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Shrimp Étouffée

Shrimp étouffée is a rich, smoky Cajun dish featuring tender shrimp simmered in a thick, flavorful roux-based sauce. Key ingredients include the holy trinity of peppers, onions, and celery, along with spices and fire-roasted tomatoes, creating a hearty and comforting final dish with a glossy, sauce-coated appearance. It’s served hot over fluffy white rice, showcasing the deep brown hue of the roux and vibrant, pink shrimp.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Cajun
Calories: 410
Ingredients Equipment Method

Ingredients
  

  • 1/4 cup flour for roux
  • 1/4 cup oil vegetable or canola oil
  • 1 cup onion chopped
  • 1 green bell pepper pepper chopped
  • 2 stalks celery chopped
  • 2 cups stock seafood or chicken
  • 14 oz fire-roasted diced tomatoes
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper adjust for spice level
  • 1 teaspoon thyme
  • 1 pound shrimp peeled and deveined
  • 1 tablespoon lemon juice freshly squeezed

Equipment

  • Heavy-bottomed skillet or Dutch oven
  • Stirring spoon
  • Measuring Cups and Spoons
  • Sharp Knife

Method
 

  1. Gather your equipment: a heavy-bottomed skillet or Dutch oven, stirring spoon, measuring cups, and a sharp knife.
  2. Combine the flour and oil in the skillet and cook over medium-low heat, stirring constantly, until the mixture deepens to a rich, chocolate brown color—about 10-15 minutes. This forms a flavorful roux, so patience is key.
  3. While the roux cools slightly, chop the onion, green bell pepper, and celery into small, uniform pieces. Set aside to add later.
  4. Add the chopped vegetables to the hot roux and cook for 8-10 minutes, stirring often. They should soften, release a sweet aroma, and become glossy and fragrant.
  5. Pour in the stock slowly while stirring to prevent lumps, then bring the mixture to a gentle simmer. Let it cook for 10 minutes, allowing the sauce to thicken and deepen in color.
  6. Add the fire-roasted diced tomatoes, paprika, cayenne, and thyme to the sauce. Stir well, then simmer for another 10 minutes until the sauce is rich and glossy.
  7. Stir in the peeled, deveined shrimp, making sure they are coated in the sauce. Cook for 5-7 minutes until they turn pink, firm, and opaque, with a slight bounce when pressed.
  8. Squeeze in the fresh lemon juice and stir. Taste the sauce and adjust salt, spice, or acidity as needed. Let it rest off the heat for 5 minutes to allow flavors to meld.
  9. Serve the shrimp étouffée hot over fluffy white rice, garnished with chopped green onions or parsley if desired. Enjoy the comforting, smoky flavor and tender shrimp coated in thick, glossy sauce.