Textual Chef

Shrimp Etouffee

Succulent shrimp smothered in a rich, buttery Cajun sauce built on the holy trinity of onion, celery, and bell pepper, ladled over fluffy white rice for a deeply satisfying Southern dinner.

40 minMediumServes 4510 cal/serving

CajunDinnerStovetopPescatarianHigh ProteinNut-Free

Ingredients

  • 1.5 lbs large shrimp (26-30 count), peeled, deveined
  • 6 tbsp unsalted butter
  • 1 cup yellow onion, finely diced
  • 2 stalks celery stalks, finely diced
  • 1/2 cup green bell pepper, finely diced
  • 4 cloves garlic cloves, minced
  • 4 tbsp all-purpose flour
  • 2 cups shrimp stock (or chicken stock)
  • 1 can diced tomatoes, drained
  • 2 tsp Cajun seasoning
  • 1 tsp Louisiana-style hot sauce
  • 2 tsp Worcestershire sauce
  • 4 green onions, sliced
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 2 tbsp fresh lemon juice
  • 2 cups long-grain white rice, cooked
  • 1/2 tsp kosher salt

Instructions

  1. 1

    Cook 2 cups cooked long-grain white rice according to package instructions and keep warm.

  2. 2

    Melt 6 tbsp unsalted butter in a large heavy skillet or Dutch oven over medium heat. Add 1 cup finely diced yellow onion, 2 stalks finely diced celery stalks, and 1/2 cup finely diced green bell pepper and cook, stirring often, until softened and lightly golden, about 8 minutes.

  3. 3

    Add 4 cloves minced garlic cloves and stir 1 minute. Sprinkle in 4 tbsp all-purpose flour and stir constantly for 2 minutes to form a light blonde roux.

  4. 4

    Gradually whisk in 2 cups shrimp stock (or chicken stock), then stir in 1 can drained diced tomatoes, 2 tsp Cajun seasoning, 1 tsp Louisiana-style hot sauce, 2 tsp Worcestershire sauce, and 1/2 tsp kosher salt. Bring to a simmer and cook until the sauce thickens slightly, about 5 minutes.

  5. 5

    Add 1.5 lbs peeled, deveined large shrimp (26-30 count) and cook, stirring occasionally, until they are pink and curl into a C-shape, about 3 to 4 minutes. Shrimp should reach an internal temperature of 145°F (63°C). Do not overcook.

  6. 6

    Stir in 2 tbsp fresh lemon juice, 4 sliced green onions, and 1/4 cup chopped fresh flat-leaf parsley. Taste and adjust seasoning.

  7. 7

    Serve immediately over long-grain white rice.

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