Classic New Orleans Étouffée (Printable)

Succulent shrimp in a rich, dark roux with Cajun spices, served over fluffy white rice for an authentic taste of New Orleans.

# 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 Make It:

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. Avoid burning by maintaining consistent heat and attention.
02 - Add diced onion, bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring frequently, until vegetables soften and release their aromatics.
03 - Stir in minced garlic and sauté for 1 minute until fragrant, ensuring it does not brown.
04 - Gradually add seafood stock while stirring well to combine thoroughly with the roux and vegetable mixture, creating a smooth sauce.
05 - Introduce 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 gentle simmer, then reduce heat to low. Cook uncovered for 20-30 minutes, stirring occasionally, until the sauce thickens and shrimp are cooked through with opaque flesh.
07 - Taste and adjust seasoning as needed. Remove and discard the bay leaf before serving.
08 - Serve the étouffée over hot cooked white rice. Top with chopped green onions and fresh parsley for color and brightness.

# Expert Tips:

01 -
  • The roux builds a deep, toasted flavor you can't fake with shortcuts.
  • It's the kind of comfort food that makes your kitchen smell like a celebration.
  • Leftovers taste even richer the next day, like the spices had a full night to settle in.
  • You can swap the shrimp for chicken or mushrooms and it still shines.
02 -
  • Do not walk away from the roux, it can go from perfect to burnt in seconds and there's no saving it.
  • If your sauce is too thick, add a splash more stock, if it's too thin, let it simmer a bit longer uncovered.
  • Add the shrimp at the end so they don't overcook and turn rubbery.
03 -
  • Toast your Cajun seasoning in a dry pan for 30 seconds before adding it to wake up the spices.
  • If you want more heat, add a few dashes of hot sauce at the table instead of during cooking so everyone can adjust to taste.
  • Use day old rice if you have it, it holds up better under the sauce and doesn't get mushy.
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