Spicy Shrimp Étouffée with Cajun Roux

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A classic Louisiana shrimp étouffée featuring tender shrimp in a rich, spicy roux-based sauce with the holy trinity of vegetables. This american-inspired mardi gras ready in about 55 minutes pairs unsalted butter, all-purpose flour, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tsp cajun seasoning
• 1/4 tsp cayenne pepper
• 2 tbsp tomato paste
• 1 lb shrimp, peeled and deveined
• 3 cups chicken broth
• 2 green onions, sliced
• 2 tbsp fresh parsley, chopped
• 4 cups cooked white rice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a heavy-bottomed pot over medium heat, melt 4 tbsp unsalted butter. Whisk in 4 tbsp 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: Add 1 large diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks to the roux. Sauté for 6 minutes until vegetables are softened and fragrant.
3. Step 3: Stir in 3 minced garlic cloves, 2 tsp Cajun seasoning, 1/4 tsp cayenne pepper, and 2 tbsp tomato paste. Cook for 2 minutes until the mixture darkens and the tomato paste deepens in color.
4. Step 4: Gradually whisk in 3 cups chicken broth, scraping up any browned bits from the bottom. Bring to a simmer and cook uncovered for 10 minutes to thicken.
5. Step 5: Add 1 lb peeled and deveined shrimp, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 5 minutes until shrimp turn pink and are cooked through.
6. Step 6: Remove from heat, stir in 2 tbsp chopped fresh parsley and 2 sliced green onions for brightness.
7. Step 7: Serve the étouffée hot over 1 cup cooked white rice per serving.