Print

Authentic Cajun Shrimp Etouffee: A Rich, Flavorful Southern Classic

Close-up of a bowl of rich, dark shrimp etouffee served with white rice and topped with fresh parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich and savory Shrimp Etouffee, a true taste of Louisiana cuisine. This recipe focuses on building deep flavor through a proper dark roux, resulting in a comforting, satisfying meal served over white rice.

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 large 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 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to your spice preference)
  • 1 bay leaf
  • Salt and black pepper to taste
  • 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. Stir constantly until the mixture darkens to a deep, milk chocolate brown color. This step requires patience; do not rush it. This usually takes 20 to 30 minutes.
  2. Sauté the Trinity: Once the roux reaches the desired 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 cool slightly, preventing burning.
  3. Add Aromatics: Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Build the Sauce: Gradually whisk in the seafood stock, ensuring no lumps remain. Add the diced tomatoes, thyme, oregano, smoked paprika, cayenne pepper, and bay leaf. Bring the mixture to a simmer.
  5. Simmer: Reduce the heat to low, cover the pot partially, and let the etouffee simmer for at least 30 minutes, stirring occasionally, to allow the flavors to meld. This develops the authentic Cajun flavor.
  6. Cook Shrimp: Season the shrimp lightly with salt and pepper. Add the shrimp to the simmering sauce. Cook for 3 to 5 minutes, or until the shrimp turn pink and opaque. Do not overcook the shrimp.
  7. Finish and Serve: Remove the bay leaf. Taste the sauce and adjust salt and pepper as needed. Serve the rich Shrimp Etouffee immediately over generous portions of hot white rice. Garnish with fresh chopped green onions.

Notes

  • Mastering the dark roux is key to authentic Cajun flavor; aim for the color of a dark penny or milk chocolate.
  • Serve this dish with crusty French bread to soak up the flavorful sauce.
  • For a bolder flavor, substitute half the stock with shrimp shells simmered for 20 minutes.

Nutrition

Find it online: https://hearthbite.com/shrimp-etouffee-authentic-cajun-flavor/