30 Minute Shrimp Etouffee
Flavor-packed, Cajun-inspired, and perfect for a weeknight dinner or Sunday supper!
Equipment
- 1 Large Skillet
Ingredients
- 2 tablespoon good extra virgin olive oil
- ½ yellow onion, diced
- ½ green bell pepper, diced
- 1 celery stalk, diced
- 1 tbsp your favorite cajun seasoning (I love Tony's)
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- 1 lb wild caught shrimp, peeled and deveined
- 1 can diced tomatoes
- 1 cup sliced okra (frozen is totally fine)
- 1 dash Worcestershire sauce
- 1 teaspoon tomato bouillon
- ¼ cup green onions, finely chopped
- 4 cup cooked white rice, for serving
Instructions
- Start with the base. Heat the olive oil in a skillet over medium heat. Add onion, bell pepper, and celery (that’s your classic mirepoix). Season with Tony’s and sauté until soft and fragrant. Remove from the pan and set aside.
- Make your roux. Melt the butter in the same pan, then whisk in the flour. Keep stirring until it turns golden brown. This happens fast, so stay close. It’s worth it!
- Season the shrimp. In a separate bowl, toss the shrimp with a little more olive oil and Tony’s seasoning.
- Bring it all together. Add the shrimp to the roux and cook until just pink. Stir the veggies back in, then pour in the tomatoes, sliced okra, bone broth, Worcestershire sauce, and tomato bouillon.
- Let it simmer. Bring it to a low boil and let it bubble gently for about 15 minutes to thicken and develop that deep flavor.
- Serve it up. Spoon it over warm white rice, top with green onions, and dig in.
Notes
Why This Recipe Works
- Quick roux: Using butter instead of oil gives you great flavor in half the time.
- Fresh, quality ingredients: Farmers market produce and wild-caught shrimp take it up a notch.
📌 Save this one if you love:
- Quick Cajun recipes
- Bold, Southern flavors
- One-skillet dinners
- Easy shrimp recipes
- Dishes that bring people to the table