Go Back

Southern Shrimp Étouffée

A rich and vibrant Southern dish featuring tender shrimp in a velvety sauce served over rice, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Étouffée
  • 1 pound shrimp, peeled and deveined Make sure shrimp are fresh or fully thawed if frozen.
  • 1/2 cup butter
  • 1/2 cup all-purpose flour Can substitute with gluten-free flour if needed.
  • 1 cup onion, diced
  • 1 cup green bell pepper, diced
  • 1 cup celery, diced
  • 4 cups chicken broth Ensure it is Halal-compliant.
  • 2 cloves garlic, minced
  • 1 tablespoon Cajun seasoning
  • Salt and pepper to taste
  • Cooked for serving rice
  • Chopped for garnish green onions

Method
 

Preparation
  1. In a large saucepan, melt the butter over medium heat.
  2. Slowly stir in the flour to create a roux, continuously stirring for about 10 minutes, until the mixture turns a golden brown color.
  3. Once the roux is ready, add the diced onion, green bell pepper, and celery to the mixture and sauté for an additional 5 minutes.
  4. Add the minced garlic, Cajun seasoning, salt, and pepper.
  5. Gradually pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer and cook for about 10-15 minutes.
  6. Gently fold in the shrimp and cook for an additional 5-7 minutes, just until the shrimp are pink and opaque.
  7. Remove the pot from heat, serve over a warm bed of rice, and garnish with fresh green onions.

Notes

If you have leftovers, store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat with a splash of chicken broth.