Classic New Orleans Étouffée (Printable)

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

# 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 resembling chocolate, approximately 15 to 20 minutes. Avoid burning the roux during this critical step.
02 - Add the diced onion, bell pepper, and celery to the roux. Cook for 5 to 7 minutes, stirring frequently, until the vegetables soften and release their aromatics.
03 - Stir in the minced garlic and sauté for 1 minute until the mixture becomes fragrant and the raw garlic flavor is eliminated.
04 - Gradually add the seafood stock while stirring continuously to ensure complete integration with the roux and vegetable mixture, preventing lumps from forming.
05 - Add the shrimp, Worcestershire sauce, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Stir thoroughly to distribute seasonings evenly throughout the liquid.
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 considerably and the shrimp are fully cooked through with an opaque appearance.
07 - Taste and adjust seasoning as needed. Remove and discard the bay leaf. Serve the étouffée over hot cooked white rice and garnish generously with chopped green onions and fresh parsley.

# Expert Suggestions:

01 -
  • The roux builds a smoky, nutty backbone that store-bought sauces just can't touch.
  • It's forgiving once you get past the roux, letting you adjust heat and seasoning to your own taste.
  • Leftovers transform overnight as the spices settle and deepen into something even richer.
  • You can swap the shrimp for chicken, sausage, or even mushrooms and still get that soulful Cajun warmth.
02 -
  • If your roux burns, even a little, dump it and start over because the bitterness will ruin the whole dish.
  • Add the stock slowly and whisk hard to avoid lumps, especially if your roux is very hot.
  • Don't overcook the shrimp or they'll turn rubbery, they only need a few minutes in the simmering sauce.
03 -
  • Use a wooden spoon instead of a whisk once the vegetables go in, it's easier to scrape the bottom and prevent sticking.
  • If your roux gets too dark too fast, pull the pot off the heat for a moment and keep stirring, the residual heat will keep cooking it.
  • Taste the étouffée before serving and add a squeeze of lemon juice if it needs brightness.
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