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Authentic New Orleans Shrimp Etouffee Recipe

A close-up of rich, dark shrimp etouffee served with a mound of white rice and topped with fresh green onions.
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Learn how to make rich, flavorful Shrimp Etouffee, a classic Cajun comfort food. This recipe guides you through building a deep, savory roux for an authentic taste of Louisiana.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1/2 cup tomato sauce
  • 4 cups shrimp or seafood stock
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 1/2 teaspoon cayenne pepper (adjust to your spice preference)
  • Salt and black pepper to taste
  • 1/4 cup chopped green onions, for garnish
  • Cooked white rice, for serving

Instructions

  1. Prepare the roux: In a heavy-bottomed pot or Dutch oven, combine the flour and oil over medium heat. Stir constantly with a whisk or wooden spoon. Cook slowly until the roux reaches a dark brown color, similar to milk chocolate. This step takes patience, usually 20 to 30 minutes. Do not let it burn.
  2. Add the holy trinity: Once the roux is the correct color, immediately add the chopped onion, bell pepper, and celery. Stir constantly for about 5 to 7 minutes until the vegetables soften.
  3. Add the aromatics: Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Build the sauce: Pour in the tomato sauce and stir well to incorporate it into the roux mixture. Cook for 2 minutes.
  5. Add liquid and seasonings: Gradually whisk in the seafood stock, ensuring no lumps remain. Add the thyme, oregano, bay leaf, and cayenne pepper. Season with salt and pepper.
  6. Simmer: Bring the mixture to a simmer. Reduce the heat to low, cover the pot partially, and let it cook for at least 30 minutes, stirring occasionally. This allows the flavors to deepen.
  7. Cook the shrimp: Add the peeled and deveined shrimp to the simmering sauce. Cook for 5 to 7 minutes, or until the shrimp are pink and cooked through. Do not overcook the shrimp.
  8. Finish and serve: Remove the bay leaf. Taste the etouffee and adjust salt and pepper as needed. Serve the rich and savory shrimp etouffee immediately over hot white rice, garnished with fresh green onions.

Notes

  • Making a proper roux is key to authentic flavor; watch the color carefully and stir constantly to prevent scorching.
  • If you prefer a thicker sauce, you can use less stock or let the etouffee simmer longer uncovered.
  • For a spicier dish, increase the amount of cayenne pepper or add a dash of your favorite hot sauce at the end.

Nutrition

Find it online: https://cookingbyjade.com/shrimp-etouffee-authentic-new-orleans-recipe/