Classic New Orleans Étouffée (Printable Version)

Succulent shrimp in rich dark roux with Cajun spices, served over fluffy white rice for an authentic taste.

# 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

# How To Make It:

01 - Heat vegetable oil in a large heavy pot or Dutch oven over medium heat. Gradually whisk in flour, stirring constantly until the mixture reaches a deep chocolate brown color, approximately 15-20 minutes. Avoid burning.
02 - Add diced onion, bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring occasionally, until vegetables are softened and fragrant.
03 - Stir in minced garlic and sauté for 1 minute until the aroma becomes pronounced.
04 - Gradually pour in seafood stock while stirring continuously to blend smoothly with the roux and vegetable mixture, eliminating lumps.
05 - Add shrimp, Worcestershire sauce, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Stir thoroughly to distribute ingredients evenly.
06 - Bring to a simmer, then reduce heat to low. Cook uncovered for 20-30 minutes, stirring occasionally, until sauce thickens and shrimp are opaque throughout.
07 - Taste and adjust seasonings as needed. Remove and discard bay leaf. Serve étouffée over hot cooked white rice. Garnish with chopped green onions and fresh parsley.

# Expert Advice:

01 -
  • The roux builds a smoky, caramelized backbone that no store bought base can replicate.
  • It fills your kitchen with the kind of smell that makes neighbors knock on your door.
  • You can swap the shrimp for chicken, sausage, or even mushrooms and it still sings.
  • Leftovers taste even better the next day when everything has had time to become friends in the fridge.
02 -
  • Do not walk away from the roux, it can go from perfect to burnt in under a minute and there's no saving it.
  • If your roux looks too thick or pasty, add a little more oil, it should flow like warm peanut butter.
  • Letting the étouffée rest for 10 minutes off the heat before serving allows the flavors to settle and deepen.
03 -
  • Use a whisk in the early stages of the roux to keep it smooth, then switch to a wooden spoon once the vegetables go in.
  • If you want deeper color and flavor, let the roux go a shade darker than you think you should, just keep stirring and trust the process.
  • Always taste the étouffée after it simmers, the roux can dull the spices so you may need to add more seasoning at the end.
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