Quick & Easy Shrimp Étouffée
70% authentic · American (Cajun-inspired)
A simplified version of Shrimp Étouffée that uses a lighter roux and fewer ingredients for a faster weeknight meal, while still capturing the essential flavors.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Shrimp1.5 pounds, peeled and deveined
- Butter1/2 cup
- All-purpose flour1/2 cup
- Yellow onion1 cup, finely chopped
- Green bell pepper1/2 cup, finely chopped
- Garlic2 cloves, minced
- Shrimp or chicken broth3 cups
- Creole or Cajun seasoning2 tablespoons
- Saltto taste
- Black pepperto taste
- Green onionsfor garnish
- Cooked white ricefor serving
Steps
- 1
In a large skillet or pot, melt butter over medium heat. Whisk in flour and cook, stirring constantly, until lightly browned (about 5-7 minutes).
- 2
Add the chopped onion and bell pepper to the skillet. Cook until softened, about 5 minutes.
- 3
Stir in the minced garlic and cook for 1 minute.
- 4
Gradually whisk in the broth until smooth. Bring to a simmer.
- 5
Stir in the Creole or Cajun seasoning, salt, and black pepper.
- 6
Add the shrimp and cook for 3-5 minutes, until pink and cooked through.
- 7
Serve immediately over cooked white rice, garnished with chopped green onions.
