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Fish, Americas

Shrimp étouffée with rice

Shrimp étouffée with rice is a Cajun stew for 4 people, ready in 45 minutes, medium difficulty, around €4.80 per person. It's built on a butter and flour roux cooked to a light caramel color, then the Cajun trinity of onion, bell pepper and celery. Success depends on patience with the roux and a short cooking time for the shrimp so they stay tender.

Tonight, we're heading to Louisiana with a shrimp étouffée, simmered in a golden roux with the holy trinity of Cajun cooking.

Shrimp étouffée with rice
Total time
45 min
Difficulty
Medium
Cost per person
€4.80
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Étouffée is a thick stew where shrimp simmer in a brown, fragrant sauce, served over white rice that soaks up every drop. The roux gives it that coating texture and slightly toasted flavor, while the Cajun spices add kick without overwhelming the dish. It's a meal that breaks up your routine, perfect when you want to travel without leaving the kitchen.

Plan on a good hour between prep and cooking, so this works best on an evening when you have a bit of time, or a Sunday with the family if your kids like shrimp. This isn't the mildest dish on the table, the Cajun spices bring real heat, but you can adjust to taste. Mon Chou walks you through the roux step by step, the one moment that makes or breaks any étouffée.

The ingredients

4 people

Fish counter

  • Raw peeled shrimp 600 g

Dairy

  • Butter 60 g

Pantry

  • Flouroften in the pantry 4 tbsp
  • Crushed tomatoesoften in the pantry 100 g
  • Fish brothoften in the pantry 40 cl
  • Cajun seasoningoften in the pantry 2 tsp
  • Riceoften in the pantry 250 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Green bell pepper 1
  • Celery stalks 2
  • Garlic 3 cloves
  • Green onions 3

Allergens Gluten, Lactose, Shellfish, Celery

The step by step recipe

  1. Melt the butter, add the flour and stir constantly to get a nut brown roux. 8 min

    Keep the heat low, a burnt roux can't be saved.

  2. Add the diced onion, bell pepper and celery, then the garlic, and let them sweat in the roux. 10 min

    This base is called the Cajun trinity, it flavors the whole dish.

  3. Pour in the broth and tomatoes, add the Cajun seasoning and let it thicken. 10 min

    Add the broth in stages while stirring to avoid lumps.

  4. Add the shrimp and cook them just until they turn pink. 4 min

    A few minutes is enough, the longer they cook the tougher they get.

  5. Cook the rice in salted water and serve the étouffée over it, topped with sliced green onions. 11 min

    Taste and adjust the seasoning before serving, Cajun spice blends vary a lot in heat.

Our tips to get it right

  • Dice all your vegetables before you start the roux, because once it's on the stove, you won't have a second to spare from stirring.
  • Use a heavy bottomed skillet or a cast iron pot, it spreads heat more evenly and keeps the roux from scorching in spots.
  • If your sauce looks too thick after adding the shrimp, thin it with a splash of hot broth rather than cold water, so the cooking doesn't stall.

The variations

  • Swap the shrimp for firm white fish cut into chunks, cutting the cooking time down to 3 minutes.
  • For a vegetarian version, replace the shrimp with mushrooms and kidney beans, and use vegetable broth instead of fish broth.
  • For a quicker version, use a mild Cajun blend and simmer the sauce 5 minutes less, the flavor will be lighter but the dish just as comforting.

What to serve it with

  • Cornbread or crusty bread slices
  • Green salad with a tangy dressing
  • Unsweetened iced tea

Storage

Étouffée keeps for 2 days in the fridge in a sealed container, stored separately from the rice so it doesn't soak up all the sauce. It freezes well for up to 2 months, without the rice. Reheat gently in a skillet or over low heat, adding a splash of broth if the sauce has thickened too much.

Questions about this dish

Can I make the roux ahead of time?

Yes, you can cook the roux, let it cool, then gently reheat it before adding the vegetables. You'll just need to stir a bit more to bring back its smooth texture.

What if I don't have premade Cajun seasoning?

Mix paprika, garlic powder, onion powder, cayenne pepper and dried oregano. Adjust the amounts based on how much heat you want.

Can I use frozen shrimp?

Yes, as long as you thaw them fully and pat them dry before adding them to the sauce. Shrimp that are too wet release water and dilute the dish's flavor.

Why is celery so important in this recipe?

Celery is part of the Cajun trinity along with onion and bell pepper, it's the aromatic base of the dish. Without it, the sauce loses depth and balance.

How long does it take to make a shrimp étouffée with rice?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a shrimp étouffée with rice?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a shrimp étouffée with rice cost?

About €4.80 per serving, or €19.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, shellfish, celery. Always check the labels of the products you buy.

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