Easy Shrimp Stew (Shrimp Étouffée)

Easy shrimp stew packed with tender shrimp simmered in a buttery roux with onion, bell pepper, celery and bold Cajun spices. Perfect comfort food for those looking for something a little out of the ordinary!

Chilly weather + winter blues = cozy comforting stews. I am in full hibernation mode, much preferring hiding under a blanket than getting on with things. Adulting is hard, y’all 😉

If you are feeling a bit under the weather and zapped of all energy, this shrimp stew is here to shake things up! Quick and easy to prepare but with truly knock-your-socks-off flavor, it is sure to become a new favorite.

This Cajun shrimp stew is inspired by shrimp étouffée – a classic Louisiana recipe made with the “holy trinity” of Cajun cooking (onion, celery and pepper), thickened with roux, flavored with bold spices and packed with juicy plump shrimp.

It sounds fancy and tastes amazing, but I will let you into a secret… it’s a very easy recipe that cooks quickly – unlike most stews. You can make it as mild or spicy as you like too, making it accessible even for less adventurous taste buds.

What Does éTouffée Mean?

The word étouffée (pronounced ay-too-FAY) means “smothered” in French. In culinary terms, it refers to the method of gently cooking ingredients in a covered pan with a small amount of liquid, allowing them to soften and absorb lots of flavor without browning too aggressively.

In Cajun and Creole cooking, étouffée is a seafood stew – most famously shrimp or crawfish – smothered in a rich, roux-based sauce made with onions, bell peppers and celery.

What You’ll Need

Shrimp étouffée frequently calls for the roux to be made first and the holy trinity added second. I like to cook the vegetables first to let them develop the aromatic base for the stew before making the roux. Let’s take a look at the key ingredients:

• Shrimp or prawns: Large shrimp, peeled and deveined – they cook fast and stay juicy when added right at the end.
• For the roux: Butter for depth and rich flavor, a little oil to prevent the roux from burning plus flour.
• Flour: Used to make the roux, which thickens the stew and adds deep, nutty flavor.
• Onion, bell pepper and celery: a.k.a the Cajun “holy trinity,” forms the flavor base of the dish.
• Garlic: Adds warmth and depth — don’t skimp here.
• Spices and seasoning: Cajun seasoning, sweet smoked paprika, cayenne pepper, garlic powder, salt, white pepper, oregano, thyme and celery salt.
• Stock: Chicken or seafood stock both work beautifully.
• Tomato paste: Optional but lovely for added richness and color.

How to Make Cajun Shrimp Stew

1. Heat a little vegetable oil in a large skillet or Dutch oven and sweat the onion, celery and green bell pepper for 5-7 minutes over medium-low heat, stirring often, until softened.
2. Add the chopped garlic and cook for 30 seconds or so then use a slotted spoon to set the vegetables aside for now.
3. Melt butter (and splash more oil) in the same skillet and medium heat. Stir in the flour and cook, stirring constantly, until the roux starts to color.
4. Stir in the tomato paste and sauté for a couple of minutes to help release its complex umami flavors.

1. Gradually add the stock, a little at a time, stirring it in to incorporate into the roux. Add the sautéed vegetables back into the pan, stir in the seasoning blend, diced chili and Worcestershire sauce and bring to a gentle simmer.
2. Stir in the shrimp, cover the pot and cook for 7-10 minutes over low heat. Adjust the seasoning, adding a dash of Tabasco or red pepper flakes, to taste, for a little kick! Garnish with chopped green onions and serve over rice.

Recipe Notes and Tips

• Adjust the heat: Use a mild Cajun seasoning and just a pinch of cayenne. To dial up the spice, stir in hot sauce and add more cayenne.
• Variations: add Andouille sausage for smoky depth and diced potatoes to stretch the recipe further.
• Substitutions: Use crawfish tails or chunks of firm white fish instead of shrimp
• Storage: Leftovers keep well in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in a covered container in the microwave. Avoid overcooking when reheating to keep the shrimp tender.

Frequently Asked Questions

Not quite. Shrimp and prawns are actually two different species, although they do look awfully similar to the untrained eye. They are very close in taste and texture, especially once cooked.

Yes. For most recipes, including shrimp étouffée, shrimp and prawns can be used interchangeably with great results. Choose raw jumbo or large shrimp / prawns, deveined and peeled.

Absolutely — place in a bowl and cover with cold water. Drain and repeat this until fully defrosted. Pat dry using paper towels before using.

Étouffée is thicker and more sauce-like, while gumbo is soupier and often includes a wider mix of proteins.

A light to medium brown roux is traditional for shrimp étouffée and keeps the flavor balanced. Be careful not to toast the roux so much that it starts to burn – it will add a bitter taste.