30 Minute Authentic Shrimp Etouffee

Shrimp Étouffée in 30 Minutes (with a Texas Twist)

Flavor-packed, Cajun-inspired, and perfect for a weeknight dinner or Sunday supper!

Growing up in East Texas, we weren’t quite Cajun...but we weren’t far off. We may not have had a boudin guy or lived near a bayou, but we did have neighbors who knew how to cook. Real deal Cajun cooking that made your eyes water and your mouth water, sometimes at the same time.

I learned early that if someone invites you over for étouffée, you say yes. You show up with an appetite, a cold drink, and you watch and listen. That’s how I picked up the rhythm of this dish, and how I learned that great flavor doesn’t have to take all day.

This Shrimp Étouffée is my weeknight take. It’s rich, full of soul, and only takes about 30 minutes to come together. And yes, it’s still got that slow-cooked flavor, thanks to a few smart shortcuts and high-quality ingredients, starting with Terra Delyssa’s Organic Extra Virgin Olive Oil.

Ingredients

This version keeps things simple without sacrificing flavor.

• 2 tbsp Terra Delyssa’s Organic Extra Virgin Olive Oil

• 1/2 yellow onion, diced

• 1/2 green bell pepper, diced

• 1 celery stalk, diced

• 1 tsp Tony Chachere’s (plus more to taste)

• 2 tbsp butter

• 2 tbsp flour

• 1 lb wild-caught Gulf shrimp, peeled and deveined (I love ordering from ButcherBox)

• 1 cup diced tomatoes (canned or fresh)

• 1/2 cup thinly sliced okra

• 1 1/2 cups bone broth

• Dash of Worcestershire sauce

• 1 tsp tomato bouillon

• Green onions, for topping

• Cooked white rice, for serving

How to Make Shrimp Étouffée

1. Start with the base.Heat the olive oil in a skillet over medium heat. Add onion, bell pepper, and celery (that’s your classic mirepoix). Season with Tony’s and sauté until soft and fragrant. Remove from the pan and set aside.

2. Make your roux.Melt the butter in the same pan, then whisk in the flour. Keep stirring until it turns golden brown. This happens fast, so stay close—it’s worth it.

3. Season the shrimp. In a separate bowl, toss the shrimp with a little more olive oil and Tony’s seasoning.

4. Bring it all together.Add the shrimp to the roux and cook until just pink. Stir the veggies back in, then pour in the tomatoes, sliced okra, bone broth, Worcestershire sauce, and tomato bouillon.

5. Let it simmer.Bring it to a low boil and let it bubble gently for about 15 minutes to thicken and develop that deep flavor.

6. Serve it up.Spoon it over warm white rice, top with green onions, and dig in.

Why This Recipe Works

• Quick roux: Using butter instead of oil gives you great flavor in half the time.

• Fresh, quality ingredients: Farmers market produce and wild-caught shrimp take it up a notch.

• Terra Delyssa’s Organic EVOO: Smooth, rich, and always my go-to for recipes that start with a sauté.

📌 Save this one if you love:

• Quick Cajun recipes

• Bold, Southern flavors

• One-skillet dinners

• Easy shrimp recipes

• Dishes that bring people to the table

If you make this Shrimp Étouffée, I’d love to see it! Tag me on Instagram @savorandshine and let me know how you made it your own. And if you’re new here, make sure to follow for more feel-good, flavor-forward meals that elevate the everyday.