Easy Shrimp Etouffee

Delight your taste buds with this **Easy Shrimp Étouffée**, a soul-warming classic of Louisiana Creole cuisine that's perfect for weeknight dinners or special occasions. This one-pot recipe features juicy shrimp simmered in a rich, flavorful sauce made from a homemade roux, aromatic vegetables like onion, bell pepper, and celery, and a punch of Cajun seasoning for that signature kick. Tender shrimp are cooked to perfection in a savory base of chicken stock and tomatoes, then served over fluffy white rice for a hearty, comforting meal. With just 15 minutes of prep and simple ingredients, this dish delivers bold, complex flavors in under an hour. Garnish with fresh parsley, green onions, and a dash of hot sauce for the ultimate Southern dining experience!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 tablespoons Unsalted butter
• 4 tablespoons All-purpose flour
• 1 medium Yellow onion, finely diced
• 1 medium Green bell pepper, finely diced
• 2 stalks Celery, finely diced
• 3 cloves Garlic, minced
• 1 14-ounce can Canned diced tomatoes
• 2 cups Chicken stock
• 1 Bay leaf
• 1 tablespoon Cajun seasoning
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 pound Raw shrimp, peeled and deveined
• 2 stalks Green onions, sliced
• 2 tablespoons Fresh parsley, chopped
• 4 cups Cooked white rice
• 0 Hot sauce (optional, for serving)

Directions

Step 1

In a large, heavy-bottomed skillet or pot, melt the butter over medium heat.

Step 2

Gradually add the flour, whisking constantly, to form a roux. Continue to whisk and cook for about 8–10 minutes, or until the roux turns a medium brown color, similar to peanut butter.

Step 3

Stir in the diced onion, green bell pepper, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Add the minced garlic and cook for another minute until fragrant.

Step 5

Stir in the canned diced tomatoes (including their juices), chicken stock, bay leaf, Cajun seasoning, paprika, salt, and black pepper. Bring the mixture to a simmer, stirring well to combine.

Step 6

Lower the heat to medium-low and let the sauce simmer for 15 minutes, stirring occasionally, until it thickens slightly.

Step 7

Add the shrimp to the sauce and cook for 5–7 minutes, or until the shrimp are pink and fully cooked through.

Step 8

Remove the bay leaf and stir in the sliced green onions and chopped parsley.

Step 9

Serve the shrimp étouffée hot over cooked white rice. Add hot sauce to taste, if desired.

Nutrition Facts

Serving size	2758.1 grams (2758.1g)

Amount per serving	% Daily Value*
Calories	2314

Total Fat 71.70g	92%
Saturated Fat 32.10g	161%
Polyunsaturated Fat 3.90g
Cholesterol 1032mg	344%
Sodium 7418mg	323%
Total Carbohydrate 256.30g	93%
Dietary Fiber 21.20g	76%
Total Sugars 26.70g
Protein 164.60g	329%

Vitamin D 0IU	0%
Calcium 707mg	54%
Iron 19mg	104%
Potassium 3209mg	68%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.7%

Protein: 28.3%

Carbs: 44.0%