... Print

Authentic Cajun Shrimp Etouffee with a Perfect Dark Roux

A close-up of rich, dark shrimp etouffee served over white rice and topped with sautéed shrimp and green onions.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Welcome to my kitchen! This recipe delivers the rich, smoky, and bold flavor of New Orleans Shrimp Etouffee. I guide you through making the foundational dark roux for that true Louisiana taste, ensuring plump shrimp in a silky sauce. This is classic Creole comfort food made real.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup vegetable oil
  • 2 cups chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 1 pound raw shrimp, peeled and deveined
  • 4 cups shrimp or seafood stock
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper (adjust for spice level)
  • 1/4 teaspoon garlic powder
  • 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 darkens to the color of milk chocolate, about 25 to 35 minutes. Watch carefully to prevent burning.
  2. Add the ‘holy trinity’: Reduce the heat to medium-low. Add the onion, celery, and bell pepper to the roux. Cook, stirring frequently, until the vegetables soften, about 8 to 10 minutes.
  3. Build the flavor: Stir in the tomato paste, salt, black pepper, paprika, thyme, cayenne pepper, and garlic powder. Cook for 1 minute until fragrant.
  4. Simmer the sauce: Gradually whisk in the seafood stock until smooth. Add the diced tomatoes. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 30 minutes, stirring occasionally. This develops the deep, savory flavor.
  5. Add the shrimp: Add the peeled and deveined shrimp to the simmering sauce. Cook for 5 to 7 minutes, or until the shrimp are pink and cooked through. Do not overcook.
  6. Serve immediately: Taste and adjust seasoning if needed. Serve your rich and smoky etouffee hot over mounds of cooked white rice. Garnish with fresh green onions.

Notes

  • For a quicker weeknight version, you can substitute the homemade dark roux with 1/4 cup of a dark, pre-made roux paste, reducing the initial cooking time significantly.
  • If you prefer a less spicy dish, start with just 1/8 teaspoon of cayenne pepper and add more to your individual bowls.
  • This dish tastes even better the next day after the flavors have fully married.

Nutrition

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