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Authentic Shrimp Etouffee: A Classic Louisiana Dinner

A bowl of dark, rich shrimp etouffee served alongside fluffy white rice and topped with fresh parsley.
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Make a truly satisfying, classic Shrimp Etouffee. This recipe guides you through building a deep, dark roux and layering the holy trinity for authentic Cajun flavor, perfect for Mardi Gras or any comforting meal.

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 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 cups shrimp or seafood stock
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish
  • Hot cooked white rice, for serving

Instructions

  1. Prepare the roux: In a heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Gradually whisk in the flour until smooth.
  2. Cook the roux, stirring constantly, until it reaches a dark, chocolate-brown color. This step takes patience, about 20 to 35 minutes. Watch carefully to prevent burning.
  3. Add the holy trinity: Add the chopped onion, bell pepper, and celery to the roux. Cook, stirring frequently, until the vegetables soften, about 8 to 10 minutes.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Add the diced tomatoes (with juice), shrimp stock, thyme, oregano, and cayenne pepper. Stir well to combine. Add the bay leaf.
  6. 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.
  7. Season the sauce with salt and black pepper. Taste and adjust seasonings as needed for the best etouffee flavor.
  8. Add the peeled shrimp to the simmering sauce. Cook for 3 to 5 minutes, just until the shrimp turn pink and opaque. Do not overcook the shrimp.
  9. Remove the bay leaf before serving.
  10. Serve the Shrimp Etouffee hot over mounds of fluffy white rice. Garnish with fresh parsley.

Notes

  • For the deepest flavor, use homemade seafood stock if possible.
  • If you prefer a thicker sauce, you can mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering sauce before adding the shrimp.
  • This dish pairs well with a crisp, dry white wine, such as Sauvignon Blanc.

Nutrition

Find it online: https://www.unfoldrecipes.com/shrimp-etouffee-classic-louisiana-dinner/