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.

Click here to see Cook Like a MasterChef at Home.


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:

846 calories

Dietary restrictions:


Daily value:



  • Fat 110g 170%
  • Carbs 430g 143%
  • Saturated 63g 314%
  • Fiber 15g 61%
  • Trans 4g
  • Sugars 39g
  • Monounsaturated 31g
  • Polyunsaturated 7g
  • Protein 156g 312%
  • Cholesterol 1,003mg 334%
  • Sodium 2,043mg 85%
  • Calcium 656mg 66%
  • Magnesium 401mg 100%
  • Potassium 3,980mg 114%
  • Iron 27mg 152%
  • Zinc 13mg 90%
  • Phosphorus 1,955mg 279%
  • 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%
Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...