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Home » Recipes » Instant Pot

New Orleans Instant Pot Shrimp Etouffee

Published: Sep 10, 2018 | Updated: Oct 14, 2024 | Author: Neena Panicker

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shrimp etouffee
Instant Pot Shrimp Etouffee Pinterest - bowl of shrimp etouffee garnished with green onions and parsley - Paint the Kitchen Red

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. Although this easy shrimp étoufféé recipe is perfect for a special occasion like Mardi Gras, it also makes regular weeknight meals extra special. [Stovetop instructions also included.]

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

[This recipe was modified in January 2020 to provide stovetop instructions.]

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.

Table of Contents


  1. Introduction
  2. Tips
  3. Ingredients
  4. Instant Pot Step by Step Instructions
  5. Stovetop Instructions
  6. Recipe Card – Printable
  7. Related Recipes and Guides

Introduction

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.

What is étouffée? The meaning of étouffée as translated from French is “smothered”. Smothering is a cooking technique used in both Cajun and Creole cuisines of Louisiana where food is cooked in a covered pan over low heat without a lot of liquid.

Étouffée is a traditional Louisiana recipe made with shellfish and is served over rice. Étouffée is most commonly 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.
  • This Louisiana 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 gumbo roux but for the étouffée roux, I use butter and flour. The gumbo recipe also has okra for thickening.

➡ Looking for more shrimp recipes? Try my Instant Pot shrimp and grits or garlic shrimp pasta. And don’t use chicken broth for seafood recipes. Put those shrimp shells to use and make this seafood stock!

Tips and Substitutions


Tomatoes

Some people prefer shrimp étouffée without tomatoes. I have made this same 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. The result is a paler and milder dish.

I use fresh tomatoes, but you can substitute canned diced tomatoes.

Occasionally, I add in a tablespoon of tomato puree with the tomatoes to give the dish more of a tomato flavor. Don’t stir the puree in, just add it on top of the étouffée sauce before pressure cooking.


Seafood Stock

I prefer to use seafood stock because I’ve noticed a 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!  Some of my reader use the shrimp heads too, so feel free to do that. Strain and store in the fridge (up to a couple of days) until ready to use.


Étouffée Roux

So, what is roux? Roux is a thickener made with oil/butter and flour. The fat and flour are cooked together till the flour loses its raw taste and the mixture turns color.

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. Just make sure it doesn’t burn!

Creole Seasoning

 Tony Chacheres Creole seasoning is terrific and I use it in all my Cajun and Creole dishes. If you have another favorite, feel free to substitute.


Spiciness

Finish with a dash of tabasco sauce if you want to add more spice to the dish.


How to Serve

You can serve the shrimp étouffée over rice, pasta or even grits.


Crawfish Étouffée or Chicken Etouffee

You can substitute crawfish for the shrimp, but you’ll have to cook it for longer, and in Saute mode. To make chicken étouffée, add diced chicken thighs to the sauce before pressure cooking and pressure cook for 5 minutes instead of 10 minutes.


Burn Message

This étouffée recipe was made in a 6 quart Instant Pot Ultra and I 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 ¼ to ½ cup of broth.

[Read More: Instant Pot Burn Message]

If you’re new to the Instant Pot and aren’t familiar with how to use it, you might find it helpful to first read one of the following guides and then come back here to learn how to make this recipe.

  • General Instant Pot Instructions for Beginners
  • Instant Pot ULTRA Beginner’s Manual
  • Instant Pot DUO EVO PLUS Beginner’s Manual
  • Instant Pot DUO NOVA Beginner’s Manual
  • Instant Pot DUO GOURMET Beginner’s Manual
  • Instant Pot DUO CRISP Beginner’s Manual
  • Instant Pot PRO Beginner’s Manual
  • Instant Pot PRO CRISP Beginner’s Manual

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)
  • Bell pepper
  • Onion
  • Celery
  • Stock
  • Lemon juice
  • Worcestershire sauce
  • Creole seasoning
  • Garlic
  • Parsley
  • Black pepper
  • White pepper
  • Salt
  • Thyme
  • Green onion
Instant Pot Shrimp Etouffee Ingredients part 2 - shrimp, butter, flour, sherry, tomato - Paint the Kitchen Red
  • Shrimp
  • Butter
  • Flour
  • Sherry
  • Tomato

More details in the recipe card at the bottom of this post

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

  1. Season shrimp.
  2. Turn on Saute Mode.
  3. Make the roux.
  4. Stir in vegetables and seasonings.
  5. Add liquids and tomato.
  6. Pressure cook.
  7. Release pressure.
  8. Stir in shrimp.
  9. Garnish.

Season Shrimp

Shrimp in bowl with seasoning
  • Rub shrimp with 1 teaspoon of Creole seasoning and set aside.

