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Louisiana shrimp etouffee in a smooth roux sauce served over white rice.

Louisiana Shrimp Etouffee

Louisiana shrimp etouffee with a blond-brown roux, onion, celery, bell pepper, stock, Cajun spice, and rice.
Servings 6 servings
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes

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
US Customary - Metric

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
Calories: 610kcal
Course: Main Course
Cuisine: Cajun and Creole
Keyword: Cajun Seafood, Louisiana Shrimp, Shrimp Etouffee