Spicy Shrimp Étouffée with Steamed White Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

A rich and spicy shrimp étouffée simmered in a dark roux and served over fluffy steamed white rice, capturing the essence of Louisiana Creole cooking. This american-inspired seafood ready in about 45 minutes pairs raw, peeled and deveined 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 400 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 raw, peeled and deveined shrimp
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 1 medium, finely diced yellow onion
• 1 medium, finely diced green bell pepper
• 2 stalks, finely diced celery stalks
• 3 cloves, minced garlic cloves
• 1 tbsp cajun seasoning
• 1 tsp paprika
• 1 tsp dried thyme
• 2 cups chicken broth
• 2 tbsp tomato paste
• 2 stalks, sliced green onions
• 4 cups cooked white rice
• to taste salt
• to taste black pepper

Instructions

1. Step 1: In a large heavy-bottomed pot over medium heat, melt 4 tbsp unsalted butter. Whisk in 4 tbsp all-purpose flour and cook, stirring constantly, for 8-10 minutes until the roux turns a deep caramel brown and smells nutty.
2. Step 2: Add 1 diced medium yellow onion, 1 diced medium green bell pepper, 2 diced celery stalks, and 3 minced garlic cloves to the roux. Sauté for 5 minutes until vegetables are softened and fragrant.
3. Step 3: Stir in 1 tbsp Cajun seasoning, 1 tsp paprika, and 1 tsp dried thyme, cooking for 1 minute to bloom the spices.
4. Step 4: Add 2 cups chicken broth and 2 tbsp tomato paste, whisking until smooth. Bring the mixture to a simmer and cook for 10 minutes until slightly thickened.
5. Step 5: Add 1 lb raw peeled and deveined shrimp to the pot and cook for 5 minutes until the shrimp turn pink and are cooked through.
6. Step 6: Season with salt and black pepper to taste. Serve the shrimp étouffée hot over 4 cups cooked white rice, garnished with 2 sliced green onions.