Slow-Cooked Cajun Shrimp Étouffée with Bell Peppers

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

A hearty, slow-cooked Cajun shrimp étouffée featuring tender bell peppers and a rich, flavorful sauce perfect for a comforting meal. This Southern-inspired seafood recipe, ready in about 60 minutes, pairs shrimp, butter, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 shrimp
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 1 medium, finely chopped yellow onion
• 1 medium, diced green bell pepper
• 1 medium, diced red bell pepper
• 2, diced celery stalks
• 3, minced garlic cloves
• 2 tsp cajun seasoning
• 1 tsp smoked paprika
• 2 tbsp tomato paste
• 2 cups chicken broth
• 1 bay leaf
• 2, thinly sliced green onions
• 2 tbsp, chopped fresh parsley
• 4 cups cooked white rice
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: In a large heavy-bottom pot, melt 4 tbsp butter over medium heat. Whisk in 4 tbsp all-purpose flour continuously for 6-8 minutes until the roux turns a medium brown and smells nutty—avoid burning.
2. Step 2: Add 1 finely chopped medium yellow onion, 1 diced green bell pepper, 1 diced red bell pepper, and 2 diced celery stalks to the roux. Sauté for 5-7 minutes until vegetables are softened and fragrant.
3. Step 3: Stir in 3 minced garlic cloves, 2 tsp cajun seasoning, 1 tsp smoked paprika, and 2 tbsp tomato paste. Cook for 2 minutes to deepen flavors.
4. Step 4: Gradually whisk in 2 cups chicken broth, scraping the bottom of the pot to incorporate the roux. Add 1 bay leaf and bring the mixture to a gentle simmer over medium-low heat.
5. Step 5: Once simmering, add 1 lb peeled and deveined shrimp. Cook for 5-6 minutes until shrimp turn opaque and the sauce thickens to coat the back of a spoon.
6. Step 6: Season with salt and black pepper to taste. Remove bay leaf and stir in 2 tbsp chopped fresh parsley and 2 thinly sliced green onions.
7. Step 7: Serve the shrimp étouffée hot over 4 cups cooked white rice, garnishing with additional parsley if desired.