Description
This Shrimp Étouffée is a rich and comforting Louisiana-inspired dish made with tender shrimp simmered in a deep, flavorful roux-based sauce. Served over warm white rice, it delivers bold Cajun flavors with every bite.
Ingredients
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 medium onion, diced
1 green bell pepper, diced
2 celery stalks, diced
5 green onions, sliced, whites and greens separated
4 garlic cloves, minced
1 cup chicken broth
8 ounces clam juice
1 1/2 teaspoons dried oregano
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
2 bay leaves
1/4 teaspoon Tabasco sauce (optional)
2 pounds shrimp, peeled and deveined
2 tablespoons cold salted butter
Cooked white rice, for serving
Instructions
- In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat and whisk in the flour until smooth.
- Cook the roux, stirring constantly, for 22–27 minutes until it becomes deep brown with reddish undertones.
- Add the onion, bell pepper, celery, and white parts of the green onions. Cook for 5–7 minutes until softened, then stir in the garlic and cook for 30 seconds.
- Pour in the chicken broth and clam juice. Add oregano, paprika, garlic powder, thyme, black pepper, onion powder, cayenne pepper, kosher salt, white pepper, bay leaves, and Tabasco sauce if using.
- Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes.
- Add the shrimp and cook for 3–5 minutes until pink and fully cooked.
- Remove from heat and stir in the cold butter until the sauce is glossy and smooth. Discard the bay leaves.
- Serve the shrimp étouffée over hot cooked white rice and garnish with the green parts of the green onions.
Notes
Cook the roux slowly and stir constantly to prevent burning.
For extra heat, increase the cayenne pepper or add more Tabasco sauce.
Crawfish tails or crab meat can replace part of the shrimp for variation.
Store leftovers in the refrigerator for up to 3 days.
Reheat gently over low heat to avoid overcooking the shrimp.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 401 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 245 mg
