Paint The Kitchen Red

New Orleans Instant Pot Shrimp Etouffee

As an Amazon Associate I earn from qualifying purchases. Please read the disclosure.  

Published: Updated: by 23 Comments

Share
Pin
Tweet
Share
Reddit

This Instant Pot Shrimp Étouffée is a classic New Orleans recipe made with Creole spices and plenty of shrimp in a spicy tomato-based sauce.  The rich and delicious stew tastes great over rice. This recipe is perfect for Mardi Gras but is so easy that you could make a regular weekday meal extra special.

Instant Pot Shrimp Etouffee garnished with green onions and chopped parsley in black bowl with rice in a bowl on a green napkin - Paint the Kitchen Red

 

Shrimp Étouffée (pronounced ‘eh-too-fay’) is one of the more popular dishes from Louisiana, along with gumbo, jambalaya, red beans and rice, and shrimp creole. The word ‘étouffée’ is translated from French as “smothered” – I just learned that while writing this post!  Étouffée can be made with crawfish or shrimp.

 

Since shrimp is more easily available, that’s what I’ve used for this recipe.  I always keep a bag of frozen shrimp in my freezer so I don’t have to run out to the store at the last minute when I want to make a quick dinner entree!

 

Instant Pot Shrimp Étouffée is quite similar to Instant Pot Gumbo, but there are a few differences.

  • This étouffée is made with shrimp whereas the Instant Pot Gumbo has shrimp, sausage and chicken.
  • Étouffée is made with a blonde roux (pronounced ‘roo’ and is flour and oil/butter cooked together) compared to the dark roux in the gumbo.  This changes the taste of the sauce and reduces the cooking time!
  • I use olive oil and flour for the roux in the gumbo but for the étouffée I use butter and flour. The gumbo recipe also has okra for thickening.

Click Below to Check out all my Cajun Recipes!Cajun Recipes Category Paint the Kitchen Red

Tips and Substitutions
  • Some people prefer shrimp étouffée without tomatoes. I have made this same Instant Pot Shrimp Étouffée recipe without tomatoes but my family likes the version with tomatoes and that’s what I’m sharing with you here. You can omit the tomatoes if you wish.
  • I use fresh tomatoes, but you can substitute canned diced tomatoes.
  • Occasionally, I add a tablespoon of tomato puree with the tomatoes to give the dish more of a tomato flavor.
  • I feel it’s important to use seafood stock because I notice a marked taste difference if I use chicken broth. It’s really easy to make homemade seafood stock; you can even make it ahead of time. Just peel the shrimp and toss the shrimp peels and some aromatics in the Instant Pot and go about your business!  Strain and store in the fridge (up to a couple of days) until ready to use.
  • The color of roux for étouffée is lighter than the roux you would make for gumbo – a blonde roux rather than a dark roux.  That means that the roux takes much less time to make for this étouffée.  If you prefer the stronger flavor of dark roux, you can cook it for longer.
  • Finish with a dash of tabasco sauce if you want to add more spice to the dish.
  • You can serve the shrimp étouffée over pasta or even grits instead of rice.
  • You can also substitute crawfish for the shrimp, but you’ll have to cook it for longer.
  • This recipe was made in a 6 quart Instant Pot Ultra and I’ve have had no sealing issues or burn errors.  If your Instant Pot is prone to getting the ‘Burn’ message, you can try the following:
    • Deglaze really well.
    • After sauteing onions, celery, etc. turn off the Instant Pot and let it cool down.
    • Add an extra 1/4 to 1/2 cup of broth.

[Also Read: Instant Pot Shrimp and Grits]

If you’re new to the Instant Pot and aren’t familiar with how to use it, please read the Instant Pot  DUO Beginner’s Quick Start Guide or the Instant Pot ULTRA Beginner’s Quick Start Guide first and then come back here to learn how to make this Instant Pot Shrimp Étouffée.

