Louisiana Shrimp Etouffee

Shrimp etouffee is a Louisiana favorite built on roux, the aromatic trinity, seafood stock, and quickly cooked shrimp.

This version develops a smooth spoon-coating sauce before adding the shrimp at the very end.

Warm the stock before adding it to the roux to help the sauce stay smooth.

Serving Suggestions

Serve over long-grain rice with scallions, parsley, and hot sauce at the table.

Recipe Notes

The sauce base can be prepared a day ahead; reheat it before adding fresh shrimp.

Louisiana Shrimp Etouffee

Louisiana shrimp etouffee with a blond-brown roux, onion, celery, bell pepper, stock, Cajun spice, and rice.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Cajun and Creole

Calories: 610

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Rice

• 1 1/2 cups long-grain white rice rinsed
• 2 1/4 cups water
• 1/2 tsp fine salt

Etouffee

• 1 1/2 lb large shrimp peeled and deveined
• 1 1/2 tsp fine salt divided
• 1/2 tsp ground black pepper
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 large yellow onion finely chopped
• 2 stalks celery finely chopped
• 1 medium green bell pepper finely chopped
• 4 cloves garlic minced
• 2 tsp Cajun seasoning salt-free if possible
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper or to taste
• 3 cups shrimp or seafood stock warmed
• 1 tbsp Worcestershire sauce
• 2 whole bay leaves
• 1/2 cup scallions thinly sliced
• 1/4 cup flat-leaf parsley chopped

Equipment

• Large Dutch oven
• Wooden spoon
• Medium saucepan with lid
• Fine-mesh sieve

Method

 

Cook the Rice:

1. Combine rice, water, and salt. Bring to a boil, cover, reduce heat, and cook for 15 minutes. Rest covered for 10 minutes, then fluff.

Build the Etouffee:

1. Season shrimp with 1/2 teaspoon salt and black pepper. Melt butter in a Dutch oven over medium-low heat. Whisk in flour and cook for 8 to 10 minutes, stirring constantly, until the roux is the color of peanut butter.
2. Add onion, celery, and bell pepper. Cook for 8 minutes, then add garlic, Cajun seasoning, thyme, and cayenne for 1 minute. Gradually stir in warm stock until smooth. Add Worcestershire and bay leaves.
3. Simmer gently for 15 minutes, stirring occasionally, until the sauce coats a spoon.

Finish:

1. Add the shrimp and simmer for 4 to 6 minutes, just until opaque and naturally curled. Remove the bay leaves, adjust salt, and stir in half the scallions and parsley.
2. Spoon over rice and finish with the remaining scallions and parsley.

Nutrition

Calories: 610kcalCarbohydrates: 62gProtein: 32gFat: 25gSaturated Fat: 14gCholesterol: 210mgSodium: 1170mgFiber: 4gSugar: 6g

Notes

• Keep the roux moving so it browns evenly without scorching.
• Refrigerate for up to two days and reheat gently; avoid boiling once the shrimp are cooked.

Tried this recipe?

Let us know how it was!