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.
Equipment
- Large Dutch oven
- Wooden spoon
- Medium saucepan with lid
- Fine-mesh sieve
Ingredients
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
Instructions
Cook the Rice:
- 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:
- 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.
- 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.
- Simmer gently for 15 minutes, stirring occasionally, until the sauce coats a spoon.
Finish:
- 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.
- Spoon over rice and finish with the remaining scallions and parsley.
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.
Nutrition
Calories: 610kcalCarbohydrates: 62gProtein: 32gFat: 25gSaturated Fat: 14gCholesterol: 210mgSodium: 1170mgFiber: 4gSugar: 6g