Creole Shrimp Étouffée with Celery and Green Onion

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

A classic Creole étouffée featuring shrimp simmered in a flavorful roux-based sauce with celery, green onions, and Cajun spices. This American-inspired seafood recipe, ready in about 45 minutes, pairs large shrimp, peeled and deveined, unsalted butter, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 (450 g) large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 medium yellow onion, finely chopped
• 3 celery stalks, diced
• 4 stalks green onions, sliced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups chicken broth
• 1 tbsp cajun seasoning
• to taste salt
• to taste black pepper
• for serving cooked white rice
• 2 tbsp fresh parsley, chopped

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 unsalted butter in a large skillet over medium heat. Stir in 3 tbsp all-purpose flour and cook while stirring constantly for 5-7 minutes until the roux turns a light caramel color and smells nutty.
2. Step 2: Add 1 medium finely chopped yellow onion, 3 diced celery stalks, 4 sliced green onions, and 3 minced garlic cloves to the roux. Sauté for 5 minutes until the vegetables are softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and 1 tbsp Cajun seasoning, cooking for 2 minutes to deepen the flavors.
4. Step 4: Slowly whisk in 2 cups chicken broth, bringing the mixture to a simmer. Cook for 10 minutes until the sauce thickens slightly.
5. Step 5: Add 1 lb peeled and deveined large shrimp to the skillet and cook for 4-5 minutes until the shrimp turn pink and are cooked through.
6. Step 6: Season with salt and black pepper to taste. Serve the shrimp étouffée hot over cooked white rice, garnished with 2 tbsp chopped fresh parsley.