Creamy Shrimp Étouffée


Cajun or Creole, what's the difference? Well they're both cuisines in Louisiana, but the difference can be found by the addition of tomato. This étouffée is best served with warm crusty bread to sop up the sauce. I do use tomato powder, but feel free to use tomato paste if your spice cabinet doesn't include this incredible staple. Serve over hot cooked rice.

Prep Time:
15 mins
Cook Time:
1 hrs
Total Time:
1 hrs 15 mins
8 servings


  • ½ cup salted butter

  • ½ cup all-purpose flour

  • 1 ¼ cups chopped celery

  • 1 cup chopped green pepper

  • 1 small onion, minced

  • ½ cup chopped green onions

  • 1 (14.5 ounce) can seafood stock

  • 1 cup water

  • 1 tablespoon tomato powder

  • 1 teaspoon Cajun seasoning

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper

  • ¼ teaspoon cayenne pepper

  • 1 bay leaf

  • 2 pounds frozen shrimp, deveined and tails removed


  1. Melt butter in a large, heavy skillet. Stir in flour; cook and stir over low heat until the color of caramel, about 20 minutes. Add celery, green pepper, and onion; stir until coated. Add stock, water, tomato powder, Cajun seasoning, black pepper, cayenne, and bay leaf. Bring to a boil.

  2. Reduce heat; cover and simmer sauce, stirring occasionally, for 30 minutes. Discard bay leaf. Add shrimp and cook until heated through, about 5 minutes.

Nutrition Facts (per serving)

243 Calories
13g Fat
10g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 243
% Daily Value *
Total Fat 13g 17%
Saturated Fat 8g 39%
Cholesterol 204mg 68%
Sodium 730mg 32%
Total Carbohydrate 10g 3%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 21g
Vitamin C 21mg 103%
Calcium 60mg 5%
Iron 3mg 19%
Potassium 382mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love