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Real New Orleans Shrimp Étouffée

Bring the taste of New Orleans to your home with this delicious Shrimp Étouffée Recipe!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6
Calories: 361 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 3 tablespoons canola oil
  • 3 tablespoons flour
  • 1 small onion diced
  • 1 talk celery diced
  • ½ red bell pepper diced
  • 2 cloves garlic minced
  • 1 teaspoon fresh thyme about 2 sprigs or, ½ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 15 oz can petite diced tomatoes drained
  • 4 cups seafood stock or vegetable stock
  • 3 tablespoons butter
  • 1 ½ lbs Shrimp peeled & deveined*
  • 2 green onions chopped
  • ½ teaspoon Worcestershire sauce 
  • ½ teaspoon tabasco optional
  • 3 cups cooked white rice

Instructions

    Cup of Yum
  1. In a large saucepan with a lid or 5-qt Dutch oven, heat the oil over medium heat. Whisk the flour into the hot oil. Stirring slowly and constantly, for about 15 minutes, until the roux is a copper brown color, chocolate-like, and it has thickened. 
  2. Add the onions, celery, bell peppers, and garlic, and continue to stir for 4 to 5 minutes, until they've softened. Add the thyme, cayenne pepper, and paprika, and stir to combine.
  3. Add the diced tomatoes and stock, increase the heat to medium-high heat, and bring to a boil. Reduce the heat to medium-low and simmer for 7 to 10 minutes, stirring often so the sauce doesn't stick to the pan.
  4. Add the butter, shrimp, chopped green onions, Worcestershire sauce, Tabasco, and stir. Cook for 3 to 5 minutes, until the shrimp are pink and cooked through. Turn off the heat and move the saucepan away from the heat.
  5. Serve over cooked rice.

Notes

  • Make light seafood stock by placing the shrimp peels and heads in a stock pot with ½ an onion, pinch of pepper and 4 cups of water. Bring it to a boil, reduce the heat to low, and simmer for 15 minutes. Pour the stock through a mesh strainer into a large bowl and reserve it for the recipe.
  • You can use vegetable oil, duck fat, bacon fat, or lard to make a roux. Margarine is not an option for this!
  • I recommend making your own stock with shrimp heads and peels for the most authentic flavor. 

Nutrition Information

Serving 1 serving Calories 361kcal (18%) Carbohydrates 33g (11%) Protein 27g (54%) Fat 14g (22%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Trans Fat 0.3g Cholesterol 198mg (66%) Sodium 153mg (6%) Potassium 544mg (16%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 825IU (17%) Vitamin C 22mg (24%) Calcium 117mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 361

% Daily Value*

Serving 1 serving
Calories 361kcal 18%
Carbohydrates 33g 11%
Protein 27g 54%
Fat 14g 22%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 6g 30%
Trans Fat 0.3g 15%
Cholesterol 198mg 66%
Sodium 153mg 6%
Potassium 544mg 12%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 825IU 17%
Vitamin C 22mg 24%
Calcium 117mg 12%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.