Classic New Orleans Étouffée (Printable)

Succulent shrimp in a rich dark roux with Cajun spices, served over fluffy white rice for a true taste of the Big Easy.

# Ingredient List:

→ For the Étouffée

01 - 1/3 cup vegetable oil
02 - 1/3 cup all-purpose flour
03 - 1 medium onion, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 cloves garlic, minced
07 - 1 pound shrimp, peeled and deveined
08 - 2 cups seafood stock
09 - 1 tablespoon Worcestershire sauce
10 - 1 teaspoon Cajun seasoning
11 - 1/4 teaspoon cayenne pepper
12 - 1 bay leaf
13 - Salt and black pepper to taste

→ For Serving and Garnish

14 - 4 cups cooked white rice
15 - 2 green onions, chopped
16 - 1/4 cup fresh parsley, chopped

# Directions:

01 - In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux, stirring constantly until it reaches a deep golden brown color resembling chocolate, approximately 15 to 20 minutes. Exercise caution to prevent burning.
02 - Add the diced onion, bell pepper, and celery to the roux. Cook for 5 to 7 minutes until the vegetables soften and release their aromatics.
03 - Stir in the minced garlic and sauté for 1 minute until the kitchen fills with fragrant steam.
04 - Gradually add the seafood stock while stirring continuously to combine thoroughly with the roux and vegetable mixture, ensuring no lumps form.
05 - Introduce the shrimp, Worcestershire sauce, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Stir well to distribute seasonings evenly.
06 - Bring the mixture to a simmer, then reduce heat to low. Cook uncovered for 20 to 30 minutes, stirring occasionally, until the sauce thickens and shrimp are opaque throughout. Remove and discard the bay leaf. Taste and adjust seasoning as needed.
07 - Serve the étouffée over hot white rice. Garnish with chopped green onions and fresh parsley.

# Expert Tips:

01 -
  • The roux becomes a rich, nutty foundation that coats every bite with warmth and depth.
  • It feels like a special occasion dish but uses simple ingredients you probably already have.
  • Leftovers taste even better the next day when the flavors settle into each other.
  • You can swap the shrimp for chicken, sausage, or even mushrooms and it still sings.
02 -
  • Do not rush the roux or walk away from it, even for a second, because it can go from perfect to burnt in a blink.
  • If your roux does burn, toss it and start fresh, there's no saving it and the bitterness will ruin the whole dish.
  • Use a heavy pot like cast iron or enameled Dutch oven so the heat stays even and you don't get hot spots.
  • Taste the étouffée before serving, the salt and spice balance can shift as it simmers and you want it just right.
03 -
  • Stir the roux with a wooden spoon or whisk and keep your heat steady, medium is your friend here.
  • Prep all your vegetables before you start the roux so you can add them the moment it's ready.
  • If you want a thicker sauce, let it simmer a little longer, if you want it thinner, add a splash more stock.
  • Taste the dish at the end and adjust the salt, cayenne, and Worcestershire until it feels balanced to you.
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