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Shrimp Étouffée

Alicia Springer
Shrimp Étouffée is a rich and flavorful Cajun classic that features succulent shrimp smothered in a deeply spiced, dark roux-based sauce. This dish, made with the holy trinity of Cajun cooking (onions, bell peppers, and celery) and a medley of spices, is perfect for bringing the vibrant flavors of Louisiana to your table. Serve it over white rice for a truly comforting and delicious meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Cuisine Seafood
Servings 4 people
Calories 400 kcal

Ingredients
  

  • 1 lb shrimp peeled and deveined
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 large onion finely chopped
  • 1 green bell pepper finely chopped
  • 2 celery stalks finely chopped
  • 4 cloves garlic minced
  • 2 cups chicken broth
  • 1 can 14.5 oz diced tomatoes
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper adjust to taste
  • 1/2 tsp dried thyme
  • Salt and black pepper to taste
  • 1/4 cup chopped fresh parsley
  • 4 green onions sliced
  • Cooked white rice for serving

Instructions
 

  • Make the Roux: In a large, heavy-bottomed pot, melt the unsalted butter over medium heat. Gradually whisk in the flour, stirring constantly to prevent burning. Cook the roux, stirring continuously, until it turns a dark brown color, about 10-15 minutes.
  • Add the Holy Trinity: Add the chopped onion, bell pepper, and celery to the pot. Cook, stirring frequently, until the vegetables are soft and the onions are translucent, about 10 minutes. Add the minced garlic and cook for another 2 minutes.
  • Simmer the Sauce: Stir in the chicken broth, diced tomatoes, tomato paste, bay leaves, Cajun seasoning, smoked paprika, cayenne pepper, dried thyme, salt, and black pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
  • Add the Shrimp: Add the shrimp to the pot and cook until they are pink and opaque, about 5 minutes. Stir in the chopped parsley and green onions.

Notes

Voila! Your Shrimp Étouffée is ready.
Serve the étouffée hot over cooked white rice, garnished with extra parsley and green onions if desired. Enjoy the rich, spicy flavors of this classic Cajun dish.
 
A few tips from my kitchen to yours:
  • Be patient when making the roux; it’s essential for the depth of flavor.
  • Adjust the cayenne pepper to your heat preference.
  • Use fresh shrimp for the best texture and flavor.
 
Nutritional Info (per serving, assuming 4 servings):
  • Calories: 400
  • Protein: 25g
  • Fat: 20g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Sugar: 6g
Keyword Shrimp Étouffée