Slow Cooker Bayou Shrimp Étouffée
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Cover and cook on low for 4 hours, stirring occasionally.
- 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.
- Step 6: Remove the lid, stir the étouffée, and garnish with 2 tbsp chopped fresh parsley. Serve immediately over 4 cups cooked white rice.
Frequently asked questions
How long does Slow Cooker Bayou Shrimp Étouffée take to make?
Total time is about 270 minutes (15 min prep + 255 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 Cooker Bayou Shrimp Étouffée?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Slow Cooker Bayou Shrimp Étouffée?
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 Cooker Bayou Shrimp Étouffée 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 Cooker Bayou Shrimp Étouffée?
Louisiana Cajun 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.
