Classic New Orleans Étouffée (Print Version)

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

# Ingredient List:

→ 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:

01 - Heat vegetable oil in a large heavy pot or Dutch oven over medium heat. Gradually whisk in flour to create a smooth roux mixture.
02 - Cook the roux, stirring constantly for 15 to 20 minutes until it reaches a deep golden brown color resembling chocolate. Monitor carefully to prevent burning.
03 - Add diced onion, bell pepper, and celery to the roux. Cook for 5 to 7 minutes, stirring frequently, until vegetables soften.
04 - Stir in minced garlic and sauté for 1 minute until the mixture becomes fragrant.
05 - Gradually add seafood stock while stirring continuously to blend smoothly with the roux and vegetable mixture.
06 - Stir in shrimp, Worcestershire sauce, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Mix thoroughly to distribute seasonings evenly.
07 - 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 shrimp turn opaque and cook through.
08 - Taste and adjust seasoning as needed. Remove and discard the bay leaf. Serve the étouffée over hot cooked rice and garnish with chopped green onions and parsley.

# Expert Advice:

01 -
  • The roux develops a nutty depth that store bought sauces will never touch.
  • It's forgiving enough for a weeknight but impressive enough to serve guests who think you spent all day cooking.
  • Leftovers somehow taste better the next day when all those spices have had time to whisper to each other.
  • You can swap the shrimp for whatever protein you have on hand and it still tastes like New Orleans.
02 -
  • If your roux burns, even a little, you have to start over because burnt roux tastes bitter and will ruin the whole pot.
  • Don't add the stock all at once or it will seize up into clumps, pour it slowly and keep whisking until it's smooth.
  • Shrimp cook fast, so if you simmer too long they turn rubbery, watch for that pink curl and pull the pot off the heat.
03 -
  • Keep the heat steady and medium when making the roux, too high and it burns, too low and you'll be standing there for half an hour.
  • Taste your Cajun seasoning before adding it because some brands are saltier or spicier than others, and you can always add more but you can't take it back.
  • If your étouffée tastes flat at the end, a squeeze of lemon juice or a dash of hot sauce will wake up all the flavors.
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