Cajun Shrimp Etouffee Recipe (Easy, From Scratch) | CookOS

Cajun Shrimp Etouffee, Easy Recipe from Acadiana

Name: Cajun Shrimp Etouffee Recipe (Easy, From Scratch)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: Cajun
Ingredients: 1 ½ sticks (¾ cup) of real salted butter; 2 cups chopped onion; ½ cup plus 1 tablespoon chopped celery; ½ cup plus 1 tablespoon chopped bell pepper; 2-3 large cloves of garlic, pressed; ⅓ cup cornstarch; 2 pounds fresh or frozen shrimp (peeled and cleaned); 1 teaspoon salt; ¼ teaspoon cayenne pepper, more or less; water; parsley, chopped; optional

Cajun shrimp etouffee is a smothered shrimp dish built on sautéed onions, celery, and bell pepper, enriched with butter and a cayenne-spiced white sauce, served over rice. This classic Louisiana recipe balances rich, savory flavors with a gentle heat that defines Acadiana cooking.

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🏷️Authentic shrimp etouffee

Cajun Shrimp Etouffee, Easy Recipe from Acadiana

Total

50 min

Servings

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From Louisianawomanblog · by Louisiana Woman

Ingredients

1 ½ sticks (¾ cup) of real salted butter
2 cups chopped onion
½ cup plus 1 tablespoon chopped celery
½ cup plus 1 tablespoon chopped bell pepper
2-3 large cloves of garlic, pressed
⅓ cup cornstarch
2 pounds fresh or frozen shrimp (peeled and cleaned)
1 teaspoon salt
¼ teaspoon cayenne pepper, more or less
water
parsley, chopped;optional

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Instructions

1
butter in a heavy saucepan.
2
onions, celery, and bell pepper and cook on medium heat until onions are transparent, about 10-15 minutes; do not brown the vegetables.
3
in the garlic for a minute or two.
4
cornstarch, and cook for 5 minutes, stirring often.
5
the shellfish into the cornstarch and vegetable mixture and cook for a few minutes or until the shrimp turn pink.
6
salt and pepper, stirring well, then add a little water, about 1/4 cup at a time, until it is the consistency of a thick gravy.
7
with chopped parsley and stir, optional.
8
the heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally.
9
a small amount of water if the gravy needs thinning.
10
over cooked rice.

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Tips & Notes

Pro tips

Chop the trinity (onion, celery, bell pepper) evenly so they cook at the same rate and distribute flavor evenly.
Brown the butter slightly before adding vegetables to deepen the sauce's flavor without burning it.
Add shrimp in the final 2–3 minutes only; overcooking makes them tough and rubbery.
Cornstarch creates a silky, thickened sauce; whisk it into cold water first to avoid lumps.

Substitutions

Salted butter → unsalted butter (add ¼ teaspoon salt separately)
Cornstarch → roux (equal parts butter and flour, cook 1–2 minutes, then whisk into sauce)
Fresh shrimp → frozen shrimp (thaw and pat dry thoroughly)
Cayenne pepper → hot sauce (reduce water by 1–2 tablespoons to maintain sauce consistency)

Storage & make-ahead

Refrigerate cooked etouffee in an airtight container up to 3 days; reheat gently over low heat with a splash of water or broth, then add fresh shrimp if reheating the base alone.

Common Questions

What is the difference between etouffee and gumbo?

Etouffee is a smothered dish with a concentrated butter-based sauce, while gumbo is a thicker, soup-like stew thickened with roux or filé powder. Etouffee showcases the protein; gumbo is more broth-forward.

Can I make Cajun shrimp etouffee ahead of time?

Yes. Prepare the sauce and trinity base up to 24 hours ahead, refrigerate, then reheat gently and add shrimp just before serving to avoid overcooking.