An Authentic Louisiana Classic Smothered in Rich Creole Flavor
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Experience the heart of Louisiana cuisine with this Authentic Louisiana Cajun Étouffée recipe — a rich, flavorful Creole dish made with tender shrimp simmered in a buttery roux, aromatic vegetables, and bold Cajun spices. Served over fluffy white rice, Bayou Bliss Étouffée delivers the perfect balance of comfort, spice, and Southern soul straight from the bayou.
Ingredients
For the Étouffée
- 1 lb fresh shrimp, peeled and deveined (or crawfish tails)
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 1 medium onion, finely chopped
- 1 green bell pepper, diced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 cups seafood stock (or chicken broth)
- 1 tbsp Tony Chachere’s Original Creole Seasoning
- ½ tsp paprika
- ¼ tsp cayenne pepper (optional for heat)
- ½ tsp thyme
- 2 bay leaves
- 1 tbsp tomato paste
- 2 tbsp fresh parsley, chopped
- 3 green onions, chopped
- Salt and pepper, to taste
- 4 cups cooked white rice, for serving
Directions
- Make the Roux:
In a large skillet or Dutch oven, melt the butter over medium heat. Gradually whisk in the flour to make a roux. Stir constantly for 10–12 minutes, until it turns a rich caramel color (peanut-butter brown). - Add the Trinity:
Stir in the onion, bell pepper, celery, and garlic. Sauté for 5 minutes until softened and fragrant. - Build the Flavor:
Add Tony Chachere’s seasoning, paprika, thyme, bay leaves, and tomato paste. Stir to coat the vegetables in spices and roux. - Add Stock and Simmer:
Slowly pour in the seafood stock, stirring constantly to avoid lumps. Bring to a gentle simmer and cook for 15–20 minutes, allowing the sauce to thicken. - Add the Shrimp:
Stir in the shrimp (or crawfish) and simmer for 5–7 minutes, until pink and tender. - Finish and Serve:
Remove from heat, discard bay leaves, and stir in parsley and green onions. Serve the étouffée over a bed of hot white rice and garnish with extra herbs if desired.
Serving Suggestions
Pair this dish with buttery cornbread, fried okra, or a side of Creole-seasoned chips for a full Louisiana feast.