Étouffée is a spicy, creamy Cajun dish that is always served over rice.

Serves: 2Hands-on: 15 minutesTotal: 2 hours 35 minutesDifficulty: Easy

Serves: 2


  • 1½ Tbsp. butter
  • 1 Tbsp. Creole seasoning
  • 2 Tbsp. all-purpose flour
  • 1 clove garlic, peeled and minced
  • ½ cup diced onion
  • ¼ cup diced celery
  • 1 small jalapeño pepper, seeded and minced
  • ¾ cup water
  • 1 tsp. hot sauce
  • 1 tsp. Worcestershire sauce
  • 1 small tomato, diced
  • ½ tsp. dried thyme
  • ½ lb. medium shrimp, peeled, deveined, and tails removed
  • ¼ cup diced green onion
  • 1 cup cooked rice


  • Place the butter, Creole seasoning, and flour in a medium nonstick skillet. Cook 1 minute, stirring twice. Add the garlic, onion, and celery. Sauté until the mixture is golden. Add the water and bring to a boil. Cook, stirring occasionally, until the mixture has thickened.
  • Scrape the mixture into a 2-quart slow cooker and add the hot sauce, Worcestershire sauce and thyme. Cook on low for 2 hours.
  • Add the jalapeno, tomato, shrimp, and green onion. Stir. Cook on high for about 20 minutes or until the shrimp is fully cooked. Stir. Serve over rice.