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Authentic New Orleans Shrimp Etouffee Recipe

Close-up of 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 Cajun seafood dish at home. This recipe guides you through building a deep, flavorful roux for a truly authentic New Orleans 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 shrimp or seafood stock
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 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. Whisk constantly until the mixture darkens to the color of milk chocolate, about 20 to 30 minutes. Watch carefully to prevent burning.
  2. Add the Trinity: Once the roux is the correct color, add the chopped onion, bell pepper, and celery (the holy trinity). Cook, stirring often, until the vegetables soften, about 5 to 7 minutes.
  3. Add aromatics: Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Build the sauce: Stir in the diced tomatoes (with their juice), seafood stock, thyme, oregano, and cayenne pepper. Add the 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, allowing the flavors to meld. Stir occasionally to prevent sticking.
  6. Cook the shrimp: Season the shrimp lightly with salt and pepper. Add the shrimp to the simmering sauce. Cook for 3 to 5 minutes, or just until the shrimp turn pink and opaque. Do not overcook.
  7. Finish and serve: Remove the bay leaf. Taste the sauce and adjust salt and pepper as needed. Serve the flavorful shrimp etouffee hot over mounds of cooked white rice. Garnish with fresh green onions.

Notes

  • Achieving the correct roux color is the most important step for authentic flavor; do not rush this process.
  • If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering sauce before adding the shrimp.
  • For a deeper Creole flavor, substitute chicken stock for seafood stock if necessary.

Nutrition

Find it online: https://cookingzenith.com/shrimp-etouffee-authentic-new-orleans-recipe/