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Authentic Cajun Shrimp Etouffee

Close-up of rich, dark shrimp etouffee served over fluffy white rice, topped with fresh green onions.
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A step-by-step guide to making classic New Orleans Shrimp Etouffee, focusing on developing a deep, flavorful roux base.

Ingredients

Scale
  • 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 pound medium shrimp, peeled and deveined
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 cups seafood or chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (or to taste)
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 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. Whisk constantly until the mixture turns a dark brown color, similar to milk chocolate. This takes about 20 to 30 minutes. Watch carefully to prevent burning.
  2. Add the vegetables: Add the chopped onion, bell pepper, and celery to the roux. Cook, stirring frequently, until the vegetables soften, about 5 to 7 minutes.
  3. Add the garlic and cook for 1 minute until fragrant.
  4. Stir in the diced tomatoes, broth, thyme, oregano, and cayenne pepper. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover the pot, and let the sauce cook for 20 minutes, allowing the flavors to meld.
  6. Season the sauce with salt and black pepper to your taste.
  7. Add the peeled shrimp and fresh parsley to the sauce. Cook gently until the shrimp turn pink and opaque, about 3 to 5 minutes. Do not overcook the shrimp.
  8. Serve the etouffee immediately over hot cooked white rice. Garnish with chopped green onions.

Notes

  • The color of your roux dictates the final flavor; aim for a dark peanut butter or milk chocolate color for authentic Cajun flavor.
  • If you prefer a less intense flavor, use a lighter roux (blond or peanut butter color).
  • You can substitute crawfish tails for shrimp for a traditional crawfish etouffee.

Nutrition

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