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Shrimp Etoufee

New Orleans Shrimp Etouffee

This classic and authentic New Orleans Shrimp Etouffee will have your guests returning for seconds, guaranteed!
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Prep Time 10 minutes
Cook Time 40 minutes
Roux Time 30 minutes
Course Main Course
Cuisine Cajun
Servings 4
Calories 228 kcal

Ingredients
  

  • 1/2 cup neutral oil (vegetable oil or grapeseed oil)
  • 1/2 cup all-purpose flour
  • 1 large onion, finely chopped
  • 1 bell pepper, finely chopped
  • 2 celery stalks, finely chopped
  • 3 cloves garlic, minced
  • 1 lb fresh shrimp, peeled and deveined
  • 2 cup chicken or seafood broth
  • 1 14-oz can diced tomatoes
  • 2 bay leaves
  • 1 tbsp The Spice Girl Kitchen Cajun Seasoning
  • The Spice Girl Kitchen Tri-Salt Blend, to taste
  • 1/4 cup green onions
  • cooked rice, for serving *not included in calories

Instructions
 

  • In a large, heavy pot, make a roux by combining the oil and flour over medium heat. Stir constantly until the roux becomes a dark caramel color - be careful not to burn it. Set aside in a clean bowl. **See note.
  • To the same pot, add the chopped onions, bell peppers, celery, and garlic. Cook and stir until the vegetables are soft (about 5-7 minutes).
  • Add the shrimp and continue cooking until they turn pink (about 3-5 minutes).
  • Pour in the broth and diced tomatoes with their juices. Stir in the bay leaves, cajun seasoning, and salt. Slowly add the roux and stir to combine.
  • Simmer the etouffee over low heat for about 20-30 minutes, allowing the flavors to meld.
  • Remove the bay leaves and adjust seasoning if necessary. Stir in the chopped green onions.
  • Serve hot over cooked rice and enjoy!

Notes

**Tips for making the best roux are in the body of the blog!

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 1-3 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.
Keyword New Orleans Shrimp Etoufee, Shrimp Etoufee