Classic New Orleans Étouffée (Printable)

Succulent shrimp in rich dark roux with Cajun spices over white rice

# 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

# Steps:

01 - Heat vegetable oil in a large heavy pot or Dutch oven over medium heat. Gradually whisk in flour to create a roux base.
02 - Cook the roux, stirring constantly, until it reaches a deep golden brown color resembling chocolate, approximately 15 to 20 minutes. Monitor carefully to prevent burning.
03 - Add diced onion, bell pepper, and celery to the roux. Cook for 5 to 7 minutes until vegetables become softened.
04 - Stir in minced garlic and sauté for 1 minute until the aroma becomes pronounced.
05 - Gradually add seafood stock while stirring constantly to combine with the roux and vegetable mixture.
06 - Add the shrimp, Worcestershire sauce, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Stir thoroughly to distribute seasonings.
07 - Bring the mixture to a simmer, then reduce heat to low. Cook uncovered for 20 to 30 minutes, stirring occasionally, until the sauce thickens and shrimp are fully cooked through.
08 - Taste and adjust seasoning as needed. Remove and discard the bay leaf. Serve the étouffée over hot cooked rice and garnish with chopped green onions and parsley.

# Expert Advice:

01 -
  • The roux builds a depth of flavor you simply cannot fake or skip, turning simple ingredients into something that tastes like it took all day.
  • It looks impressive on the table but uses straightforward techniques once you understand the rhythm of stirring and watching.
  • Leftovers somehow taste even richer the next day, which means less work and more reward when you reheat it for lunch.
02 -
  • The roux is everything, and if you burn it, you have to start over because there is no saving a bitter, scorched base.
  • Stir the roux constantly and never leave the stove, because it can go from perfect to ruined in seconds once it gets dark enough.
  • Add the stock slowly and whisk hard to avoid lumps, especially in the beginning when the roux is thick and stubborn.
03 -
  • Use a heavy bottomed pot or Dutch oven to distribute heat evenly and prevent the roux from scorching in hot spots.
  • Keep your heat at medium and resist the urge to crank it up, because a slow, steady roux is always better than a fast, burned one.
  • Taste the étouffée after it simmers and adjust the seasoning boldly, because the flavors should be big, warm, and unapologetically spiced.
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