Creole Shrimp Étouffée with Bell Peppers and Celery

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A rich and flavorful Creole étouffée featuring succulent shrimp simmered in a deeply spiced brown roux sauce with bell peppers and celery. This Southern US-inspired seafood recipe, ready in about 40 minutes, pairs large shrimp, butter, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 large shrimp
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 1 medium, finely diced onion
• 1 medium, finely diced bell pepper
• 2, finely diced celery stalks
• 3, minced garlic cloves
• 2 cups chicken broth
• 1 tbsp cajun seasoning
• 1 tsp dried thyme
• 1 bay leaf
• 2, sliced for garnish green onions
• 4 cups, for serving cooked white rice
• 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: Melt 4 tbsp butter in a heavy skillet over medium heat. Whisk in 4 tbsp all-purpose flour and cook, whisking constantly, for 5-7 minutes until the roux turns a deep caramel brown and smells nutty.
2. Step 2: Add 1 medium diced onion, 1 medium diced bell pepper, 2 diced celery stalks, and 3 minced garlic cloves. Sauté for 5 minutes until vegetables are soft and fragrant.
3. Step 3: Slowly whisk in 2 cups chicken broth, stirring continuously to avoid lumps. Add 1 tbsp Cajun seasoning, 1 tsp dried thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Bring the sauce to a simmer and cook for 10 minutes until it thickens slightly.
5. Step 5: Add 1 lb peeled and deveined shrimp to the sauce, gently stirring and cooking for 4-5 minutes until the shrimp turn pink and opaque.
6. Step 6: Remove and discard the bay leaf. Serve the shrimp étouffée over 4 cups cooked white rice.
7. Step 7: Garnish with 2 sliced green onions before serving.