Classic New Orleans Étouffée (Printable)

Rich, dark roux with succulent shrimp and Cajun spices served over fluffy white rice—a true taste of the Big Easy.

# 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:

01 - Heat vegetable oil in a large heavy pot over medium heat. Gradually whisk in flour to form a smooth paste, stirring constantly for 15-20 minutes until the mixture darkens to a deep chocolate brown color. Monitor carefully to prevent burning.
02 - Add diced onion, bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring frequently, until vegetables become soft and translucent.
03 - Stir in minced garlic and sauté for 1 minute until fragrant, ensuring it does not stick to the bottom of the pot.
04 - Pour in seafood stock gradually while stirring continuously to incorporate the roux and vegetable mixture into a cohesive sauce without lumps.
05 - Add shrimp, Worcestershire sauce, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Stir thoroughly to distribute seasonings evenly throughout the sauce.
06 - Bring mixture to a simmer, then reduce heat to low. Cook uncovered for 20-30 minutes, stirring occasionally, until sauce thickens and shrimp are fully cooked through with firm pink flesh.
07 - Taste and adjust seasonings as needed. Remove and discard bay leaf. Serve étouffée over hot cooked rice and garnish with chopped green onions and fresh parsley.

# Expert Tips:

01 -
  • The roux builds a depth of flavor that feels like it took all day, even though it is just flour, oil, and patience.
  • It is forgiving enough for a weeknight but impressive enough to serve when it matters.
  • Leftovers somehow taste even richer the next day, like the flavors finally settled into themselves.
  • You can swap the shrimp for chicken or sausage and still get that same soul-warming comfort.
02 -
  • Do not walk away while making the roux, it can go from perfect to burnt in seconds, and there is no fixing it once it crosses that line.
  • If your roux does burn, toss it and start over, no amount of seasoning will cover that acrid taste.
  • Add the stock slowly and whisk constantly so the roux does not clump up into little balls.
  • Shrimp cook fast, so do not add them too early or they will turn rubbery and tough.
03 -
  • Use a heavy pot or Dutch oven for even heat distribution, thin pots can cause hot spots that burn the roux.
  • Stir the roux with a wooden spoon or whisk, metal can scratch your pot and does not feel as good in your hand.
  • Make a double batch of roux and freeze half, it saves you the arm workout next time and keeps for months.
  • Taste the étouffée just before serving, a squeeze of lemon or a pinch of salt can wake up the whole dish.
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