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

Louisiana Shrimp Etouffee

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Louisiana shrimp etouffee with a blond-brown roux, onion, celery, bell pepper, stock, Cajun spice, and rice.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Cajun and Creole
Calories: 610
Ingredients Equipment Method Nutrition Notes

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

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.