Shrimp Etouffee a 2 Fay

Dive into the rich, flavorful world of Cajun cuisine with this Shrimp Étouffée à 2 Fay — a comforting, one-pot classic that captures the heart of Louisiana cooking. Crafted with a deeply caramelized roux, a trio of aromatic vegetables (onion, bell pepper, and celery), and succulent shrimp, this dish is a symphony of bold spices and savory depth. The addition of Cajun seasoning, smoked paprika, and a hint of Worcestershire sauce infuses the dish with smoky heat and tangy complexity, while the seafood stock and diced tomatoes create a velvety, soul-warming sauce. Garnished with fresh parsley and green onions, and served over steaming white rice, this étouffée is perfect for cozy dinners or special occasions. With a balance of tradition and vibrant flair, it’s an authentic taste of the Bayou that will bring everyone back to the table for seconds.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 tablespoons Unsalted butter
• 4 tablespoons All-purpose flour
• 1 medium Yellow onion, finely chopped
• 1 medium Green bell pepper, finely chopped
• 2 stalks Celery stalks, finely chopped
• 3 cloves Garlic cloves, minced
• 1 cup Canned diced tomatoes, with juices
• 2 cups Low-sodium seafood stock or chicken stock
• 1 piece Bay leaf
• 1 tablespoon Cajun seasoning
• 1 teaspoon Smoked paprika
• 2 teaspoons Worcestershire sauce
• 1 pound Fresh shrimp, peeled and deveined
• 1 teaspoon Kosher salt
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Hot sauce (optional)
• 2 tablespoons Green onions, thinly sliced
• 2 tablespoons Fresh parsley, chopped
• 3 cups Cooked white rice, for serving

Directions

Step 1

In a large skillet or Dutch oven, melt the butter over medium heat. Once melted, gradually whisk in the flour to make a roux. Stir continuously for about 10-12 minutes until the roux turns a deep golden brown.

Step 2

Add the onions, bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring often, until the vegetables soften and become fragrant.

Step 3

Stir in the minced garlic and cook for an additional 1-2 minutes.

Step 4

Add the diced tomatoes (with their juices) and stir to combine. Slowly pour in the seafood stock while stirring to prevent lumps. Mix until smooth.

Step 5

Add the bay leaf, Cajun seasoning, smoked paprika, Worcestershire sauce, salt, and black pepper. Stir to incorporate the flavors.

Step 6

Bring the mixture to a simmer and reduce the heat to low. Cover and let it cook for 20 minutes, stirring occasionally, allowing the flavors to meld together.

Step 7

Remove the lid and add the shrimp to the skillet. Stir gently to coat the shrimp in the sauce. Let the shrimp cook for 5-7 minutes, or until they turn pink and opaque.

Step 8

Taste the sauce and adjust seasoning as needed. If desired, add a splash of hot sauce for extra heat.

Step 9

Discard the bay leaf. Sprinkle the green onions and parsley over the étouffée for a fresh, vibrant garnish.

Step 10

Serve the shrimp étouffée over a bed of hot steamed white rice. Enjoy!

Nutrition Facts

Serving size	(1773.0g)

Amount per serving	% Daily Value*
Calories	1969.1

Total Fat 52.4g	0%
Saturated Fat 29.1g	0%
Polyunsaturated Fat 0g
Cholesterol 981.3mg	0%
Sodium 3801.3mg	0%
Total Carbohydrate 244.5g	0%
Dietary Fiber 14.6g	0%
Total Sugars 18.8g
Protein 136.2g	0%

Vitamin D 0IU	0%
Calcium 566.5mg	0%
Iron 14.1mg	0%
Potassium 2775.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.6%

Protein: 27.3%

Carbs: 49.0%