Irresistible Cajun Shrimp Etouffee

Category: Satisfying Entrées for Any Occasion

Dive into a tasty Cajun shrimp etouffee that’s packed with juicy shrimp, a deep roux sauce full of celery, onion, and bell pepper. Warm Cajun flavors and a bit of cream turn the sauce extra silky with tomatoes and broth tying it together. Spoon it on rice and top with fresh parsley or some green onions for a pop of color. Just don’t overcook the shrimp! You’ll want them soft and juicy to soak up all those awesome Louisiana vibes at dinnertime.

Dana
Updated on Mon, 23 Jun 2025 17:51:18 GMT
Bowl filled with shrimp and rice. Pin
Bowl filled with shrimp and rice. | chefsnaps.com

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
A bowl of shrimp and rice. Pin
A bowl of shrimp and rice. | chefsnaps.com

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 bowl of shrimp and rice. Pin
A bowl of shrimp and rice. | chefsnaps.com

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.

Cajun Shrimp Classic

Juicy shrimp in a kicky, rich gravy with herbs and rice. Great for parties or relaxed weeknights.

Preparation Time
20 min
Cooking Time
30 min
Total Time
50 min
By: Dana

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Cajun

Yield: 4 Servings (Feeds 4 people when served over rice)

Dietary Preferences: ~

Ingredients

→ Seafood

01 450 g peeled, deveined medium shrimp

→ Base and Aromatics

02 3 cloves garlic, chopped
03 2 celery ribs, diced
04 1 green bell pepper, diced
05 1 medium onion, diced
06 2 tablespoons unsalted butter

→ Thickener and Seasonings

07 Black pepper, as much as you like
08 Salt, add as needed
09 0.25 teaspoon cayenne pepper
10 1 teaspoon Cajun seasoning
11 2 tablespoons all-purpose flour

→ Liquids and Sauces

12 120 ml heavy cream
13 2 bay leaves
14 2 tablespoons tomato paste
15 1 can (410 g) diced tomatoes, make sure to drain
16 240 ml chicken broth

→ For Serving and Garnish

17 Warm white rice
18 Chopped parsley or green onion for topping

Steps

Step 01

Spoon your creamy shrimp mixture on top of bowls of hot white rice. Sprinkle with chopped parsley or green onion for a fresh finish.

Step 02

Take out the bay leaves, pour in the heavy cream, then taste and throw in more salt and pepper if you want.

Step 03

Drop those shrimp into the pan and give them 5 or 6 minutes. You’re watching for them to get pink and lose the grey look.

Step 04

Dial down the heat and just let it bubble for about 10 minutes so everything mixes together nicely.

Step 05

Dump in the drained tomatoes next, then the tomato paste and bay leaves. Give it all a good mix and let it come up to a light simmer.

Step 06

Pour your chicken broth in slow, keep stirring so it doesn’t get lumpy and weird.

Step 07

Shake in your Cajun seasoning and cayenne. After that’s stirred in, add the flour so all the veggies are totally coated. Keep mixing around for a minute or two so the flour doesn’t taste raw.

Step 08

Next up, toss in your minced garlic. Just let it sizzle for about a minute so you can smell it waking up.

Step 09

Now add the onion, green pepper, and celery. Let these cook together 3 or 4 minutes until they’re looking soft.

Step 10

Start out by melting butter in a big pan over medium heat. Wait till it’s bubbly.

Notes

  1. Don’t keep shrimp in the pan too long or they’ll go rubbery. Pull them when they’re just cooked so they stay juicy.

Required Tools

  • Big sauté pan
  • Wooden stirring spoon
  • Sharp chef’s knife
  • Chopping board

Allergen Information

Check every ingredient for potential allergens, and consult a healthcare professional if uncertain.
  • Shellfish inside
  • Dairy included
  • Has gluten

Nutritional Details (Per Serving)

These details are for reference purposes and don't replace professional medical advice.
  • Calories: 470
  • Fats: 23 g
  • Carbohydrates: 36 g
  • Protein: 29 g