Classic Shrimp Etouffee with Dark Roux
A traditional New Orleans shrimp etouffee built on a dark roux base, combining the holy trinity of celery, onion, and bell pepper with aromatic garlic and tomato paste. This version uses pre-cooked shrimp added at the end for tender results. Rich, spiced, and deeply flavored, it's comfort food for weeknight dinners or casual entertaining. Serve over rice for an authentic Louisiana experience.
Ingredients
- 2 lbs shrimp, medium, deveined and cooked
- 1 cup oil, neutral
- ¾ cup flour, all-purpose
- 1 whole yellow onion, chopped
- 2 stalks celery, chopped
- ¼ cup garlic, minced
- 1 whole green bell pepper, chopped
- ¼ cup butter, unsalted
- 6 oz tomato paste, canned
- 10 oz chicken broth, canned
- 3 cups water
- 2 whole chicken bouillon cubes
- 1 tsp salt
- 1 tsp black pepper, ground
- ¼ tsp cayenne, ground, or more to taste(optional)
- 1 tsp paprika
Instructions
- 1
Heat oil over medium heat in a large Dutch oven until hot.
- 2
Add flour gradually while stirring constantly, allowing each addition to sizzle, until roux reaches peanut butter color.
- 3
Add onions, celery, garlic, and peppers; saute while stirring occasionally for about 5 minutes without burning.
- 4
Meanwhile, melt butter in a saucepan and add tomato paste.
- 5
Whisk butter and tomato paste together until smooth, about 5 minutes.
- 6
Combine tomato mixture with roux in the Dutch oven.
- 7
Slowly stir in chicken broth, water with dissolved bouillon cubes, salt, pepper, cayenne, and paprika.
- 8
Simmer for 30 minutes.
- 9
Stir in cooked shrimp 5 minutes before serving.
- 10
Serve over equal parts rice.
Tips
Roux color is critical; peanut butter brown ensures deep flavor without bitterness. Stir constantly to prevent burning.
Using pre-cooked shrimp prevents overcooking and toughness. Add them only at the end for best texture.
The holy trinity ratio (onion, celery, pepper) can be adjusted to preference, but keep proportions close for balanced flavor.
Good to Know
Refrigerate up to 3 days in an airtight container. Freeze the sauce base (without shrimp) for up to 2 months; thaw and reheat before adding shrimp.
Prepare the sauce base through step 7 up to 1 day ahead. Reheat and add shrimp just before serving to preserve texture.
Ladle over warm white rice. Serve with hot sauce, oyster crackers, or French bread on the side. Pairs well with cold beer or iced tea.
Common Mistakes
Use low-to-medium heat when making roux to avoid burning and bitter flavors
Don't skip the gradual flour addition; dumping it in creates lumps
Avoid overcooking the shrimp by adding it only in the final 5 minutes
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use raw shrimp instead of cooked?
Yes, but add them after 25 minutes of simmering so they cook fully without overcooking. Raw shrimp takes 3-5 minutes to cook through depending on size.
What if my roux breaks or separates?
This rarely happens with this method, but if it does, whisk in a small amount of broth slowly to emulsify. Alternatively, start the roux over.
How long does etouffee keep in the freezer?
The sauce base freezes well for 2 months. Store shrimp separately and add after reheating to prevent toughness. Thaw overnight in the refrigerator before reheating.