Cajun Shrimp Etouffee Recipe
A bold and comforting Louisiana classic, this Cajun shrimp etouffee recipe blends tender shrimp with a rich roux-based sauce and Cajun spices, served over fluffy white rice.
Ingredients
- 1 lb shrimp peeled and deveined medium to large
- 4 tbsp unsalted butter or vegetable oil for the roux
- 4 tbsp all-purpose flour
- 1 cup yellow onion finely chopped
- 1 cup green bell pepper finely chopped
- 1 cup celery finely chopped
- 3 cloves garlic minced
- 2 cups seafood stock or shrimp/chicken broth
- 1 tbsp Cajun seasoning adjust to taste
- ½ tsp thyme dried
- 2 bay leaves whole
- ½ tsp paprika smoked or sweet
- ½ tsp salt or to taste
- ¼ tsp black pepper or to taste
- 1 dash hot sauce optional
- 2 tbsp green onions chopped for garnish
- 4 cups cooked white rice for serving
Instructions
- Prepare the shrimp: Pat dry and season lightly with a pinch of Cajun seasoning. Set aside.
- Make the roux: In a large skillet or Dutch oven, melt butter over medium heat. Stir in flour and whisk continuously for 10–15 minutes until the roux is medium brown and fragrant.
- Add the vegetables: Stir in onion, bell pepper, and celery. Cook for 5–7 minutes until softened. Then, add garlic and sauté for 30 seconds more.
- Deglaze and build the sauce: Gradually whisk in seafood stock while stirring to avoid lumps. Bring to a gentle simmer.
- Season: Add Cajun seasoning, thyme, paprika, bay leaves, salt, and black pepper. Stir to combine.
- Simmer: Let the sauce simmer for 10–15 minutes, uncovered, until slightly thickened.
- Add the shrimp: Gently fold in the shrimp and simmer for 5–7 minutes, or until they turn pink and are just cooked through.
- Serve: Spoon over a bed of cooked white rice and garnish with green onions. Add hot sauce if desired.
Notes
- For a spicier kick, add cayenne pepper or use extra hot sauce.
- You can swap shrimp for crawfish or crab for a regional twist.
- Store leftovers in an airtight container for up to 3 days in the fridge.
- This recipe freezes well—just leave out the shrimp and add it fresh when reheating.
- To make it dairy-free, substitute butter with vegetable oil.