Go Back
–+ servings
Benjamin

Shrimp Étouffée: A Delicious Louisiana Classic Recipe

 
A Louisiana classic, this shrimp étouffée is rich, spicy, and smothered in a savory roux-based sauce with bell peppers, onions, and celery—perfect over steamed rice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Cajun
Ingredients Method Notes

Ingredients
  

  • 1 pound raw shrimp peeled and deveined
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 onion finely chopped
  • 1 green bell pepper chopped
  • 2 celery stalks chopped
  • 3 garlic cloves minced
  • 2 cups seafood or chicken stock
  • 1 tablespoon tomato paste
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon paprika
  • 1/4 teaspoon thyme
  • Salt and pepper to taste
  • Chopped green onions and parsley for garnish
  • Cooked white rice for serving

Method
 

  1. In a large skillet, melt butter over medium heat and whisk in the flour to make a roux. Stir constantly until golden brown.
  2. Add onion, bell pepper, celery, and garlic. Cook until vegetables are soft.
  3. Stir in tomato paste, seasonings, and stock. Simmer for 10 minutes.
  4. Add shrimp and cook until pink and cooked through, about 5 minutes.
  5. Serve over white rice and garnish with green onions and parsley.

Notes

  • For more heat, add cayenne or a splash of hot sauce.
  • You can also substitute shrimp with crawfish or chicken.

Tried this recipe?

Let us know how it was!