Classic New Orleans Étouffée (Print View)

Succulent shrimp in a rich dark roux with Cajun spices, served over fluffy white rice—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 - 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 for 15 to 20 minutes until it reaches a deep golden brown color similar to chocolate. Be careful not to burn the mixture.
02 - Add the diced onion, bell pepper, and celery to the roux. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften and begin to release their flavors.
03 - Stir in the minced garlic and sauté for 1 minute until the mixture becomes fragrant and the raw garlic flavor mellows.
04 - Gradually add the seafood stock while stirring continuously to combine it smoothly with the roux and vegetable mixture, creating a cohesive sauce base.
05 - Stir in the shrimp, Worcestershire sauce, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Mix well to distribute the seasonings evenly throughout the sauce.
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 are cooked through. Remove and discard the bay leaf. Taste and adjust seasonings as needed.
07 - Serve the étouffée over hot cooked white rice. Garnish generously with chopped green onions and fresh parsley.

# Expert Suggestions:

01 -
  • The roux transforms simple vegetables into something smoky, complex, and deeply satisfying in a way no shortcut can replicate.
  • It's rich enough to impress but forgiving enough to let you adjust heat, thickness, and seasoning as you go.
  • Leftovers taste even better the next day when everything has had time to marry in the fridge.
02 -
  • Do not walk away from the roux, even for a minute, because it can go from perfect to burnt in seconds and there's no saving it once it crosses that line.
  • If your étouffée tastes flat, it probably needs more salt or a splash of Worcestershire, both of which wake up the other flavors hiding in the pot.
03 -
  • Use a heavy pot or Dutch oven to distribute heat evenly and prevent hot spots that can burn your roux.
  • If you're nervous about the roux, practice once with just oil and flour to get a feel for the timing and color before committing your shrimp to the pot.
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