Easy Shrimp Etouffee

Easy shrimp etouffee is a zesty one pot version of the Cajun classic. Serve this flavor packed seafood stew over rice for a hearty meal everyone will love.

two white bowls of shrimp etouffee over mounds of steamed white rice

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I’m all about one pot meals.

My motto is the easier the better without sacrificing flavors.

This Louisiana style stew dish checks those boxes and keeps my boys full and happy.

It’s super tasty without being too spicy so it’s totally family friendly.

two white bowls of shrimp etouffee over mounds of steamed white rice

What is shrimp etouffee?

Shrimp etouffee is a type of stew popular in Cajun cuisine from Louisiana.

The dish typically features the trinity (onion, celery, and bell pepper), other vegetables, a blend of spices, and a buttery roux. You might see it made with other proteins like crawfish, chicken, or crab.

My version has the classic flavors and a few ingredients to make putting it together a snap.

shrimp etouffee in a white bowl with rice

Ingredients

To make this you’ll need:

  • Shrimp– Go for jumbo shrimp and make sure they are peeled and deveined.
  • Butter– You’re going to melt it.
  • Diced veggies– A bell pepper, white onion, celery stalks, green onions, and a can of diced tomatoes with green chiles.
  • Herbs– Sliced green onion and chopped Italian parsley.
  • Alcohol– Sherry and white wine.
  • Condensed soup– I use a mix of cream of celery and cream of mushroom but use what you have on hand.
  • Seasoning– Worcestershire sauce, Cajun seasoning, and black pepper.

shrimp etouffee in a black ladle held above a Dutch oven

How to Make

This dish is so easy to make! It’s perfect for beginner cooks.

To do it, melt the butter in a large Dutch oven set over medium heat.

Once the butter has melted melted, stir in the fresh vegetables and herbs.

When the vegetables have begun to soften, stir in the Worcestershire, wines, diced tomatoes, soups, and seasonings.

Bring the mixture to a boil.

As soon it comes to a boil, reduce the heat to medium low and let the mixture simmer for 15 minutes, stirring often.

Then, stir the shrimp into the pot.

Continue to let the mixture simmer, stirring often, just until the shrimp’s cooked though.

Serve hot, ladled over white rice.

shrimp etouffee in a white bowl with rice

Storing Leftovers

You can save the leftovers for 3 to 4 days in an airtight container in the fridge.

If you have served it with rice, make sure to store the rice separately.

Is shrimp etouffee spicy?

My version of this recipe is not nearly as spicy as you’d expect Cajun food to be since it doesn’t use any hot sauce or hot peppers.

It’s mild enough to serve to people that don’t like spicy food but still full of flavor.

Tips and Tricks

  • While I use a Dutch oven, a soup pot will also work.
  • You can leave the shrimp whole or roughly chop it so there’s more bits in every bowl.
  • Switch out the protein if you prefer. Crawfish, crab, or even chicken will all work well in this dish.
  • Serve it with a side of cornbread for a real treat!

shrimp etouffee in a white bowl with rice

Other Cajun Inspired Recipes

Easy shrimp etouffee is a one pot meal I love making and my family loves eating. Make it the next time you want big flavor without a lot of work.

Looking for other Cajun inspired recipes? Try these:

If you’ve tried this EASY SHRIMP ETOUFFEE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

shrimp etouffee in a white bowl with rice

Easy Shrimp Etouffee

Easy shrimp etouffee is a zesty one pot version of the Cajun classic. Serve this flavor packed seafood stew over rice for a hearty meal everyone will love.
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Course: Dinner, Entree, Main Course
Cuisine: American, Cajun, Southern
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8
Calories: 296kcal

Ingredients

  • 2 lbs jumbo shrimp raw, peeled & deveined
  • 1 stick butter melted
  • 1 bell pepper seeded & diced
  • 1 small white onion peeled & diced
  • 3-4 stalks celery diced
  • 1/2 cup thinly sliced green onion
  • 1/4 cup Italian parsley chopped
  • 2 tbsp Worcestershire sauce
  • 1/4 cup sherry
  • 1/4 cup white wine
  • 1 can diced tomatoes with green chiles
  • 2 cans cream of mushroom soup
  • 1 can cream of celery soup
  • 2 tbsp Cajun seasoning
  • freshly cracked black pepper to taste

Instructions

  • In a large Dutch oven set over medium heat, add the butter to melt.
  • Once the butter's melted stir in the vegetables & herbs. Cook just until they've begun to soften.
  • Stir in the Worcestershire, wines, diced tomatoes, soups, and seasonings. Whisk until everything's evenly combined.
  • Bring the mixture to a boil, and immediately reduce the heat to medium low and let the mixture simmer for 15 minutes- stirring often.
  • Add the shrimp to the pot, stirring to incorporate. Continue to let the mixture simmer, stirring often, just until the shrimp's cooked though.
  • Serve hot, ladled over white rice.

Notes

  • While I use a Dutch oven, a soup pot will also work.
  • You can leave the shrimp whole or roughly chop it so there's more bits in every bowl.
  • Switch out the protein if you prefer. Crawfish, crab, or even chicken will all work well in this dish.
  • Serve it with a side of cornbread for a real treat!

Nutrition

Calories: 296kcal | Carbohydrates: 14g | Protein: 21g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 1543mg | Potassium: 540mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2281IU | Vitamin C: 28mg | Calcium: 117mg | Iron: 2mg
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This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.

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