Creole Shrimp Étouffée

Creole Shrimp Étouffée

Creole shrimp etouffee is a classic Louisiana dish that combines the flavors of the French, African, Spanish, and Native American cultures. This rich and savory dish features succulent shrimp and a roux-based sauce. It’s a dish that has become synonymous with Louisiana’s rich food culture and is enjoyed by both locals and visitors alike.

Creole Shrimp Étouffée

Recipe by Melissa Nicholson Course: Main


Prep time


Cooking time



This Creole shrimp etouffee is rich and savory featuring plump shrimp in a roux-based sauce. It's a classic Louisiana dish.


  • 1/2 cup 1/2 unsalted butter

  • 1/2 cup 1/2 all-purpose flour

  • 1 large 1 onion, diced

  • 1 1 green bell pepper, diced

  • 2 2 celery stalks, diced

  • 4 4 garlic cloves, minced

  • 2 cups 2 chicken broth or shrimp stock, more as needed

  • 1 large 1 tomato, diced

  • 1 tbsp 1 creole seasoning

  • 1/2 tsp 1/2 thyme

  • 1 tbsp 1 Worcestershire sauce

  • 2 2 bay leaves

  • 1 tsp 1 salt

  • 1 tsp 1 black pepper

  • 2 pounds 2 medium shrimp, peeled and deveined

  • 1/4 cup 1/4 chopped fresh parsley

  • 1/4 cup 1/4 green onions, sliced

  • 4 cups 4 cooked white rice


  • Melt the butter in a large saucepan or Dutch oven over medium heat.
  • Add the flour and whisk constantly to make a roux. Continue cooking and stirring until the roux is a caramel color. This should take about 10-15 minutes.
  • Add the onion, bell pepper and celery to the roux. Cook until the vegetables start to soften, about 5 minutes. Add garlic and cook for another minute.
  • Slowly add the chicken broth or shrimp stock to mix, stirring until smooth and well combined. If the sauce is too thick or lumpy, add more stock as necessary.
  • Add tomato, creole seasoning, thyme, Worcestershire sauce, bay leaves, salt, and black pepper. Stir well to combine.
  • Bring the mixture to a simmer, then reduce the heat to low. Cover and simmer for 15 minutes, stirring occasionally.
  • Add the shrimp to the saucepan and cook uncovered until they are pink and cooked through about 4-5 minutes.
  • Stir in the chopped parsley and green onions.
  • Serve the shrimp etouffee over cooked white rice and garnish with greens onions or parsley.


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Meet Melissa

Bourbon stole my heart a few years ago when I had several opportunities to write about it. Food stole my heart when I was lucky enough to be raised by a mom who managed to make nearly everything from scratch when we were growing up.