Bayou Rum-Spiked Shrimp Étouffée

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and flavorful Louisiana classic featuring succulent shrimp simmered in a dark roux infused with Bayou Rum for a subtle sweetness and depth. This cajun-inspired seafood ready in about 55 minutes pairs unsalted butter, all-purpose flour, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Cajun cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large heavy-bottomed pot over medium heat, melt 4 tbsp unsalted butter and whisk in 4 tbsp all-purpose flour. Cook, stirring constantly, for 8-10 minutes until the roux turns a deep caramel brown and smells nutty.
  2. Step 2: Add 1 cup finely chopped yellow onion, 1/2 cup finely chopped celery, 1/2 cup finely chopped green bell pepper, and 3 minced garlic cloves to the roux. Sauté for 5-6 minutes until the vegetables soften and become fragrant.
  3. Step 3: Stir in 2 tbsp Bayou Rum and cook for 2 minutes to let the alcohol evaporate and the flavors meld.
  4. Step 4: Pour in 3 cups chicken stock and add 2 tbsp tomato paste, whisking well to incorporate. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally, until thickened.
  5. Step 5: Season the sauce with 1 tsp cajun seasoning, 1 tsp hot sauce, salt, and black pepper to taste.
  6. Step 6: Add 1 lb peeled and deveined shrimp to the pot, stirring gently. Cook for 5-7 minutes until the shrimp turn pink and opaque.
  7. Step 7: Remove from heat and stir in 2 tbsp chopped fresh parsley and 2 sliced green onions.
  8. Step 8: Serve the shrimp étouffée hot over 4 cups cooked white rice.

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Frequently asked questions

How long does Bayou Rum-Spiked Shrimp Étouffée take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Bayou Rum-Spiked Shrimp Étouffée?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.

Can I substitute ingredients in Bayou Rum-Spiked Shrimp Étouffée?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bayou Rum-Spiked Shrimp Étouffée for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Bayou Rum-Spiked Shrimp Étouffée?

Cajun seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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