Shrimp étouffée

Classic, spicy, Cajun. Good stuff. I describe it as having a mellow, slow spicy quality thats both surprising and warms you up at the same time. Since no crawdads were available, this is a shrimp rendition of étouffée.

Serves 4-6. Time: Prep 25 min, Cook 45-50 min


  • 3/4 of large onion, diced
  • 1 rib celery, diced
  • 3/4 of a red pepper, diced
  • 3/4 of a green pepper, diced
  • 4 cloves garlic, minced
  • 4 tbsp butter
  • 2 tbsp flour
  • 1 tbsp tomato paste
  • 1/2 cup white wine
  • 1 cup vegetable broth, more if too thick
  • 2 bay leaves
  • 1 tsp hot sauce, or more to taste
  • 1 tsp blackened seasoning
  • 1/8 tsp sugar
  • 1/8 tsp oregano
  • 1 lb shrimp, cleaned and deveined
  • Salt and pepper, to taste
  • Scallions, diced
  • Cooked rice for serving


  • Melt butter over medium heat. Add onion, celery and peppers. Sauté, stirring occasionally, for about 8 minutes. Add in garlic and stir, cook another minute or so.
  • Sprinkle flour in and stir while cooking about 5 minutes. The flour should achieve a lightly toasty hue. Stir in tomato paste.
  • Deglaze with wine and stir. Add the broth and allow to heat to temp, then hit it with a submersion blender for a bit. Doesn’t require long, just helps with texture and taste.
  • Next add bay leaves, hot sauce, cajun spice, sugar and oregano. Allow to simmer over low for 15-20 minutes, stirring occasionally. During this time, salt and pepper to taste.
  • Add shrimp. Avoid overcooking by checking frequently. Takes about 6-8 minutes with a flip halfway through.
  • Serve with rice and top with diced scallions.

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