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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 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Cajun
Servings 4

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.
Keyword New Orleans Shrimp Etoufee, Shrimp Etoufee