Chef John's Shrimp Etouffee

Chef John's Shrimp Etouffee

Made  times
Chef John 22784

"We're going to use this spicy and delicious New Orleans classic to demonstrate that it is possible to get good results from using waterlogged frozen shrimp, which unfortunately is sometimes the only option. To make them work we've got to use a few tricks. I prefer this with little chunks of browned chicken or pork, actually."
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1 h 15 m servings 424 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 40.8 g
  • 82%
  • Cholesterol:
  • 369 mg
  • 123%
  • Sodium:
  • 1114 mg
  • 45%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
  2. Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.
  3. Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
  4. Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
  5. Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.
  6. Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
  7. Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
  8. Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.


  • Cook's Note:
  • You can use green bell peppers instead of green chile peppers, if desired.


  1. 86 Ratings

Most helpful positive review

This is awesome! In the video he talks about "the holy trinity" ~celery, onions and green peppers but in the written directions it says "green chile peppers". Next time I will use green peppers....

Most helpful critical review

This was absolutely awful....

This is awesome! In the video he talks about "the holy trinity" ~celery, onions and green peppers but in the written directions it says "green chile peppers". Next time I will use green peppers....

Easy and very good! I tried this tonight to test for a Soul Food Luncheon I am in charge of for 70 seniors who have asked for Soul Food. I've never tried this cuisine before but this dish was ea...

Amazing! Made this for an early Father's Day Lunch and was told it was outstanding. With the exception of using seafood stock, I made it as listed. I was however surprised at how spicy it was...

Delicious! Easy to make, spicy! :) served it over chef john's classic pilaf rice :) thanks!

Perfect dish. Follow the instructions & you'll produce a meal to rival any restaurant. After making this 3 times for different 'audiences', or became clear it's worthy of a top-spot in my cooki...

Excellent recipe -- rich sauce that works perfectly with the shrimp. I doubled the non-hot spices and loved the result. I also used fresh garlic and onion (I don't have powder). I used canned...

Made as is with no substitutions except increasing to 6 servings. Everyone enjoyed this...especially my husband who is from Louisiana. Just the right amount of spice, good gravy. Will make again.

Excellent; my wife and I loved it. I intended to make half of this recipe for my wife and me, but forgot and made the entire sauce recipe for only one pound of shrimp; that seemed to be enough s...

Another extraordinary recipe from Chef John. Thank you!! Shrimp Étouffée is one of my very favorite dishes, and this is the first time I've made it, thanks to your easy instructions. It was VERY...

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