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Authentic Cajun Shrimp Etouffee: Master the Roux

A close-up of rich shrimp etouffee served over fluffy white rice and topped with fresh green onions.
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This Shrimp Etouffee recipe delivers true Louisiana flavor using a dark roux, tender shrimp, and classic Creole spices. It is a rich, satisfying comfort food perfect for a weeknight Cajun meal.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup vegetable oil
  • 2 cups chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 4 cloves garlic, minced
  • 1 pound raw shrimp, peeled and deveined
  • 4 cups shrimp 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 taste)
  • 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 with a whisk or wooden spoon. Continue stirring until the roux reaches a dark chocolate brown color. This takes patience, about 25 to 35 minutes. Do not let it burn.
  2. Add the trinity: Reduce the heat to medium-low. Add the onion, celery, and bell pepper to the roux. Cook, stirring often, until the vegetables soften, about 8 minutes.
  3. Add the garlic and cook for 1 minute until fragrant.
  4. Build the sauce: Gradually whisk in the stock, ensuring no lumps form. Stir in the diced tomatoes (with juice), thyme, oregano, cayenne pepper, and bay leaf. Bring the mixture to a simmer.
  5. Simmer: Reduce the heat to low, cover the pot partially, and let the etouffee simmer for 20 minutes, stirring occasionally. This allows the flavors to deepen.
  6. Add the shrimp: Stir in the raw shrimp. Cook for 5 to 7 minutes, or until the shrimp are pink and cooked through. Do not overcook.
  7. Season and serve: Remove the bay leaf. Taste the Shrimp Etouffee and adjust salt and pepper as needed. Serve the flavorful shrimp gravy hot over mounds of cooked white rice. Garnish with fresh green onions.

Notes

  • To achieve the authentic Louisiana flavor, focus on the dark roux. It should look like milk chocolate. This step builds the deep, savory base for your Creole seafood dish.
  • If you prefer a thicker sauce, remove about 1 cup of the simmering liquid, mix in 1 tablespoon of cornstarch, and stir it back into the pot.
  • For a spicier kick, add a dash of your favorite hot sauce during the last 5 minutes of simmering.

Nutrition

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