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Authentic, Speedy Shrimp Etouffee with Perfect Dark Roux

A close-up of a bowl of rich, dark shrimp etouffee served over white rice, garnished with chopped green onions.
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Make this classic New Orleans Shrimp Etouffee at home. You achieve deep, savory Cajun flavor by mastering the dark roux, and this recipe keeps preparation fast for a weeknight seafood meal.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 cups shrimp or chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 bay leaf
  • Salt and black pepper to taste
  • Cooked white rice, for serving

Instructions

  1. Prepare the dark roux: In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Slowly whisk in the flour until smooth. Continue stirring constantly over medium heat until the roux reaches a dark chocolate color, about 20 to 30 minutes. Watch carefully to prevent burning.
  2. Add the trinity: Add the chopped onion, bell pepper, and celery (the ‘holy trinity’) to the roux. Cook, stirring often, until the vegetables soften, about 5 to 7 minutes.
  3. Add aromatics and liquid: Stir in the minced garlic and cook for 1 minute until fragrant. Carefully whisk in the diced tomatoes, broth, thyme, oregano, cayenne pepper, and bay leaf.
  4. Simmer the sauce: Bring the mixture to a simmer. Reduce the heat to low, cover partially, and let it cook for 15 minutes, allowing the flavors to meld. Season with salt and pepper.
  5. Cook the shrimp: Add the peeled shrimp to the simmering sauce. Cook for 3 to 5 minutes, or until the shrimp turn pink and opaque. Do not overcook.
  6. Finish and serve: Remove the bay leaf. Taste and adjust seasoning if needed. Serve the flavorful shrimp etouffee immediately over mounds of hot white rice.

Notes

  • The color of your roux dictates the depth of flavor; aim for a color similar to milk chocolate for authentic Cajun taste.
  • If you prefer a less spicy dish, reduce the cayenne pepper or omit it entirely.
  • For a richer flavor, substitute half of the broth with seafood stock.

Nutrition

Find it online: https://alchemychef.com/shrimp-etouffee-authentic-speedy-dark-roux/