whisk for 3-5 minutes to cook the roux. The roux will be very light in color. Add 1 Tablespoon creole seasoning.
  7. Slowly pour in 1/4 cup of the shrimp stock, whisking continuously to form a paste. Continue to add the stock slowly, whisking constantly. After all the stock is added the mixture should be the consistency of a gravy - not to thick or thin. Bring to a boil and then reduce heat so the sauce is simmering.
  8. Add tomatoes, garlic, Worcestershire and hot sauce to the pot. Add salt and pepper to taste. You may need more or less salt depending on how much salt is in your creole seasoning. Stir to combine. Allow to continue simmering for 20-30 minutes.
  9. Add shrimp to the pot and stir to coat. Cook for 10 minutes or until the shrimp is pink and cooked through. Stir in remaining 3 Tablespoons of butter. Serve over rice or quinoa.
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 930kcal Calories from fat 408
% Daily Value
Total Fat 45g 69%
Saturated Fat 27g 135%
Transfat 2g
Cholesterol 839mg 280%
Sodium 1135mg 47%
Carbohydrate 35g 12%
Dietary Fiber 6g 24%
Sugars 8g
Protein 101g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
Did you make this recipe?
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1 review

Recipe adapted from NOLA Cuisine


Make sure to check out more amazing recipes from other fabulous OXO Shrimp Showdown Bloggers!

A Kitchen Addiction
A Zesty Bite
Betsy Life
Bonbon Break
Cherished Bliss
Chocolate Moosey
Coconut and Lime
Created by Diane
Everyday Maven
Foxes Love Lemons
Garnish with Lemon
Growing up Gabel
Healthy Delicious
Home Cooking Memories
Jeanette's Healthy Living
Julie's Eats and Treats
Kirbie's Cravings
Lemons for Lulu
My Man's Belly
Natasha's Kitchen
Noble Pig
Peanut Butter and Peppers
Peas and Crayons
Sarah's Cucina Bella
So How's It Taste?
Taste Love and Nourish
That Skinny Chick Can Bake
Wonky Wonderful

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48 comments on “Cajun Shrimp Etouffee Recipe

  1. Olivia Babinov on said:

    This recipe looks amazing! I may be missing something, but I cannot find how many servings this recipe makes. I am planning a Creole-themed dinner party, and I want to make sure I make enough. Thank you so much for this recipe!!

  2. This looks amazing! I have never made etouffee before. Found you from Diana’s party – pinning!

  3. Looks delicious! Pinned!

  4. Shrimp Etouffe is one of my favorite and I never think to make it until around Mardi Gras. Well, that needs to change! Thanks so much for sharing this yummy looking recipe at Oh My Heartsie Girls Wordless Wednesday!

  5. This shrimp dish looks absolutely amazing… I bet it smells wonderful too! Please come share your blog posts over at the Home Matters Linky Party! We\\\’d love to have you for a visit. The Door is OPEN.
    Life With Lorelai

  6. This sounds delicious! Come join the “Mix It Up Friday” linkup on Friday at

    Classy Yet Trendy

  7. This looks soooo good, I pinned it!!! Thanks for sharing! patsy

  8. Hi Camille, Thanks for linking on Friday Feature, I have pinned your post to our Friday Feature Board!!! Have a great weekend, Karren

  9. I learned to love Cajun dishes when I lived in the South. Your Etouffee sounds amazing! Thanks for sharing at the This Is How We Roll Link Party on Organized 31.

  10. Mardi Gras ready! This sounds delicious! Thank you for sharing on Found & Foraged! And I’ve never seen a shrimp cleaner like that. Might have to invest in one. Thanks for the tip!

  11. Camille your food always looks divine. I have never seen a shrimp de-veiner before. What a good idea.
    Thank you for linking up with #wordlesswednesday
    co-host –

  12. I always wanted to try an cook some etouffee but was always scared to. You make it look sooo good.

  13. I adore shrimp too – and your Étouffée sounds delicious! I really like the de-veining tool as well. I am very particular about making sure shrimp are properly de-veined but it can be quite a job! Thank you for sharing this delicious recipe with the Hearth and Soul hop.

  14. Your Etouffee Sauce looks so rich and delicious! Thank you so much for sharing this special recipe with Full Plate Thursday and have a fantastic week!
    Miz Helen

  15. I love shrimp and I love the NO – too bad the sweepstakes is over! Thank you for linking up again with us at the #WWDParty and sharing this great recipe. Have a wonderful weekend!

  16. Oh I love shrimp ! One of my favorite sea food. Your shrimp looks yum !! I’ve never had etouffee before. I might want to try this one day !!

  17. I love this dish. I don’t even mind cleaning my own shrimp, although it would be nice to have your little tool.

  18. I’ve never had shrimp etouffee, but I have no doubts I would love it! I’m seriously craving it just by looking over that ingredient list. Wonderful way to use that beautiful shrimp.

  19. Wow I’ve never had an etouffee before, but I already know I’d love it. That looks incredible!

  20. Wow, your dish is gorgeous and full of flavor! My husband is from Louisiana and we know our Shrimp Etouffee and this one looks like a keeper! Pinning <3

  21. Wasn’t that just the most gorgeous shrimp!? Your etouffee looks so amazing..I want to dive right in!

  22. The first thing I do when I hit NOLA is order a big bowl of shrimp etouffee. Now I can make it at home. 🙂

  23. Misha on said:

    This looks so good! I look forward to your newsletter.

  24. Looks delicious! I also love cajun cuisine so this is right up my alley! Cant wait to make this and some biscuits and have a satisfying dinner.

  25. Oh, I love etouffee, but have never made this NOLA classic at home. Thanks for the inspiration…yours looks fantastic!

  26. This looks so good! Love the handy little tools. We ate a lot of shrimp when we lived on the West Coast, this would have been handy then

  27. Love this recipe, Camille! I had etouffee in New Orleans a few years ago, and it was SO spicy that my eyes were watering and I was sweating, and I have a REALLY high tolerance to spicy food! haha. I’ve been meaning to making it at home ever since (just maybe a little less spicy).

    • Wow! I did cut down on the heat some because I wanted lots of flavor but not so much heat that I can’t taste it. A little cayenne would kick it up a notch.

  28. I so wish I had a big bowl of this for lunch today. Looks great!