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Authentic Yet Fast Shrimp Étouffée: Mastering the Dark Roux

A close-up of flavorful shrimp étouffée served over a bed of fluffy white rice and garnished with fresh green onions.
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Make a rich, authentic Cajun Shrimp Étouffée with a deep, smoky dark roux in under 45 minutes. This recipe delivers bold Louisiana flavor for a satisfying weeknight meal.

Ingredients

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  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 pound raw shrimp, peeled and deveined
  • 4 cups seafood or chicken stock
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1/4 cup chopped green onions, for garnish
  • Cooked white rice, for serving

Instructions

  1. Prepare the dark roux: In a heavy-bottomed pot or Dutch oven, combine the flour and vegetable oil over medium heat. Stir constantly until the mixture darkens to the color of milk chocolate, about 20 to 25 minutes. Watch carefully to prevent burning.
  2. Add the holy trinity: Once the roux is dark, immediately add the chopped onion, bell pepper, and celery. Stir constantly for about 5 minutes until the vegetables soften.
  3. Add the aromatics: Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Build the sauce: Gradually whisk in the seafood stock, ensuring no lumps form. Add the diced tomatoes, thyme, smoked paprika, cayenne pepper, and bay leaf. Bring the mixture to a simmer.
  5. Simmer: Reduce the heat to low, cover partially, and let the étouffée simmer for 15 minutes, allowing the flavors to meld.
  6. Add shrimp: Stir in the peeled and deveined shrimp. Cook for 3 to 5 minutes, or until the shrimp are pink and cooked through. Do not overcook.
  7. Season and serve: Remove the bay leaf. Taste and adjust seasoning with salt and black pepper. Serve the rich Shrimp Étouffée hot over mounds of cooked white rice, garnished with fresh green onions.

Notes

  • To achieve a true Cajun flavor, do not rush the roux process; the color dictates the depth of flavor in your final dish.
  • If you prefer a thicker sauce without adding more fat, remove about 1 cup of the liquid, mix in 1 teaspoon of cornstarch, and stir it back into the pot.
  • For a Pappadeaux-style richness, you can substitute 1/2 cup of heavy cream for 1/2 cup of the stock during the simmering stage.

Nutrition

Find it online: https://cookingbyfelix.com/shrimp-etouffee-authentic-fast-roux-recipe/