Classic New Orleans Étouffée (Printer-Friendly)

Succulent shrimp in rich dark roux with Cajun spices, served over fluffy rice—authentic Big Easy flavors.

# What You 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

# Directions:

01 - Heat vegetable oil in a large heavy pot or Dutch oven over medium heat. Gradually whisk in flour to create a roux, stirring constantly. Cook until the mixture reaches a deep golden brown color similar to chocolate, approximately 15-20 minutes. Avoid burning by maintaining consistent heat and stirring.
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 mixture becomes fragrant.
04 - Gradually add seafood stock while stirring well to combine thoroughly with the roux and vegetable base, ensuring no lumps form.
05 - Add shrimp, Worcestershire sauce, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Stir well to distribute seasonings evenly throughout the mixture.
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 cooked through and opaque.
07 - Taste the étouffée and adjust seasonings as needed. Remove and discard the bay leaf before serving.
08 - Spoon the étouffée over hot cooked white rice on individual serving plates. Garnish generously with chopped green onions and fresh parsley.

# Expert Suggestions:

01 -
  • The roux builds a smoky, nutty backbone that store-bought sauces just can't touch.
  • It's flexible enough to use shrimp, crawfish, chicken, or even mushrooms depending on what you have.
  • Leftovers taste even richer the next day when the spices have had time to settle in.
  • You get to feel like a real Cajun cook without needing a culinary degree.
02 -
  • If your roux burns, even a little, you have to start over—there's no saving a bitter roux, and it will ruin the whole dish.
  • Don't add cold stock to a hot roux or it'll seize up and clump—let the stock come to room temperature or warm it gently first.
  • Stir the roux constantly or it'll scorch on the bottom and turn acrid in seconds.
  • Étouffée thickens as it sits, so if reheating leftovers, add a splash of stock or water to loosen it up.
03 -
  • Use a whisk at first to blend the roux, then switch to a wooden spoon once it thickens so you can scrape the bottom.
  • If you want a darker, richer roux, go a shade past chocolate but watch it like a hawk—it's a fine line.
  • Add a splash of heavy cream at the end for a smoother, creamier finish if you're feeling indulgent.
  • Always taste before serving and adjust the heat—étouffée should have a warm kick, not a punishing burn.
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