Easy Shrimp Etouffee
Delight your taste buds with this **Easy Shrimp Étouffée**, a soul-warming classic of Louisiana Creole cuisine that's perfect for weeknight dinners or special occasions. This one-pot recipe features juicy shrimp simmered in a rich, flavorful sauce made from a homemade roux, aromatic vegetables like onion, bell pepper, and celery, and a punch of Cajun seasoning for that signature kick. Tender shrimp are cooked to perfection in a savory base of chicken stock and tomatoes, then served over fluffy white rice for a hearty, comforting meal. With just 15 minutes of prep and simple ingredients, this dish delivers bold, complex flavors in under an hour. Garnish with fresh parsley, green onions, and a dash of hot sauce for the ultimate Southern dining experience!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 1 medium Yellow onion, finely diced
- 1 medium Green bell pepper, finely diced
- 2 stalks Celery, finely diced
- 3 cloves Garlic, minced
- 1 14-ounce can Canned diced tomatoes
- 2 cups Chicken stock
- 1 Bay leaf
- 1 tablespoon Cajun seasoning
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 pound Raw shrimp, peeled and deveined
- 2 stalks Green onions, sliced
- 2 tablespoons Fresh parsley, chopped
- 4 cups Cooked white rice
- Hot sauce (optional, for serving)
Instructions
In a large, heavy-bottomed skillet or pot, melt the butter over medium heat.
Gradually add the flour, whisking constantly, to form a roux. Continue to whisk and cook for about 8–10 minutes, or until the roux turns a medium brown color, similar to peanut butter.
Stir in the diced onion, green bell pepper, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for another minute until fragrant.
Stir in the canned diced tomatoes (including their juices), chicken stock, bay leaf, Cajun seasoning, paprika, salt, and black pepper. Bring the mixture to a simmer, stirring well to combine.
Lower the heat to medium-low and let the sauce simmer for 15 minutes, stirring occasionally, until it thickens slightly.
Add the shrimp to the sauce and cook for 5–7 minutes, or until the shrimp are pink and fully cooked through.
Remove the bay leaf and stir in the sliced green onions and chopped parsley.
Serve the shrimp étouffée hot over cooked white rice. Add hot sauce to taste, if desired.
Nutrition Facts
Calories |
2314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 1032 mg | 344% | |
| Sodium | 7418 mg | 323% | |
| Total Carbohydrate | 256.3 g | 93% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 26.7 g | ||
| Protein | 164.6 g | 329% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 707 mg | 54% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3209 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
