Classic New Orleans Étouffée (Print Version)

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

# What You'll 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

# How to Make:

01 - Heat vegetable oil in a large heavy pot over medium heat. Gradually whisk in flour to create a roux, stirring constantly until it reaches a deep golden brown color similar to chocolate, approximately 15-20 minutes. Avoid burning.
02 - Add diced onion, bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring occasionally, until vegetables are softened and translucent.
03 - Stir in minced garlic and sauté for 1 minute until fragrant and incorporated into the vegetable mixture.
04 - Gradually pour seafood stock into the roux and vegetable mixture, stirring continuously to eliminate lumps and create a smooth sauce base.
05 - Add shrimp, Worcestershire sauce, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Stir thoroughly to distribute seasonings evenly throughout the sauce.
06 - Bring the mixture to a simmer over medium-high heat, then reduce heat to low. Cook uncovered for 20-30 minutes, stirring occasionally, until the sauce thickens and shrimp are fully opaque and cooked through.
07 - Taste and adjust seasoning as needed. Remove and discard the bay leaf before serving.
08 - Serve the étouffée over hot cooked white rice. Top with chopped green onions and fresh parsley for brightness and color.

# Expert Advice:

01 -
  • The roux builds a flavor so deep it tastes like it's been simmering in a French Quarter kitchen for hours.
  • It's the kind of one-pot comfort that makes you forget about everything else happening outside your kitchen.
  • Leftovers somehow taste even better the next day after the spices have had time to settle in.
02 -
  • The roux is everything, and burning it means starting completely over, so never walk away from the stove during those first 20 minutes.
  • Stirring the stock in too fast will create lumps that are almost impossible to smooth out, so add it slowly and whisk constantly.
  • Shrimp cook quickly and can turn rubbery if left simmering too long, so watch them carefully during the final 20 minutes.
03 -
  • Use a heavy-bottomed pot or Dutch oven to distribute heat evenly and prevent the roux from scorching in hot spots.
  • If your roux gets too dark too fast, pull the pot off the heat for a minute and keep stirring to slow it down without starting over.
  • Taste the étouffée after it simmers, because the Cajun seasoning brands vary wildly in salt and spice levels.
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