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Cajun Shrimp Etouffee Delight

Savor a delightful taste of Louisiana with this Cajun Shrimp Etouffee Delight recipe, ready in just 30 minutes. Enjoy a robust and creamy combination of shrimp, the holy trinity, and a flavorful roux, all perfectly seasoned with Cajun spices.
3
30 min
TOTAL TIME
712
CALORIES
$5.16
PER SERVING
Cajun Shrimp Etouffee Delight
Ingredients
14 INGREDIENTS
6 SERVINGS
Medium Shrimp
2 lbs medium shrimp
thawed and tail removed
Olive Oil
2 tbsp olive oil
Cajun Seasoning
1 tbsp cajun seasoning
Red Bell Pepper
1 whole red bell pepper
diced
Garlic
3 cloves garlic
minced
Yellow Onion
1 1/2 cups yellow onion
diced
Celery
1 stalk celery
diced
Green Onions
1/4 cup green onions
chopped
Seafood Stock
1 1/2 cups seafood stock
Cayenne Pepper
1/2 tsp cayenne pepper
Cooked White Rice
4 cups cooked white rice
for serving
Butter
3 tbsp butter
All-purpose Flour
3 tbsp all-purpose flour
Fresh Parsley
1/4 cup fresh parsley
Directions
9 STEPS
15 min
PREP TIME
15 min
COOK TIME
30 min
TOTAL TIME
1
Heat the olive oil in a large skillet or Dutch oven over medium heat.
2
Add the minced garlic and cook for 1 minute.
3
Stir in the diced onion, diced red bell pepper, and diced celery. Cook the vegetables for 8-10 minutes or until softened, stirring occasionally.
4
Meanwhile, make the roux by melting the butter in a small saucepan over low heat. Whisk in the all-purpose flour and cook until golden brown, approximately 5 minutes, whisking frequently to prevent burning.
5
Add seafood stock to the roux and whisk until smooth. Set aside.
6
Add the roux mixture, green onions, and chopped parsley to the vegetables in the skillet or Dutch oven, stirring well to combine.
7
Stir in the pre-cooked shrimp, cayenne pepper, and Cajun seasoning, mixing thoroughly.
8
Cover the skillet or Dutch oven and cook for 4-5 minutes to allow flavors to meld and shrimp to warm through.
9
Uncover, garnish the shrimp etouffee with additional parsley or chopped green onions, and serve immediately over cooked white rice.
Health Info
Macros
109g
CARBS
13g
FAT
37g
PROTEIN
Contains these allergens
MILK
FISH
CRUSTACEAN SHELLFISH
WHEAT
Frequently Asked Questions
Can I use frozen shrimp in Shrimp Etouffee?
How can I enhance the seafood flavor in Shrimp Etouffee?
What type of rice works best with Shrimp Etouffee?
How can I make my roux darker for Shrimp Etouffee?
Why are my vegetables not cooked down properly?
My shrimp always overcooks in my Shrimp Etouffee. What can I do?
What can I do to balance the spices well in Shrimp Etouffee?
How do I ensure my Shrimp Etouffee doesn’t come out too watery?
Can I replace the shrimp with other seafood in Shrimp Etouffee?
Should I remove the tails from the shrimp before adding them to the Etouffee?