Classic New Orleans Étouffée (Printable)

Succulent shrimp in a rich, dark roux with Cajun holy Trinity vegetables and aromatic spices, served over fluffy white rice.

# Required Ingredients:

→ 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

# Directions:

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 until it reaches a deep golden brown color similar to chocolate, approximately 15 to 20 minutes. Avoid burning the mixture.
02 - Add the diced onion, bell pepper, and celery to the roux. Cook for 5 to 7 minutes until the vegetables are softened and fragrant.
03 - Stir in the minced garlic and sauté for 1 minute until the mixture becomes aromatic.
04 - Gradually add the seafood stock while stirring well to combine thoroughly with the roux and vegetable mixture, creating a smooth sauce base.
05 - Add the 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 to 30 minutes, stirring occasionally, until the sauce thickens and the shrimp are fully cooked through. Remove and discard the bay leaf.
07 - Taste the étouffée and adjust seasoning as needed. Serve over hot cooked white rice and garnish with chopped green onions and fresh parsley.

# Expert Advice:

01 -
  • The dark roux gives you layers of flavor you cannot rush or fake, turning simple ingredients into something unforgettable.
  • It looks fancy but forgives small mistakes, making it perfect for impressing guests without losing your mind.
  • Leftovers taste even better the next day when the spices have had time to settle and marry in the fridge.
02 -
  • Do not walk away from the roux, even for a minute, because it can go from perfect to burned in seconds.
  • Add the stock slowly and whisk well or you will end up with lumps that never smooth out.
  • Let the étouffée simmer long enough for the sauce to thicken, thin sauce means you rushed it.
03 -
  • Use a heavy pot or Dutch oven to distribute heat evenly and protect your roux from hot spots.
  • Make extra roux and freeze it in ice cube trays, then you can skip the hardest step next time.
  • Serve with crusty French bread to soak up every drop of sauce, nothing should go to waste.
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