Creole Shrimp Étouffée with Bell Peppers and Celery

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

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.

Prep: 15 min Cook: 25 min Serves 4 Southern US cuisine 380 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Creole Shrimp Étouffée with Bell Peppers 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 Creole Shrimp Étouffée with Bell Peppers and Celery?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Creole Shrimp Étouffée with Bell Peppers 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 Creole Shrimp Étouffée with Bell Peppers 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 Creole Shrimp Étouffée with Bell Peppers and Celery?

Southern US 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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