Easy Shrimp Étouffée Recipe: A Quick and Flavorful Cajun Classic

Table of Contents

• Introduction: Discover the Magic of Simple Cajun Cooking
• Why This Should Be Your Go-To Weeknight Dinner
• Simplify Your Cooking Without Sacrificing Flavor
• Key Elements for an Authentic (But Easy) Taste
• Smart Shrimp Selection and Prep Tips
• This Recipe Plays Well with Friends: Serving & Pairing Ideas
• Wrapping Up Your Cajun Feast
• The Recipe: Easy Shrimp Étouffée
• Notes & Tips

Key Takeaways

This easy recipes for Shrimp Étouffée delivers authentic, restaurant-quality Cajun flavor to your home kitchen in under an hour. Using a simplified roux method and classic “holy trinity” vegetables, it’s an incredibly quick dinner recipes option that feels special. The result is a rich, savory stew with plump shrimp that’s perfect for a stress-free easy recipes for dinner. Serve it over fluffy rice for a complete, comforting meal that will quickly become a family favorite.

Introduction: Discover the Magic of Simple Cajun Cooking

Hi everyone, it’s Betty from Betty Cooks! Today, I’m sharing one of my absolute favorite ways to bring big, bold flavor to the table without spending all day in the kitchen. We’re diving into the world of Cajun cuisine with my streamlined version of Shrimp Étouffée. If you’ve ever thought that making an authentic étouffée was too complicated or time-consuming, I’m here to show you a fantastic collection of easy recipes that can change your mind. This particular easy recipes is proof that you don’t need a dozen hard-to-find ingredients or hours of stirring to create something truly magical.

Why This Should Be Your Go-To Weeknight Dinner

Let’s be honest, weeknights can be hectic. The last thing you want is a recipe that requires constant attention or a sink full of dishes. That’s where this dish shines. It’s the epitome of a quick dinner recipes solution. From start to finish, you’re looking at about an hour, with most of that time being hands-off simmering. The active work is simple: chopping a few veggies, making a quick roux, and letting the pot work its magic. It’s the kind of meal that looks and tastes like you fussed, but secretly, you know it was one of the most straightforward easy recipes in your repertoire.

Simplify Your Cooking Without Sacrificing Flavor

The heart of any great étouffée is its rich, complex gravy. Traditional methods can involve a long, careful process to darken the roux. My approach on Betty Cooks is all about achieving deep flavor with a lighter, quicker roux that forms the perfect base without the risk of burning. This method is a game-changer for busy cooks and is a cornerstone of my philosophy of easy recipes for dinner. By building layers of flavor with the “holy trinity” of onions, celery, and bell peppers, along with pantry-staple spices, we create a sauce that’s robust and satisfying without any fuss.

Key Elements for an Authentic (But Easy) Taste

Authenticity in quick dinner recipes comes from respecting the core components. For this étouffée, that means the “holy trinity” I mentioned is non-negotiable—it’s the aromatic foundation. A good-quality seafood or chicken broth adds necessary depth, while a touch of tomato paste and diced tomatoes provides the signature color and a slight sweetness that balances the spices. The blend of paprika, thyme, oregano, and a kiss of cayenne delivers that warm, unmistakable Cajun flavor profile. It’s these simple elements, combined thoughtfully, that make this one of my most-requested easy recipes for dinner.

Smart Shrimp Selection and Prep Tips

For the best results, I recommend using large (26-30 count) shrimp that are peeled and deveined—this saves so much time! If you have a few extra minutes, leaving the tails on can add even more flavor to the sauce as they simmer. The key is to add them at the very end. Shrimp cook incredibly fast, and overcooking is the only way to ruin them. You simply want to gently poach them in the hot sauce until they just turn pink and opaque, which takes mere minutes. This ensures every bite is tender and juicy.

This Recipe Plays Well with Friends: Serving & Pairing Ideas

This Shrimp Étouffée is a wonderful centerpiece. The classic and perfect pairing is a big mound of steaming white rice to soak up all that glorious sauce. For a lighter option, try it over cauliflower rice. To round out the meal, a simple green salad with a bright vinaigrette helps cut through the richness, or some warm, crusty French bread is ideal for mopping up your plate. It’s a versatile dish that’s equally suited for a casual family dinner or a small gathering with friends.

Wrapping Up Your Cajun Feast

I truly hope this recipe becomes a beloved staple in your home as it is in mine. It embodies everything I love to share here at Betty Cooks: approachable techniques, vibrant flavors, and the joy of creating something delicious without stress. This dish proves that impressive, comforting meals don’t have to be complicated. So, tie on your apron, grab your Dutch oven, and get ready to enjoy one of the most rewarding and flavorful easy recipes you’ll ever make.

Easy Shrimp Étouffée Recipe: A Quick and Flavorful Cajun Classic

Craving a taste of Louisiana? This easy shrimp étouffée recipe delivers classic Cajun flavor in less than an hour. Made with succulent shrimp in a rich, buttery gravy, it’s a perfect easy recipes for dinner, comforting weeknight meal.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Main Course

Cuisine: Cajun

Keywords: Cajun recipe, easy recipes, étouffée, quick dinner, seafood recipes, shrimp étouffée

Servings: 4 servings

Author: Betty

Ingredients

For the Étouffée Base

• 1/2 cup unsalted butter (1 stick)
• 1 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped green bell pepper
• 2 tablespoons all-purpose flour
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup seafood stock or chicken broth
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon Worcestershire sauce
• Salt and freshly ground black pepper to taste

For the Shrimp & Finish

• 1 1/2 pounds large shrimp (26-30 count), peeled and deveined
• 1/4 cup chopped fresh parsley
• 3 green onions, thinly sliced
• Hot cooked rice, for serving

Instructions

For the Étouffée Base

1. In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
2. Add the chopped onion, celery, and green bell pepper (the “holy trinity”). Cook, stirring occasionally, for about 10 minutes, until the vegetables are softened and fragrant.
3. Sprinkle the flour over the vegetables and cook, stirring constantly, for 3-4 minutes to make a light brown roux.
4. Add the minced garlic and cook for another 30 seconds until fragrant.
5. Stir in the diced tomatoes with their juices, seafood stock, tomato paste, bay leaves, paprika, thyme, oregano, cayenne, and Worcestershire sauce.
6. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 25-30 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.
7. Season with salt and black pepper to taste.

For the Shrimp & Finish

1. Increase the heat to medium-low. Add the shrimp to the pot, stirring to submerge them in the sauce.
2. Cook for 5-7 minutes, stirring occasionally, just until the shrimp turn pink and opaque. Be careful not to overcook.
3. Remove the pot from the heat. Discard the bay leaves.
4. Stir in the fresh parsley and most of the green onions, reserving some for garnish.
5. Serve immediately over hot cooked rice, garnished with the remaining green onions.

Notes

For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering sauce before adding the shrimp. You can substitute the shrimp with crawfish tails for a traditional twist. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.