Classic New Orleans Étouffée (Printable Version)

Succulent shrimp simmered in a rich, dark roux with Cajun spices and the holy trinity of vegetables, 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

# Step-by-Step Guide:

01 - Heat vegetable oil in a large heavy pot over medium heat. Gradually whisk in flour to create a smooth paste, stirring constantly for 15-20 minutes until the mixture reaches a deep chocolate brown color. Avoid burning by maintaining consistent stirring.
02 - Add diced onion, bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring occasionally, until vegetables soften and become translucent.
03 - Stir in minced garlic and sauté for 1 minute until the kitchen becomes fragrant, then gradually pour in seafood stock while stirring constantly to prevent lumps.
04 - Introduce shrimp, Worcestershire sauce, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Stir thoroughly to distribute flavors evenly throughout the mixture.
05 - Bring the mixture to a simmer, then reduce heat to low. Cook uncovered for 20-30 minutes, stirring occasionally, until sauce thickens and shrimp are opaque and cooked through. Remove and discard the bay leaf.
06 - Taste and adjust seasoning as needed. Ladle étouffée over hot cooked rice and garnish with chopped green onions and fresh parsley. Serve immediately while steam rises from the dish.

# Expert Advice:

01 -
  • The roux becomes this deep, nutty backbone that holds every flavor together like a warm hug in a bowl.
  • It tastes like you spent all day cooking, but really it just needs your attention in short, focused bursts.
  • Leftovers turn into something even richer after a night in the fridge, which means lunch is already a win.
  • You can swap the shrimp for chicken, sausage, or even mushrooms and it still feels like New Orleans in your mouth.
02 -
  • If your roux burns even a little, you have to start over because it will taste bitter and ruin the whole pot.
  • Add the shrimp in the last 20 minutes or they will overcook and turn into tiny rubber bands.
  • Low and slow is the rule once everything is in the pot, rushing it makes the flavors taste separate instead of married.
03 -
  • Keep a cup of stock nearby while you cook, if the sauce gets too thick, a splash will bring it back.
  • Use a wooden spoon instead of a whisk once the vegetables go in, it scrapes the bottom better and keeps the roux from sticking.
  • Add a squeeze of lemon juice at the very end if it tastes flat, acid wakes everything up.
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