YumVerseEats
Cajun Shrimp Étouffée
A Cajun shrimp étouffée with shrimp smothered in a rich, roux-based sauce with the holy trinity, served over rice.
RECIPE AT A GLANCE
20
min
Active Time
45
min
Total Time
6
SERVINGS
Stovetop
METHOD
Why It Works
A patient roux gives the étouffée its signature toasty depth and body. Adding the shrimp at the end keeps them tender in the rich sauce.
Quick Fixes
Roux too pale: cook it longer, stirring, until it's the color of peanut butter.
Sauce too thick: thin with broth.
Ingredients
Protein
Seasoning
• ½ teaspoon smoked paprika
Sauce
• ¼ cup all-purpose flour
• 3 cloves garlic, minced
• 2½ cups seafood or chicken broth
• 1 can diced tomatoes, 14.5 oz
Vegetables
• 1 green bell pepper, diced
• 2 celery stalks, diced
Pasta & Grains
Topping
How to Make It
1
Toss the shrimp with the Cajun seasoning and set aside.
2
Melt butter in a pot over medium, whisk in flour, and cook 6 to 8 minutes, stirring, until peanut-butter colored.
3
Add onion, bell pepper, and celery and cook 5 minutes, then stir in garlic.
4
Slowly whisk in broth, then add tomatoes and smoked paprika. Simmer 15 minutes.
5
Add the shrimp and simmer 5 minutes until pink and cooked through.
6
Spoon over rice and top with green onions.
Store
Store up to 3 days.
Reheat
Reheat gently on the stovetop, loosening with broth.
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MORE READER FAVORITES
15
min active
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35
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25
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20
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35
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Avo's Tip
Stir the roux constantly and don't walk away — it can go from golden to burnt fast.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
• What is étouffée?
It's a Louisiana dish of seafood smothered in a roux-based sauce, served over rice.
• How dark should the roux be?
Aim for peanut-butter color for shrimp étouffée — toasty but not bitter.
• Can I use frozen shrimp?
Yes. Thaw and pat dry, then add at the end so they stay tender.
Cajun Shrimp Étouffée
Ingredients
—
—
1½ lb large shrimp, peeled and deveined
—
—
1 tablespoon Cajun seasoning
—
—
4 tablespoons unsalted butter
—
—
¼ cup all-purpose flour
—
—
1 yellow onion, diced
—
—
1 green bell pepper, diced
—
—
2 celery stalks, diced
—
—
3 cloves garlic, minced
—
—
2½ cups seafood or chicken broth
—
—
1 can diced tomatoes, 14.5 oz
—
—
½ teaspoon smoked paprika
—
—
cooked white rice, for serving
—
—
2 tablespoons sliced green onions
Instructions
1
Toss the shrimp with the Cajun seasoning and set aside.
2
Melt butter in a pot over medium, whisk in flour, and cook 6 to 8 minutes, stirring, until peanut-butter colored.
3
Add onion, bell pepper, and celery and cook 5 minutes, then stir in garlic.
4
Slowly whisk in broth, then add tomatoes and smoked paprika. Simmer 15 minutes.
5
Add the shrimp and simmer 5 minutes until pink and cooked through.
6
Spoon over rice and top with green onions.
20
min
active
45
min
total
6
servings
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