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Square side shot of a bowl of Cajun shrimp etouffee served over rice.
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5 from 1 vote

Shrimp Etouffee

This Cajun shrimp étouffée is a zesty combination of tender shrimp, The Holy Trinity of onions, celery, and bell peppers, and a rich gravy -- all served on top of a bed of fluffy white rice.
Course Dinner
Cuisine American, Southern
Keyword cajun shrimp etouffee, easy shrimp etouffee, Shrimp Etouffee
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people
Calories 372kcal
Author Blair Lonergan

Ingredients

  • ¼ cup (½ of a stick) salted butter
  • ⅓ cup all-purpose flour
  • ¾ cup diced white onion
  • ¾ cup diced green bell pepper
  • ¾ cup diced celery
  • 3 cloves garlic, minced or pressed (about 1 ½ teaspoons total)
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon Cajun seasoning
  • 3 cups chicken broth
  • 2 sprigs fresh thyme leaves
  • 2 dried bay leaves
  • 1 tablespoon Worcestershire sauce
  • 2 lbs. jumbo shrimp, peeled and deveined
  • For serving: hot cooked rice
  • Garnish: sliced green onions; chopped fresh parsley; hot sauce (such as Crystal)

Instructions

  • In a large skillet, melt butter over medium-low heat. Whisk in flour, and cook, stirring occasionally, until roux is golden brown and resembles the color of peanut butter, about 10-12 minutes.
    Gold roux on a wooden spoon in a cast iron skillet.
  • Add the onion, bell pepper, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes. Stir in the garlic, parsley, and Cajun seasoning. Cook, stirring constantly, for about 1 more minute.
    Adding The Holy Trinity vegetables to a cast iron skillet.
  • Gradually whisk the broth into the skillet. Add the thyme, bay leaves, and Worcestershire sauce. Bring to a boil. Reduce the heat, and simmer until thickened, about 7-10 minutes.
    Pouring broth into a cast iron skillet.
  • Add the shrimp to the skillet. Cook, stirring occasionally, until the shrimp and firm and pink, about 5-7 minutes. Discard the bay leaves.
    Process shot showing how to make shrimp etouffee.
  • Serve over rice, and garnish with sliced green onion, fresh parsley, and/or hot sauce.
    Close up front shot of shrimp etouffee in a bowl.

Notes

  • Add fresh or frozen chopped okra to the pot.
  • Make it spicier by adding extra cayenne pepper or hot sauce to taste.
  • Add tasso ham or andouille sausage for a richer, smokier flavor.
  • Double all of the ingredients to serve a larger family.

Nutrition

Serving: 1/4 of the recipe (not including rice) | Calories: 372kcal | Carbohydrates: 15g | Protein: 49g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 399mg | Sodium: 1090mg | Potassium: 853mg | Fiber: 2g | Sugar: 4g | Vitamin A: 968IU | Vitamin C: 29mg | Calcium: 187mg | Iron: 2mg