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Authentic New Orleans Shrimp Etouffee

Close-up of rich, dark shrimp etouffee with plump seasoned shrimp served next to white rice.
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Make a rich, flavorful Shrimp Etouffee using this step-by-step guide, focusing on building a deep, classic Cajun roux for true New Orleans flavor.

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 (14.5 ounce) can diced tomatoes, undrained
  • 2 cups shrimp or chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt (adjust to taste)
  • 1/4 cup chopped fresh parsley, for garnish
  • Hot cooked white rice, for serving

Instructions

  1. Prepare the shrimp: If using frozen shrimp, thaw them completely. Pat the shrimp dry and set them aside.
  2. 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. You must cook the roux slowly until it reaches a deep, dark brown color, similar to milk chocolate. This step takes patience, usually 20 to 35 minutes. Do not let it burn.
  3. Sauté the vegetables: Once the roux is the correct color, immediately add the chopped onion, bell pepper, and celery (the ‘holy trinity’). Stir constantly for about 5 to 7 minutes until the vegetables soften. The roux will stop cooking once the vegetables are added.
  4. Add aromatics and seasonings: Stir in the minced garlic, thyme, bay leaf, cayenne pepper, salt, and black pepper. Cook for 1 minute until fragrant.
  5. Build the sauce: Gradually whisk in the broth, ensuring no lumps remain. Stir in the diced tomatoes, including the liquid. Bring the mixture to a simmer.
  6. Simmer: Reduce the heat to low, cover the pot partially, and let the etouffee simmer for at least 30 minutes to allow the flavors to deepen. Stir occasionally to prevent sticking.
  7. Cook the shrimp: Add the prepared shrimp to the simmering sauce. Cook for 3 to 5 minutes, or until the shrimp turn pink and are cooked through. Avoid overcooking the shrimp.
  8. Finish and serve: Remove the bay leaf. Taste the sauce and adjust salt and cayenne pepper as needed. Serve the rich seafood stew immediately over hot cooked white rice. Garnish with fresh parsley.

Notes

  • Making a deeply flavorful roux is the most important step for authentic Cajun flavor. Keep the heat steady and stir constantly to achieve an even, dark color without scorching.
  • If you prefer a thicker sauce, you can remove about 1/2 cup of the liquid before adding the shrimp, mix in 1 teaspoon of cornstarch, and then whisk it back into the pot.
  • This dish tastes even better the next day, making it a great choice for preparing ahead of time for a Mardi Gras gathering.

Nutrition

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