Shrimp Étouffée with a Dark Roux and Creole Seasoning

Name: Shrimp Étouffée with a Dark Roux and Creole Seasoning
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: Louisiana-inspired
Ingredients: 600 g large raw shrimp, peeled and deveined; 60 ml neutral oil; 60 g all-purpose flour; 1 whole medium onion, finely diced; 1 whole green bell pepper, diced; 2 stalks celery, diced; 3 cloves garlic, minced; 750 ml seafood or chicken stock, warm; 1 tbsp tomato paste; 1 tsp paprika; 1/2 tsp dried thyme; 1/4 tsp cayenne, or to taste; 1 tsp salt, to taste; 2 tbsp chopped parsley or green onion; to serve steamed rice

Tender shrimp in a dark roux sauce with onion, bell pepper, celery and Creole seasoning.

By Hez ArslanUpdated October 2, 2026

Total 1 hr 5 minMakes 4 servings

Jump to Recipe

Shrimp étouffée is a Louisiana-style dish of shrimp simmered in a savoury roux-based sauce with onion, bell pepper and celery. The source mistranslates celery as cabbage and includes an unusually large amount of flour and oil; this version uses the Cajun “trinity” vegetables and a moderate brown roux. Cook the roux slowly until peanut-brown, then add vegetables and stock gradually to avoid lumps. Add shrimp near the end so they stay tender. Serve over rice and finish with parsley or green onion. Pat shrimp dry and refrigerate while making the sauce. Heat oil in a heavy pot over medium heat. Whisk in flour and cook, stirring constantly, 10 to 15 minutes until peanut-brown; lower heat if it darkens too quickly.

Shrimp Étouffée with a Dark Roux and Creole Seasoning

How to tell when it is ready

Roux is peanut-brown; sauce coats a spoon; shrimp are opaque and reach 63°C (145°F).

Tips

Use warm stock to reduce lumps.
Stir roux continuously and control the heat.
Have vegetables ready before starting the roux.
Add shrimp only once the sauce is ready.

Troubleshooting

If the mixture is too thick, add liquid a little at a time.
If browning too quickly, lower the heat and cover loosely.

Substitutions

Use a similar neutral cooking oil.
Choose a suitable dairy-free alternative where practical.

Variations

Adjust the seasoning to taste.
Add a suitable seasonal ingredient without changing the cooking cues.

Serving suggestions

Serve over steamed white rice.
Add sliced green onions.
Offer hot sauce at the table.
Pair with a simple green salad.

Make ahead

Prepare suitable components ahead and store them safely. Refrigerate within 2 hours and use within 2 days; reheat gently without overcooking shrimp.

Storage

Refrigerate within 2 hours and use within 2 days; reheat gently without overcooking shrimp.

Food safety

Cook shrimp to 63°C (145°F) until pearly and opaque. Keep raw seafood chilled and separate from cooked food. Roux is very hot; stir carefully.

Frequently asked questions

Can I make this ahead?

Prepare suitable components ahead, chill them promptly and finish the dish shortly before serving.

How should I store shrimp étouffée?

Refrigerate within 2 hours and use within 2 days; reheat gently without overcooking shrimp.

Serve over steamed white rice. Refrigerate within 2 hours and use within 2 days; reheat gently without overcooking shrimp.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Shrimp Étouffée with a Dark Roux and Creole Seasoning