Shrimp Etouffee
A Louisiana Creole classic — plump shrimp smothered in a rich roux-based sauce built on the holy trinity of onion, celery, and bell pepper, seasoned with Cajun spice and served over rice.
By Palate Palace Kitchen
About This Recipe
This classic Shrimp Etouffee is a comforting, deeply flavorful cornerstone of Cajun and Creole cuisine. Known for its rich, smothering sauce and spicy undertones, this hearty seafood dinner delivers the authentic taste of Louisiana home cooking in about sixty minutes. It is a perfect choice for anyone looking to bring a touch of Southern comfort to the dinner table.
The success of this medium-difficulty dish relies on building layers of flavor, starting with a peanut-butter-colored roux. Whicking butter and flour together to reach this precise shade provides a nutty base that thickens the sauce beautifully. Cooking the traditional trinity of diced onion, celery, and bell pepper directly in the roux softens the vegetables while absorbing the toasted flavors, which are then enhanced by minced garlic and a bold Cajun seasoning.
To ensure the best results, monitor the shrimp closely once they are added to the simmering, glossy sauce. They cook quickly and should be removed from the heat the moment they turn pink and opaque to keep them tender and juicy. For a subtle variation, you can choose between seafood stock for a deeper ocean flavor or chicken stock for a milder, savory background.
Serve this rich stew generously ladled over warm, steamed white rice, and garnish with freshly sliced green onions for a bright, crisp finish. Leftovers can be stored in an airtight container in the refrigerator, where the flavors will continue to meld and deepen for an even tastier lunch the next day.
Ingredients
- 1.5 lb Shrimp, peeled
- 4 tbsp Butter
- 3 tbsp All-purpose flour
- 3 cups Onion, celery, and bell pepper, diced
- 3 cloves Garlic, minced
- 1 tbsp Cajun seasoning
- 2 cups Seafood or chicken stock
- 3 Green onions, sliced
- 4 cups Cooked white rice
- Salt and pepper
Instructions
- 1
Melt the butter and whisk in the flour, cooking to a peanut-butter-colored roux.
10 min
- 2
Add the trinity of onion, celery, and pepper and cook until softened, then add garlic and Cajun seasoning.
10 min
- 3
Whisk in the stock and simmer into a thick, glossy sauce.
12 min
- 4
Add the shrimp and cook just until pink and opaque; season to taste.
6 min
- 5
Stir in the green onions and serve over steamed white rice.
2 min
Nutrition Facts
430
kcal
Calories
30
g
Protein
42
g
Carbs
16
g
Fat
3
g
Fiber
720
mg
Sodium
Rate This Recipe
Beverage Pairings
Great pairings balance the weight and flavor of the dish: crisp, high-acid drinks refresh rich or fried food, a touch of sweetness tames spice, and light dishes suit light-bodied drinks. Both alcoholic and non-alcoholic options can shine.
Wine, Beer & Spirits
A saline, citrus white built for seafood. A crisp, mineral profile is a natural match for seafood.
Serve well chilled (8–10°C).
Zesty acidity lifts delicate fish. A crisp, mineral profile is a natural match for seafood.
Serve well chilled (8–10°C).
Off-dry fruit tames the chilli heat. A little sweetness tempers the chilli heat.
Serve well chilled (8°C).
Dry rosé is remarkably versatile across savory dishes.
Serve well chilled (8–10°C).
Non-Alcoholic
A cooling yogurt drink to soothe the spice. A little sweetness tempers the chilli heat.
Serve cold.
Tangy and fizzy — a refreshing, alcohol-free cooler. A little sweetness tempers the chilli heat.
Serve over ice.
Light and palate-cleansing — a safe, refreshing choice.
Steep at 75–80°C for 2 minutes.
A clean, alcohol-free refresher with a lemon twist.
Serve cold with a citrus twist.
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