Go Back
Cajun cuisine, rich in flavor and history, captures the essence of Louisiana's vibrant culture. One dish that stands out in this culinary tradition is the Smoky Cajun Shrimp Étouffée. This dish is not only a staple in homes across Louisiana but has also gained popularity among food enthusiasts worldwide for its bold flavors and comforting nature. Étouffée, which translates to "smothered" in French, embodies the spirit of Cajun cooking—simple yet deeply satisfying fare that brings people together around the table.

Smoky Cajun Shrimp Étouffée

Discover the rich flavors of Louisiana cuisine with Smoky Cajun Shrimp Étouffée, a beloved dish that brings people together. This recipe highlights the holy trinity of vegetables, succulent shrimp, and bold spices, creating a comforting meal that's perfect for any occasion. Whether you're a seasoned chef or just starting out, this dish offers a taste of heritage and warmth. Join in the celebration of flavors and learn to make this delightful dish at home!
Print Recipe Pin Recipe

Ingredients
  

1 pound large shrimp, peeled and deveined

1/4 cup vegetable oil

1/4 cup all-purpose flour

1 large onion, diced

1 bell pepper, diced (preferably green)

1 stalk celery, diced

4 cloves garlic, minced

2 cups seafood stock (or chicken stock)

1 (14.5 oz) can diced tomatoes (with green chilies if desired)

1 tablespoon Cajun seasoning

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust for spice preference)

Salt and black pepper to taste

2 green onions, chopped (for garnish)

1/4 cup fresh parsley, chopped (for garnish)

4 cups cooked white rice (for serving)

Few dashes of hot sauce (optional, for serving)

Instructions
 

Make the Roux: In a large heavy-bottom pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux. Cook the roux, stirring constantly, until it turns a deep, golden brown, about 15-20 minutes. Be careful not to burn it.

    Add Vegetables: Stir in the diced onion, bell pepper, and celery (the holy trinity of Cajun cuisine) into the roux. Sauté for about 5-7 minutes until the vegetables are softened.

      Incorporate Aromatics: Add the minced garlic and cook for an additional minute until fragrant.

        Combine Other Ingredients: Slowly pour in the seafood stock, stirring continuously to avoid lumps. Add the diced tomatoes (with juice), Cajun seasoning, smoked paprika, cayenne pepper, salt, and black pepper. Bring the mixture to a simmer.

          Add Shrimp: Once the mixture is simmering, gently fold in the shrimp. Cook for about 5-7 minutes, or until the shrimp are pink and opaque.

            Adjust Seasoning: Taste the étouffée and adjust the seasoning, adding more salt, pepper, or hot sauce if desired.

              Serve: Place a generous scoop of cooked rice in a bowl, ladle the smoky Cajun shrimp étouffée over the rice, and garnish with chopped green onions and parsley.

                Enjoy: Serve immediately with extra hot sauce on the side for those who like an additional kick!

                  Prep Time, Total Time, Servings:

                    30 minutes | 1 hour | 4 servings