Slow-Cooked Cajun Shrimp Étouffée with Bell Peppers
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 ready in about 60 minutes pairs peeled and deveined 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 7: Serve the shrimp étouffée hot over 4 cups cooked white rice, garnishing with additional parsley if desired.
Frequently asked questions
How long does Slow-Cooked Cajun Shrimp Étouffée with Bell Peppers take to make?
Total time is about 60 minutes (20 min prep + 40 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 Slow-Cooked Cajun Shrimp Étouffée with Bell Peppers?
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 peeled and deveined shrimp from drying out.
Can I substitute ingredients in Slow-Cooked Cajun Shrimp Étouffée with 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 Slow-Cooked Cajun Shrimp Étouffée with 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 Slow-Cooked Cajun Shrimp Étouffée with Bell Peppers?
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.
