Creole Shrimp Étouffée with Celery and Green Onion

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

A classic Creole étouffée featuring shrimp simmered in a flavorful roux-based sauce with celery, green onions, and Cajun spices. This american-inspired seafood ready in about 45 minutes pairs unsalted butter, all-purpose flour, medium yellow onion, finely chopped 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.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Creole Shrimp Étouffée with Celery and Green Onion take to make?

Total time is about 45 minutes (15 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 Creole Shrimp Étouffée with Celery and Green Onion?

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 Creole Shrimp Étouffée with Celery and Green Onion?

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 Celery and Green Onion 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 Celery and Green Onion?

American 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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