Print

Authentic Cajun Shrimp Etouffee: Master the Dark Roux

Close-up of a bowl of rich brown shrimp etouffee served next to white rice and garnished with fresh parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make classic New Orleans Shrimp Etouffee at home. This recipe guides you through creating a deep, savory dark roux for rich, authentic Louisiana flavor served over rice.

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
  • 4 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 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. Stir constantly until the mixture darkens to the color of milk chocolate, about 25 to 35 minutes. Watch carefully to prevent burning.
  2. Sauté the Trinity: Once the roux reaches the desired dark color, immediately add the onion, celery, and bell pepper (the ‘holy trinity’). Stir constantly 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 Sauce: Gradually whisk in the seafood stock, ensuring no lumps remain. Add 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 sauce simmer for 20 minutes, stirring occasionally. This allows the flavors to deepen.
  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 the etouffee and adjust salt and pepper as needed. Ladle the rich shrimp etouffee generously over mounds of hot white rice. Garnish with fresh parsley.

Notes

  • Mastering the dark roux is key to authentic Cajun flavor; patience during this step prevents scorching.
  • For a quicker weeknight version, you can substitute the homemade roux with 1/2 cup of a dark roux paste purchased from a specialty store.
  • Serve with crusty bread to soak up the flavorful sauce.

Nutrition

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