GO DIRECTLY TO RECIPE

Instant Pot Shrimp Étouffée Ingredients

Instant Pot Shrimp Etouffee Ingredients part 1 - bell pepper, onion, celery, stock, lemon juice, worcestershire, creole seasoning, garlic, parsley, black pepper, white pepper, salt, thyme, green onion - Paint the Kitchen Red (1)

Instant Pot Shrimp Etouffee Ingredients part 2 - shrimp, butter, flour, sherry, tomato - Paint the Kitchen Red

 

How to Make Instant Pot Shrimp Étouffée (Step-by-Step Instructions)

Instant Pot Easy Shrimp and Grits Apply Seasoning - Paint the Kitchen Red

  • Rub shrimp with 1 tsp of Creole seasoning and set aside.

 

Instant Pot Ultra Duo Saute Function collage - arrows pointing to Saute in Duo and Ultra - Paint the Kitchen Red

  • Instant Pot DUO:  Select the ‘Saute’ function.
  • Instant Pot ULTRA:  Select the ‘Saute’ function and press ‘Start’.

 

Instant Pot Shrimp Etouffee Instructions 1 collage - butter, flour, cooked roux - Paint the Kitchen Red

  • When Instant Pot has heated, melt butter in the inner pot of Instant Pot.
  • To make the roux, add flour to the inner pot and stir flour and butter until the mixture becomes a light caramel color. Make sure you stir the roux constantly, otherwise it will burn. This will take about 5 minutes.
  • If you need to, press ‘Cancel’ to turn of the Instant Pot to cool it down and then select ‘Saute’ again.

 

Instant Pot Shrimp Etouffee Roux Stages - 1.5 minutes, 2.5 minutes, 5 minutes - Paint the Kitchen Red

  • This is what the roux looks like when it is the correct blonde (caramel) color.  It starts out slow but gets dark quickly toward the end!
  • This roux was sauteed on medium/normal heat level.

 

Instant Pot Shrimp Etouffee Instructions 2 collage - vegetables, garlic, stirred - Paint the Kitchen Red

  • Add onions, bell pepper, celery, and garlic. Stir until vegetables are slightly soft, about 5 minutes.
  • Stir in remaining Creole seasoning, white pepper, black pepper, thyme, salt.

 

Instant Pot Shrimp Etouffee Instructions 3 collage - broth, stirred, tomatoes - Paint the Kitchen Red

  • Using a spatula, scrape the bottom of the inner pot to make sure there are no burnt bits stuck to the bottom. Deglaze with a tablespoon or two of stock if needed.
  • Add shrimp stock, Worcestershire sauce, lemon juice, and stir.
  • Add tomato and tomato puree (if using) and gently push down with a spatula, no need to stir.

 

Instant Pot Duo Manual mode 10 minutes collage - close lid, press manual, press - or +, display shows 10- Paint the Kitchen RedInstant Pot DUO Pressure Cook:

  • Close the lid and make sure steam release handle is in ‘Sealing’ position
  • Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until display reads ‘10′ (10 minutes).

 

Instant Pot Ultra pressure cook 10 minutes collage - close Instant Pot Ultra, set time to 00:10 and select Pressure Cook, press start - Paint the Kitchen Red

Instant Pot ULTRA Pressure Cook:

  • Close the lid.
  • Select Pressure Cook mode and adjust the time to 10 minutes (00:10).
  • Press ‘Start’.

 

Instant Pot Duo Pressure Cooking collage - display shows On, float valve is down, display shows L0:00 - Paint the Kitchen Red Instant Pot Ultra pressure cooking collage - Ultra display shows On, float valve is up, display shows 00 00 - Paint the Kitchen Red

  • Instant Pot display will change to ‘On’.
  • Once the Instant Pot is pressurized, the float valve will go up.
  • The display will count down from 10 to 0; it will then switch to ‘Keep Warm’ mode and display ‘L0:00’  or ’00 00′ and begin to count up.

Instant Pot Ultra and Duo 10 minute Natural Release (NPR) Paint the Kitchen Red

  • Wait for 10 minutes after cooking is complete, and release any remaining pressure.

 

Instant Pot Duo release steam and open collage - move steam release handle to venting with help of a towel, float valve is down, Instant Pot Duo is open - Paint the Kitchen RedInstant Pot DUO 10-minute Natural Pressure Release (NPR):

  • Move the steam release handle to ‘Venting’. I like to place a folded towel over the steam release handle and move it to the venting position. Remove the towel after turning the knob.
  • When your Instant Pot is depressurized, the float valve will be in the down position.
  • Press ‘Cancel’ and open the Instant Pot.

