Cajun Shrimp Étouffée

Cajun Shrimp Étouffée

This authentic Cajun shrimp étouffée delivers Louisiana's signature flavors in every bite. Tender seasoned shrimp swimming in a rich, dark roux-based sauce with the holy trinity of vegetables creates a soul-warming dish that's perfect over fluffy rice. It's comfort food that brings the taste of the bayou straight to your table.

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Course: Main Course

Cuisine: American

Keyword: Cajun, Shrimp

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings:

Calories: 385kcal

Equipment

Ingredients

1½ 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 diced
½ green bell pepper diced
2 ribs celery diced
4 cloves garlic minced
3 cups shrimp stock
2 cups diced tomatoes
3 tablespoons Worcestershire sauce
2 bay leaves
Salt and pepper to taste
2 green onions chopped
2 tablespoons fresh parsley chopped
½ lemon juiced
Cooked white rice for serving

Instructions

Season shrimp with Cajun seasoning and let sit for 10 minutes.
Heat vegetable oil in a large skillet over medium-high heat. Cook shrimp until pink and cooked through, about 2-3 minutes per side. Remove and set aside.
In the same skillet, melt butter over medium heat. Gradually whisk in flour to create a roux.
Cook roux, stirring constantly, for 8-10 minutes until it reaches a medium brown color.
Add diced onion, bell pepper, and celery to the roux. Cook for 5 minutes until vegetables soften.
Stir in minced garlic and cook for 1 minute until fragrant.
Gradually add shrimp stock, whisking constantly to prevent lumps.
Add diced tomatoes, Worcestershire sauce, and bay leaves. Bring to a boil.
Reduce heat and simmer for 15-20 minutes until sauce thickens.
Return cooked shrimp to the pan and heat through for 2-3 minutes.
Remove bay leaves and stir in lemon juice.
Season with salt and pepper to taste.
Garnish with green onions and parsley. Serve immediately over rice.

Notes

Don't rush the roux - constant stirring prevents burning and guarantees proper flavor development

Make your own shrimp stock by simmering shrimp shells with water, onion, and celery for richer flavor

The étouffée can be made ahead and refrigerated for up to 3 days; reheat gently and add fresh herbs before serving

For spicier étouffée, add cayenne pepper or hot sauce to taste

Substitute crawfish for shrimp when in season for an authentic Louisiana variation

The consistency should be thick enough to coat the back of a spoon but still pourable

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