How to Turn on Saute Mode

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.

Make the Roux

Instant Pot Shrimp Etouffee Instructions 1 collage - butter, flour, cooked roux - Paint the Kitchen Red
  • When Instant Pot has heated, melt the 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.

Stir in vegetables and seasonings

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.

Add liquids and tomato

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 Pressure Cook 10 minutes

Instant Pot Duo Manual mode 10 minutes collage - close lid, press manual, press - or +, display shows 10- Paint the Kitchen Red
  • Close the lid and make sure the steam release handle is in the Sealing position.
  • Press Manual (or Pressure Cook) and + or – until the display reads 10 (10 minutes).

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

Pressure Cooking Process (Duo and Ultra)

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 to 0; it will then switch to Keep Warm mode and display L0:00  or 00 00 and begin to count up the number of minutes since pressure cooking completed.

How to do a 10-minute Natural Release of Pressure

Instant Pot Ultra and Duo 10 minute Natural Release (NPR) Paint the Kitchen Red
  • Allow the Instant Pot to stay in Keep Warm mode for 10 minutes.

How to Release any Remaining Pressure on the DUO

Instant Pot Quick Release collage - move handle to venting, float valve down, lid propped open - Paint the Kitchen Red
  • Move the steam release handle to Venting. Any remaining steam will come out of the steam release handle.
  • When your Instant Pot is depressurized, the float valve will be in the down position.
  • Press Cancel and open the Instant Pot.

How to Release any Remaining Pressure on the ULTRA

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 Red
  • Press down on the Steam Release Button until it locks into place, and any remaining steam will 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.

[Find out more about the pressure release methods and how and when to use them. ]

Stir in Shrimp

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.

Pro Tip


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

Garnish

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.

If you enjoy Creole and Cajun recipes, you may also like Instant Pot Jambalaya, Instant Pot Red Beans and Rice, or Instant Pot Gumbo.

Stovetop Directions for Shrimp Étouffée


To make this recipe on the stovetop:

  1. Rub shrimp with Creole seasoning.
  2. Make the roux.
  3. Add vegetables and saute till soft.
  4. Whisk in the seafood stock.
  5. Bring to a boil, reduce heat to a simmer and stir in spices and tomato.
  6. Simmer for 10 minutes.
  7. Stir in the shrimp and cook for an additional 10 minutes.
  8. Stir in sherry and sprinkle with green onions and parsley.

See the recipe card below for detailed instructions.

Instant Pot Shrimp Etouffee garnished with green onions and chopped parsley in black bowl on a wood slat background - 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. [Stovetop instructions also included.]
4.75 from 31 votes
PRINT PIN RATE
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings: 6 servings
Calories: 304
Author: Paint the Kitchen Red
Prevent Screen from Going Dark

Equipment

  • Instant Pot Pressure Cooker

Ingredients
  

  • 2 lbs shrimp peeled and deveined
  • 1 tablespoon Creole seasoning divided
  • 4 tablespoon butter
  • ¼ cup all-purpose flour
  • 1 cup onions diced
  • 1 cup bell peppers green, diced
  • 1 cup celery diced
  • 1 tablespoon garlic minced
  • ¼ teaspoon white pepper
  • ½ tsp  black pepper powder
  • ½ tsp  dried thyme
  • ¼ tsp  salt optional
  • 2 cups seafood stock
  • 1 teaspoon  worcestershire sauce
  • 1 tsp  lemon juice
  • 1 cup tomatoes chopped
  • 1 tablespoon tomato puree optional
  • 1 tablespoon sherry optional, to finish
  • 2 tablespoon green onions green parts only, sliced thinly
  • ¼ cup parsley chopped – to garnish

Instructions
 

Instant Pot Instructions

  • Rub shrimp with 1 teaspoon of Creole seasoning and set aside.
  • Select Saute and when Instant Pot has heated, melt butter in the 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 pressure cook on High Pressure for 10 minutes.
  • Do a 10-minute natural release and open the Instant Pot. [Read More: The Different Pressure Release Methods].
  • 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.

Stovetop Instructions

  • Rub shrimp with 1 teaspoon of Creole seasoning and set aside.
  • To make the roux, melt the butter in a heavy medium-sized saucepan over medium heat and add in the flour.
  • Stir flour and butter until the mixture becomes a light caramel color. This will take about 5 minutes for a blonde roux or 10 minutes for a darker roux. Make sure you stir the roux constantly, otherwise it will burn.
  • Add onions, bell pepper, celery, and garlic. Stir until vegetables are slightly soft, about 5 minutes.
  • Slowly whisk in the shrimp stock, stirring it constantly until the sauce is smooth and no longer clumpy.
  • When the étouffée begins to boil, reduce heat to a simmer and stir in remaining Creole seasoning, white pepper, black pepper, thyme, salt, Worcestershire sauce, lemon juice, tomato, and tomato puree (if using).
  • Simmer on low heat until the sauce begins to thicken, about 10 minutes. Stir in the shrimp, cover, and cook for an additional 10 minutes. If the mixture appears too thick, add more seafood stock.
  • Stir in sherry and sprinkle with green onions and parsley before serving the étouffée.

