Shrimp Étouffée

Shrimp Étouffée
Tara Donne


  • 1/2 Cup  unsalted butter
  • 1/2 Cup  all-purpose flour
  • stalks celery, diced
  • red bell pepper, seeded and diced
  • yellow bell pepper, seeded and diced
  • Vidalia onion, diced
  • jalapeño, seeded and diced
  • cloves garlic, minced
  • 1/4 Cup  white wine
  • 4 Cups  chicken stock
  • 1 Tablespoon  Cajun seasoning
  • 1 Pound  jumbo shrimp, peeled and deveined
  • 3 1/4 Cups  water
  • 2 Cups  jasmine rice
  •   Chopped cilantro, for garnish

Etouffée means "smothered," as any fan of Cajun cooking knows, and Joshua Marks didn't skip any of the classic vegetables in the sauce that smothered his shrimp. This is a finely honed version of the traditional preparation, and even though a stick of butter may seem generous for a pound of shrimp… well, the dish would miss it if you used less. To get the roux to a medium golden color and cook it properly, you need this volume of butter and flour. And it's true to the spirit of generations of generous, open-handed Cajun cooks, who aren't known for starting a dish with merely a tablespoon or two of butter!

Once the wine and stock have gone in, the sauce simmers until it's thick and smooth. At this point, your étouffée is pretty much ready, so don't add the shrimp until the rice is cooked and your guests are seated at the table. It doesn't take long to smother the shrimp once they go in.

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Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the flour and whisk to combine. Constantly whisk the roux, being careful not to let it burn, until a medium brown color is reached, 12-15 minutes.

Add the celery, bell peppers, onion, jalapeño, and garlic and sauté for 5 minutes. Add the wine and cook for 1-2 more minutes. Add the stock and Cajun seasoning. Bring to a boil, then reduce the heat and simmer for 15-20 more minutes, stirring occasionally. Add the shrimp and cook until it is cooked through, 4-5 minutes.

Meanwhile, bring the water to a boil in a medium-sized pot. Add the rice and stir. Cover, reduce the heat, and cook until the rice is done, 15 minutes. Mound the rice in the center of a plate, and pour the shrimp mixture all around, garnishing with the cilantro.


Calories per serving:

862 calories

Dietary restrictions:

Egg Free, Peanut Free, Tree Nut Free, Soy Free, No Oil Added

Daily value:



  • Fat 109g 168%
  • Carbs 431g 144%
  • Saturated 63g 313%
  • Fiber 15g 61%
  • Trans 4g
  • Sugars 39g
  • Monounsaturated 31g
  • Polyunsaturated 7g
  • Protein 174g 348%
  • Cholesterol 1,130mg 377%
  • Sodium 2,006mg 84%
  • Calcium 683mg 68%
  • Magnesium 420mg 105%
  • Potassium 3,957mg 113%
  • Iron 27mg 152%
  • Zinc 15mg 99%
  • Phosphorus 2,059mg 294%
  • Vitamin A 1,012µg 112%
  • Vitamin C 532mg 887%
  • Thiamin (B1) 3mg 217%
  • Riboflavin (B2) 2mg 95%
  • Niacin (B3) 38mg 191%
  • Vitamin B6 3mg 129%
  • Folic Acid (B9) 1,222µg 306%
  • Vitamin B12 0µg 3%
  • Vitamin D 2µg 0%
  • Vitamin E 6mg 30%
  • Vitamin K 66µg 82%
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