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Authentic Classic Shrimp Etouffee with a Rich Roux

A close-up of a white bowl filled with shrimp etouffee served over fluffy white rice and garnished with chopped green onions.
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Make this authentic Shrimp Etouffee, a flavorful Cajun comfort food straight from Louisiana. You will learn the step-by-step method for building a rich, dark roux that creates the deep flavor base for this classic New Orleans seafood dish.

Ingredients

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  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 1 large yellow onion, chopped
  • 1 cup celery, chopped
  • 1 cup green bell pepper, 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 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust to your spice preference)
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1/4 cup chopped fresh parsley, for garnish
  • Hot 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 until the mixture turns a dark brown color, similar to milk chocolate. This takes patience, about 20 to 30 minutes. Do not let it burn.
  2. Add the Holy Trinity: Add the chopped onion, celery, and bell pepper to the roux. Stir well and cook until the vegetables soften, about 8 minutes.
  3. Add the garlic and cook for 1 minute until fragrant.
  4. Stir in the seafood stock slowly, whisking constantly to prevent lumps from forming in the roux.
  5. Add the diced tomatoes, thyme, oregano, cayenne pepper, and bay leaf. Season with salt and pepper. Bring the mixture to a simmer.
  6. Reduce the heat to low, cover the pot, and let the etouffee simmer for at least 30 minutes to allow the flavors to meld. Stir occasionally.
  7. Add the peeled and deveined 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. Remove the bay leaf. Taste the sauce and adjust salt and pepper as needed.
  9. Serve your flavorful Louisiana dinner immediately over hot cooked white rice. Garnish with fresh parsley.

Notes

  • Making a proper roux is the key to authentic Cajun cooking; keep the heat medium-low and stir constantly to achieve that deep color without burning.
  • If you prefer a milder flavor, reduce the cayenne pepper or omit it entirely.
  • For an even richer flavor, use homemade seafood stock.

Nutrition

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