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 or discard half the sauce before serving.
  • * étouffée is made with blonde (light) roux while gumbo’s roux is a darker color.  If you wanted a darker étouffée, cook the roux for another 5 to 10 minutes.
  • This recipe was made in a 6 quart Instant Pot Ultra, and I have not had any burn message or sealing issues.  

Nutrition

Serving: 1 serving | Calories: 304 kcal | Carbohydrates: 16 g | Protein: 33 g | Fat: 11 g | Saturated Fat: 5 g | Polyunsaturated Fat: 4 g | Cholesterol: 248 mg | Sodium: 1086 mg | Fiber: 3 g | Sugar: 5 g
Course Main Dishes
Cuisine American, Cajun / Creole
Main Ingredient seafood
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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.

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Comments

  1. MH says

    January 19, 2020 at 8:17 am

    3 stars
    This is an ok recipe. Its more gumbo-like than it is etouffee. A couple of things that will help:
    1. Instead of starting with butter and flour, start with a little oil and your vegetables/spices. Put the garlic in for only the last minute, as you should never sautee garlic more than a minute since it burns so quickly.
    2. Once the vegetables are sauteed and the garlic is in, then add the flour and brown for another 3-5 minutes.

    Reply
    • Paint the Kitchen Red says

      January 21, 2020 at 9:38 am

      Thanks for sharing your thoughts and modifications to the recipe 🙂

      Reply
  2. Theresa Johnson says

    November 30, 2019 at 10:40 am

    Do you make your seafood stock or buy it? How would you make it? Thanks

    Reply
    • Paint the Kitchen Red says

      November 30, 2019 at 6:49 pm

      Theresa, yes the link in the printable recipe card to the seafood stock is to the stock recipe. But here is the stock recipe. So easy to make.

      Reply
  3. Sherry Watford says

    August 27, 2019 at 4:49 am

    5 stars
    I made this last night and I must tell you it was very good. So good in fact there were no leftovers! I didn’t add bell pepper because someone ate it before I could use it. I added Crawfish tails and sausage with less shrimp. It is a keeper! Thank you for the recipe.

    Reply
    • Paint the Kitchen Red says

      August 27, 2019 at 9:59 am

      You’re welcome and thank you for the comment, Sherry. Also thanks for sharing with us your modifications.

      Reply
  4. John Brissette says

    August 25, 2019 at 6:20 pm

    1 star
    I’m not sure where y’all are from or what your experience with South Louisiana cuisine is, but this recipe does NOT make étouffée. It makes a pale, beige, watery shrimp soup that went right down the toilet. Sorry. But as a local I can’t permit this passed off as our cuisine. It was a sin to ruin good Louisiana shrimp and rice with this.

    Reply
    • Paint the Kitchen Red says

      August 26, 2019 at 10:32 am

      John, I am sorry to hear that the recipe didn’t meet your expectations. The Instant Pot requires a minimum quantity of liquid and this is especially important since there’s flour and tomato in the recipe. Hence it would be impossible to make etouffee in the Instant Pot that’s as thick as the stovetop version. Your best bet would be to make the entire recipe in ‘Saute’ mode or to reduce the sauce on ‘Saute’ mode before adding the shrimp. You could also just discard half the sauce and serve the shrimp with the other half. Regarding the paleness, that’s directly related to the color of the roux. I would suggest cooking the roux for an extra 5 to 10 minutes.

      Reply
  5. Crystal says

    August 19, 2019 at 6:52 pm

    5 stars
    I was a little skeptical about how well this would taste once done, but after my first bite all skepticism went right out the window! This was amazing. Eating my second helping as I write this. This meal WILL DEFINITELY be a repeated one in my home. Thank you!!

    Reply
    • Paint the Kitchen Red says

      August 20, 2019 at 11:00 am

      Aww, Crystal – thank you! I’m excited that you’ll be making this recipe again. Do try my other NOLA recipes. I think you’ll love them too!

      Reply
  6. A kersey says

    August 12, 2019 at 10:33 pm

    5 stars
    I was not able to find seafood stock, so I substituted with clam sauce and vegetable stock.
    This was simple and super delicious.
    My husband and I had approx 3 servings each.

