
Fast Cajun Shrimp Etouffee always bails me out when I crave bold flavors but don't want a long kitchen session Juicy shrimp in a smooth zippy sauce makes this my top pick for easy southern-style comfort food
The first night I made this for my buddy who grew up eating Cajun food she thought she was back at her family table She’s asked for it again and again—every Mardi Gras, guaranteed
Dreamy Ingredients
- Chopped fresh parsley or green onions: This tops off your plate with color and crunch Grab bright leafy bunches or fresh scallions
- Cooked white rice: You’ll love how fluffy rice soaks up all that great sauce Try long grain or parboiled for the right texture
- Salt and black pepper: Key for final seasoning Taste once you’re done to get it right
- Heavy cream: Splash this in for a creamy, rich finish Go for full-fat cream, not milk
- Bay leaves: Toss these in for extra herby flavor Don’t forget to fish them out before serving
- Tomato paste: Gives the sauce an extra tomato kick Double concentrate makes it even bolder
- Diced tomatoes drained: Adds brightness and just enough acidity Canned tomatoes work really well here
- Chicken broth: The sauce base You can use homemade, or pick low sodium from the store
- Cayenne pepper: Kick up the heat however you like—add more or less to match your spice mood
- Cajun seasoning: Southern spice mix for that classic flavor You can grab a blend or shake up your own
- Garlic minced: Packs a big punch and brightens the whole thing Use fat cloves without sprouts for best flavor
- Celery ribs diced: Traditional in Cajun eats for earthy crunch Crisp stalks are best
- Green bell pepper diced: Adds a pop of color and a fresh bite Pick shiny, firm peppers
- Onion diced: Sweetens things and adds depth You want one without spots or green spots
- All purpose flour: Key for the roux, which thickens the sauce Plain unbleached flour works just fine
- Unsalted butter: Gets your sauce smooth and you can tweak the salt yourself
- Medium shrimp peeled and deveined: The star of your meal Fresh ones should smell clean, not fishy, and turn out perfectly tender
Simple Steps to Make It
- Time to Garnish and Serve
- Ladle everything onto piping hot rice Scatter loads of green onions or parsley on top Grab a spoon and dig in right away
- Add the Finishing Touch
- Take out the bay leaves and swirl in the cream Taste and fix with salt and pepper Want it richer? Drizzle in a splash more cream
- Cook Up the Shrimp
- Drop your shrimp right into the sauce Stir so every piece is coated Let them simmer until just pink and curled Don’t go past six minutes so they stay juicy
- Let It Bubble Away
- Drop your heat low and let things simmer uncovered for about ten minutes This lets the flavors come together and the sauce get thicker
- Make the Sauce
- Mash in the bay leaves, tomato paste, and drained tomatoes Stir it all together as you pour in chicken broth, whisking so you don’t get lumps Bring things up to a soft boil so the sauce starts to thicken
- Wake Up the Spices and Garlic
- Sprinkle in the seasoning and cayenne as you stir in the chopped garlic Let them sizzle for a minute so the flavors bloom and fill up the kitchen
- Soft Cook the Veggies
- Tip in the chopped celery, green pepper, and onion Give them three or four minutes to soften and mellow out in the roux, just until the onions start looking clear
- Kick Off Your Roux
- Start by melting butter on medium in your biggest pan When it’s foamy, shake in the flour Stir all the time until it smells toasty and turns light gold That’s your flavor maker

I totally fell for this because the shrimp from down here are always so fresh It kicks up the whole meal If you buy shrimp with shells on, toss the shells in with the broth and simmer for five minutes—strain them out after for a bigger seafood vibe Anytime my kids help peel, I keep a few aside just to cook extra for them to snack on
Keeping It Fresh
Store leftover etouffee in the fridge, tightly covered, for up to three days When you want to reheat, take it slow on the stove and add a dash of broth or water to loosen it up I wouldn’t freeze it since creamy sauces can break, but it holds great for lunches you can make in advance
What to Swap
No shrimp? Toss in some catfish, crawfish, or cubes of tofu to swap things up and even go veggie Use seafood or veggie broth instead of chicken, or splash in hot sauce if you like more heat Out of tomato paste? Just bump up the diced tomatoes a bit
How to Serve
Heap the etouffee over steamy white rice or scoop it on brown rice for a twist Garlic bread sops up all that sauce well too A crisp salad on the side works great with all the deep flavors

A Little History
Etouffee’s a Louisiana classic—both Cajun and Creole cooks make it Etouffee basically means smothered You’d throw in whichever shellfish was around that day It’s comfort food that brings folks together and everyone’s got their own tricks to make it special
Recipe FAQs
- → How can I keep shrimp from turning tough here?
Add your shrimp at the very end, letting them cook just until they turn pink and opaque. If you let them bubble away too long, they’ll get chewy.
- → Why do folks call etouffee 'Cajun'?
It’s the deep, slow-cooked roux, plus that bell pepper, celery, and onion trio thrown in, all spiced up Cajun-style for lots of flavor and a bit of heat.
- → Can I swap out the shrimp for something else?
Yeah, you can go with chicken or crawfish too. These swaps work with pretty much the same directions as shrimp.
- → What’s good with Cajun shrimp etouffee?
White rice is best, but a chunk of cornbread or a warm piece of crusty bread is great for sopping up sauce, too.
- → How much heat does Cajun shrimp etouffee pack?
Spiciness is all about your Cajun mix and cayenne. Use less if you want it mild or jack it up for a little burn.
- → What’s the deal with the roux?
Roux thickens things up and gives the sauce that nutty, toasted taste that makes Cajun food so darn good.