Classic New Orleans Étouffée

My neighbor knocked on my door one Thursday evening holding a jar of dark roux and said she had too much. I had no idea what to do with it until she scribbled étouffée on a napkin with three ingredients. That night, my tiny kitchen smelled like something I didn't know I'd been missing. The shrimp curled pink in the pot, the rice soaked up every bit of that rich, smoky gravy, and I understood why people guard their roux recipes like heirlooms.

I made this for a small dinner party once, and my friend who grew up in Baton Rouge got quiet after the first bite. She didn't say much, just nodded and asked for seconds. Later she told me it reminded her of her grandmother's kitchen on Sundays. I didn't grow up with this dish, but in that moment, I felt like I'd borrowed a piece of someone else's home and managed not to mess it up.

Ingredients

• Vegetable oil and all-purpose flour: These two create the roux, the soul of the dish, and you'll stir them together until they turn the color of dark chocolate, which takes patience but changes everything.
• Onion, green bell pepper, and celery: The holy trinity of Cajun cooking, they soften into the roux and add a sweet, earthy base that holds all the other flavors together.
• Garlic: Four cloves minced fine, added at just the right moment so they perfume the pot without burning.
• Shrimp: A pound of peeled, deveined shrimp turns tender and sweet in the sauce, though crawfish works just as beautifully if you can find it.
• Seafood stock: Two cups of stock thin the roux into a silky gravy, and if you use chicken stock instead, no one will know but you.
• Worcestershire sauce: One tablespoon adds a quiet depth, the kind of flavor you taste but can't quite name.
• Cajun seasoning and cayenne pepper: These bring the heat and spice, adjustable to your courage and your crowd.
• Bay leaf: One leaf simmers in the pot, lending a subtle herbal note that ties everything together before you fish it out at the end.
• Cooked white rice: Four cups of fluffy rice soak up the étouffée like they were made for each other.
• Green onions and parsley: Chopped fresh and scattered on top, they add a bright, grassy contrast to the rich, dark sauce.

Instructions

Start the roux:

Heat the vegetable oil in a large, heavy pot over medium heat, then whisk in the flour slowly until it's smooth. Stir constantly for 15 to 20 minutes, watching it darken from pale to golden to deep brown, the color of good chocolate, and don't walk away because it can burn in seconds.

Add the vegetables:

Toss in the diced onion, bell pepper, and celery, stirring them into the roux until they soften and start to smell sweet, about 5 to 7 minutes. Stir in the garlic and let it cook for just a minute until it fills the kitchen with that unmistakable sharpness.

Build the sauce:

Pour in the seafood stock gradually, stirring well so the roux loosens and blends into a smooth, velvety gravy. Add the shrimp, Worcestershire sauce, Cajun seasoning, cayenne, bay leaf, salt, and black pepper, stirring everything together.

Simmer until perfect:

Bring the pot to a gentle simmer, then lower the heat and let it cook uncovered for 20 to 30 minutes, stirring now and then. The sauce will thicken, the shrimp will curl and turn pink, and the flavors will settle into something you'll want to taste over and over.

Finish and serve:

Taste the étouffée and adjust the salt, pepper, or heat to your liking, then fish out the bay leaf. Spoon it over hot rice and scatter green onions and parsley on top.

Pin it

One winter night, I made a double batch and froze half, thinking I'd save it for later. Two weeks later, I thawed it on a bad day, reheated it slowly, and it tasted even better than I remembered. That's when I realized this dish doesn't just feed you, it waits for you, ready whenever you need something warm and forgiving.

Variations You Can Try

If shrimp isn't your thing or you want to stretch the recipe, swap it for diced chicken thighs, sliced andouille sausage, or even mushrooms for a vegetarian version. I've done all three, and each one soaks up the roux in its own way, proving the sauce is the real star. You can also mix proteins, half shrimp and half sausage, for a heartier bowl that feels like a full meal.

How to Store and Reheat

Étouffée keeps beautifully in the fridge for up to three days, stored in an airtight container, and it reheats gently on the stove with a splash of stock to loosen it up. I've also frozen it in single portions, which thaw overnight in the fridge and taste just as good after a slow reheat. The rice is best made fresh, but the sauce actually improves as it sits, so make it ahead if you want to save time on a busy night.

Serving Suggestions

This dish belongs over a big mound of white rice, but I've also served it with crusty French bread for dipping, and once I spooned it over creamy grits, which my uncle said was borderline genius. A simple green salad with a sharp vinaigrette cuts through the richness, and if you want to go all in, serve it with cold beer or iced tea. It's the kind of meal that doesn't need much else, just good company and maybe a second helping.

• Serve with a side of cornbread or garlic bread for soaking up every drop of sauce.
• Pair with a crisp coleslaw or cucumber salad to balance the heat and richness.
• Don't forget hot sauce on the table for anyone who wants an extra kick.

Pin it

This recipe taught me that some dishes ask for your full attention, and in return, they give you something worth remembering. I hope your kitchen smells as good as mine did the first time I made this.

Recipe FAQs

→ What is the difference between étouffée and gumbo?

Étouffée is a thicker dish with a darker roux base that typically focuses on one main protein, usually shrimp or crawfish. Gumbo has a thinner broth consistency and often contains multiple proteins, okra, or filé powder as a thickener.

→ How dark should the roux be for étouffée?

The roux should be cooked to a deep chocolate brown color, which takes about 15-20 minutes of constant stirring. This dark roux provides the rich, nutty flavor and deep color that distinguishes authentic étouffée.

→ Can I make this étouffée ahead of time?

Yes, étouffée actually tastes better the next day as the flavors have time to meld. Store in the refrigerator for up to 3 days and reheat gently, adding a splash of stock if needed to thin the sauce.

→ What protein substitutes work well in this dish?

Crawfish is the traditional alternative to shrimp. You can also use chicken, andouille sausage, or a combination. For a vegetarian version, mushrooms work beautifully with the dark roux and spices.

→ Is étouffée supposed to be spicy?

Traditional étouffée has mild to moderate heat from Cajun seasoning and cayenne. You can adjust the spice level to your preference by reducing or increasing the amount of cayenne pepper and Cajun seasoning.

→ What is the holy trinity in Cajun cooking?

The holy trinity consists of diced onion, green bell pepper, and celery. This aromatic vegetable base provides the foundation of flavor for many Cajun and Creole dishes, including étouffée.