Shrimp and Andouille Etouffee

Shrimp Etouffee! This classic Louisiana stew is made with shrimp, veggies and thickened with a simple roux. Serve it over rice for a true Cajun meal!


  • 2 lbs peeled shrimp 
  • 1 Tbsp vegetable oil 
  • ¾ tsp paprika 
  • ¼ tsp ground thyme 
  • ¼ tsp oregano 
  • ¼ tsp cayenne pepper 
  • ¼ tsp garlic granules 
  • ¼ tsp onion powder 
  • ¼ tsp pepper 
  • ½ cup chopped celery 
  • 1 cup chopped onion 
  • ½ cup chopped green bell pepper 
  • 2 cloves garlic 
  • 2 Tbsp all-purpose flour, or as needed 
  • 3 Tbsp butter 
  • ½ cup diced tomatoes
  • 1 ¾ cups chicken stock, or as needed 
  • ½ tsp Worcestershire sauce 
  • ½ cup green onion tops 
  • Salt and pepper to taste 
  • 1 lb andouille sausage 
  • Dash hot sauce, such as Tabasco or Crystal, and more to taste 
  • 2-3 cups cooked rice, for serving 


Cook shrimp: In a small bowl, make a spice blend by combining paprika, thyme, oregano, cayenne pepper, garlic granules, onion powder and ¼ tsp pepper.  

Drain shrimp in a colander for 15 minutes, transfer to a paper-towel-lined bowl and dry shrimp for 3 minutes. Remove paper towels from the bowl and season with ½ tsp salt and 1 tsp of spice blend. Toss shrimp to coat. Heat 1 Tbsp vegetable oil in a large skillet over high heat until oil is smoking. Cook shrimp in hot oil without stirring for 1 minute; stir and cook 1 minute more. 

Transfer shrimp to a large bowl, let stand until juice forms. Strain shrimp juices into chicken stock; add more chicken stock so you have 2 cups total. Set shrimp aside. 

Make the roux: 

Heat butter in heavy pot over medium heat for 1-2 minutes. Stir in flour, no clumps! Let cook, stirring often, until very brown, about 10 minutes. 

Add vegetables and andouille: 

To roux, add celery, green pepper, onion and andouille. Mix well, cook over medium heat for 4 minutes, stirring occasionally. Add garlic, cook another 2 minutes. Add remaining spice blend. Add diced tomatoes and let tomato juices begin to brown on the bottom of the pan, about 3 minutes. 

Measure out stock and add it little by little, stirring constantly to incorporate. Roux will absorb the stock and seize up at first, then it’ll loosen. Add additional stock as needed to make sauce about the thickness of syrup, bring to simmer. Stir in Worcestershire sauce and hot sauce. Add salt and pepper to taste.  

Stir shrimp into etouffee sauce; simmer until they’re cooked through and no longer translucent, about 1 minute. 

Add green onions and more hot sauce to taste. Serve over rice!