Shrimp Etouffee Recipe

This is a rich, saucy take on Luby’s Shrimp Étouffée — smoky Cajun spices, tender shrimp, and a buttery brown roux you’ll wanna stir forever. You can make your own shrimp stock or skip it if you’re feeling lazy (no judgment). Either way, it’s comfort food with some real Louisiana soul.

Jump to Recipe

Quick Summary

• Prep time: 20 mins
• Cook time: 35 mins
• Optional stock: 45 mins
• Flavor: smoky, spicy, savory
• Great for: cold nights, emotional resets, rice lovers

Why I Like This Recipe

There’s something about a simmering pot of étouffée that just fixes things. Like, not in a fake way — in a deep, “I didn’t know I needed this” kind of way. I made this on a Sunday with the windows open and a huge mess in the kitchen. It was perfect. Serve it over rice, close your eyes, and pretend you’re somewhere near the bayou.

Ingredients

For the (optional) shrimp stock:

• Shells from 2 lbs shrimp
• ½ onion
• Top + bottom of 1 green pepper
• 2 garlic cloves
• 1 rib celery
• 5 bay leaves
• 2 quarts water

For the étouffée:

• ¼ cup vegetable oil or lard
• Heaping ¼ cup all-purpose flour
• 1 celery rib, chopped
• 1 green bell pepper, chopped
• 1–2 jalapeños, chopped
• ½ onion, chopped
• 4 garlic cloves, chopped
• 2 cups shrimp stock (or clam juice/fish stock)
• 1 Tbsp Cajun seasoning
• ½ tsp celery seed
• 1 Tbsp sweet paprika
• Salt, to taste
• 2 lbs shrimp, peeled
• 3 green onions, chopped
• Hot sauce, to taste

How To Make Shrimp Etouffee

1. (Optional) Stock first: If making stock, simmer the shells, veggies + bay leaves in 2 quarts water for 45 mins. Strain. You’ll only need 2 cups.
2. Make the roux: Heat oil over medium. Whisk in flour and cook, stirring constantly, ‘til it’s a deep brown — about 10 mins. Smells nutty and looks like melted chocolate.
3. Add veggies: Stir in celery, bell pepper, jalapeño, and onion. Cook 4 mins. Add garlic, cook 2 mins more.
4. Add stock + spices: Slowly whisk in 2 cups stock. Keep stirring — it thickens like magic. Add Cajun seasoning, celery seed, paprika, and salt.
5. Add shrimp: Stir in shrimp. Cover, turn to low, let it cook 10 mins.
6. Finish: Toss in green onions and hit it with hot sauce to taste.
7. Serve: Over white rice. With beer or sweet tea. Barefoot if you’re feeling it.

Tips for Success

• Stir the roux constantly — don’t walk away. It burns fast.
• Want less spice? Use one jalapeño or none. Want more? Add cayenne.
• Shrimp cook fast. Don’t overdo it or they’ll turn rubbery.
• Homemade stock makes it ✨amazing✨ but store-bought works.
• Let it sit 5–10 mins before serving — it thickens and flavors deepen.

Storage and Reheating

• Fridge: Keeps 3–4 days in a sealed container.
• Freezer: Freeze leftovers for up to a month. Reheat slowly on stove.
• Reheating: Low and slow on stovetop. Add a splash of stock if too thick.

FAQs

Common Mistakes and How to Dodge Them

• Burning the roux:It turns fast. Stir the whole time. Don’t multitask here.
• Skipping the aromatics: The celery, onion, and pepper trio is the soul of the dish.
• Overcooking the shrimp:10 minutes is max. If they curl tight like O’s, they’re over.
• Not seasoning enough: Taste as you go. Salt, hot sauce, Cajun spice — adjust it.
• Using too much flour: Stick to a heaping ¼ cup. Too much = pasty mess.

Nutrition Facts (Per Serving)

• Calories: 380 kcal
• Protein: 32g
• Fat: 18g
• Carbs: 20g
• Fiber: 3g
• Sugar: 4g
• Sodium: 980mg