Shrimp and Oysters Étouffée with White Rice

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

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 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.

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

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.

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Frequently asked questions

How long does Shrimp and Oysters Étouffée with White Rice 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 Shrimp and Oysters Étouffée with White Rice?

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 shucked oysters with juice from drying out.

Can I substitute ingredients in Shrimp and Oysters Étouffée with White Rice?

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 Shrimp and Oysters Étouffée with White Rice 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 Shrimp and Oysters Étouffée with White Rice?

American Southern 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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