    Reply
    • Paint the Kitchen Red says

      August 14, 2019 at 8:19 pm

      I bet the clam juice added nice flavor! Thanks for commenting, and I’m so happy you liked it 🙂

      Reply
  7. Carla says

    August 10, 2019 at 5:50 pm

    5 stars
    Made this tonight for dinner and it was sooo good. I’ve passed along the recipe to a friend whom I know will enjoy it too. Yum!

    Reply
    • Paint the Kitchen Red says

      August 11, 2019 at 8:19 am

      I love this recipe too, but does need more love and I get very happy when people discover it and like it. Thank you for spreading the word – much appreciated! Do try the other Cajun recipes – I think you’ll like them too!

      Reply
  8. Brittany says

    July 12, 2019 at 6:15 am

    5 stars
    I got an Instant Pot for Christmas and have been making dinner at my parents every Thursday…using it and trying different recipes. I made this etoufee last night and everyone agreed it was THE BEST meal yet!!! The flavors are so delicious!!! Making it again Saturday night for a friend gathering!

    Reply
    • Paint the Kitchen Red says

      July 14, 2019 at 9:34 pm

      Brittany, I love comments like yours – they really make my day! Definitely try the jambalaya too – you’ll love it. But be sure to read the note above the recipe card regarding not stirring.

      Reply
  9. Becky says

    March 08, 2019 at 6:08 pm

    This was absolutely great!! The directions were perfect for this new instant pot user!!

    Reply
    • Paint the Kitchen Red says

      March 11, 2019 at 4:51 pm

      Thanks Becky! I’m glad you were able to easily make it.

      Reply
  10. Kelly-Ann says

    February 25, 2019 at 6:25 am

    I would like to use a 2 lb bag of frozen cooked tail on shrimp 21-25 count. Any suggestions

    Reply
    • Paint the Kitchen Red says

      August 27, 2019 at 6:46 am

      Since your shrimp is already cooked, you might want to rub some spice on it and then add it to the cooked sauce, stirring it in and letting it warm up. I would not put it in frozen, but would thaw it.

      Reply
  11. Marissa says

    February 17, 2019 at 1:52 pm

    5 stars
    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
    • Paint the Kitchen Red says

      February 18, 2019 at 9:26 am

      Marissa, that’s so great – I love the story, made my day! Thank you for taking the time to comment and rate 🙂

      Reply
  12. RC says

    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 says

      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
  13. Jill says

    January 13, 2019 at 7:49 pm

    5 stars
    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
    • Paint the Kitchen Red says

      January 16, 2019 at 5:45 pm

      Thanks, Jill! Glad to hear you liked recipe – thanks for commenting.

      Reply
  14. Rachel says

    January 08, 2019 at 12:16 am

    5 stars
    This was so delicious! Thank you for sharing!

    Reply
    • Paint the Kitchen Red says

      January 08, 2019 at 10:04 am

      You’re welcome, Rachel – thank you for trying the recipe and commenting!

      Reply
  15. Maggie says

    December 09, 2018 at 9:26 pm

    This looks wonderful! Do you think I could double the recipe in my 6 Qt InstaPot Duo? Thank you!

    Reply
    • Paint the Kitchen Red says

      December 10, 2018 at 1:52 pm

      Maggie, yes, you should be able to easily double it. Same cooking time.

      Reply
  16. Kara says

    November 24, 2018 at 5:49 pm

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

    Reply
    • Paint the Kitchen Red says

      November 25, 2018 at 4:05 pm

      Thanks for you lovely comment and rating! I’m glad you enjoyed it. You will probably like the jambalaya and gumbo too!

      Reply
  17. Danny says

    November 17, 2018 at 4:31 pm

    You can also substitute crawfish for the shrimp, but you’ll have to cook it for longer. How much longer?

    Reply
    • Paint the Kitchen Red says

      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
  18. Lisa says

    October 07, 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 says

      October 08, 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
  19. Minica says

    September 27, 2018 at 8:17 pm

    5 stars
    Ok this is off the hook good!!! Amazing. Flavors are so rich. Thank you Paint The Kitchen! You Paint my kitchen delicious.

    Reply
    • Paint the Kitchen Red says

      September 28, 2018 at 1:52 pm

      Aww, that’s sweet 🙂 Thank you so much for that, so glad you liked the recipe!

      Reply
  20. Monica says

    September 16, 2018 at 1:58 pm

    Just put this on my meal plan for the week! Looks amazing.

    Reply
    • Paint the Kitchen Red says

      September 17, 2018 at 9:25 am

      Hope you like it, Monica!

      Reply
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Hi, I'm Neena Panicker, and welcome! I am the creator, photographer, and author of recipes and tips at Paint the Kitchen Red. I live in the glorious west in Salt Lake City, Utah with my family.

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