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New Orleans shrimp etouffee served with rice in a wide bowl

New Orleans Shrimp Étouffée

Victoria
This classic New Orleans shrimp dish is the epitome of comfort food. The sauce builds up slowly to yield a silky, thick, flavorful sauce for the tender shrimp.
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine Louisiana, New Orleans
Servings 4 to 6 servings
Calories 571 kcal

Ingredients
  

  • 1/4 cup canola oil
  • 1/4 cup flour
  • 1 onion chopped
  • 1 stalk celery chopped
  • 4 cloves garlic minced
  • Pinch allspice
  • Pinch cayenne pepper
  • 1/2 cup chopped tomatoes
  • 2 1/2 cups shellfish or shrimp stock (Simmer the shrimp shells in water for about 20 minutes until very fragrant)
  • 3 tablespoons butter
  • 1 pound medium wild American shrimp peeled and deveined
  • 1 green onion minced
  • Tabasco (I use Frank’s Red Hot–my preferred hot sauce)
  • Salt and pepper
  • 4 cups cooked white rice

Instructions
 

  • Make a roux by heating the oil in a large heavy-bottomed pot over high heat. Whisk the flour into the hot oil. It will immediately begin to sizzle. Reduce the heat to medium and continue whisking until the roux turns a deep brown color, about 15 minutes. Add the onions, stirring them into the roux with a wooded spoon. Lower the heat to medium low and continue stirring until the roux turns a glossy dark brown, about 10 minutes.
  • When the onions have turned the roux shiny and dark, add the celery, garlic, allspice and cayenne. Cook for 5 minutes. Then add the tomatoes and stock and raise the heat to high. Once the sauce has come to a boil, lower the heat to medium and simmer 5 to 7 minutes, stirring often to make sure the sauce doesn’t burn or stick to the pan.
  • Reduce the heat to low and stir in the butter. Add the shrimp and green onions. Season with Tabasco, salt, and pepper. Once the shrimp are heated through, remove the pot from the heat. Serve over rice.

Notes & Nutrition

For the rice: I use parboiled long grain rice cooked like a pilaf with onions first sauteed in fat, a bay leaf, and then stirring the rice in before adding liquid–2 to 1 ratio of liquid to rice.
Adapted from Besh Big Easy
Servings 4.0 * calories 571 * Total Fat 25 g * Saturated Fat 7 g * Monounsaturated Fat 11 g * Polyunsaturated Fat 4 g * Trans Fat 0 g * Cholesterol 163 mg * Sodium 246 mg * Potassium 215 mg * Total Carbohydrate 57 g * Dietary Fiber 2 g * Sugars 4 g * Protein 27 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*