Classic New Orleans Étouffée (Printable Version)

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

# 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 - In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux.
02 - Cook the roux, stirring constantly, until it reaches a deep golden brown color resembling chocolate, approximately 15–20 minutes. Avoid burning.
03 - Add the diced onion, bell pepper, and celery to the roux. Cook for 5–7 minutes until the vegetables are softened.
04 - Stir in the minced garlic and sauté for 1 minute until fragrant.
05 - Gradually add the seafood stock, stirring well 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 well to combine.
07 - Bring the mixture to a simmer, then reduce heat to low. Cook uncovered for 20–30 minutes, stirring occasionally, until the sauce thickens and the shrimp are cooked through.
08 - Taste and adjust seasoning as needed. Remove and discard the bay leaf before serving.
09 - Serve the étouffée over hot cooked rice. Garnish with chopped green onions and fresh parsley.

# Expert Advice:

01 -
  • The roux becomes this deep, almost smoky base that coats every grain of rice with flavor you cannot replicate any other way.
  • It is forgiving enough to adapt with chicken, sausage, or even mushrooms if shrimp is not your thing.
  • Leftovers somehow taste richer the next day, like the spices finally settle into exactly where they belong.
  • You get to stand at the stove and stir something real, something that demands your attention and rewards it.
02 -
  • Do not rush the roux, a burned roux means starting completely over and there is no way to hide that bitterness.
  • Keep the heat at medium, not high, or the flour will scorch before it has a chance to develop that nutty, complex flavor.
  • If the étouffée looks too thick, add a splash more stock, and if it is too thin, let it simmer a bit longer uncovered.
03 -
  • Use a wooden spoon instead of a whisk once the vegetables go in, it scrapes the bottom better and prevents sticking.
  • If you want a gluten free version, use a cup for cup gluten free flour blend and the roux will behave almost identically.
  • Make extra roux and freeze it in ice cube trays, then you have a head start next time you crave this.
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