Go Back
Louisiana Shrimp Etouffee

Louisiana Shrimp Etouffee Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 2 celery ribs, diced
  • 4 garlic cloves, minced
  • 3 cups low-sodium seafood stock
  • 1 (14.5 oz) can diced tomatoes, drained
  • 1 bay leaf
  • 1 1/2 teaspoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 2 pounds large shrimp, peeled, deveined, tails removed
  • 2 tablespoons unsalted butter
  • Cooked white rice, for serving
  • Sliced green onions, for garnish

Method
 

  1. In a Dutch oven over medium heat, whisk the oil and flour. Cook, stirring almost constantly, for 15-18 minutes until the roux turns the color of a copper penny.
  2. Stir in the onion, bell pepper, and celery and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
  3. Slowly pour in the stock, then add drained tomatoes, bay leaf, Cajun seasoning, paprika, cayenne, thyme, salt, and pepper. Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally.
  4. Add shrimp and simmer until pink and opaque, 4-5 minutes. Remove from heat, discard bay leaf, and stir in cold butter until melted.
  5. Serve over hot white rice with sliced green onions scattered on top.

Notes

If you want a head start, make the roux a day ahead and refrigerate it separately. Let the sauce simmer for the full 20 minutes so all the raw flour taste cooks out before the shrimp go in.