Classic New Orleans Étouffée (Printable)

Succulent shrimp simmered in a rich dark roux with Cajun spices and Creole vegetables, 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

# Directions:

01 - Heat vegetable oil in a large heavy pot or Dutch oven over medium heat. Gradually whisk in flour to create a roux mixture.
02 - Cook the roux while stirring constantly for 15-20 minutes until it reaches a deep golden brown color similar to chocolate. Avoid burning by maintaining constant attention.
03 - Add diced onion, bell pepper, and celery to the roux. Cook for 5-7 minutes until vegetables are softened.
04 - Stir in minced garlic and sauté for 1 minute until fragrant.
05 - Gradually add seafood stock while stirring well to combine thoroughly with the roux and vegetable mixture.
06 - Stir in shrimp, Worcestershire sauce, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Mix well to distribute seasonings evenly.
07 - 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 fully cooked.
08 - Taste and adjust seasonings as needed. Remove and discard the bay leaf. Serve étouffée over hot cooked rice and garnish with chopped green onions and fresh parsley.

# Expert Tips:

01 -
  • The dark roux creates an earthy, almost caramel depth that store bought sauces just can't touch.
  • Once you've made it, you'll crave the way the spice lingers warmly without overwhelming the sweet shrimp.
  • It's forgiving enough for a weeknight but impressive enough that people assume you spent all day cooking.
  • Leftovers get even richer as the flavors marry overnight, making lunch the next day something to look forward to.
02 -
  • Do not rush the roux or turn up the heat to speed things along, because it will burn in seconds and you'll have to start over with fresh oil and flour.
  • If your roux does start to smell burnt or develops black specks, toss it immediately and begin again, there's no saving it.
  • Adding cold stock to a hot roux can cause splattering, so let your stock come to room temperature or add it very slowly while whisking constantly.
  • Shrimp cook fast, so if you're using large ones, check them at 20 minutes to avoid rubbery texture.
03 -
  • Use a heavy bottomed pot or Dutch oven to distribute heat evenly and prevent hot spots that can burn your roux.
  • Stir the roux with a wooden spoon or whisk in a figure eight motion to keep it moving and ensure nothing sticks to the bottom.
  • Taste your étouffée at the end and add a squeeze of fresh lemon juice if it needs brightness, it's a game changer.
  • If you're nervous about the roux, practice once with just oil and flour before you commit to the full recipe, it builds confidence.
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