Creole Shrimp Étouffée with Tomato and Bell Peppers
This classic Creole étouffée features succulent shrimp simmered in a savory tomato and bell pepper sauce thickened with a rich roux. This Southern American-inspired seafood recipe, ready in about 40 minutes, pairs large 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 400 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
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 medium diced yellow onion
- 1 medium diced green bell pepper
- 2 diced celery stalks
- 3 minced garlic cloves
- 14 oz canned diced tomatoes
- 2 cups chicken broth
- 1 tbsp cajun seasoning
- 1 tsp (optional) hot sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp for garnish chopped green onions
- 4 cups for serving cooked white rice
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large skillet, melt 3 tbsp unsalted butter over medium heat. Whisk in 3 tbsp all-purpose flour to form a roux. Cook, whisking constantly, for 5-7 minutes until the roux turns a light brown color and smells nutty.
- Step 2: Add 1 diced yellow onion, 1 diced green bell pepper, 2 diced celery stalks, and 3 minced garlic cloves. Sauté with the roux for 5 minutes until vegetables soften and become fragrant.
- Step 3: Stir in 14 oz canned diced tomatoes, 2 cups chicken broth, 1 tbsp Cajun seasoning, 1 tsp hot sauce (if using), 1 tsp salt, and 1/2 tsp black pepper. Simmer the sauce for 10 minutes until it thickens slightly.
- Step 4: Add 1 lb peeled and deveined large shrimp to the sauce and cook for 4-5 minutes until the shrimp turn pink and are cooked through.
- Step 5: Serve the shrimp étouffée over 4 cups cooked white rice and garnish with 2 tbsp chopped green onions.
Frequently asked questions
How long does Creole Shrimp Étouffée with Tomato and Bell Peppers 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 Tomato and Bell Peppers?
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 Tomato and Bell Peppers?
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 Tomato and Bell Peppers 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 Tomato and Bell Peppers?
Southern 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.
