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Authentic New Orleans Style Shrimp Étouffée

A bowl of rich, dark shrimp etouffee served over fluffy white rice and topped with chopped green onions.
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Make this classic, flavorful Shrimp Étouffée at home. This recipe guides you through creating a perfect roux for a rich, savory Cajun comfort food experience.

Ingredients

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  • 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 raw shrimp, peeled and deveined
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 cups seafood or chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust for spice preference)
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1/4 cup chopped green onions, for garnish
  • Hot 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. Whisk constantly until the mixture turns a dark, rich brown color, similar to milk chocolate. This step takes patience, about 20 to 30 minutes. Watch carefully to prevent burning.
  2. Add the trinity: Add the chopped onion, bell pepper, and celery (the ‘holy trinity’) to the roux. Cook, stirring frequently, until the vegetables soften, about 8 to 10 minutes.
  3. Stir in the garlic and cook for 1 minute until fragrant.
  4. Add the liquid and seasonings: Pour in the diced tomatoes (with juice) and the broth. Stir well to incorporate the roux into the liquid. Add the thyme, paprika, cayenne pepper, and bay leaf. Season with salt and pepper.
  5. Simmer: Bring the mixture to a simmer. Reduce the heat to low, cover partially, and let it cook for at least 30 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
  6. Cook the shrimp: Add the peeled and deveined shrimp to the simmering sauce. Cook for 5 to 7 minutes, or until the shrimp turn pink and opaque. Do not overcook the shrimp.
  7. Adjust seasoning: Remove the bay leaf. Taste the étouffée and adjust salt and pepper as needed. If the sauce is too thick, add a little more broth.
  8. Serve immediately over hot cooked white rice. Garnish each serving with chopped green onions.

Notes

  • Mastering the roux is key to authentic Cajun flavor; aim for a color between peanut butter and milk chocolate for this dish.
  • If you prefer a less spicy dish, reduce the cayenne pepper or omit it entirely.
  • Serve this rich seafood stew with crusty bread to soak up the extra sauce.

Nutrition

Find it online: https://kitchenuser.net/shrimp-etouffee-authentic-new-orleans-recipe/