This classic and authentic New Orleans Shrimp Etouffee will have your guests returning for seconds, guaranteed!
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Shrimp Etouffee is one of my favorite dishes of all time. There’s truly nothing more comforting. This recipe is restaurant quality and I guarantee your family will love it!
In this recipe, I use my salt-free cajun blend from my spice company – The Spice Girl Kitchen. I’m completely biased because it is, after all, my own spice recipe and the best salt-free cajun seasoning on the market. But feel free to use whatever cajun blend you have on hand.
In this post, we will cover tips on how to make the best roux, info on neutral oils, and storage and reheating information for this recipe.
This post is all about New Orleans Shrimp Etouffee!
How To Make The Best Roux
Let’s dive into the magical world of making the best roux – that secret weapon for rich, flavorful cajun dishes. Keep in mind – making a killer roux is all about patience! If you don’t have the time to make your own roux, consider buying a premade roux like this Kary’s Original Roux!
Equal Parts Oil and Flour
Pour equal parts oil (or butter) and all-purpose flour into a pan and stir. Go for a 1:1 ratio; it’s the harmony that makes the magic happen.
Low and Slow Groove
Set your stove to low heat and stir, stir, and stir some more. The color should deepen into a gorgeous caramel without any hint of burnt vibes. This is not a sprint – it’s a marathon.
The Color Palette
Keep a close eye on the color transformation. For a classic roux, aim for a beautiful golden toasty hue. It’s the soul of your dish, so give it the attention it deserves.
Aroma Bliss
Ah, the smell! When you catch that nutty fragrance wafting through your kitchen, you know you’re on the right track.
Cooling Interlude
Once you’ve hit your desired color, take the pan off the heat. Let your roux cool for a moment.
Incorporate, Don’t Rush
Now, introduce your roux to the party. Whether it’s gumbo, etouffee, or another cajun favorite, add your roux gradually. No rush, let it blend seamlessly.
What is “Neutral Oil”?
Neutral oils have a mild flavor and high smoke point, making them versatile for various cooking methods. Here are the most commonly used neutral oils:
Canola oil
Mild in flavor, with a high smoke point, making it suitable for frying and sautéing.
Grapeseed oil
Light and neutral, with a high smoke point. It’s good for high-heat cooking and salad dressings.
Vegetable oil
Often a blend of different oils, vegetable oil is neutral in flavor and has a high smoke point. It’s commonly used in frying.
Peanut oil
Light flavor and high smoke point, making it suitable for frying, sautéing, and stir-frying. I wouldn’t recommend peanut oil for this recipe, as it can give a nuttier taste that (in my opinion) doesn’t mesh well with the other flavors.
Sunflower oil
Neutral taste, and it has a high smoke point. It’s good for frying and baking.
Safflower oil
Mild flavor and a high smoke point, suitable for frying, sautéing, and baking.
You Might Also Like
If you like this recipe, I highly recommend checking out my other Cajun recipes like:
- Sheet Pan Shrimp Boil
- Chicken, Sausage, and Shrimp Gumbo
- One Pot Jambalaya
- Authentic Red Beans & Rice
OR check out the entire Cajun Category by clicking here!
Store & Reheat
As a general rule of thumb, etouffee tends to store and reheat well because the liquid helps it retain its flavor and quality. Just one more reason to love this recipe!
Store
Fridge: Transfer etouffee to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of etouffee). Store in the fridge for up to 4 days.
Freezer: You can also freeze the etouffee for up to 3 months. Place the etouffee in the fridge to thaw overnight for best results.
Reheat
Microwave: Place etouffee in a microwave-safe dish, cover, and microwave on high for 1-2 minutes or until heated through. Stir halfway through to warm it evenly.*
Stovetop: Place etouffee in a pot over medium heat. Once the etouffee is simmering, reduce to medium-low and cover for 3-5 minutes or until heated through. Stir occasionally.*
Oven: Not recommended.
* Total time depends on the amount you are reheating.
New Orleans Shrimp Etouffee
Ingredients
- 4 tbsp neutral oil or butter
- 4 tbsp all-purpose flour
- 1/2 cup onion, finely diced
- 1/4 cup green bell pepper, finely diced
- 1/4 cup celery stalks, finely diced
- 3 cloves garlic, minced
- 1 tbsp The Spice Girl Kitchen Cajun Seasoning
- 1/2 tsp The Spice Girl Kitchen Tri-Salt Blend, plus more to taste
- 1 1/2 cups chicken or seafood broth
- 1 14-oz can diced tomatoes
- 2 bay leaves
- 2 lbs fresh shrimp, peeled and deveined
- 1/4 cup green onions, plus more for garnish
- cooked rice, for serving
Instructions
- In a large, heavy pot, make a roux by combining the oil (or butter) and flour over low heat. Stir frequently until the roux becomes a dark caramel color (about 18-20 minutes) - be careful not to burn it.
- Add the chopped onions, bell peppers, and celery. Cook over medium heat until the vegetables are soft (about 5-7 minutes), stirring often.
- Add the garlic, Cajun seasoning, and salt. Let cook for about 30 seconds or until the garlic is fragrant.
- Add the broth, diced tomatoes with their juices, and bay leaves. Stir constantly, until the mixture reaches the thickness of a gravy (about 10 minutes or so).
- Add the shrimp and green onions. Continue cooking over medium heat until the shrimp turn pink and are cooked through (about 5 minutes).
- Remove the bay leaves, taste, and adjust the seasoning if necessary.
- Serve hot over cooked rice, garnish with more green onion, and enjoy!
Notes
Store & Reheat
As a general rule of thumb, etouffee tends to store and reheat well because the liquid helps it retain its flavor and quality. Just one more reason to love this recipe!Store
Fridge: Transfer etouffee to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of etouffee). Store in the fridge for up to 4 days. Freezer: You can also freeze the etouffee for up to 3 months. Place the etouffee in the fridge to thaw overnight for best results.Reheat
Microwave: Place etouffee in a microwave-safe dish, cover, and microwave on high for 1-2 minutes or until heated through. Stir halfway through to warm it evenly.* Stovetop: Place etouffee in a pot over medium heat. Once the etouffee is simmering, reduce to medium-low and cover for 3-5 minutes or until heated through. Stir occasionally.* Oven: Not recommended. * Total time depends on the amount you are reheating.This post was all about New Orleans Shrimp Etouffee!
Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!
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