Cajun Shrimp Étouffée with Rice: a Classic Louisiana Stew

Shrimp étouffée is a beloved Cajun and Creole dish that brings the bold flavors of Louisiana straight to your kitchen. This hearty stew features tender shrimp simmered in a rich, roux-thickened gravy made with the classic “holy trinity” of celery, bell pepper and onion (here scallions), plus a kick of Cajun seasoning.

Our version keeps things simple without sacrificing depth. A quick roux provides a nutty base, while tomato paste, Worcestershire sauce and both seafood and veggie stock concentrates build layers of savory flavor. Served over fluffy jasmine rice and finished with fresh scallions and a squeeze of lemon, this étouffée is a satisfying meal that’s perfect for any night of the week.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cajun Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Worcestershire SauceView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Dice celery into ¼-inch pieces. Core and dice bell pepper into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens. Quarter lemon. Dice tomato into ¼-inch pieces.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add rice; toast, stirring occasionally, until fragrant, 1-2 minutes. Add 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Melt 2 tablespoons butter and a drizzle of oil in a large pan over medium-low heat. Slowly whisk in flour, ensuring no lumps remain. Cook, whisking constantly, until mixture darkens and bubbles, 3-5 minutes. It should have a toasty, nutty aroma.
4. Add celery and bell pepper to the pan with the roux. Stir to coat. Cook, stirring occasionally, until veggies begin to soften, 3-5 minutes. Add scallion whites, tomato paste, seafood stock concentrates, veggie stock concentrate, Worcestershire sauce and Cajun Spice Blend. Cook, stirring, until fragrant and slightly darkened, 1-2 minutes.
5. Add diced tomato, 1½ cups water, ½ teaspoon sugar, a squeeze of lemon juice and a pinch of salt and pepper; stir to combine, scraping up any browned bits from the bottom. Bring to a boil, then reduce to a simmer and cover. Simmer, stirring occasionally, until slightly thickened, 10-12 minutes.
6. Meanwhile, rinse shrimp under cold water and pat dry with paper towels. Season with garlic powder, salt and pepper. Once stew has simmered 10-12 minutes, stir in shrimp. Cover and cook, stirring occasionally, until shrimp are cooked through, 6-8 minutes more. Taste and adjust seasoning with salt and pepper if desired.
7. Fluff rice with a fork. Divide shrimp étouffée between shallow bowls. Mound rice in the center of each bowl. Sprinkle with scallion greens. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with long-grain white rice, basmati or even brown rice. Adjust cooking time and water ratio according to the rice package instructions.

What can I use instead of seafood stock concentrate?

You can substitute with an equal amount of fish stock or clam juice. If unavailable, use chicken stock with a pinch of Old Bay seasoning for a similar flavor.

Can I make this dish ahead of time?

Yes, you can prepare the étouffée (without shrimp) up to 2 days in advance. Reheat gently, then add shrimp and cook until done just before serving.