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Authentic Cajun Shrimp Etouffee Ready in 60 Minutes

Close-up of a hearty bowl of shrimp etouffee served over white rice and topped with fresh green onions.
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Make this classic Louisiana Shrimp Etouffee at home. You will master the dark roux, the foundation of this rich, flavorful Cajun comfort food, and have dinner on the table in about an hour.

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 dried oregano
  • 1/2 teaspoon cayenne pepper (adjust to your spice preference)
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped green onions, for garnish
  • 2 tablespoons fresh parsley, chopped, 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 with a whisk or wooden spoon. Continue cooking and stirring until the roux reaches a dark, chocolate-brown color. This step requires patience; watch carefully to prevent burning. This usually takes 20 to 30 minutes.
  2. Sauté Aromatics: Once the roux is dark, immediately add the chopped onion, bell pepper, and celery (the holy trinity). Cook, stirring frequently, until the vegetables soften, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Build the Sauce: Stir in the diced tomatoes (with their juice), seafood broth, thyme, oregano, cayenne pepper, bay leaf, salt, and black pepper. Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it cook for 15 minutes, allowing the flavors to meld.
  4. Add Shrimp: Add the peeled and deveined shrimp to the simmering sauce. Cook until the shrimp turn pink and opaque, which takes about 3 to 5 minutes. Do not overcook the shrimp.
  5. Finish and Serve: Remove the bay leaf. Taste the etouffee and adjust salt or cayenne pepper as needed for your preference. Serve the rich and creamy etouffee immediately over mounds of hot white rice. Garnish generously with chopped green onions and fresh parsley.

Notes

  • Mastering the dark roux is key to authentic Cajun flavor. Keep the heat medium-low and stir constantly to achieve an even color without scorching the flour.
  • For a Pappadeaux style richness, you can substitute 1/2 cup of heavy cream for 1/2 cup of the broth during the simmering stage.
  • If you prefer a quicker version, you can use a lighter roux, but the depth of flavor will be less intense.

Nutrition

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