Easy Shrimp Étouffée: Authentic Cajun Stew in Under an Hour

Chef John’s Shrimp Étouffée

If you’re craving authentic etouffee, this easy Southern shrimp stew delivers classic Cajun flavors with minimal fuss.

Why You’ll Love This Shrimp Étouffée Recipe

• Quick prep: Frozen shrimp and homemade spice mix get dinner on the table fast.
• Rich roux: A golden-brown base that thickens the stew with nutty flavor.
• Versatile: Serve over rice, grits or crusty bread for a cozy meal.

Ingredients for Perfect Etouffee

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 small onion, finely chopped
• 1 green bell pepper, diced
• 2 celery ribs, chopped
• 2 cloves garlic, minced
• 1½ pounds frozen shrimp, thawed and peeled
• 2 cups seafood stock (or chicken stock)
• 2 tablespoons tomato paste
• ¾ teaspoon paprika
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper (adjust to taste)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Pinch white pepper
• Pinch black pepper
• Salt, to taste
• 2 tablespoons chopped green onions (for garnish)
• 2 tablespoons fresh parsley, chopped (for garnish)

Step-by-Step Instructions to Make Creamy Cajun Étouffée

1. Create the Roux: In a heavy pot over medium heat, melt butter. Whisk in flour continuously until mixture turns golden brown, about 5–7 minutes. (The deeper the color, the richer the flavor!)
2. Sauté the Holy Trinity: Add onion, bell pepper, celery and garlic. Cook until vegetables soften, about 4 minutes.
3. Build the Broth: Stir in tomato paste, then gradually whisk in seafood stock to avoid lumps. Bring to a gentle simmer.
4. Spice It Up: In a small bowl, combine paprika, thyme, oregano, cayenne, garlic powder, onion powder, white pepper and black pepper. Sprinkle into the pot and stir well. (Tip: Toast spices briefly in the hot broth for extra depth.)
5. Add the Shrimp: Gently fold in thawed shrimp. Simmer until pink and cooked through, about 5 minutes.
6. Adjust & Finish: Taste and season with salt. If too thick, add a splash of stock. For a richer stew, stir in a pat of butter.
7. Garnish: Remove from heat. Sprinkle chopped green onions and parsley on top.
8. Serve Hot: Ladle over steamed white rice or creamy grits for an unforgettable Southern dinner.

Serving Suggestions and Storage Tips

Serving Ideas

• Over fluffy jasmine or long-grain rice.
• Alongside cheesy grits for a soul-warming plate.
• With a side of garlic bread to soak up every drop.

Make-Ahead & Storage

• Refrigerate in an airtight container up to 3 days.
• Freeze cooled étouffée in freezer-safe bags for up to 2 months.
• Reheat gently on the stovetop, adding a little stock to revive the sauce.

Enjoy every spoonful of this rich etouffee and bring a taste of New Orleans to your dinner table!

Credit: Original Recipe