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Delicious Shrimp Étouffée served over rice, showcasing rich flavors and Cajun tradition.

Shrimp Etouffee

A cozy Louisiana-style dish featuring shrimp cooked in a rich, savory sauce over rice, perfect for a comforting weeknight dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Cajun, Louisiana
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Peeled and deveined shrimp Medium or large, tails off
  • 1 Tbsp Butter Brings flavor
  • 1 Tbsp Oil Helps keep the roux from burning.
  • 1/3 cup Flour For the roux.
  • 1 cup Onion, chopped Part of the holy trinity
  • 1 cup Celery, chopped Part of the holy trinity
  • 1 cup Bell pepper, chopped Part of the holy trinity
  • 3 cloves Garlic, minced Added for flavor
  • 2 cups Seafood or chicken stock Seafood stock is preferred.
  • 1 Tbsp Tomato paste Optional for depth and color.
  • 1 Tbsp Cajun seasoning Store bought works.
  • 1 dash Worcestershire sauce Small splash to enhance flavor.
  • 1 dash Hot sauce To taste.
  • 2 Tbsp Green onions, chopped For garnish.
  • 2 Tbsp Parsley, chopped For garnish.
  • 2 cups Cooked rice Plain white is classic.

Method
 

Preparation
  1. Chop the onion, celery, and bell pepper. Mince the garlic. Measure your flour and stock.
Cooking the Roux
  1. In a large skillet or Dutch oven, melt butter with a little oil over medium heat.
  2. Sprinkle in the flour and stir constantly until it reaches a peanut butter to caramel color, about 10 to 20 minutes.
Building the Sauce
  1. Add the chopped onion, celery, and bell pepper to the roux. Stir and let them soften for about 5 to 7 minutes.
  2. Add the minced garlic for the last minute to avoid bitterness.
  3. Gradually pour in the stock while stirring until smooth.
  4. Add Cajun seasoning, tomato paste (if using), Worcestershire sauce, and hot sauce. Let it simmer for about 10 minutes until thickened.
Finishing
  1. Stir the shrimp into the simmering sauce and cook until just pink for about 3 to 5 minutes.
  2. Turn off the heat and mix in green onions and parsley.
  3. Serve the shrimp etouffee over warm rice, garnished with extra green onions and a dash of hot sauce if desired.

Notes

If the sauce is too thick, add a splash of stock or water. If too thin, let it simmer longer. For extra richness, stir in a knob of butter at the end.