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Real New Orleans Shrimp Étouffée

large bowl of shrimp etouffee

4 from 2 reviews

Bring the taste of New Orleans to your home with this delicious Shrimp Étouffée Recipe!

Ingredients

Scale
  • 3 tablespoons canola oil

  • 3 tablespoons flour

  • 1 small onion, diced

  • 1 stalk celery, diced

  • 1/2 red bell pepper, diced

  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme (about 2 sprigs) or, 1/2 teaspoon dried thyme

  • 1/4 teaspoon cayenne pepper

  • 1 teaspoon smoked paprika

  • 15oz can petite diced tomatoes, drained

  • 4 cups seafood stock or vegetable stock

  • 3 tablespoons butter

  • 1 to 1 1/2 lbs shrimp, peeled & deveined

  • 2 green onions, chopped

  • 1/2 teaspoon Worcestershire sauce

  • 1/2 teaspoon Tabasco, optional

  • 3 cups cooked white rice

Instructions

  1. In a large saucepan with a lid or 5-qt Dutch oven, heat the oil over medium heat. Whisk the flour into the hot oil. Stirring slowly and constantly, for about 15 minutes, until the roux is a copper brown color, chocolate-like, and it has thickened. 
  2. Add the onions, celery, bell peppers, and garlic, and continue to stir for 4 to 5 minutes, until they’ve softened. Add the thyme, cayenne pepper, and paprika, and stir to combine.
  3. Add the diced tomatoes and stock, increase the heat to medium-high heat, and bring to a boil. Reduce the heat to medium-low and simmer for 7 to 10 minutes, stirring often so the sauce doesn’t stick to the pan.
  4. Add the butter, shrimp, chopped green onions, Worcestershire sauce, Tabasco, and stir. Cook for 3 to 5 minutes, until the shrimp are pink and cooked through. Turn off the heat and move the saucepan away from the heat.
  5. Serve over cooked rice.

Equipment

Notes

You can use vegetable oil, duck fat, bacon fat, or lard to make a roux. Margarine is not an option for this!

I recommend making your own stock with shrimp heads and peels for the most authentic flavor. 

Nutrition