Louisiana Shrimp Étouffée

Get ready to transform your kitchen into a Louisiana bayou with this soul-warming étouffée that’ll have your neighbors asking what smells so incredible.

This isn’t just dinner – it’s a one-way ticket to Cajun comfort food heaven, where every spoonful delivers that perfect balance of rich, dark roux and plump, tender shrimp swimming in pure flavor.

The secret weapon? That gorgeous chocolate-brown roux that takes patience but rewards you with deep, nutty complexity you simply can’t rush.

Combined with the holy trinity of Cajun cooking (celery, bell peppers, and onions), fresh shrimp, and a splash of homemade stock, this étouffée brings restaurant-quality Louisiana magic straight to your table.

Ingredients

For the optional 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 rib, chopped
• 5 bay leaves

For the étouffée:

• 1/4 cup vegetable oil or lard
• 1/4 heaping cup flour
• 1 large rib celery, chopped
• 1 green bell pepper, chopped
• 1 to 2 jalapeño peppers, chopped
• 1/2 large onion, chopped
• 4 garlic cloves, chopped
• 1 pint shrimp stock, clam juice, or fish stock
• 1 tablespoon Cajun seasoning
• 1/2 teaspoon celery seed
• 1 tablespoon sweet paprika
• Salt to taste
• 2 pounds shrimp, peeled (save the shells for shrimp stock)
• 3 green onions, chopped
• Hot sauce, such as Crystal or Tabasco, to taste

Steps

1. Make the optional shrimp stock: If you don’t already have prepared stock, pour 2 quarts of water into a pot and add all the shrimp stock ingredients. Bring to a boil, then reduce heat and simmer the stock gently for 45 minutes. The shells will turn pink and release their briny essence into the water. Strain through a fine-meshed sieve into another pot set over low heat. You’ll only need about 2 cups of stock for this recipe – save the rest for soup or risotto. It keeps in the fridge for 1 week or frozen for up to 3 months.
2. Make the roux: Heat the vegetable oil or lard in a heavy pot over medium heat for 1 to 2 minutes. Stir in the flour, whisking constantly to eliminate any clumps. This is crucial – lumpy roux means lumpy étouffée. Cook, stirring frequently with a wooden spoon, until the mixture turns a deep chocolate brown, about 10 minutes. The roux should smell nutty and rich, not burnt. If you see black specks or smell acrid smoke, start over.
3. Add the vegetables: Immediately add the celery, green pepper, jalapeño, and onion to the hot roux. Mix well and cook over medium heat for 4 minutes, stirring occasionally. The vegetables will sizzle and steam – this is perfect. Add the garlic and cook another 2 minutes until fragrant. Don’t let the garlic brown or it will turn bitter.
4. Slowly incorporate the stock: Measure out 2 cups of the warm shrimp stock. Add it gradually, about 1/4 cup at a time, stirring constantly to prevent lumps. The roux will seize up and look thick at first – don’t panic! Keep stirring and adding stock slowly. The mixture will eventually loosen into a smooth, syrup-like consistency. If it’s too thick, add more stock 1 tablespoon at a time.
5. Season and add the shrimp: Stir in the Cajun seasoning, celery seed, and paprika until well combined. Taste and add salt as needed – remember, the stock may already be salty. Gently fold in the shrimp, making sure each piece is coated with the rich sauce. Cover the pot, reduce heat to the lowest setting, and cook for 10 minutes. The shrimp should turn pink and opaque but remain tender.
6. Finish and serve: Remove from heat and stir in the chopped green onions and hot sauce to taste. Start with just a few dashes – you can always add more. Serve immediately over fluffy white rice with a cold beer or fresh lemonade on the side.

Smart Swaps

• Crawfish or crab instead of shrimp (1:1 ratio) – use the same cooking time for equally delicious results
• Chicken or vegetable stock if you don’t have shrimp stock – won’t be quite as rich but still delicious

Make It Diabetes-Friendly

• Reduce flour to 2 tablespoons and thicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold water – cuts carbs by approximately 8g per serving
• Serve over cauliflower rice instead of white rice – reduces carbs from 45g to 5g per cup
• Use only 1 pound shrimp and bulk up with 2 cups diced zucchini added in step 5 – cuts total carbs by 15g per serving
• Portion to 3/4 cup servings instead of full cups to better manage blood sugar spikes
• Pair with a small green salad to add fiber and slow glucose absorption

Pro Tips

• Never rush the roux – a properly dark roux is the foundation of authentic étouffée flavor
• Keep your stock warm while making the roux to prevent the mixture from seizing when combined