Classic New Orleans Étouffée (Printer Friendly)

Shrimp simmered in a dark roux with Cajun spices, onions, peppers, and celery. Served over fluffy white rice for an authentic taste of New Orleans.

# 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 roux.
02 - Cook the roux, stirring constantly, until it reaches a deep golden brown color similar to chocolate, approximately 15-20 minutes. Monitor carefully to prevent burning.
03 - Add the diced onion, bell pepper, and celery to the roux. Cook for 5-7 minutes until the vegetables soften.
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.
09 - Serve the étouffée over hot cooked rice. Garnish with chopped green onions and fresh parsley.

# Pro Advice:

01 -
  • The roux becomes your meditation, a slow transformation that rewards focus with layers of nutty, complex flavor you simply cannot rush.
  • It stretches to feed a crowd or reheats beautifully for those nights when cooking feels impossible but you crave something that tastes like care.
  • Once you master the rhythm of the roux, you unlock an entire family of Creole dishes that all begin with this same foundational skill.
02 -
  • If your roux burns, even a little, you must start over because bitterness will poison the entire pot, a lesson I learned the hard way on a distracted Tuesday.
  • Medium heat is not a suggestion but a necessity, because too high and the roux will scorch before it darkens, too low and you'll stand there stirring for forty minutes with nothing to show for it.
  • The étouffée thickens as it sits, so if you're reheating leftovers, loosen the sauce with a splash of stock or water to bring it back to life.
03 -
  • Use a whisk for the early stages of the roux, then switch to a wooden spoon once you add the vegetables, because the whisk can't navigate around the chunks as easily.
  • If your sauce seems too thick after simmering, thin it with stock a tablespoon at a time until it coats the back of a spoon but still flows, because étouffée should be saucy, not stiff.
  • Toast your Cajun seasoning in the pot for thirty seconds before adding the stock if you want an extra layer of warmth and complexity, a trick I picked up from a line cook in Baton Rouge.
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