Classic New Orleans Étouffée (Print Version)

Shrimp in rich dark roux with Cajun holy trinity, served over fluffy 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

# How To Make:

01 - In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux. Cook the roux, stirring constantly, until it reaches a deep golden brown color similar to chocolate, approximately 15 to 20 minutes. Exercise caution to avoid burning.
02 - Add the diced onion, bell pepper, and celery to the roux. Cook for 5 to 7 minutes until the vegetables soften.
03 - Stir in the minced garlic and sauté for 1 minute until fragrant.
04 - Gradually add the seafood stock, stirring well to combine with the roux and vegetable mixture.
05 - Add the shrimp, Worcestershire sauce, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Stir well to incorporate all components.
06 - 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 cooked through. Taste and adjust seasonings as needed. Remove and discard the bay leaf.
07 - Serve the étouffée over hot cooked white rice. Garnish with chopped green onions and fresh parsley.

# Expert Advice:

01 -
  • The roux gives you that deep, nutty backbone that no shortcut can replicate, and once you nail it, you'll feel like a wizard.
  • It's a one-pot wonder that tastes like you've been cooking all day, even though most of the time is just patient stirring and simmering.
  • Leftovers somehow taste even richer the next day, making it perfect for meal prep or surprise lunches that'll make your coworkers jealous.
02 -
  • Never walk away from a roux, even for a minute—it can go from perfect to burnt faster than you think, and there's no fixing it once it crosses that line.
  • Add the shrimp in the last 20 minutes only, because overcooked shrimp turn into little pink erasers and nobody wants that.
  • If your étouffée looks too thick, thin it with a splash of stock; if it's too thin, let it simmer uncovered a bit longer until it coats the back of a spoon.
03 -
  • Use a heavy-bottomed pot or Dutch oven for even heat distribution, thin pots will scorch your roux before it has a chance to develop that nutty depth.
  • Make extra roux and freeze it in ice cube trays, then you can pop out a cube anytime you want to jumpstart a gumbo, gravy, or another batch of étouffée without the 20-minute stir marathon.
  • Taste your stock before you add it—if it's too salty, your final dish will be too, and there's no turning back once it's all mixed in.
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