Classic New Orleans Étouffée (Printable version)

Succulent shrimp in a rich dark roux with Cajun spices over fluffy 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

# Directions:

01 - In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a smooth roux.
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 the diced onion, bell pepper, and celery to the roux. Cook for 5 to 7 minutes until the vegetables soften and release their aromatics.
04 - Stir in the minced garlic and sauté for 1 minute until fragrant.
05 - Gradually add the seafood stock, stirring well to combine thoroughly with the roux and vegetable mixture.
06 - Add the shrimp, Worcestershire sauce, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Stir well to incorporate.
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 the 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 Tips:

01 -
  • The roux builds a depth of flavor that store bought anything simply cannot touch.
  • It feels impressive but forgives small mistakes as long as you keep stirring.
  • Leftovers somehow taste richer the next day, like the spices needed time to settle in.
  • You can swap the shrimp for whatever protein you have and it still sings.
02 -
  • If your roux burns even a little, you have to start over or the whole dish will taste bitter.
  • Don't add the shrimp too early or they'll turn rubbery, wait until the sauce is nearly done.
  • Stir the roux without stopping, walking away for even a minute can ruin 20 minutes of work.
03 -
  • Use a heavy bottomed pot to prevent hot spots that can burn your roux.
  • Taste the sauce before adding the shrimp so you can adjust the seasoning while it's still forgiving.
  • If the sauce gets too thick, thin it with a little stock rather than water to keep the flavor strong.
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