Classic New Orleans Étouffée (Print Version)

Succulent shrimp enveloped in a rich, dark roux with Cajun spices, served over fluffy white rice.

# What You 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 Steps:

01 - Heat vegetable oil in a large heavy pot over medium heat. Gradually whisk in flour, stirring constantly until the mixture reaches a deep chocolate brown color, approximately 15-20 minutes. Exercise caution to prevent burning.
02 - Add diced onion, bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring occasionally, until vegetables soften and begin to release their aromatics.
03 - Stir in minced garlic and sauté for 1 minute until the mixture becomes fragrant.
04 - Gradually add seafood stock while stirring continuously to ensure the roux and vegetable mixture combine smoothly without lumps.
05 - Add 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 20-30 minutes, stirring occasionally, until the sauce thickens and shrimp reach an opaque, fully cooked state.
07 - Taste and adjust seasonings as needed. Remove and discard the bay leaf. Serve the étouffée over hot white rice and garnish with chopped green onions and fresh parsley.

# Expert Hints:

01 -
  • The roux gives you a deep, toasted flavor that store-bought sauces can never touch.
  • It's forgiving enough for a weeknight but impressive enough to serve guests without apology.
  • Every bite feels like a warm hug from the Gulf Coast, no plane ticket required.
02 -
  • Never leave the roux unattended, it can go from perfect to scorched in seconds and you'll have to start over.
  • If your roux gets too dark or smells bitter, toss it and begin again, there's no saving a burnt roux.
  • Add the stock slowly and whisk constantly to avoid lumps, patience here makes all the difference.
03 -
  • Use a heavy pot or Dutch oven to distribute heat evenly and prevent hot spots that can burn your roux.
  • Taste the étouffée before serving and don't be shy about adding more Cajun seasoning or a pinch of salt to wake up the flavors.
  • If the sauce is too thick, thin it with a little stock, if it's too thin, let it simmer uncovered a bit longer.
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