---
title: Louisiana-Style Shrimp Étoufée
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/louisiana-style-shrimp-etoufee-6785551829a6fb95e15c1d4d
servings: 2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Hard
allergens: [Wheat, Fish, Shellfish, Milk]
tags: [New, Cajun, Louisiana, Comfort Food, Seafood]
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.
image: "https://images.recipes.furrysalamander.com/louisiana-style-shrimp-touf-e.avif"
---
@celery{2%stalks}
@scallions{2%stalks}
@tomato{1%unit}
@lemon{1%unit}
@flour{2%tbsp}
@tomato paste{1%tbsp}
@seafood stock concentrate{2%sachets}
@worcestershire sauce{1%tbsp}
@shrimp{8%oz}
@garlic powder{1%tsp}
@Cajun Spice Blend{2%tsp}
@jasmine rice{1%cup}
@green bell pepper{1%unit}
@veggie stock concentrate{1%sachet}
@butter{2%tbsp}
@olive oil{1%tbsp}
@sugar{½%tsp}
@water{2¾%cups}

Wash and dry all produce. Dice celery into 1⁄4-inch pieces. Core and dice green bell pepper into 1⁄4-inch pieces. Trim and thinly slice scallions, separating whites from greens. Quarter lemon. Dice tomato into 1⁄4-inch pieces.

Heat a drizzle of olive oil in a #small pot{} over medium-high heat. Add jasmine rice; toast, stirring occasionally, until fragrant, ~{2%minutes}. Add 1 1⁄4 cups water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ~{16%minutes}. Keep covered off heat until ready to serve.

Melt butter and a drizzle of olive oil in a #large pan{} over medium-low heat. Slowly whisk in flour, ensuring no lumps remain. Cook, whisking constantly, until mixture darkens and bubbles, ~{4%minutes}. TIP: Mixture should have a toasty, nutty aroma.

Add celery and green bell pepper to pan with roux. Stir to coat. Cook, stirring occasionally, until veggies are beginning to soften, ~{4%minutes}. Add scallion whites, tomato paste, seafood stock concentrate, veggie stock concentrate, Worcestershire sauce, and Cajun Spice Blend. Cook, stirring, until fragrant and slightly darkened, ~{2%minutes}.

Add diced tomato, 1 1⁄2 cups water, sugar, 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, ~{11%minutes}.

Meanwhile, rinse shrimp under cold water, then pat dry with paper towels. Season with garlic powder, salt, and pepper. Once stew has simmered ~{11%minutes}, stir in shrimp. Cover and cook, stirring occasionally, until shrimp are cooked through, ~{7%minutes} more. Taste and season with salt and pepper if desired.

Fluff rice with a fork. Divide shrimp étouffée between shallow bowls. Mound rice in center of bowl. Sprinkle with scallion greens. Serve with remaining lemon wedges on the side.