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Authentic Shrimp Etouffee Recipe

Close-up of a bowl of dark, rich shrimp etouffee served over fluffy white rice and topped with fresh green onions.
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Follow these step-by-step instructions to create a classic, deeply flavorful Shrimp Etouffee, capturing the true taste of New Orleans comfort food.

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
  • 4 cups seafood or chicken stock
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 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 turns a deep, dark brown color, similar to milk chocolate. This step requires patience; do not rush it.
  2. Add the trinity: Once the roux is the correct color, immediately add the chopped onion, bell pepper, and celery. Stir constantly for about 5 to 7 minutes until the vegetables soften.
  3. Add the garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Build the base: Slowly whisk in the seafood or chicken stock, ensuring no lumps form in the roux. Bring the mixture to a simmer.
  5. Season the stew: Add the diced tomatoes, thyme, oregano, cayenne pepper, and bay leaf. Season with salt and black pepper. Reduce the heat to low, cover, and let the etouffee simmer for at least 30 minutes to allow the flavors to meld. Stir occasionally.
  6. Cook the shrimp: Add the peeled and deveined shrimp to the simmering sauce. Cook for 5 to 7 minutes, or until the shrimp turn pink and opaque. Do not overcook the shrimp.
  7. Adjust seasoning: Remove the bay leaf. Taste the etouffee and adjust salt and pepper as needed. If the sauce is too thick, add a splash of stock or water.
  8. Serve: Ladle the hot Shrimp Etouffee over mounds of cooked white rice. Garnish generously with chopped green onions.

Notes

  • For the best flavor, use homemade seafood stock if available.
  • If you prefer a less spicy dish, reduce the cayenne pepper or omit it entirely.
  • This dish tastes better the next day, so consider making it ahead of time.

Nutrition

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