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Authentic Cajun Shrimp Etouffee

A close-up of flavorful shrimp etouffee served generously over white rice on a white plate.
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Make this classic New Orleans Shrimp Etouffee at home. You will learn how to build a deep, flavorful roux for a truly satisfying Southern comfort food experience.

Ingredients

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  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 pound raw shrimp, peeled and deveined
  • 4 cups seafood or chicken stock
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1/4 cup chopped green onions, for garnish
  • Cooked white rice, for serving

Instructions

  1. Make 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 takes patience, about 20 to 30 minutes. Do not let it burn.
  2. Add the vegetables: Once the roux is the correct color, immediately add the chopped onion, bell pepper, and celery (this is the ‘holy trinity’). Stir constantly for about 5 to 7 minutes until the vegetables soften.
  3. Add the garlic and cook for 1 minute until fragrant.
  4. Slowly whisk in the seafood or chicken stock, a little at a time, making sure the roux dissolves smoothly into the liquid without lumps.
  5. Stir in the diced tomatoes, thyme, oregano, cayenne pepper, and bay leaf. Bring the mixture to a simmer.
  6. Reduce the heat to low, cover the pot partially, and let the etouffee simmer for at least 30 minutes, stirring occasionally, to allow the flavors to deepen.
  7. Season the sauce with salt and black pepper to your taste.
  8. Add the peeled and deveined shrimp to the simmering sauce. Cook for 5 to 7 minutes, or until the shrimp turn pink and are cooked through. Avoid overcooking the shrimp.
  9. Remove the bay leaf before serving.
  10. Serve the flavorful Cajun Shrimp Etouffee hot over mounds of cooked white rice. Garnish with fresh chopped green onions.

Notes

  • If you prefer a lighter color, you can use a blonde roux, but the deep flavor comes from cooking it longer until it is dark brown.
  • For an authentic New Orleans Recipe flavor, use high-quality seafood stock.
  • You can substitute chicken for shrimp if you prefer a different protein in this classic Creole dish.

Nutrition

Find it online: https://rosatasty.com/shrimp-etouffee-authentic-cajun-recipe/