Cajun Shrimp Étouffée Over Rice

Why You’ll Love This Recipe

• Classic Cajun flavor built on a buttery roux and the holy trinity of onion, celery, and bell pepper.
• Silky, spoon-coating sauce that’s rich without being heavy.
• Balanced, customizable heat from cayenne and hot sauce.
• Weeknight-friendly method with a quick, shell-infused stock for extra depth.

Grocery List

• Produce: 1 large yellow onion, 1 green bell pepper, 3 ribs celery, 4 garlic cloves, flat-leaf parsley, scallions, 1 lemon
• Dairy: Unsalted butter
• Pantry: Large shrimp, long-grain white rice, low-sodium seafood or chicken stock, tomato paste, neutral oil, all-purpose flour, Worcestershire sauce, hot sauce, paprika, cayenne, dried thyme, white pepper, bay leaves, kosher salt, black pepper

Full Ingredients

Shrimp & Prep

• 1 1/2 pounds large shrimp (16/20 or 21/25), peeled and deveined; shells reserved
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper

Roux & Sauce

• 6 tablespoons unsalted butter
• 2 tablespoons neutral oil (canola or peanut)
• 1/2 cup all-purpose flour
• 1 large yellow onion, finely diced (about 2 cups)
• 1 green bell pepper, finely diced (about 1 cup)
• 3 ribs celery, finely diced (about 1 cup)
• 4 garlic cloves, minced (about 1 tablespoon)
• 2 tablespoons tomato paste
• 2 teaspoons sweet paprika
• 1/2 teaspoon cayenne pepper, plus more to taste
• 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
• 1/2 teaspoon ground white pepper
• 2 bay leaves
• 2 1/2 cups low-sodium seafood or chicken stock (kept hot)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce (such as Crystal or Tabasco), optional
• 3/4 teaspoon kosher salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped flat-leaf parsley
• Juice of 1/2 lemon (about 1 tablespoon)

Rice

• 1 cup long-grain white rice, rinsed
• 1 1/2 cups water
• 1/4 teaspoon kosher salt
• 1 tablespoon unsalted butter (optional)

To Serve

• 2–3 scallions (green onions), thinly sliced
• Extra hot sauce, for the table

Step-by-Step Instructions

Step 1: Prep shrimp and quick stock

Peel and devein the shrimp, reserving all shells. Toss shrimp with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne; refrigerate. Place the reserved shells in a small saucepan with the 2 1/2 cups stock. Bring to a gentle simmer over medium heat and cook for 10 minutes to infuse. Strain and keep the stock hot on low heat.

Step 2: Cook the rice

In a small pot, combine rinsed rice, 1 1/2 cups water, and 1/4 teaspoon salt. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and rest, covered, for 10 minutes. Fluff with a fork. Stir in 1 tablespoon butter if you like a richer finish.

Step 3: Make a buttery roux

In a heavy 4- to 5-quart pot or Dutch oven, melt 6 tablespoons butter with 2 tablespoons oil over medium heat. Sprinkle in the flour while whisking. Stir constantly with a flat-edged spatula or whisk for 8–12 minutes until the roux is smooth and the color of peanut butter. If it smokes or darkens too fast, reduce the heat. Keep the roux moving to prevent scorching.

Step 4: Build the Cajun base

Add the onion, bell pepper, and celery to the roux. Cook, stirring, until softened and glossy, 5–7 minutes. Add the garlic and cook 30 seconds. Stir in the tomato paste, paprika, 1/2 teaspoon cayenne, thyme, and white pepper; cook 1 minute to bloom the spices.

Step 5: Whisk in stock and simmer to silky

While whisking, slowly stream in the hot shrimp-infused stock. Add bay leaves, Worcestershire, and hot sauce (if using). Bring to a gentle simmer over medium-low and cook, uncovered, 12–15 minutes, stirring occasionally, until the sauce is smooth and coats the back of a spoon. Season with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper, adjusting to taste.

Step 6: Poach the shrimp

Add the shrimp to the simmering sauce in an even layer. Cook 3–4 minutes, stirring once or twice, just until pink and opaque; target 120–125°F internal temperature. Remove from heat, fish out the bay leaves, and stir in parsley and lemon juice. Taste and adjust salt and cayenne.

Step 7: Plate and garnish

Spoon steamed white rice into warm bowls. Ladle shrimp étouffée over the rice, letting some sauce seep into the grains. Top with sliced scallions and a little extra parsley. Serve immediately with more hot sauce on the side.

Pro Tips

• Keep the stock hot; warm liquid blends into a roux without clumping.
• Roux color guide: aim for peanut-butter to light caramel for a silky, not bitter, sauce.
• Dice the trinity small (about 1/4 inch) so it softens quickly and melts into the sauce.
• Do not overcook the shrimp—pull them the moment they’re just opaque for tender, juicy bites.
• Fine-tune thickness: if too thick, whisk in a splash of hot stock; if thin, simmer a few minutes more.

Variations

• Crawfish Étouffée: Swap shrimp for 1 1/2 pounds peeled crawfish tails; simmer tails only 2 minutes at the end.
• Creole-Style: Stir in 1 cup diced tomatoes with juices in Step 5 for a slightly tomato-forward profile.
• Gluten-Free: Make the roux with white rice flour (1:1 with butter/oil). It browns faster, so watch closely.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat until steaming (about 160°F); avoid boiling to prevent overcooking the shrimp. For best make-ahead results, cook the sauce through Step 5 up to 2 days in advance, chill, then reheat and add shrimp right before serving. The finished étouffée with shrimp does not freeze well, but the sauce base (without shrimp) can be frozen up to 2 months.

Nutrition (per serving)

Approx. 620 calories; 39 g protein; 52 g carbohydrates; 24 g fat (13 g saturated); 3 g fiber; 1150 mg sodium. Nutrition will vary based on stock, salt, and hot sauce used.