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Traditional Shrimp Etouffee

A classic Southern dish featuring succulent shrimp in a rich, savory sauce served over fluffy white rice. Perfect for family gatherings or cozy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound shrimp, peeled and deveined
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 cup onion, chopped
  • 1 cup green bell pepper, chopped
  • 1 cup celery, chopped
  • 4 cloves garlic, minced
  • 2 cups chicken broth
  • 1 tablespoon tomato paste
  • 2 teaspoons Cajun seasoning
  • Salt and pepper to taste
  • Cooked white rice, for serving
  • Chopped green onions, for garnish

Method
 

Preparation
  1. In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring continuously. Cook the roux until it turns a beautiful golden brown, about 15 to 20 minutes.
  2. Once the roux is ready, mix in the chopped onions, green bell peppers, and celery. Sauté the mixture for about 5 minutes, or until the vegetables have softened.
  3. Add the minced garlic to the pot and cook for about 1 minute, until fragrant.
  4. Gradually pour in the chicken broth, stirring constantly to avoid lumps.
  5. Mix in the tomato paste, Cajun seasoning, salt, and pepper. Allow the mixture to simmer for about 10-15 minutes, letting all the flavors meld together beautifully.
  6. Gently stir in the shrimp and cook until they are pink and opaque, which should take about 5-7 minutes. Remove from heat.
  7. Serve the Etouffee over cooked white rice and garnish with a sprinkle of chopped green onions.

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for longer storage. Reheat gently on the stovetop, adding chicken broth if it’s too thick.