Central Louisiana Cajun Shrimp Étouffée

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

A classic Cajun stew of shrimp simmered in a rich, spiced roux-based sauce with bell peppers, onions, and celery served over fluffy rice. This Southern-inspired seafood recipe, ready in about 50 minutes, pairs medium 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 410 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

• 1 lb, peeled and deveined medium shrimp
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 cup diced yellow onion
• 1/2 cup diced green bell pepper
• 1/2 cup diced celery stalks
• 3 cloves minced garlic cloves
• 1 tbsp cajun seasoning
• 1 tsp paprika
• 2 cups chicken broth
• 2 tbsp tomato paste
• 4 cups cooked white rice
• 2 sliced for garnish green onions
• 1 tsp salt
• 1/2 tsp 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 pot over medium heat, melt 4 tbsp unsalted butter. Whisk in 1/4 cup all-purpose flour and cook, stirring constantly, for 5-7 minutes until the roux becomes a light brown color and smells nutty.
2. Step 2: Add 1 cup diced yellow onion, 1/2 cup diced green bell pepper, 1/2 cup diced celery, and 3 minced garlic cloves to the roux. Sauté for 5 minutes until vegetables are softened and fragrant.
3. Step 3: Stir in 1 tbsp Cajun seasoning, 1 tsp paprika, and 2 tbsp tomato paste until evenly incorporated.
4. Step 4: Gradually whisk in 2 cups chicken broth and bring the mixture to a simmer. Cook for 10 minutes until sauce thickens slightly.
5. Step 5: Add 1 lb peeled and deveined medium shrimp, 1 tsp salt, and 1/2 tsp black pepper to the pot. Simmer for 5 minutes until shrimp are cooked through and firm.
6. Step 6: Serve the shrimp étouffée spooned over 4 cups cooked white rice and garnish with 2 sliced green onions.