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A delicious bowl of Shrimp Etouffee garnished with green onions and served with rice.

Shrimp Étouffée

A rich and hearty New Orleans classic made with shrimp, vegetables, and a velvety roux, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Creole, Southern
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb shrimp (peeled and deveined; you can substitute with crawfish or even chicken)
  • 1/2 cup vegetable oil (or for a richer flavor, use butter)
  • 1/2 cup all-purpose flour
  • 1 medium onion (diced)
  • 1 medium bell pepper (preferably green, diced)
  • 2 stalks celery (diced)
  • 4 cloves garlic (minced)
  • 1 can (14.5 oz) diced tomatoes (drained)
  • 2 cups seafood stock (or chicken stock) Make your own or use low-sodium store-bought.
  • 2 tbsp Cajun seasoning Adjust to taste.
  • 2 tbsp Worcestershire sauce
  • to taste Salt and pepper
  • Chopped green onions (for garnish)
  • Cooked white rice (for serving)

Method
 

Preparation
  1. In a heavy-bottomed pot, heat the vegetable oil over medium heat. Whisk in the flour to form a roux, stirring until it turns a beautiful golden brown, resembling chocolate sauce—about 15-20 minutes.
  2. Toss in the diced onion, bell pepper, and celery—the Holy Trinity! Stir and sauté until the vegetables are soft and fragrant, about 5 minutes.
  3. Add minced garlic and sauté for another minute.
  4. Pour in the drained tomatoes, seafood stock, Cajun seasoning, Worcestershire sauce, and a sprinkle of salt and pepper. Stir well and let the mixture simmer.
  5. Add the shrimp and cook until they turn pink and opaque—about 5 minutes. Taste and adjust the seasoning.
Serving
  1. Serve the étouffée hot over fluffy white rice, garnished with chopped green onions.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 2gSodium: 800mgFiber: 3gSugar: 4g

Notes

Feel free to add hot sauce during cooking for extra heat. For a vegetarian version, swap shrimp for hearty mushrooms and use vegetable stock. Make a larger batch and freeze portions for quick dinners.

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