Description

New Orleans Shrimp Etouffee is a classic Cajun dish featuring tender, juicy shrimp simmered in a rich, creamy, roux-based sauce infused with the Holy Trinity of Cajun vegetables (bell pepper, onion, celery) and Creole seasoning. Ready in under an hour, this flavorful dish brings the taste of New Orleans right to your table, perfect served over fluffy white rice or with crusty French bread.

Ingredients

Scale

Roux & Seasoning

3 tablespoons canola oil
3 tablespoons all-purpose flour
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper

Vegetables

1 small onion, diced
1/2 red bell pepper, diced
1 stalk celery, diced
2 cloves garlic, minced

Liquids & Sauces

4 cups seafood or vegetable stock
1 (15 oz) can petite diced tomatoes, drained
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce (optional)

Protein & Dairy

1 1/2 lbs shrimp, peeled and deveined
3 tablespoons butter

Garnish & Serving

2 green onions, chopped
3 cups cooked white rice

Instructions

Make the Roux: Heat a large saucepan with a lid over medium heat and add the canola oil. Once hot, whisk in the flour and stir constantly for about 15 minutes until the roux thickens and reaches a chocolate-like copper brown color. Careful not to burn it.
Sauté Vegetables: Add diced celery, bell pepper, onion, and minced garlic to the roux. Stir and cook for 4 to 5 minutes until the vegetables are softened and fragrant.
Add Spices: Stir in cayenne pepper, fresh or dried thyme, and smoked paprika. Combine well to infuse the flavors into the vegetable mixture.
Simmer the Base: Pour in the seafood or vegetable stock along with the drained diced tomatoes. Increase heat to medium-high and bring to a gentle simmer.
Cook Sauce: Reduce heat to low and let the sauce simmer for 8 to 10 minutes, stirring frequently to prevent sticking and allow flavors to meld.
Add Shrimp and Finishing Touches: Stir in the peeled and deveined shrimp, butter, Worcestershire sauce, Tabasco (if using), and chopped green onions. Cook for 3 to 5 minutes until shrimp turn pink and are cooked through but still tender.
Serve: Remove from heat and serve the shrimp etouffee hot over a bed of fluffy cooked white rice. Enjoy immediately.

Notes

Constantly whisk the roux to avoid burning and achieve the perfect color and flavor.
Sautéing the vegetables well is essential to develop a rich flavor base.
Avoid overcooking shrimp to maintain a tender texture; add them near the end.
Adjust the cayenne pepper and Tabasco according to your preferred spice level.
Optional additions include okra, corn, or mushrooms for a vegetable-packed variation.
Leftovers can be refrigerated for up to 2 days and reheated gently with a splash of broth or water.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Simmering and sautéing
Cuisine: Cajun / New Orleans

Nutrition

Serving Size: 1 serving
Calories: 506
Sugar: 2g
Sodium: 1661mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 49g
Cholesterol: 328mg

Keywords: Shrimp Etouffee, New Orleans Shrimp, Cajun Shrimp Recipe, Creole Shrimp, Seafood Etouffee, Roux-based Sauce, Spicy Shrimp Stew