---
title: Louisiana-Style Shrimp Etouffee
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/louisiana-style-shrimp-etoufee-6785551829a6fb95e15c1d4d
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: hard
allergens:
  - Wheat
  - Fish
  - Shellfish
  - Milk
tags:
  - New
rating: 4.5
rating_count: 205
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Many loved the authentic, rich Cajun flavors, though some found it needed more spice or depth.
  - theme: Ease of prep
    text: While some found it time-consuming, most agreed the effort was worthwhile for the delicious result.
nutrition:
  calories: 690
  protein: 28
  fat: 19
  "saturated fat": 8
  carbohydrates: 95
  sugar: 13
  fiber: 4
  cholesterol: 245
  sodium: 1980
image: "https://images.recipes.furrysalamander.com/Cajun%20Recipes/louisiana-style-shrimp-touf-e.avif"
---

Wash and dry all produce. Dice @celery{5%ounce} into 1/4-inch pieces. Core and dice @green bell pepper{2%unit} into 1/4-inch pieces. Trim and thinly slice @scallions{8%unit}, separating whites from greens. Quarter @lemon{2%unit}. Dice @tomato{2%unit} into 1/4-inch pieces.

Heat a drizzle of @cooking oil{} in a #small pot{} over medium-high heat. Add @jasmine rice{1.5%cup}; toast, stirring occasionally, until fragrant, ~{1-2%minutes}. Add 1 1/4 cups water (2 1/4 cups for 4 servings) and a pinch of @salt{}. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ~{15-18%minutes}. Keep covered off heat until ready to serve.

Melt @butter{2%tbsp} and a drizzle of @cooking oil{} in a #large pan{} over medium-low heat (for 4 servings, melt @butter{4%tbsp} and a large drizzle of @cooking oil{} in a large, heavy-bottomed pot). Slowly whisk in @flour{4%tbsp} with a #whisk{}, ensuring no lumps remain. Cook, whisking constantly, until mixture darkens and bubbles, ~{3-5%minutes}. TIP: Mixture should have a toasty, nutty aroma.

Add celery and bell pepper to pan with roux. Stir to coat. Cook, stirring occasionally, until veggies are beginning to soften, ~{3-5%minutes}. Add scallion whites, @tomato paste{2%unit}, @seafood stock concentrate{2%unit}, @veggie stock concentrate{2%unit}, @worcestershire sauce{2%tbsp}, and @Cajun Spice Blend{2%tbsp}. Cook, stirring, until fragrant and slightly darkened, ~{1-2%minutes}.

Add diced tomato, 1 1/2 cups water (3 cups for 4 servings), @sugar{1/2%tsp}, a squeeze of lemon juice, and a pinch of @salt{} and @pepper{}; stir to combine (making sure to scrape up any browned bits from the bottom of the pan). Bring to a boil, then reduce to a simmer and cover. Simmer, stirring occasionally, until slightly thickened, ~{10-12%minutes}.

Meanwhile, rinse @shrimp{20%ounce} under cold water, then pat dry with @paper towels{}. Season with @garlic powder{2%tsp}, @salt{}, and @pepper{}. Once stew has simmered 10-12 minutes, stir in shrimp. Cover and cook, stirring occasionally, until shrimp are cooked through, ~{6-8%minutes} more. Taste and season with salt and pepper if desired.

Fluff rice with a fork. Divide shrimp etouffee between shallow bowls. Mound rice in center of bowl. Sprinkle with scallion greens. Serve with remaining lemon wedges on the side. Shellfish is fully cooked when internal temperature reaches 145 degrees F.