Print

Authentic Shrimp Étouffée: A Classic New Orleans Comfort Dish

Close-up of a bowl of dark, rich shrimp etouffee featuring large seasoned shrimp next to a scoop of white rice.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this classic Cajun Shrimp Étouffée, featuring tender shrimp smothered in a rich, dark roux sauce. This recipe delivers true Louisiana flavor for a satisfying Southern comfort meal served over rice.

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 seafood or chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust for spice level)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons butter
  • 1/4 cup chopped green onions, for garnish
  • Cooked white rice, for serving

Instructions

  1. Prepare the dark roux: In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour until smooth. Cook, stirring constantly, until the roux reaches a deep milk chocolate color. This step requires patience and constant stirring to prevent burning.
  2. Add the ‘holy trinity’: Add the chopped onion, bell pepper, and celery to the roux. Cook, stirring often, until the vegetables soften, about 8 to 10 minutes.
  3. Add the 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 broth, thyme, paprika, cayenne pepper, salt, and black pepper. Bring the mixture to a simmer. Reduce the heat to low, cover, and let the sauce cook for at least 30 minutes, stirring occasionally.
  5. Finish the étouffée: Stir in the butter until it melts into the sauce. Add the peeled and deveined shrimp. Cook gently until the shrimp are pink and cooked through, about 3 to 5 minutes. Do not overcook the shrimp.
  6. Serve immediately over hot cooked white rice. Garnish with chopped green onions.

Notes

  • Mastering the dark roux is key to authentic Cajun flavor; aim for a color similar to milk chocolate.
  • For a low carb swap, serve this flavorful shrimp smothered dish over cauliflower rice instead of white rice.
  • Adjust the cayenne pepper amount to control the heat of your spicy shrimp over rice.

Nutrition

Find it online: https://cookerycommand.com/shrimp-etouffee-authentic-louisiana-comfort-dish/