Go Back
+ servings

Shrimp Etouffee Recipe

Our shrimp etouffee recipe makes a succulent shrimp stew in just 25 minutes. It packs tons of flavor.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American, Louisiana Creole
Keyword: Shrimp Etouffee, Shrimp Etouffee Recipe
Servings: 4 servings
Calories: 487kcal
Author: Luna Regina

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp garlic from about 3 cloves, minced
  • 4 oz onions from about a medium, chopped
  • 2 oz red bell peppers from about half a medium, chopped
  • 2 oz green bell pepper from about half a medium, chopped
  • 4 oz tomatoes about 1 medium, chopped
  • 2 oz celery about 1 large stalk, chopped
  • 1 tbsp unsalted butter
  • 28 oz raw small shrimp 16 oz peeled
  • 1 1/2 tsp cajun seasoning
  • 1 tsp sriracha
  • 1 tsp lemon juice
  • 1 tsp fresh thyme
  • 1/4 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp paprika
  • 1 bay leaf
  • 2 tbsp all-purpose flour
  • 1 1/2 cups unsalted chicken broth
  • 2 tbsp parsley finely chopped
  • 3 1/2 cups cooked medium-grain rice

Instructions

  • Heat 1 tbsp olive oil in a skillet over medium heat. Add several pieces of garlic, and when they sizzle, add the rest (1 tbsp) and sauté for about 30 seconds or until fragrant. Add 4 oz onions and cook for about 2 minutes or until translucent.
    Saute the aromatics.
  • Add 4 oz bell peppers (2 red, 2 green), 4 oz tomatoes, and 2 oz celery. Add 1 tbsp unsalted butter and stir to cook for about 2 minutes.
    Cook the vegetables with some butter.
  • Add 14 oz peeled shrimp along with the seasonings: 1 1/2 tsp cajun, 1 tsp sriracha, 1 tsp lemon juice, 1 tsp fresh thyme, 1/4 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika, and 1 bay leaf. Mix everything nicely and leave to cook for 2 minutes.
    Add shrimp and seasoning.
  • Stir in 2 tbsp all-purpose flour. It'll look dry, but keep stirring for about 1 minute to cook the flour. Use a wooden spoon to avoid damaging the pan.
    Stir in flour to make the roux.
  • Slowly pour in 1 1/2 cups chicken broth and stir constantly to avoid lumps. Turn the heat to high and as soon as it bubbles, turn the heat to low and simmer everything for 7 minutes to thicken.
    Add stock and simmer.
  • Turn off the heat and sprinkle on top 2 tbsp finely chopped parsley. Serve with 3 1/2 cups of cooked rice.
    Top with parsley and serve with cooked rice.

Nutrition

Serving: 1serving | Calories: 487kcal | Carbohydrates: 57g | Protein: 46g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 327mg | Sodium: 553mg | Potassium: 834mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1114IU | Vitamin C: 40mg | Calcium: 165mg | Iron: 4mg