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Cajun Shrimp Etouffee Recipe

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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!


Yield: 4 Servings

Cajun Shrimp Etouffee

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour


For the 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)


Make the stock:

  1. Combine all the stock ingredients in a large dutch oven.
  2. Add 6-8 cups of water. Bring to a boil. Turn heat down and simmer for 45-60 minutes.
  3. Strain broth through a fine mesh colander or through cheesecloth. Set aside and freeze any leftovers.

Make the etouffee:

  1. Put the raw shrimp in a large bowl and toss with 1 Tablespoon of creole seasoning to coat the shrimp. Set aside.
  2. 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.
  3. 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 and mix into the roux.
  4. Slowly pour in 1/4 cup of the shrimp stock, whisking continuously to form a paste.
  5. 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.
  6. 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.
  7. Allow to continue simmering for 20-30 minutes.
  8. 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 Information:



Serving Size:


Amount Per Serving: Calories: 963Total Fat: 30gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 1049mgSodium: 6474mgCarbohydrates: 52gFiber: 5gSugar: 6gProtein: 115g
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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  • Olivia Babinov
    January 18, 2017

    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!!

  • Raquel
    February 12, 2016

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

  • Trisha
    February 10, 2016

    Looks delicious! Pinned!

  • Christine
    February 9, 2016

    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!

  • Lorelai
    February 27, 2015

    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

    • Camille
      March 4, 2015

      Yes, it does! Thank you for the invitation.

  • Leanne
    February 25, 2015

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

    Classy Yet Trendy

    • Camille
      March 4, 2015

      Thanks for the invitation, Leanne!

  • patsy
    February 24, 2015

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

  • Karren Haller
    February 21, 2015

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

  • Susan
    February 20, 2015

    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.

    • Camille
      February 20, 2015

      I love Cajun food! Someday I’ll get down to the South for some authentic dishes.

  • Kyla
    February 19, 2015

    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!

  • Julie
    February 18, 2015

    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 –

    • Camille
      February 20, 2015

      Aw, thanks Julie! Who knew, right?! But they work great!

  • Free
    February 18, 2015

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

    • Camille
      February 20, 2015

      Thank you! This one is pretty easy especially if you get help peeling all those shrimp.

  • April
    April 7, 2014

    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.

  • Miz Helen
    April 6, 2014

    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

  • Antionette Blake
    April 5, 2014

    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!

    • Camille Gabel
      April 6, 2014

      Aw, sorry you missed! 🙂

  • Marlin
    April 3, 2014

    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 !!

    • Camille
      April 3, 2014

      It’s so yummy, Marlin! I hope you do try it!

  • Madonna/aka/Ms. Lemon
    April 2, 2014

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

    • Camille
      April 3, 2014

      It definitely makes cleaning the shrimp easier!

  • Brandie (
    March 26, 2014

    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.

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

    • Camille
      March 25, 2014

      My husband is begging for it again already! 🙂

  • Audra
    March 25, 2014

    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

    • Camille
      March 25, 2014

      Uh oh! I hope it passes the native test!

  • Heather // girlichef
    March 24, 2014

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

    • Camille
      March 25, 2014

      Yes! I don’t think I’ve ever cooked with such nice shrimp!

  • MyMansBelly
    March 24, 2014

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

    • Camille
      March 24, 2014

      I only have that one experience to compare it to, but it hit the spot for us! Someday I’ll have to go try it for real!

  • Misha
    March 24, 2014

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

    • Camille
      March 24, 2014

      Thank you, Misha! I hope you enjoy it! 🙂

  • Zana
    March 24, 2014

    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.

    • Camille
      March 24, 2014

      Good call on the biscuits! This one definitely calls for some kind of dipping.

  • Liz
    March 24, 2014

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

    • Camille
      March 24, 2014

      Thanks, Liz! I seriously want more already.

  • gingermommy
    March 24, 2014

    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

    • Camille
      March 24, 2014

      I wish I’d had it sooner! Leave it OXO be clever enough to solve our cooking problems!

  • Lori
    March 24, 2014

    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).

    • Camille
      March 24, 2014

      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.

  • Leah
    March 24, 2014

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

    • Camille
      March 24, 2014

      Me, too because there were NO leftovers!