📝 About This Recipe
This Cajun classic brings the deep, soul-warming flavors of the bayou straight to your modern kitchen using the magic of the Instant Pot. Traditionally a labor-intensive dish, this version achieves a silky, rich 'smothered' sauce and a deeply flavored roux in a fraction of the time. Plump, succulent shrimp are bathed in a savory gravy of the 'Holy Trinity' and aromatic spices, delivering an authentic taste of Louisiana that feels like a celebratory Sunday dinner any night of the week.
🥗 Ingredients
The Roux and Trinity
- 6 tablespoons Unsalted Butter (divided)
- 1/2 cup All-purpose Flour
- 1 large Yellow Onion (finely diced)
- 1 medium Green Bell Pepper (diced)
- 2 stalks Celery (finely diced)
- 4 cloves Garlic (minced)
The Flavor Base
- 2 cups Seafood Stock (low sodium preferred)
- 1 tablespoon Cajun Seasoning (adjust based on salt content)
- 1 teaspoon Dried Thyme
- 1 Bay Leaf (dried)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Hot Sauce (Louisiana style, like Crystal or Tabasco)
- 1 tablespoon Tomato Paste (for color and depth)
Seafood and Garnish
- 1.5 pounds Large Shrimp (peeled, deveined, tails removed)
- 1/2 cup Green Onions (thinly sliced)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/2 Lemon (juiced)
👨🍳 Instructions
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1
Set your Instant Pot to 'Sauté' mode on the 'More' or 'High' setting. Add 4 tablespoons of butter and allow it to melt until bubbly.
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2
Whisk in the flour slowly. Continue whisking constantly for 8-10 minutes. You are looking for a 'peanut butter' or 'copper' colored roux. Do not walk away, as it can burn quickly!
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3
Once the roux is the color of a shiny penny, stir in the diced onion, bell pepper, and celery (the Holy Trinity). Sauté for 3-4 minutes until softened; the moisture from the vegetables will slow the browning of the roux.
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4
Add the minced garlic and tomato paste. Stir constantly for 1 minute until the garlic is fragrant and the tomato paste turns a shade darker.
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5
Slowly pour in the seafood stock while whisking or stirring vigorously to ensure no lumps form in your roux base.
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6
Add the Cajun seasoning, dried thyme, bay leaf, Worcestershire sauce, and hot sauce. Stir well to combine.
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7
Press 'Cancel' on the Instant Pot. Secure the lid and set the steam release valve to the 'Sealing' position.
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8
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 5 minutes. This step infuses the base with deep flavor.
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9
When the cooking time is up, perform a 'Quick Release' by carefully moving the valve to the 'Venting' position.
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10
Open the lid and turn the 'Sauté' mode back on. Stir in the raw shrimp and the remaining 2 tablespoons of butter.
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11
Cook the shrimp in the hot liquid for 3-5 minutes, stirring occasionally, just until they turn pink and opaque. Do not overcook or they will become rubbery.
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12
Stir in the lemon juice, green onions, and fresh parsley. Taste and adjust seasoning with extra salt or hot sauce if desired.
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13
Remove the bay leaf and serve the étouffée immediately over a mound of warm white rice.
💡 Chef's Tips
For the best flavor, use high-quality seafood stock or make your own by boiling shrimp shells with water and aromatics for 20 minutes. If your roux gets black specks in it, it's burnt; discard it and start over, as a burnt roux will make the entire dish bitter. Always add the shrimp at the very end using the residual heat or Sauté mode; pressure cooking shrimp makes them tiny and tough. If you prefer a thicker sauce, let the dish sit for 5 minutes after cooking; the roux will naturally thicken the gravy as it cools slightly. Check the salt level of your Cajun seasoning before adding extra salt; many store-bought blends are very high in sodium.
🍽️ Serving Suggestions
Serve over fluffy long-grain white rice to soak up every drop of the savory gravy. A side of warm, buttery French bread is essential for mopping up the plate. Pair with a crisp, cold Abita beer or a dry Chenin Blanc to cut through the richness of the roux. Offer extra hot sauce and lemon wedges at the table for guests to customize their spice and acidity levels. A simple side salad with a light vinaigrette provides a refreshing contrast to the hearty étouffée.