Traditional New Orleans Shrimp Étouffée

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A rich, flavorful stew of plump shrimp simmered in a dark roux with the holy trinity of Cajun vegetables and warm spices. This Cajun-inspired Mardi Gras recipe, ready in about 55 minutes, pairs 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 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

• 1 lb peeled and deveined shrimp
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 1 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped green bell pepper
• 3 minced garlic cloves
• 2 cups chicken stock
• 1 tbsp cajun seasoning
• 1 tsp paprika
• 1/2 tsp dried thyme
• 1 bay leaf
• 1/4 cup sliced green onions
• 2 tbsp chopped fresh parsley
• 4 cups cooked white rice
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: In a large heavy-bottomed saucepan, melt 4 tbsp unsalted butter over medium heat. 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 cup finely chopped onion, 1/2 cup finely chopped celery, and 1/2 cup finely chopped green bell pepper to the roux and sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic. Slowly whisk in 2 cups chicken stock, ensuring no lumps remain.
4. Step 4: Add 1 tbsp cajun seasoning, 1 tsp paprika, 1/2 tsp dried thyme, and 1 bay leaf. Simmer uncovered for 20 minutes until the sauce thickens.
5. Step 5: Add 1 lb peeled and deveined shrimp to the sauce and cook for 5 minutes until shrimp turn pink and opaque.
6. Step 6: Remove the bay leaf, season with salt and black pepper to taste, and stir in 1/4 cup sliced green onions and 2 tbsp chopped fresh parsley.
7. Step 7: Serve the shrimp étouffée hot over 4 cups cooked white rice for a classic Mardi Gras meal.