Traditional New Orleans Shrimp Étouffée

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

Prep: 15 min Cook: 40 min Serves 4 Cajun cuisine 350 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Traditional New Orleans Shrimp Étouffée take to make?

Total time is about 55 minutes (15 min prep + 40 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 Traditional New Orleans Shrimp Étouffée?

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 shrimp from drying out.

Can I substitute ingredients in Traditional New Orleans Shrimp Étouffée?

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 Traditional New Orleans Shrimp Étouffée 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 Traditional New Orleans Shrimp Étouffée?

Cajun mardi gras 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.

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