Central Louisiana Cajun Shrimp Étouffée
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 ready in about 50 minutes pairs peeled and deveined 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
Instructions
- 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.
- 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.
- Step 3: Stir in 1 tbsp Cajun seasoning, 1 tsp paprika, and 2 tbsp tomato paste until evenly incorporated.
- Step 4: Gradually whisk in 2 cups chicken broth and bring the mixture to a simmer. Cook for 10 minutes until sauce thickens slightly.
- 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.
- Step 6: Serve the shrimp étouffée spooned over 4 cups cooked white rice and garnish with 2 sliced green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Central Louisiana Cajun Shrimp Étouffée take to make?
Total time is about 50 minutes (20 min prep + 30 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 Central Louisiana Cajun 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 Central Louisiana Cajun 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 Central Louisiana Cajun 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 Central Louisiana Cajun Shrimp Étouffée?
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.
