Classic New Orleans Étouffée (Printable)

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

# What You 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, cooking while stirring constantly until it reaches a deep golden brown color resembling chocolate, approximately 15-20 minutes. Avoid burning.
02 - Add the diced onion, bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and become translucent.
03 - Stir in the minced garlic and sauté for 1 minute until fragrant and fully incorporated into the base.
04 - Gradually add the seafood stock while stirring continuously to ensure the roux and vegetable mixture blend smoothly without lumps.
05 - Add the shrimp, Worcestershire sauce, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Stir thoroughly to distribute seasonings evenly throughout the mixture.
06 - Bring the mixture to a simmer over medium heat, then reduce heat to low. Cook uncovered for 20-30 minutes, stirring occasionally, until the sauce thickens and shrimp are cooked through. The shrimp should be opaque and firm.
07 - Taste the étouffée and adjust seasonings as needed. Remove and discard the bay leaf before serving.
08 - Ladle the hot étouffée over fluffy white rice. Garnish generously with chopped green onions and fresh parsley. Serve immediately.

# Expert Hints:

01 -
  • The roux builds a flavor so deep and layered it tastes like it took all day, even though it's just flour, oil, and patience.
  • It transforms simple shrimp and rice into something that feels like a celebration without any fuss.
  • Leftovers get better as the spices settle in, so you can eat it twice and enjoy it more the second time.
  • You can swap the shrimp for chicken, sausage, or mushrooms and it still tastes like New Orleans.
02 -
  • The roux is everything, so don't rush it or turn the heat too high, because once it burns, you have to start over.
  • Keep a little extra stock nearby in case the sauce gets too thick, you can thin it out without losing any flavor.
  • Season at the end after the sauce has simmered, because the flavors concentrate as it cooks and you don't want it too salty.
03 -
  • Use a heavy pot or Dutch oven for even heat, it keeps the roux from burning and the sauce from scorching.
  • Stir the roux with a wooden spoon or whisk and keep your focus, this is where the magic happens and where things can go wrong.
  • Taste the étouffée halfway through simmering and adjust the spice, it's easier to add heat than to take it away.
  • Let the dish rest for 10 minutes off the heat before serving, the sauce thickens a bit more and the flavors settle in.
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