Jul 14 2026
Restaurants›BeauxJax Crafthouse›Shrimp Etoufee Recipe

Shrimp Etoufee Recipe

Inspired by BeauxJax Crafthouse
Time1h
Serves4

Louisiana light roux etoufee over white rice and topped with blackened shrimp. Complimentary dishware included.

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Ingredients

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For the Etouffee

For the Blackened Shrimp

For the Rice

Method

For the Etouffee

  1. 1

    Make the Roux

    In a large pot or Dutch oven, melt the butter over medium heat. Gradually whisk in the flour until smooth. Continue to cook, stirring constantly, until the roux turns a light brown color, about 10-15 minutes.

  2. 2

    Add Vegetables

    Once the roux is ready, add the chopped onion, green bell pepper, and celery. Sauté until the vegetables are soft, about 5 minutes. Add the minced garlic and cook for another minute.

  3. 3

    Add Tomatoes and Broth

    Stir in the diced tomatoes (with juices) and chicken broth. Bring the mixture to a simmer.

  4. 4

    Season the Etouffee

    Add the Cajun seasoning, salt, and black pepper. Adjust seasoning to taste. Allow the etouffee to simmer on low heat for about 20-30 minutes, stirring occasionally.

For the Blackened Shrimp

  1. 5

    Prepare the Shrimp

    In a bowl, toss the peeled and deveined shrimp with Cajun seasoning until evenly coated.

  2. 6

    Cook the Shrimp

    Heat olive oil in a skillet over high heat. Once hot, add the seasoned shrimp in a single layer. Cook for 2-3 minutes on each side until the shrimp are blackened and cooked through. Remove from heat.

For the Rice

  1. 7

    Cook the Rice

    In a saucepan, bring the water to a boil. Add the white rice, stir once, and reduce heat to low. Cover and simmer for 15-20 minutes until the rice is tender and the water is absorbed. Fluff with a fork before serving.

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