Classic New Orleans Étouffée (Printable)

Succulent shrimp in a rich dark roux with Cajun spices over fluffy white rice, delivering authentic Big Easy flavors.

# 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 - 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 similar to 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 are softened and fragrant.
03 - Stir in the minced garlic and sauté for 1 minute until the aroma becomes pronounced.
04 - Gradually add the seafood stock while stirring continuously to combine thoroughly with the roux and vegetable mixture.
05 - Add 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 the shrimp reach full doneness.
07 - Taste the étouffée and adjust seasoning as needed. Remove and discard the bay leaf before serving.
08 - Serve the étouffée over hot cooked rice. Garnish generously with chopped green onions and fresh parsley.

# Expert Advice:

01 -
  • The roux creates a depth of flavor that tastes like hours of work compressed into every spoonful.
  • It's forgiving enough for a weeknight but impressive enough to serve guests without hesitation.
  • Leftovers somehow taste even better the next day when everything has had time to settle and marry.
  • You can swap the protein easily, making it adaptable to whatever you have on hand or prefer.
02 -
  • Never walk away from the roux, it can go from perfect to burnt in seconds and there is no saving it once that happens.
  • If the sauce feels too thick after simmering, add a splash more stock to loosen it up.
  • Shrimp cook fast, so don't add them too early or they will turn rubbery.
  • Letting the dish rest for a few minutes before serving helps the flavors settle beautifully.
03 -
  • Use a heavy bottomed pot or Dutch oven to prevent hot spots that can burn the roux.
  • Prep all your vegetables before you start the roux so you are ready to add them the moment it reaches the right color.
  • If you are nervous about the roux, practice making it once on its own before committing to the full recipe.
  • Season in stages, tasting after the simmer, so you can adjust without overshooting.
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