Classic New Orleans Étouffée (Printable)

Succulent shrimp in rich dark roux with Cajun spices over 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

# 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 smooth paste, stirring constantly.
02 - Continue cooking the roux, stirring constantly, until it reaches a deep golden brown color similar to chocolate, approximately 15 to 20 minutes. Monitor carefully to prevent burning.
03 - Add the diced onion, bell pepper, and celery to the roux. Cook for 5 to 7 minutes until the vegetables are softened and tender.
04 - Stir in the minced garlic and sauté for 1 minute until the mixture becomes fragrant.
05 - Gradually add the seafood stock while stirring continuously to combine smoothly with the roux and vegetable mixture, creating a cohesive sauce base.
06 - Add the shrimp, Worcestershire sauce, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Stir well to distribute all ingredients evenly throughout the sauce.
07 - Bring the mixture to a simmer over medium heat, then reduce to low. Cook uncovered for 20 to 30 minutes, stirring occasionally, until the sauce thickens and the shrimp are cooked through with opaque flesh. Remove and discard the bay leaf.
08 - Adjust seasoning to taste. Spoon the étouffée over hot cooked white rice and garnish generously with chopped green onions and fresh parsley.

# Expert Suggestions:

01 -
  • The roux builds a flavor foundation so deep and complex that every bite feels like a warm hug from New Orleans itself.
  • It's forgiving enough to adapt with whatever protein or spice level suits your mood, yet impressive enough to serve at a dinner party.
  • Leftovers somehow taste even richer the next day, making this one of those rare dishes that rewards you twice.
02 -
  • The roux is everything, and if you rush it or walk away, it will burn and turn bitter, forcing you to start from scratch.
  • Medium heat is your friend during the roux stage; too high and you'll scorch it, too low and you'll stand there for 40 minutes instead of 20.
  • Don't add cold stock to a hot roux or it will seize and clump, so bring your stock to room temperature or warm it gently first.
03 -
  • Use a whisk during the early roux stage and switch to a wooden spoon once the vegetables go in, giving you better control and preventing scratches on your pot.
  • If your sauce is too thick at the end, thin it with a little warm stock; if it's too thin, let it simmer uncovered a few minutes longer.
  • Taste the étouffée after it's rested for five minutes off the heat, because the flavors settle and you'll know exactly what it needs.
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