Classic New Orleans Shrimp Etouffee

This rich and flavorful dish features succulent shrimp smothered in a savory, roux-based sauce, served over fluffy white rice.

Yields: 4-6 servings Prep time: 20 minutes Cook time: 45-60 minutes

Ingredients

• For the Roux:
  • ½ cup unsalted butter
  • ½ cup all-purpose flour
• The "Holy Trinity" & Aromatics:
  • 1 large yellow onion, diced
  • 1 medium green bell pepper, diced
  • 2-3 stalks celery, diced
  • 2-4 cloves garlic, minced
• Liquids & Seasonings:
  • 1 (14.5 ounce) can diced tomatoes
  • 3-4 cups seafood stock or chicken broth (seafood stock is preferred for authentic flavor)
  • 1-2 tablespoons Creole or Cajun seasoning
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • ¼ - ½ teaspoon cayenne pepper or hot sauce, to taste (optional, for heat)
  • Salt and freshly ground black pepper, to taste
• Shrimp:
  • 1 ½ - 2 pounds medium to large shrimp, peeled and deveined
• For Serving & Garnish:
  • Cooked white rice
  • ¼ cup chopped fresh parsley
  • 3-4 green onions, thinly sliced

Instructions

1. Make the Roux: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Gradually whisk in the flour until smooth. Continue to cook, stirring constantly, until the roux reaches a light to medium peanut butter color (5-10 minutes). Be careful not to burn it.
2. Sauté the "Holy Trinity": Add the diced onion, green bell pepper, and celery to the roux. Cook, stirring frequently, for about 8-10 minutes, until the vegetables soften and become translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Add Seasonings and Tomatoes: Stir in the Creole/Cajun seasoning, dried thyme, bay leaves, and cayenne pepper (if using). Cook for 1 minute to "bloom" the spices. Add the diced tomatoes (undrained) and Worcestershire sauce, stirring to combine. Cook for 2-3 minutes.
4. Simmer the Sauce: Gradually whisk in the seafood stock or chicken broth until the sauce is smooth and well combined. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 30-45 minutes, stirring occasionally to prevent sticking. This allows the flavors to meld and the sauce to thicken.
5. Add Shrimp: Season the peeled and deveined shrimp with a pinch of salt and pepper. Stir the shrimp into the simmering sauce and cook for only 3-5 minutes, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough.
6. Finish and Serve: Remove the bay leaves. Stir in the fresh parsley and green onions. Taste and adjust seasonings as needed. Serve the hot shrimp etouffee generously over steamed white rice.