Classic New Orleans Étouffée (Printable)

Succulent shrimp enveloped in rich dark roux with Cajun spices, served over fluffy white rice

# What You'll Need:

→ Étouffée Base

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

→ Serving and Garnish

14 - 4 cups cooked white rice
15 - 2 green onions, chopped
16 - 1/4 cup fresh parsley, chopped

# How-To Steps:

01 - Heat vegetable oil in a large heavy pot over medium heat. Gradually whisk in flour to create a smooth paste, cooking constantly for 15-20 minutes until the roux reaches a deep chocolate brown color, being careful not to burn it.
02 - Add diced onion, bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring frequently, until the vegetables soften and release their flavors.
03 - Stir in minced garlic and sauté for 1 minute until the kitchen fills with aromatic fragrance.
04 - Gradually add seafood stock while stirring constantly to ensure the roux fully incorporates and no lumps form.
05 - Stir in shrimp, Worcestershire sauce, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Mix thoroughly to distribute flavors evenly.
06 - Bring the mixture to a simmer, then reduce heat to low. Cook uncovered for 20-30 minutes, stirring occasionally, until the sauce thickens and shrimp are fully cooked through.
07 - Remove and discard the bay leaf. Taste and adjust seasonings as needed. Serve the étouffée over hot white rice and garnish generously with chopped green onions and fresh parsley.

# Expert Advice:

01 -
  • The dark roux creates a depth of flavor you simply cannot shortcut, and once you taste it, you will crave it on rainy evenings.
  • It is impressive enough for company but forgiving enough that you can make it on a weeknight once you get the hang of the roux.
  • Leftovers somehow taste even richer the next day, which means you get two incredible meals from one pot.
02 -
  • The roux must be stirred constantly or it will burn and turn bitter, ruining the entire batch, so set aside the time and commit to it.
  • Do not add the garlic too early or it will scorch in the hot roux, wait until the vegetables have softened first.
  • If the sauce gets too thick, add a splash more stock to loosen it up, because étouffée should coat a spoon but still flow.
03 -
  • Use a heavy bottomed pot or Dutch oven to prevent hot spots that can burn the roux unevenly.
  • Prep all your vegetables before you start the roux so you can add them the instant it reaches the right color.
  • Taste the étouffée after it simmers because the flavors concentrate, and you may need less salt than you think.
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