Shrimp Étouffée Recipe
Shrimp in our Étouffée, featuring a dark, highly-seasoned roux-based sauce with: simmered peppers, onions, and celery – known as the Cajun trinity. Served over rice, Étouffée is hot and spicy!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Roux
In a large heavy-bottomed pot, heat the olive oil over medium heat. Gradually whisk in the flour to create a roux. Continue to cook, stirring constantly, until the roux turns a deep brown color, about 15-20 minutes.
- 2
- 3
Add the Broth and Seasoning
Slowly pour in the chicken broth, stirring constantly to avoid lumps. Add the cajun seasoning, salt, and black pepper. Bring to a simmer.
- 4
Cook the Shrimp
Add the shrimp to the pot and cook until they turn pink and opaque, about 5-7 minutes.
- 5
Serve
Spoon the shrimp étouffée over cooked white rice. Garnish with chopped green onions and parsley before serving.
