Classic New Orleans Étouffée (Printable)

Succulent shrimp in a rich, dark roux with Cajun holy trinity vegetables and aromatic spices, served over fluffy white rice for a true taste of the Big Easy.

# 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 to create a smooth roux.
02 - Cook the roux, stirring constantly for 15 to 20 minutes until it reaches a deep golden brown color similar to chocolate. Exercise caution to prevent burning.
03 - Add diced onion, bell pepper, and celery to the roux. Cook for 5 to 7 minutes, stirring occasionally, until vegetables soften.
04 - Stir in minced garlic and sauté for 1 minute until fragrant.
05 - Gradually pour in seafood stock while stirring continuously to ensure the roux and vegetable mixture blend smoothly.
06 - Stir in shrimp, Worcestershire sauce, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Mix thoroughly.
07 - 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 shrimp are fully cooked.
08 - Taste the étouffée and adjust seasonings as needed. Remove and discard the bay leaf.
09 - Spoon the étouffée over hot cooked rice. Garnish with chopped green onions and fresh parsley.

# Expert Tips:

01 -
  • The roux builds a flavor foundation so deep and nutty, it turns simple shrimp into something that tastes like it simmered for hours in a French Quarter kitchen.
  • Everything comes together in one pot, which means less cleanup and more time to soak up the compliments when everyone goes quiet after the first bite.
  • It reheats beautifully, and somehow tastes even more soulful the next day when all those spices have had time to get comfortable with each other.
02 -
  • Never walk away from the roux, even for a minute, because it can go from perfect to ruined in seconds, and there's no fixing a burned batch.
  • If your étouffée tastes flat, it probably needs more salt and a squeeze of lemon juice at the end to wake up all those deep, smoky flavors.
03 -
  • Use a cast iron Dutch oven if you have one, it holds heat evenly and gives the roux that slow, steady cook it needs to develop deep flavor without scorching.
  • Taste the étouffée halfway through simmering and adjust the seasoning then, because flavors concentrate as the liquid reduces and you want to stay ahead of it.
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