Shrimp Étouffée is a classic Cajun stew where tender shrimp are smothered in a rich, thickened sauce built on a nutty roux and the holy trinity of onion, celery, and bell pepper, then served over white rice for authentic comfort food.
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Season the shrimp with salt and set aside.
In a large pan over medium heat, melt the butter.
Whisk in the flour to create a roux. Continue to 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 to the pan. Sauté until the vegetables are cooked through.
Stir in the minced garlic and Cajun seasoning, and cook for another minute until fragrant.
Slowly whisk in the shellfish stock to prevent lumps. Then, stir in the diced tomatoes and season with salt.
Bring the mixture to a low simmer and allow it to thicken for about 2-5 minutes.
Taste the sauce and adjust seasoning as needed. Stir in the seasoned shrimp and cook for 2-3 minutes, just until the shrimp are pink and cooked through.
Turn off the heat and stir in hot sauce, if desired.
Serve immediately over cooked white rice and garnish with sliced green onions.
Store refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat; if reheating with shrimp already cooked in, warm just until heated through to avoid overcooking the seafood.
Stir constantly over medium heat until the roux reaches a light brown color, which develops the nutty flavor characteristic of étouffée. This typically takes 3–5 minutes.
Étouffée is a thicker, more concentrated stew served over rice, while gumbo is brothier and often includes okra or filé powder. Both use the holy trinity and shellfish stock but have different consistencies and toppings.
Yes. Prepare the sauce (steps 2–7) up to 2 days ahead and refrigerate. Reheat gently, then add the shrimp and cook until pink just before serving.
Shrimp overcooks quickly. Cook for only 2–3 minutes, just until pink. Remove from heat immediately; residual heat will finish cooking them gently.
Yes. Substitute 1 lb diced cooked andouille sausage or chicken; skip the initial shrimp seasoning step and add the meat to the sauce in step 8 to warm through, reducing cook time to 1–2 minutes.
