Spicy Shrimp Étouffée with Cajun Holy Trinity
A vibrant Louisiana classic featuring shrimp simmered in a rich, spicy roux-based sauce with the Cajun holy trinity of onions, bell peppers, and celery. This louisiana creole-inspired one pot ready in about 40 minutes pairs peeled and deveined raw 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 420 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 raw shrimp
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 1 medium, finely diced yellow onion
- 1 medium, finely diced green bell pepper
- 2, finely diced celery stalks
- 3, minced garlic cloves
- 2 cups chicken broth
- 1/2 tsp cayenne pepper
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2, sliced for garnish green onions
- 4 cups, for serving cooked white rice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large heavy-bottomed pot, melt 4 tbsp unsalted butter over medium heat. Whisk in 4 tbsp all-purpose flour and cook, stirring constantly, for 5-7 minutes until the roux turns a golden brown color and smells nutty but not burnt.
- Step 2: Add 1 finely diced medium yellow onion, 1 diced green bell pepper, and 2 diced celery stalks to the roux. Cook for 5 minutes, stirring often, until the vegetables soften and become fragrant.
- Step 3: Stir in 3 minced garlic cloves, 1/2 tsp cayenne pepper, 1 tsp paprika, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute.
- Step 4: Gradually whisk in 2 cups chicken broth, scraping the bottom of the pot to loosen any browned bits. Bring the mixture to a simmer and cook for 10 minutes until the sauce thickens slightly.
- Step 5: Add 1 lb peeled and deveined raw shrimp to the pot and simmer for 4-5 minutes until the shrimp turn pink and are cooked through.
- Step 6: Serve the shrimp étouffée over 4 cups cooked white rice and garnish with 2 sliced green onions.
Frequently asked questions
How long does Spicy Shrimp Étouffée with Cajun Holy Trinity take to make?
Total time is about 40 minutes (15 min prep + 25 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 Spicy Shrimp Étouffée with Cajun Holy Trinity?
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 unsalted butter from drying out.
Can I substitute ingredients in Spicy Shrimp Étouffée with Cajun Holy Trinity?
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 Spicy Shrimp Étouffée with Cajun Holy Trinity 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 Spicy Shrimp Étouffée with Cajun Holy Trinity?
Louisiana Creole one pot 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.
