Bayou Shrimp Étouffée with Roux and Celery

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

A rich Louisiana étouffée simmered with succulent shrimp, a deeply browned roux, and diced celery for authentic regional flavor. This southern-inspired seafood ready in about 40 minutes pairs peeled and deveined large shrimp, unsalted butter, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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: 25 min Serves 4 Southern cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large saucepan over medium heat, melt 6 tbsp unsalted butter and whisk in 6 tbsp all-purpose flour. Cook, stirring constantly for 8-10 minutes, until the roux turns a deep brown color and smells nutty.
  2. Step 2: Add 1 small diced green bell pepper, 1 small diced onion, and 2 diced celery stalks to the roux; sauté for 5 minutes until vegetables are tender.
  3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Slowly whisk in 2 cups chicken stock, then add 1 tbsp tomato paste and 1 tbsp Cajun seasoning, stirring until the sauce thickens, about 4 minutes.
  5. Step 5: Add 1 lb peeled and deveined shrimp to the sauce, cooking for 4-5 minutes until shrimp turn pink and opaque.
  6. Step 6: Season with salt and black pepper to taste, then stir in 2 chopped green onions.
  7. Step 7: Serve the shrimp étouffée hot over freshly cooked white rice.

Frequently asked questions

How long does Bayou Shrimp Étouffée with Roux and Celery take to make?

Total time is about 40 minutes (15 min prep + 25 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 Shrimp Étouffée with Roux and Celery?

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 Shrimp Étouffée with Roux and Celery?

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 Shrimp Étouffée with Roux and Celery 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 Shrimp Étouffée with Roux and Celery?

Southern 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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