Spicy Shrimp Étouffée with Cajun Holy Trinity

By AislePrompt Editorial · Published 2026-07-15 · Updated 2026-07-15

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 recipe, ready in about 40 minutes, pairs 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Serve the shrimp étouffée over 4 cups cooked white rice and garnish with 2 sliced green onions.