Classic New Orleans Étouffée (Printable version)

Succulent shrimp in a rich, dark roux with Cajun spices served over fluffy white rice.

# What You'll Need:

→ 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 smooth roux.
02 - Cook the roux, stirring constantly for 15 to 20 minutes until it reaches a deep golden brown color resembling chocolate. Monitor carefully to prevent burning.
03 - Add the diced onion, bell pepper, and celery to the roux. Cook for 5 to 7 minutes until the vegetables soften.
04 - Stir in the minced garlic and sauté for 1 minute until fragrant.
05 - Gradually add the seafood stock while stirring well to combine thoroughly with the roux and vegetable mixture.
06 - Add the shrimp, Worcestershire sauce, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Stir well to integrate all components.
07 - 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 the shrimp are fully cooked through.
08 - Taste and adjust seasoning as needed. Remove and discard the bay leaf before serving.
09 - Serve the étouffée over hot cooked white rice. Garnish with chopped green onions and fresh parsley.

# Expert Tips:

01 -
  • The roux builds a flavor so complex and smoky, it feels like you've been cooking all day even when you haven't.
  • It's flexible enough to swap shrimp for chicken or mushrooms without losing that soulful, stick-to-your-ribs comfort.
  • Leftovers taste even richer the next day, like the spices and stock had a secret meeting overnight.
  • It turns a regular Tuesday into something that feels like a celebration, no special occasion required.
02 -
  • Do not walk away from the roux, it can go from perfect to scorched in under a minute and there's no rescuing it once it burns.
  • If your roux seizes up when you add the stock, keep whisking, it will smooth out as the liquid warms and loosens everything.
  • Shrimp cook fast, so if you're using large ones, check them early to avoid rubbery texture.
03 -
  • Use a heavy-bottomed pot or Dutch oven to distribute heat evenly and prevent hot spots that can burn your roux.
  • If you want a thicker étouffée, let it simmer a little longer uncovered, or whisk in a tiny bit more roux at the end.
  • Taste before serving and don't be shy with the salt, the rice soaks up a lot of seasoning and needs the sauce to be bold.
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