Savory Shrimp Etouffee That's Better Than Fast Food!

This Shrimp Etouffee recipe brings the vibrant flavors of Louisiana right to your table, a must-try dish that's better than fast food.

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Course: Main Dishes

Cuisine: Louisiana

Keyword: Cajun, comfort food, Easy Dinner, Family Recipe, seafood, Shrimp Etouffee

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 320kcal

½ cup all-purpose flour This is the base for your roux, which adds depth and flavor to the dish.
½ cup vegetable oil Use a neutral oil to achieve the perfect consistency for your roux without overpowering other flavors.

1 onion Adds a sweet, savory foundation to the dish, enhancing the overall flavor profile.
1 green bell pepper Brings a slight crunch and vibrant color, balancing the richness of the etouffee.
1 stalk celery A must for a classic Cajun flavor; it complements the other vegetables beautifully.
3 cloves garlic Freshly minced garlic infuses the dish with aromatic goodness that's hard to resist.

4 cups seafood stock This is the key to a rich, delicious Shrimp Etouffee; it brings the taste of the sea right into your pot.
1 tablespoon Cajun seasoning Elevates your dish with a blend of spices, giving it that authentic Louisiana kick.
½ teaspoon black pepper A pinch of this adds depth and enhances the other flavors in the etouffee.

2 cups peeled and deveined shrimp The stars of this recipe, bringing their delicate sweetness to the mix.

¼ cup chopped green onions Add a fresh pop of flavor and color when sprinkled on top before serving.
¼ cup chopped parsley Brings brightness and a touch of earthiness to the finished dish.
hot sauce If you like heat, this is your moment to elevate the dish to your spice level!
salt Essential for enhancing flavor, but remember to adjust to your taste.

In a large pot, heat ½ cup of vegetable oil over medium heat. Gradually whisk in ½ cup of all-purpose flour to create a roux, stirring continuously for about 15-20 minutes until a rich, dark brown color is achieved.
Add 1 diced onion, 1 diced green bell pepper, 1 diced celery stalk, and 3 minced garlic cloves into the pot with the roux. Cook, stirring frequently, for about 5-7 minutes until the vegetables soften.
Slowly pour in 4 cups of seafood stock while continuously stirring to prevent lumps. Increase heat to bring this mixture to a simmer.
Stir in 1 tablespoon of Cajun seasoning and ½ teaspoon of black pepper. Allow to simmer for about 10 minutes.
Carefully add 2 cups of peeled and deveined shrimp into the broth. Cook for an additional 5-7 minutes, or until the shrimp turn pink and opaque.
Once the shrimp are perfectly cooked, stir in ¼ cup of chopped green onions, ¼ cup of chopped parsley, and hot sauce if desired. Season with salt to taste.
Spoon the delicious Shrimp Etouffee over rice or alongside crusty bread.

Serve over freshly cooked rice or alongside crusty bread to soak up that delicious sauce.