Classic New Orleans Étouffée (Print Version)

Succulent shrimp in rich dark roux with Cajun spices over white rice.

# Needed Ingredients:

→ Roux and Base

01 - 1/3 cup vegetable oil
02 - 1/3 cup all-purpose flour

→ Aromatics

03 - 1 medium onion, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 cloves garlic, minced

→ Protein and Liquid

07 - 1 pound shrimp, peeled and deveined
08 - 2 cups seafood stock

→ Seasonings

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

14 - 4 cups cooked white rice
15 - 2 green onions, chopped
16 - 1/4 cup fresh parsley, chopped

# How-To Steps:

01 - Heat vegetable oil in a large heavy pot over medium heat. Gradually whisk in flour, stirring constantly until the mixture reaches a deep golden brown color resembling chocolate, approximately 15 to 20 minutes. Exercise caution to prevent burning.
02 - Add diced onion, bell pepper, and celery to the roux. Cook for 5 to 7 minutes until vegetables soften, stirring occasionally to prevent sticking.
03 - Stir in minced garlic and sauté for 1 minute until fragrant, maintaining medium heat to develop flavors without browning.
04 - Gradually add seafood stock while stirring continuously to achieve a smooth consistency and prevent lumps from forming with the roux-vegetable mixture.
05 - Add shrimp, Worcestershire sauce, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Stir thoroughly to distribute seasonings evenly throughout the mixture.
06 - Bring the mixture to a simmer, then reduce heat to low. Cook uncovered for 20 to 30 minutes, stirring occasionally, until sauce thickens and shrimp become opaque and cooked through.
07 - Taste and adjust seasoning as needed. Remove and discard bay leaf. Spoon étouffée over hot rice and garnish with chopped green onions and fresh parsley.

# Expert Suggestions:

01 -
  • The roux technique teaches you a kitchen skill that unlocks dozens of other dishes once you've mastered it.
  • It's comforting enough for a weeknight dinner but impressive enough to serve when people you want to impress are coming over.
  • Shrimp cooks so quickly that you can have dinner ready in under an hour without feeling rushed.
02 -
  • If your roux starts smoking or smells burnt, start over—there's no salvaging a scorched roux, and it will ruin the entire dish with a bitter undertone that haunts every bite.
  • The shrimp will continue cooking slightly after you remove the pot from heat, so pull them out when they're just turning pink; overcooked shrimp becomes rubbery and defeats the whole purpose of choosing such a tender protein.
03 -
  • Make étouffée a day ahead and let it rest overnight in the refrigerator—the flavors meld and deepen in a way that makes day-old étouffée taste even better than the first night.
  • If you want this to be naturally gluten-free, swap in a certified gluten-free flour blend for the roux and verify your stock is gluten-free, and the dish becomes accessible to everyone at the table without sacrificing texture or taste.
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