Bayou Rum-Spiked Shrimp Étouffée

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

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 recipe, ready in about 55 minutes, pairs unsalted butter, all-purpose flour, 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.

Ingredients

• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 1 cup, finely chopped yellow onion
• 1/2 cup, finely chopped celery stalks
• 1/2 cup, finely chopped green bell pepper
• 3, minced garlic cloves
• 2 tbsp Bayou Rum
• 1 lb, peeled and deveined shrimp
• 3 cups chicken stock
• 2 tbsp tomato paste
• 1 tsp cajun seasoning
• 1 tsp hot sauce
• 2 tbsp, chopped fresh parsley
• 2, sliced green onions
• 4 cups, for serving cooked white rice
• to taste salt
• to taste black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.