Classic New Orleans Étouffée (Printable)

Succulent shrimp enveloped in a rich, dark roux with Cajun spices, served over fluffy white rice—a true taste of the Big Easy.

# 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

# Step-by-Step Guide:

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

# Expert Suggestions:

01 -
  • The roux tastes like patience, deep and toasted, coating every spoonful with richness you can't fake.
  • It's forgiving enough for a weeknight but fancy enough to make someone feel special.
  • Leftovers somehow taste better, like the flavors finally relax into each other overnight.
02 -
  • If your roux burns even a little, you have to start over, there's no saving a bitter batch.
  • Adding cold stock to a hot roux can seize it up, so let your stock come to room temperature or warm it gently first.
  • Don't overcook the shrimp or they'll turn rubbery, pull the pot off heat the moment they curl and turn opaque.
03 -
  • Make extra roux and freeze it in ice cube trays, then you've got a head start next time you want gumbo or étouffée.
  • Use a wooden spoon instead of a whisk once the vegetables go in, it's gentler and won't break them down too much.
  • Taste the sauce before adding the shrimp so you can adjust seasoning while it's still easy to fix.
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