Recipe By thedailygourmet
Published Jun 30th
Creamy Shrimp Étouffée
Prep 15m Cook 1h Additional - Ready In 1h 15m
Servings 8 servings Calories 242.9

Cajun or Creole, what’s the difference? Well they’re both cuisines in Louisiana, but the difference can be found by the addition of tomato. This étouffée is best served with warm crusty bread to sop up the sauce. I do use tomato powder, but feel free to use tomato paste if your spice cabinet doesn’t include this incredible staple. Serve over hot cooked rice.

Recipe Ingredients

  • ½ cup salted butter
  • ½ cup all-purpose flour
  • 1 ¼ cups chopped celery
  • 1 cup chopped green pepper
  • 1 small onion, minced
  • ½ cup chopped green onions
  • 1 (14.5 ounce) can seafood stock
  • 1 cup water
  • 1 tablespoon tomato powder
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1 bay leaf
  • 2 pounds frozen shrimp, deveined and tails removed

Cooking Directions

  1. 1 Melt butter in a large, heavy skillet. Stir in flour; cook and stir over low heat until the color of caramel, about 20 minutes. Add celery, green pepper, and onion; stir until coated. Add stock, water, tomato powder, Cajun seasoning, black pepper, cayenne, and bay leaf. Bring to a boil.
  2. 2 Reduce heat; cover and simmer sauce, stirring occasionally, for 30 minutes. Discard bay leaf. Add shrimp and cook until heated through, about 5 minutes.

Nutrition Facts

  • Calories 242.9
  • Carbohydrate 9.6 g
  • Cholesterol 203.8 mg
  • Fat 13.1 g
  • Fiber 1.3 g
  • Protein 21.3 g
  • Saturated Fat 7.7 g
  • Sodium 729.5 mg
  • Sugar 1.3 g


  1. This is a wonderful meal!!! I too was challenged finding the elusive seafood stock and tomato powder (I checked two different stores) so subbed chicken broth and tomato paste. Otherwise followed exactly and it was an impressive meal! Makes a LOT - including the sauce so I am glad I served over rice AND had - Read more ...
  2. This was a nice change of pace for my Monday night dinner! I did not have tomato powder so I substituted about 2T of paste. I could not find Seafood Stock at my local Publix so I used Chicken Stock. We loved it! It even made enough for lunches tomorrow!
  3. I too thought this was excellent and I’ll be making this many times in the future. Couldn’t find seafood stock or tomato powder in the grocery store so I improvised. Used approx 1/2 small can tomato paste and my homemade shrimp broth instead. Served it with white rice and crusty bread! Definitely a winner!
  4. This was excellent! I didn't have any tomato powder or paste, so I used ketchup instead, which worked just fine. For the "cajun" seasoning I used Old Bay, a favorite standby and it was perfect. I will definitely be making this again.
  5. Had to make our own seafood stock because no one carried it. Found another recipe for that. Added all other ingredients and the dish turned out wonderful. Definitely a keeper.