 

Instant Pot Ultra Release Steam and Open collage - press steam release button, float valve in down position, Instant Pot Ultra is open - Paint the Kitchen RedInstant Pot ULTRA 10-minute Natural Pressure Release (NPR):

  • Press down on the Steam Release Button until it locks into place, and steam begins to come out of the Steam Release Valve.
  • When your Instant Pot is depressurized, the float valve will be in the down position.
  • Press ‘Cancel’ and open the Instant Pot.

 

Instant Pot Shrimp Etouffee Instructions 4 collage - cooked stew, add shrimp, stir shrimp - Paint the Kitchen Red

  • Immediately stir in the shrimp and dry sherry (if using) and close the Instant Pot for 10 minutes. *
  • The shrimp will cook in the residual heat.  If you have trouble shutting the lid, keep the steam release valve in the venting position (or push down on the steam release button on the Ultra) while closing.

* Be sure not to let too much heat and steam escape before adding the shrimp.  The shrimp will be cooking in the residual heat.

 

Instant Pot Shrimp Etouffee Instructions 5 collage - cooked shrimp, stir, sprinkled with parsley and green onion - Paint the Kitchen Red

  • Open the Instant Pot again (release pressure if needed) and gently stir the shrimp.
  • Stir and sprinkle the Instant Pot shrimp étouffée with green onions and parsley.
  • Serve over Instant Pot Jasmine Rice or a rice of your choice.

Instant Pot Shrimp Etouffee garnished with green onions and chopped parsley in black bowl with rice in a bowl on a green napkin - Paint the Kitchen Red

New Orleans Instant Pot Shrimp Etouffee

This Instant Pot Shrimp Étouffée is a classic New Orleans recipe made with Creole spices and plenty of shrimp in a spicy tomato-based sauce.  This rich and delicious stew tastes great over rice. This recipe is perfect for Mardi Gras but is so easy that you could make a regular weekday meal extra special.
5 from 5 votes
Print Pin Rate
Course: Main Dishes
Cuisine: American, Cajun / Creole
Keyword: Cajun, etouffee, instant pot
Main Ingredient: seafood
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 304kcal
Author: Paint the Kitchen Red

Ingredients

Instructions

  • Rub shrimp with 1 tsp of Creole seasoning and set aside.
  • Press 'Saute' and when Instant Pot has heated, melt butter in inner pot of Instant Pot.
  • Add all-purpose flour to inner pot and cook butter and flour until the mixture resembles a light caramel color, stirring frequently, and being careful not to burn. This will take about 5 minutes. *
  • Add onions, bell pepper, celery, and garlic. Stir until vegetables are slightly soft, about 5 minutes.
  • Stir in remaining Creole seasoning, white pepper, black pepper, thyme, salt.
  • Using a spatula, scrape the bottom of the inner pot to make sure there are no burnt bits stuck to the bottom. Deglaze with a tablespoon or two of stock if needed.
  • Add seafood stock, worcestershire sauce, lemon juice, and stir.
  • Add tomatoes and tomato puree (if using) and gently push down with a spatula; don't stir.
  • Close Instant Pot and cook on 'Manual' or 'Pressure Cook' mode for 10 minutes.
  • Do a 10-minute natural release and open the Instant Pot.
  • Immediately stir in the shrimp and sherry (if using) and close the Instant Pot for 10 minutes. The shrimp will cook in the residual heat.
  • Open the Instant Pot again and gently stir the shrimp.
  • Serve Instant Pot Shrimp Étouffée over Instant Pot Jasmine Rice or a rice of your choice.
  • Sprinkle the shrimp étouffée with green onions and parsley.

Video

Notes

  • Prep time does not include steps that are already accounted for in the ingredient list, e.g. peeled shrimp, minced garlic, cut vegetables, etc.
  • If you prefer a thicker étouffée, reduce the sauce by cooking in 'Saute' mode before adding the shrimp.
  • * étouffée is made with blonde (light) roux while gumbo's roux is a darker color.
  • This recipe was made in a 6 quart Instant Pot Ultra, and I have not had any burn message or sealing issues.  
  • See the blog post for more detailed recipe tips.

