Irresistibly Comforting Shrimp Etouffee for Cozy Nights

Experience the warm comfort of Shrimp Etouffee, a classic Cajun dish combining shrimp with a rich, roux-based sauce.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: Cajun

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Roux

⅓ cup Butter this creates the creamy base essential for your flavorful sauce.
⅓ cup All-Purpose Flour acts as the thickening agent for a luscious, hearty texture.

For the Aromatics

1 small Onion, chopped adds a delicate sweetness to balance the dish's spiciness.
½ Green Bell Pepper, chopped offers a crunchy texture, can substitute with red for extra sweetness.
2 ribs Celery, chopped provides aromatic depth—an essential element in Cajun cooking.
4 cloves Garlic, minced infuses the dish with an irresistible aroma and rich flavor.

For the Seasoning

1 tablespoon Cajun Seasoning gives the shrimp Étouffée its signature spicy kick.
¼ teaspoon Dried Thyme Leaves adds delightful herbaceous notes to the sauce.
3 tablespoons Worcestershire Sauce contributes a deep umami flavor.
2 Bay Leaves infuse your dish with aromatic flavors as it cooks.

For the Base

3 cups Shrimp Stock or Chicken Broth forms a savory base.
2 cups Diced Fresh Tomatoes balance the richness of the roux with a refreshing touch.

For Finishing Touches

1.5 pounds Medium Shrimp the star of the dish, adding richness and protein.
¼ cup Sliced Green Onion use this as a garnish for an extra pop of color and flavor.
¼ cup Chopped Fresh Parsley brightens the dish and complements the flavors beautifully.
½ Juice of Lemon adds zesty brightness to balance the heat.
Salt and Black Pepper to taste, essential for enhancing the flavor.

Equipment

skillet
Mixing Bowl
Whisk

Method

Step-by-Step Instructions

Begin by rinsing the shrimp under cold water and patting them dry. Season the shrimp with Cajun seasoning, ensuring an even coat. Heat a skillet with a splash of oil, then sauté the shrimp for 2 minutes until pink and opaque. Set aside.
In the same skillet, reduce heat to medium-low and melt the butter until foamy. Gradually whisk in the flour, stirring constantly, and cook for 6 to 8 minutes until it turns a peanut butter color.
Add chopped onion, bell pepper, and celery to the roux. Stir in thyme and minced garlic, cooking for an additional 5 to 7 minutes until softened and fragrant.
Pour in shrimp stock or broth, diced tomatoes, and Worcestershire sauce. Toss in bay leaves, increase heat to a gentle boil, then reduce to simmer for 2-3 minutes.
Cook sauce uncovered for about 20 minutes, stirring occasionally. Adjust seasoning with salt and black pepper.
Gently fold the cooked shrimp into the sauce, along with green onions, parsley, and lemon juice. Heat for another 2 to 3 minutes until warmed through.
Spoon the Shrimp Etouffee over fluffy white rice on each plate. Garnish with additional green onions and parsley if desired.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 700IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Ensure your roux reaches a deep peanut butter color for optimal flavor. Use homemade shrimp stock for deeper flavor.

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