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Authentic Cajun Shrimp Etouffee Recipe

Close-up of a bowl of shrimp etouffee with dark, rich sauce served over fluffy white rice.
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Make classic Shrimp Etouffee with this straightforward recipe. You will learn how to build a deep, flavorful roux and create an authentic Creole flavor profile for this comforting seafood stew.

Ingredients

Scale
  • 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
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (adjust to your spice preference)
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley, 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. Sauté the Vegetables: Once the roux reaches the desired color, add the chopped onion, bell pepper, and celery (the ‘holy trinity’). Cook, stirring frequently, 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 Base: Gradually whisk in the seafood or chicken stock, ensuring the roux dissolves smoothly into the liquid without lumps. Add the diced tomatoes, thyme, oregano, cayenne pepper, and bay leaf.
  5. Simmer: Bring the mixture to a simmer. Reduce the heat to low, cover partially, and let it cook for at least 30 minutes, stirring occasionally. This allows the flavors to meld.
  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 until the shrimp turn pink and opaque. Do not overcook.
  7. Finish and Serve: Remove the bay leaf. Taste and adjust salt and pepper as needed. Serve the hot shrimp etouffee over cooked white rice. Garnish with fresh parsley.

Notes

  • For a darker, richer roux, you must maintain a low and steady heat. Do not rush this step.
  • If you prefer a thicker sauce, you can create a small slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and stir it into the simmering etouffee during the last 10 minutes of cooking.
  • This dish tastes even better the next day after the flavors have fully developed.

Nutrition

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