Nutrition

Serving: 1serving | Calories: 304kcal | Carbohydrates: 16g | Protein: 33g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 248mg | Sodium: 1086mg | Fiber: 3g | Sugar: 5g
Have you made this recipe?I love seeing your photos! Tag me on Instagram @PaintTheKitchenRed hashtag #paintthekitchenred

I am not a certified nutritionist.  I provide my best estimate of nutritional information merely as a courtesy to my readers.  If you depend on nutritional information for dietary or health reasons,  I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.

If you loved this recipe, please give it a 5 Star rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much!

BACK TO TOP

You might also like to try these Instant Pot Recipes:

 

Instant Pot Jambalaya - L5- Paint the Kitchen Red

 

Instant Pot Red Beans and Sausage served on rice in a black bowl on a white wooden background with multicolor napkins. Garnished with parsley and green onions - Paint the Kitchen Red

 

Instant Pot Gumbo L21 - Paint the Kitchen Red

Instant Pot JambalayaInstant Pot Red Beans and RiceInstant Pot Gumbo


Share
Pin
Tweet
Share
Reddit

Reader Interactions

Comments

  3. Lisa

    October 7, 2018 at 5:53 pm

    Hi, would I do the same thing if I were to use crawfish instead of shrimps? Should I cook the crawfish a bit before throwing it into the IP?

    Reply

    • Paint the Kitchen Red

      October 8, 2018 at 1:41 pm

      Lisa – I have never cooked crawfish, just eat it 🙂 Since crawfish takes longer to cook than shrimp, I think what you can do is pressure cook the sauce for less time (10 minutes minus time to pressure cook the crawfish), quick release and open the Instant Pot, add the crawfish and pressure cook again for a few minutes (sorry, I really don’t know how long – I would guess a couple of minutes, but I’m not sure).

      Reply

    • Paint the Kitchen Red

      November 18, 2018 at 9:25 am

      Danny – I’ve never cooked crawfish in the pressure cooker. This crawfish boil recipe recipe cooks the whole crawfish (not crawfish tails, like you would use) for 3 minutes. I would suggest pressure cooking a few to test it out. Then add the rest in at the end, and just allow it to boil on Saute mode. Then next time you make it, you’ll know if pressure cooking is a good idea. Good luck.

      Reply

  5. Kara

    November 24, 2018 at 5:49 pm

    This recipe is fantastic! We followed it he recipe exactly and the memories from New Orleans are rushing back! Definitely a repeat!

    Reply

  8. Jill

    January 13, 2019 at 7:49 pm

    Wow. This was the very first recipe I made in my instant pot. I am blown away by how well it turned out!! I felt like I was back in NOLA eating it. Only difference is that I made my own Creole spice mix (can be found on the website africanbites.com). Next level deliciousness – SO EASY. Thank you!!

    Reply

  9. RC

    January 21, 2019 at 9:02 pm

    I would recommend reducing the amount of liquid, but isn’t there a minimum amount of liquid required for the instant pot?
    I’m from New Orleans and have made traditional crawfish and shrimp etouffee for many years. This attempt using the instant pot resulted in a watery soup that required further reduction. My recipes for crawfish or shrimp etouffee call for only 1 cup of stock.
    Seasonings are ok, but why not kick it up with a 1/4 tsp of cayenne?
    I’m not an expert, but I am very experienced in New Orleans home cooking. I admit, a dish might be different in each of our kitchens, but a basic etouffee should not be soupy.
    So, maybe this isn’t the type of dish that works well with this pot?

    Reply

    • Paint the Kitchen Red

      January 22, 2019 at 1:20 pm

      RC – you’re absolutely right about the liquid required for the Instant Pot to come to pressure. Any less and the flour/roux will cause sealing issues. Adding more cayenne, to taste, is definitely an option for those who like it spicy. This is just one option to make etouffee. I find it to be easy and quick with less cleanup. I understand and respect what you’re saying and appreciate your feedback.

      Reply

  10. Marissa

    February 17, 2019 at 1:52 pm

    I made this on Valentine’s Day since our first date was at a Cajun restaurant! We absolutely loved it. The flavor was perfect. I can’t wait to make it again for my NOLA loving friends!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *