Irresistible Cajun Shrimp Etouffee New Orleans

This Cajun shrimp etouffee is my pick when I want an easy, cozy dinner packed with bold flavor. It's a classic right out of New Orleans—plump shrimp, creamy sauce, savory veggies, and that happy, slow-building heat. Make it for Mardi Gras, a regular Tuesday, or when you just want that good, soul-warming Cajun feel at home.

The very first time I tried shrimp etouffee was right in Louisiana. I’ve been hooked ever since. Now when my friends swing by for dinner, it’s the dish they beg me to make.

Inviting Ingredients

• Bay leaves: toss these in whole so the dish smells amazing and the flavors feel grounded fresh if you can find them
• Salt and pepper: sprinkle these in last so you get it just right for your taste buds
• Cayenne pepper: tiny bit brings the kick so don’t get wild unless you like it hot
• Tomato paste: gives extra depth double concentrated brings bigger flavor if you see it at the store
• Onion: grab a yellow one and dice it up for that sweet, mellow start
• Garlic: mince fresh cloves, you want the punchy aroma in every bite
• Heavy cream: stir in at the end for a touch of richness and silky finish full fat is the way to go
• Diced tomatoes: use high quality canned or go with fresh just drain them first
• All-purpose flour: helps make the roux and thickens things up only use fresh flour
• Cajun seasoning: go for a blend with no junk in it for real southern flavor
• Celery ribs: dice up some crisp stalks for an earthy, crunchy base
• Chicken broth: pick low sodium so you decide how salty things get
• Butter: unsalted works best, toss it in to build that rich base
• Shrimp: medium, peeled and cleaned—make sure they’re fresh and juicy
• Green bell pepper: firm, shiny, and diced to bring that classic Cajun backbone

Simple How-To Guide

Finish and Plate Up:

Toss out the bay leaves for a cleaner flavor Pour in heavy cream and stir for a glossy, rich finish Add salt and pepper to get it tasting just right Dish it up hot over fluffy rice with green onions or parsley if you want

Let the Shrimp Cook:

Drop shrimp into the sauce in one layer Give it a stir and let them gently simmer for about 5 or 6 minutes until they turn pink and curl up soft

Add the Tomatoes:

Pour in your drained tomatoes, tomato paste, and drop in those bay leaves Gently simmer and let everything bubble together for around 10 minutes so the taste and color deepen

Build the Sauce:

Slowly mix in the chicken broth, just a bit at a time, and keep stirring to keep the sauce smooth Let it thicken up into a creamy base

Bring the Heat:

Scatter over the Cajun seasoning and cayenne Mix well so all those veggie pieces are covered in flavor and color

Garlic Time:

Add the minced garlic and stir for about a minute Don’t let it burn—you want a warm, inviting smell

Sauté the Veggies:

Tip in onion, celery, and bell pepper Cook these for 3 to 4 minutes so they go soft and a little golden everything will start to smell great

Start the Roux:

Melt butter in a big skillet on medium for a minute, right as it bubbles Sprinkle in flour, stir until smooth, and keep stirring for 2 minutes so it's toasty and fragrant

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Using shrimp is my top pick because it soaks up all those spices and cooks super fast We always end up fighting over the last scoops since every bite brings back memories of Mardi Gras and good times

Chill and Reheat Tips

Let everything cool down before moving leftovers to something airtight Store in your fridge for up to 3 days For freezing, grab a freezer-safe bag and push the air out Know the creamy sauce might split a bit after freezing but gentle reheating pulls it back together

Subbing Ingredients

If you want, swap in crawfish tails or even chunks of chicken instead of shrimp. For your veggie mix, stick with classic onion, bell pepper, and celery, but switch to red bell if you want sweeter vibes. Light cream or a can of evaporated milk can step in for heavy cream, but expect a lighter sauce.

How to Serve

Ladle it up steaming hot on a pile of fluffy rice. Some folks tear up French bread to soak up all the creamy sauce. Toss extra Cajun seasoning or sliced green onions over the top if you want to make it pop.

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Deep Louisiana Roots

This shrimp etouffee comes straight from the heart of Louisiana. It started out as a simple way to use all the fresh shellfish around. Over time, New Orleans and everyone nearby made it their own. Every family tweaks it, but one thing never changes—a slow, rich roux, that trio of veggies, and a good dose of spice.

FAQs About the Recipe

→ Why does Cajun shrimp etouffee stand out?

This dish gets its bold taste and creamy kick from a hearty roux, loads of Cajun spices, and a mix of colorful vegetables that bring everything together.

→ Is it okay to cook with frozen shrimp?

Totally! Just let the shrimp thaw out and dab them dry first so they soak up flavors and cook well.

→ What's the best kind of rice for this meal?

Most folks use white or long-grain rice, but brown rice and even cauliflower rice work fine if you want something a bit different.

→ Can I tweak the spice level?

Go for it! Dial the cayenne and Cajun seasoning up or down to make it more mild or nice and spicy, whichever suits you.

→ Is there something I can swap for heavy cream?

Sure, try half-and-half, or coconut milk if you're after something a bit lighter. The flavor may change a bit, but it'll still be tasty.

→ What's the best way to stash leftovers?

Scoop cooled leftovers into any container with a good lid, pop it in the fridge, and it'll taste great for about three days.