Shrimp Étouffée is a classic Cajun stew built on a deeply browned roux and the holy trinity of onion, bell pepper, and celery, with tender shrimp finished in a savory shellfish stock. The standout is the rich, nutty roux base that builds authentic Cajun depth in under 30 minutes.
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Season the shrimp with salt and set aside.
Heat a large pan or skillet over medium heat and add the butter.
Once the butter is melted, whisk in the flour to create a roux. Stir constantly until the roux is a light brown color, which gives it a nutty flavor.
Add the diced onion, green bell pepper, and celery. Sauté until the vegetables are cooked through, seasoning with a little salt as you go.
Stir in the minced garlic and Cajun seasoning, and cook for another minute until fragrant.
Slowly whisk in the shellfish stock, followed by the can of diced tomatoes. Continue whisking to prevent lumps.
Bring the sauce to a low simmer and allow it to thicken for 2-5 minutes.
Taste the sauce and adjust seasoning with more salt if needed.
Stir in the seasoned shrimp and cook for 2-3 minutes, just until they are pink and cooked through.
Turn off the heat and stir in hot sauce to your preference.
Serve immediately over cooked white rice and garnish with sliced green onions.
Refrigerate the finished stew up to 3 days in an airtight container. Reheat gently over medium heat, adding a splash of stock if needed; add fresh shrimp and simmer 2–3 minutes only if reheating with shrimp.
Étouffée ('smothered') is a brothier stew served over rice, while gumbo is thicker, often contains okra or filé powder, and simmers longer. Both start with roux but étouffée cooks faster.
Cook the butter and flour together over medium heat for 3–5 minutes until it's a deep chocolate brown. It should smell nutty, not burnt. This develops the rich Cajun flavor.
Yes. Make the stew base (roux and vegetables) up to 2 days ahead, refrigerate, then add shrimp and simmer just before serving so they stay tender.
Substitute chicken or vegetable stock. Shellfish stock adds depth, but you can boost flavor by adding 1 tbsp tomato paste and an extra 1 tsp Cajun seasoning.
Cook until they turn opaque and curl into a C-shape, about 2–3 minutes. Overcooked shrimp become rubbery; remove them as soon as they're pink.
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