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Shrimp Etouffee

Shrimp Etouffee

Shrimp Etouffee is a rich and savory Cajun and Creole dish made with tender shrimp simmered in a thick, flavorful roux-based sauce with onions, peppers, celery, tomatoes, and bold spices—served hot over a bed of rice for the ultimate Southern comfort meal.
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Course: Dinner
Cuisine: Cajun, Creole
Keyword: Shrimp Etouffee
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 420kcal

Equipment

  • Large skillet or Dutch oven
  • Cutting board and knife
  • Wooden spoon or whisk
  • Measuring cups and spoons
  • Ladle

Ingredients

  • 1 ½ pounds medium shrimp peeled and deveined
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon vegetable oil
  • ⅓ cup butter
  • ⅓ cup all-purpose flour
  • 1 small onion chopped
  • ½ green bell pepper chopped
  • 2 ribs celery chopped
  • ¼ teaspoon dried thyme leaves
  • 4 cloves garlic minced
  • 3 cups shrimp stock or chicken broth
  • 2 cups diced fresh tomatoes
  • 3 tablespoons Worcestershire sauce
  • 2 bay leaves
  • Salt and black pepper to taste
  • ¼ cup sliced green onion
  • ¼ cup chopped fresh parsley
  • ½ lemon juiced

Instructions

Step 1: Season the Shrimp

  • Toss the shrimp with Cajun seasoning and set aside so it soaks in that spice while you prep the rest.

Step 2: Make the Roux

  • In a large skillet or Dutch oven, melt butter and stir in the flour over medium heat. Stir constantly until it turns a rich, medium-brown color—this takes about 8–10 minutes. Keep it moving so it doesn’t burn.
  • Tip: This is where the flavor starts, so don’t rush the roux.

Step 3: Cook the Veggies

  • Add oil to the roux and stir in chopped onion, bell pepper, celery, and thyme. Cook for 5–7 minutes until softened. Add garlic and cook for another 1–2 minutes.

Step 4: Build the Sauce

  • Slowly whisk in the stock. Add tomatoes, Worcestershire sauce, bay leaves, salt, and pepper. Bring to a gentle simmer and let it cook uncovered for 20–25 minutes until thickened.

Step 5: Add the Shrimp

  • Toss in the seasoned shrimp and let them cook for 5–6 minutes until pink and cooked through.

Step 6: Finish and Serve

  • Remove the bay leaves. Stir in green onions, parsley, and a good squeeze of lemon juice. Give it a taste and adjust salt or heat if needed.

Nutrition

Calories: 420kcal | Carbohydrates: 20g | Protein: 30g | Fat: 25g | Fiber: 3g