I first tried Shrimp Etouffee at a small Cajun restaurant during a trip to New Orleans. The flavors were bold, the sauce was silky and the shrimp were perfectly tender.

It was love at first bite! When I later found Emeril Lagasse’s version, I had to make it at home. The taste was just as amazing—spicy, deep, and full of flavor.

Recipe Card Info

Recipe Name: Shrimp Etouffee Emeril Recipe
Servings: 6
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Course: Main Course
Cuisine: Cajun, Creole
Calories: 340 kcal per serving

Equipment List

Large saucepan or Dutch oven
Wooden spoon
Sharp knife
Measuring cups and spoons
Cutting board

Ingredients You Need for Shrimp Etouffee Emeril Recipe

1 pound raw shrimp, peeled and deveined
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 small onion, finely chopped
1 small green bell pepper, finely chopped
2 celery stalks, finely chopped
3 garlic cloves, minced
1 can (14.5 oz) diced tomatoes
2 cups shrimp stock or chicken broth
1 teaspoon Creole seasoning
½ teaspoon cayenne pepper (optional)
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
2 green onions, chopped
2 tablespoons fresh parsley, chopped
Cooked white rice, for serving

Instructions

1. Make the Roux

Melt butter in a large pan over medium heat. Add flour and stir constantly until the mixture turns a light brown color. This is your roux—it gives the sauce a rich, deep flavor.

2. Add the Vegetables

Add onion, bell pepper, celery, and garlic to the roux. Cook until the vegetables are soft and fragrant, about 5–7 minutes.

3. Add Tomatoes and Spices

Stir in diced tomatoes, Creole seasoning, cayenne, paprika, salt, and pepper. Mix well to blend all the flavors.

4. Pour in the Stock

Slowly pour in shrimp stock or chicken broth while stirring. Bring to a gentle simmer and cook for about 10 minutes until the sauce thickens.

5. Add the Shrimp

Add shrimp to the pan and cook for 5–7 minutes until pink and fully cooked. Be careful not to overcook them.

6. Finish with Herbs

Stir in chopped green onions and parsley for a fresh touch. Taste and adjust seasoning if needed.

7. Serve

Spoon the Shrimp Etouffee over hot cooked rice. Garnish with more parsley if you like.

Recipe Tips

Use fresh shrimp for the best flavor.
Stir the roux constantly to avoid burning.
Use shrimp stock instead of water for a rich taste.
Let the sauce simmer slowly to deepen the flavor.
Adjust the spice level to your liking.

Serving Suggestions

Serve with fluffy white rice or brown rice.
Add a side of crusty French bread to soak up the sauce.
Pair with a light green salad for balance.
Sprinkle extra green onions for color and freshness.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat until warm.

Add a splash of broth if the sauce becomes too thick. Avoid microwaving for too long, as the shrimp can become tough.

Nutrition Information

Nutrient	Amount per Serving
Calories	340 kcal
Carbohydrates	18 g
Protein	28 g
Fat	17 g
Fiber	3 g
Sugar	4 g
Sodium	620 mg

FAQs about Shrimp Etouffee Emeril Recipe

Q1: Can I use frozen shrimp?
Yes, just thaw them fully before cooking.

Q2: Can I make this less spicy?
Yes, skip the cayenne pepper or use mild seasoning.

Q3: Can I use other seafood?
Yes, crab or crawfish work great in this dish.

Q4: What can I use instead of shrimp stock?
Chicken broth is a good substitute.

Q5: Can I freeze Shrimp Etouffee?
Yes, freeze it for up to 2 months in an airtight container.

Conclusion

The Shrimp Etouffee Emeril Recipe is a true Southern classic. It’s rich, bold and full of flavor in every bite.

The smooth sauce, tender shrimp and warm spices make it unforgettable. Whether it’s a family dinner or a special weekend meal, this dish will impress everyone at the table.

Try it once, and it’ll become one of your favorite comfort foods!rienced onion Garnish with the tops.

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