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Cajun Shrimp Étouffée

A rich, flavorful Cajun Shrimp Étouffée made with tender shrimp, aromatic vegetables, and a silky sauce. Perfect Southern comfort meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

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 Shrimp
    Sprinkle the shrimp generously with Creole seasoning and set aside to allow the flavors to absorb.
  • 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.
  • 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.
  • 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.
  • 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.
  • Finish and Serve
    Season 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.