Cajun
Shrimp Etouffee
A peanut-colored butter roux simmers with the trinity, tomatoes, and stock, then shrimp are stirred in until they reach 145°F. The stew is served over rice.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Servings
- 4
- Difficulty
- Medium
Why you’ll love it
- A cooked roux thickens the stew and gives it a toasted flavor.
- The vegetables soften in the roux before any liquid goes in.
- Shrimp are added at the end so they hit 145°F and stop.
- Rice underneath catches the gravy.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Melt the butter in a heavy pot over medium heat. Whisk in the flour and cook, stirring, until the roux is the color of peanut butter, about 8 to 10 minutes. If it smells burnt, stop and start again.
- 2
Add the onion, bell pepper, and celery. Cook until soft, about 6 minutes. Add the garlic and cook 30 seconds.
- 3
Stir in the seafood stock, tomatoes, Cajun seasoning, salt, and cayenne. Simmer until the stew thickens slightly, about 15 minutes.
- 4
Add the shrimp and simmer until they are pink and the thickest pieces reach 145°F, about 3 to 4 minutes.
- 5
Taste and add salt if needed.
- 6
Serve over the rice and top with scallions.
Pro tips
- Keep the spoon moving while the roux cooks so it does not scorch in one spot.
- Do not rush the roux on high heat.
- Have the rice ready before the shrimp go in.
Easy substitutions
- seafood stock
- chicken broth
- cayenne pepper
- black pepper for a milder pot
- white rice
- cauliflower rice, warmed separately
Storage and reheating
Storage
Refrigerate in a covered container up to 2 days.
Reheating
Warm on the stovetop over medium-low heat until the shrimp reach 145°F, adding a splash of stock if it is thick.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 448
- Protein
- 30 g
- Carbs
- 46 g
- Fat
- 16 g
- Fiber
- 3 g
Moderate · Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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