Cajun & Creole Free recipe

Shrimp Etouffee

Few Louisiana dishes are as reliable as Shrimp Etouffee: shrimp in a savory roux-based sauce over rice. A gentle simmer -- not a hard boil -- is what keeps everything tender instead of tough.

Prep: 10 min Cook: 40 min Total: 50 min

50Minutes

4Servings

4.5Rating

MediumLevel

Why you'll love this recipe

The components can be made ahead and reheated without losing quality.
Leftovers hold up well for lunch the next day.
Comes together in a single pan or pot, which keeps cleanup simple.

Ingredients

Makes 4 servings

1.5 lbs shrimp, peeled
1/2 cup butter
1/3 cup flour
1 onion diced
1 bell pepper diced
2 celery stalks diced
3 cloves garlic minced
3 cups seafood stock
2 tsp Cajun seasoning
3 green onions
cooked rice

Estimated Nutrition (per serving)

475Calories

23gFat

29gCarbs

39gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Make a blond roux: melt the butter, whisk in the flour, and cook over medium 8 to 10 minutes, stirring, until peanut-butter colored.
Step 2
Add the onion, bell pepper, and celery and cook 6 minutes, then the garlic for 1 minute.
Step 3
Slowly whisk in the seafood stock and the Cajun seasoning. Simmer 15 minutes until thickened.
Step 4
Add the shrimp and cook 5 minutes until pink and just cooked through.
Step 5
Stir in the green onions.
Step 6
Serve over rice.

Cook's tips

This tastes even better the next day, once the flavors have had time to sit together in the fridge.
Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.

Keep cooking