Creole Shrimp Étouffée with Tomato and Bell Peppers

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Serve the shrimp étouffée over 4 cups cooked white rice and garnish with 2 tbsp chopped green onions.