Shrimp and Oysters Étouffée with White Rice

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

A rich, savory étouffée combining Gulf shrimp and oysters simmered in a deeply flavored brown roux with aromatic vegetables, served over fluffy white rice. This American Southern-inspired seafood recipe, ready in about 45 minutes, pairs Gulf shrimp, peeled and deveined, shucked oysters with juice, unsalted butter 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

• 1/2 lb Gulf shrimp, peeled and deveined
• 1/2 cup shucked oysters with juice
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 1 medium onion, finely chopped
• 1/2 green bell pepper, finely chopped
• 2 celery stalks, finely chopped
• 3 garlic cloves, minced
• 1 tbsp cajun seasoning
• 2 cups chicken broth
• 2 cups white rice, cooked
• 2 tbsp green onions, sliced
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: In a large skillet, melt 4 tbsp unsalted butter over medium heat. Whisk in 4 tbsp all-purpose flour and cook, whisking constantly, for about 7-8 minutes until the roux is a deep golden brown and smells nutty.
2. Step 2: Add 1 medium finely chopped onion, 1/2 chopped green bell pepper, 2 chopped celery stalks, and 3 minced garlic cloves. Sauté for 5-6 minutes until vegetables are softened and fragrant.
3. Step 3: Stir in 1 tbsp Cajun seasoning, then gradually whisk in 2 cups chicken broth. Bring the mixture to a simmer and cook for 10 minutes until slightly thickened.
4. Step 4: Add 1/2 lb peeled Gulf shrimp and 1/2 cup shucked oysters with their juice. Simmer gently for 5 minutes until shrimp are opaque and oysters are heated through.
5. Step 5: Season with salt and black pepper to taste. Serve the étouffée hot over 2 cups cooked white rice, garnished with 2 tbsp sliced green onions.