Slow Cooker Bayou Shrimp Étouffée

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

A rich and spicy shrimp étouffée slow-cooked to tender perfection with a dark roux and traditional Cajun seasonings. This Louisiana Cajun-inspired seafood recipe, ready in about 270 minutes, pairs medium 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 410 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 medium shrimp
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 medium, finely chopped yellow onion
• 1 medium, finely chopped green bell pepper
• 2, finely chopped celery stalks
• 3 cloves minced garlic
• 2 cups chicken broth
• 1 tbsp tomato paste
• 1 tbsp Cajun seasoning
• 1/2 tsp dried thyme
• 1 tsp (optional) hot sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped, for garnish fresh parsley
• 4 cups, for serving cooked white rice

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Instructions

1. Step 1: In a medium saucepan over medium heat, melt 4 tbsp unsalted butter. Whisk in 1/4 cup all-purpose flour and cook, stirring constantly, for 5-7 minutes until the roux turns a deep golden brown and smells nutty.
2. Step 2: Transfer the roux to a slow cooker. Add 1 medium finely chopped yellow onion, 1 medium finely chopped green bell pepper, 2 finely chopped celery stalks, and 3 cloves minced garlic. Stir to combine.
3. Step 3: Pour in 2 cups chicken broth, 1 tbsp tomato paste, 1 tbsp Cajun seasoning, 1/2 tsp dried thyme, 1 tsp hot sauce (if using), 1 tsp salt, and 1/2 tsp black pepper. Mix well.
4. Step 4: Cover and cook on low for 4 hours, stirring occasionally.
5. Step 5: About 15 minutes before serving, stir in 1 lb peeled and deveined medium shrimp. Cover and cook on low for 15 minutes until shrimp are pink and cooked through.
6. Step 6: Remove the lid, stir the étouffée, and garnish with 2 tbsp chopped fresh parsley. Serve immediately over 4 cups cooked white rice.