Ingredients
Method
- Pat shrimp dry and season with Creole seasoning.
- Heat oil in skillet and sear shrimp until just colored. Remove and set aside.
- In Dutch oven, heat oil and stir in flour.
- Cook, stirring constantly, until roux is peanut butter colored.
- Add onions, bell pepper, and celery.
- Cook 30 minutes, stirring occasionally.
- See full steps with tips & photos → https://theboatshedcafe.com/louisiana-shrimp-etouffee/
Notes
Keep stirring the roux—this step is key for depth of flavor.
For extra heat, add a pinch of cayenne pepper.
Seafood stock makes it authentic, but chicken stock can be used in a pinch.