Classic New Orleans Étouffée (Printable)

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

# 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 over medium heat. Gradually whisk in flour to create a smooth roux.
02 - Cook the roux while stirring constantly for 15-20 minutes until it reaches a deep chocolate brown color. Avoid burning.
03 - Add diced onion, bell pepper, and celery to the roux. Cook for 5-7 minutes until vegetables soften.
04 - Stir in minced garlic and sauté for 1 minute until fragrant.
05 - Gradually add seafood stock while stirring constantly to combine with the roux and vegetable mixture.
06 - Add shrimp, Worcestershire sauce, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Stir well.
07 - Bring mixture to a simmer, then reduce heat to low. Cook uncovered for 20-30 minutes, stirring occasionally, until sauce thickens and shrimp are cooked through.
08 - Taste and adjust seasonings as needed. Remove bay leaf. Serve étouffée over hot rice and garnish with green onions and parsley.

# Expert Advice:

01 -
  • The roux builds a depth of flavor that tastes like hours of work compressed into pure comfort.
  • It's forgiving enough for a weeknight but impressive enough to serve when it matters.
  • Leftovers somehow taste even richer the next day, which means lunch is already handled.
  • You can swap the protein without losing the soul of the dish.
02 -
  • The roux can go from perfect to burned in seconds, so stay at the stove and keep stirring once it starts to darken.
  • Adding cold stock to a hot roux can cause it to seize and clump, so have your stock at room temperature or add it slowly while whisking constantly.
  • Overcooking the shrimp turns them tough and chewy, so watch the clock and pull the pot off the heat as soon as they're just cooked through.
03 -
  • Use a heavy bottomed pot or Dutch oven to distribute heat evenly and prevent the roux from scorching in hot spots.
  • Toast your Cajun seasoning in the pot for a few seconds before adding the stock to wake up the spices and deepen their flavor.
  • Serve with a wedge of crusty French bread to soak up every last bit of sauce, because leaving any behind is practically a crime.
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