Cajun Shrimp Étouffée is a true Louisiana classic—rich, aromatic, and loaded with vibrant Southern flavors. Tender shrimp simmer in a velvety, spice-infused sauce made from the iconic Cajun “holy trinity,” all served over fluffy white rice. This recipe transforms simple ingredients into an unforgettable comfort-food experience that’s perfect for busy weeknights and special gatherings.
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Ingredients
For the Shrimp
- 1 lb shrimp, peeled and deveined
- 2 tbsp Creole seasoning
For the Étouffée Base
- 3 tbsp unsalted butter
- 1 large onion, finely chopped
- 1 green bell pepper, finely chopped
- 3 celery stalks, finely chopped
- 4 garlic cloves, minced
- ¼ cup all-purpose flour
- 3 cups shrimp stock or chicken stock
- 1 tsp Worcestershire sauce
- ½ tsp hot sauce
- Salt and black pepper, to taste
- ½ cup chopped green onions
- 2 tbsp chopped fresh parsley
Instructions
1. Season the Shrimp
Sprinkle the shrimp generously with Creole seasoning and set aside to allow the flavors to absorb.
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2. Sauté the Vegetables
Melt butter in a large skillet over medium heat. Add onion, bell pepper, celery, and garlic. Cook 5–7 minutes, stirring often, until softened and fragrant.
3. Prepare the Roux
Sprinkle the flour over the sautéed vegetables. Stir constantly and cook for about 2–3 minutes to create a golden roux that thickens the sauce.
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4. Add the Stock
Slowly pour in the shrimp stock while whisking to avoid lumps. Bring to a boil, then reduce heat and simmer about 15 minutes until the sauce thickens.
5. Cook the Shrimp
Add the seasoned shrimp, Worcestershire sauce, and hot sauce. Simmer 5–10 minutes, until the shrimp turn pink and are fully cooked.
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6. Finish and Serve
Season with salt and pepper to taste. Stir in parsley and green onions. Serve hot over steamed rice.
Pro Tips
- Don’t rush the roux: A well-cooked roux gives the dish its signature body and depth.
- Use fresh shrimp when possible: They deliver the best texture and sweetness.
- Adjust heat easily: Increase or decrease cayenne or hot sauce for your preferred spice level.
- Prep ahead: Pre-chopped vegetables make this recipe even faster.
Why This Recipe Works
- Authentic Louisiana flavors
- Quick weeknight-friendly cooking time
- Uses simple grocery-store ingredients
- Thick, luxurious sauce with perfectly cooked shrimp
- Easy to customize to your taste
Substitutions & Variations
Protein Variations
- Swap shrimp for crawfish, chicken, or smoked sausage.
Vegetable Add-Ins
- Add diced tomatoes for acidity.
- Mix in mushrooms for earthiness.
Spice Variations
- Use blackened seasoning for a smokier flavor.
- Add cayenne for extra heat.
Make-Ahead, Storage & Reheating Guide
Make Ahead
- The sauce (without shrimp) can be prepared 24 hours ahead.
- Add shrimp just before serving for best texture.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days.
Freezing
- Freeze for up to 3 months.
- Thaw overnight before reheating.
Reheating
- Warm gently on the stovetop over low heat.
- Add a splash of stock if the sauce thickens too much.
Serving Ideas
- Spoon over steamed white rice or jasmine rice
- Serve with crusty French bread
- Pair with cornbread, green beans, or roasted veggies
- Add a squeeze of lemon for brightness
Nutrition (Per Serving – Estimated)
- Calories: 300
- Protein: 25g
- Fat: 15g
- Carbs: 15g
- Fiber: 2g
- Sugar: 3g
- Sodium: 500mg
- Cholesterol: 170mg
Frequently Asked Questions
1. Can I make this ahead?
Yes! Prepare the sauce ahead, then add the shrimp fresh when reheating.
2. Can I use frozen shrimp?
Absolutely—just thaw and pat dry before seasoning.
3. What should I serve with étouffée?
Rice is traditional, but mashed potatoes or quinoa also work.
4. Can I freeze leftovers?
Yes—store in an airtight container up to 3 months.
Cajun Shrimp Étouffée is a comforting, flavor-packed Southern classic that anyone can make at home. With its velvety sauce, tender shrimp, and bold Cajun spices, this recipe brings the taste of Louisiana straight to your kitchen. Whether you’re cooking for family or guests, this dish never disappoints.
Cajun Shrimp Étouffée
Ingredients
For the Shrimp
- 1 lb shrimp, peeled and deveined
- 2 tbsp Creole seasoning
For the Étouffée Base
- 3 tbsp unsalted butter
- 1 large onion, finely chopped
- 1 green bell pepper, finely chopped
- 3 celery stalks, finely chopped
- 4 garlic cloves, minced
- ¼ cup all-purpose flour
- 3 cups shrimp stock or chicken stock
- 1 tsp Worcestershire sauce
- ½ tsp hot sauce
- Salt and black pepper, to taste
- ½ cup chopped green onions
- 2 tbsp chopped fresh parsley
Instructions
- Season the ShrimpSprinkle the shrimp generously with Creole seasoning and set aside to allow the flavors to absorb.
- Sauté the VegetablesMelt butter in a large skillet over medium heat. Add onion, bell pepper, celery, and garlic. Cook 5–7 minutes, stirring often, until softened and fragrant.
- Prepare the RouxSprinkle the flour over the sautéed vegetables. Stir constantly and cook for about 2–3 minutes to create a golden roux that thickens the sauce.
- Add the StockSlowly pour in the shrimp stock while whisking to avoid lumps. Bring to a boil, then reduce heat and simmer about 15 minutes until the sauce thickens.
- Cook the ShrimpAdd the seasoned shrimp, Worcestershire sauce, and hot sauce. Simmer 5–10 minutes, until the shrimp turn pink and are fully cooked.
- Finish and ServeSeason with salt and pepper to taste. Stir in parsley and green onions. Serve hot over steamed rice.
Notes
- Keep an eye on the shrimp to prevent overcooking.
- If the sauce becomes too thick, add a splash of stock.
- Great for meal prep and busy weeknights.
- Adjust seasonings at the end for perfect flavor balance.
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