Easy 30-Minute Shrimp Étouffée Recipe Will Spice Up Dinner Fast by 30Seconds Food

Seafood Dinner
a year ago

Easy 30-Minute Shrimp Étouffée Recipe Will Spice Up Dinner Fast

Looking for a bold dinner recipe that has lots of kick? There's nothing shy about this easy shrimp étouffée recipe. It'll walk right up and slap those taste buds (and you'll want to ask for another). Plus, it's ready in only about 30 minutes.

Green bell pepper, onion, celery and garlic are cooked until soft in butter. Flour is sprinkled in to help thicken the dish, then tomato paste, Tabasco sauce, water and Cajun seasoning join the party. The étouffée cooks for about 10 to 15 minutes on the stovetop. That's it. The rich shrimp étouffée is ready to be served!

Serve the Cajun shrimp recipe over rice and garnish with chopped green onion. This easy Cajun recipe is perfect for your Mardi Gras celebrations.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 to 25 minutes
Total Time: 30 to 35 minutes

Servings: 6


  • 2 pounds shrimp, peeled and deveined 
  • 1 stick (8 tablespoons) butter
  • 4 tablespoons olive oil
  • 1 onion, chopped fine
  • 1 green bell pepper, chopped fine
  • 1 red bell pepper, chopped fine
  • 4 - 5 stalks celery, chopped fine
  • 4 cloves garlic, minced
  • 1/4 cup flour
  • 1/4 cup tomato paste
  • 2 teaspoons Tabasco sauce
  • 2 cups water
  • 2 tablespoons Cajun seasoning
  • chopped green onions, for garnish

Here's how to make it:

  1. Heat the butter and olive oil in a large soup pot. Add the onion, peppers, celery and garlic. Cook for about 6 tp 7 minutes or until vegetables are soft. Sprinkle in the flour. Stir and cook 1 minute.
  2. Add the tomato paste, Tabasco sauce, water, Cajun seasoning and shrimp. Season with salt and pepper, to taste. Cook for about 10 to 15 minutes, or until shrimp are cooked through.  

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Olive Oil $4 & Up
Tomato Paste $1 & Up
Tabasco Sauce $3 & Up
White Rice $3 & Up
Cajun Seasoning $3 & Up

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Elisa Schmitz
Oh, my. What a succulent shrimp dish!
This looks really easy and really yummy, thanks.

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