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Authentic Cajun Shrimp Etouffee Recipe

A close-up of a bowl of rich shrimp etouffee served over white rice and topped with fresh parsley.
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Make classic New Orleans Shrimp Etouffee from scratch. This recipe focuses on building a deep, rich roux and using the holy trinity for true Louisiana 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 cup celery, chopped
  • 1 cup green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1/4 cup tomato paste
  • 4 cups seafood or chicken stock
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust to your heat 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. Prepare the shrimp: Season the peeled shrimp lightly with salt and pepper. Set aside.
  2. Make the roux: In a heavy-bottomed pot or Dutch oven, combine the flour and oil over medium heat. Whisk constantly until the mixture darkens to a deep, rich brown color, similar to milk chocolate. This step requires patience; do not rush it. This takes about 20 to 30 minutes.
  3. Sauté the trinity: Once the roux reaches the desired color, immediately add the chopped onion, celery, and bell pepper (the holy trinity). Cook, stirring frequently, until the vegetables soften, about 8 to 10 minutes.
  4. Add aromatics and paste: Stir in the minced garlic and tomato paste. Cook for 2 minutes until the tomato paste darkens slightly.
  5. Build the sauce: Slowly whisk in the seafood stock, a little at a time, ensuring the roux dissolves smoothly into the liquid without lumps.
  6. Season the etouffee: Add the thyme, oregano, cayenne pepper, and bay leaf. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for at least 30 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
  7. Finish the dish: Remove the bay leaf. Add the seasoned shrimp to the simmering sauce. Cook just until the shrimp turn pink and opaque, about 3 to 5 minutes. Do not overcook the shrimp.
  8. Adjust seasoning: Taste the etouffee and add salt and black pepper as needed.
  9. Serve: Ladle the hot Shrimp Etouffee over servings of white rice. Garnish with fresh parsley.

Notes

  • For an authentic Cajun flavor, take your time making the roux. A dark roux is the foundation of this dish.
  • If you prefer a thicker sauce, you can create a small slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and stir it into the simmering etouffee near the end.
  • You can substitute peeled crawfish tails for shrimp if desired for a traditional Creole etouffee variation.

Nutrition

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