Classic New Orleans Étouffée (Print Version)

Succulent shrimp in a rich, dark roux with Cajun spices served over fluffy white rice for authentic Big Easy flavor.

# What You'll 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 - Heat vegetable oil in a large heavy pot over medium heat. Gradually whisk in flour to create a smooth roux mixture.
02 - Cook the roux while stirring constantly until it reaches a deep chocolate brown color, approximately 15-20 minutes. Monitor carefully to prevent burning.
03 - Add diced onion, bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring frequently, until vegetables are softened.
04 - Stir in minced garlic and sauté for 1 minute until fragrant.
05 - Gradually pour in seafood stock while stirring continuously to ensure the roux incorporates smoothly without lumping.
06 - Incorporate shrimp, Worcestershire sauce, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Stir well to distribute seasonings evenly.
07 - Bring mixture to a simmer, then reduce heat to low. Cook uncovered for 20-30 minutes, stirring occasionally, until sauce thickens and shrimp are fully cooked through.
08 - Taste and adjust seasoning as needed. Remove and discard the bay leaf before serving.
09 - Spoon étouffée over hot cooked rice. Garnish with chopped green onions and fresh parsley.

# Expert Tips:

01 -
  • The roux builds a depth of flavor you can't get any other way, turning simple ingredients into something that tastes like it simmered for days.
  • It's forgiving enough for a weeknight but impressive enough to serve when you want to show off a little.
  • Every bite feels like a warm hug from New Orleans, even if you're miles away from Bourbon Street.
02 -
  • Never walk away from a roux, even for a minute, because it can go from perfect to burnt in seconds and ruin the whole dish.
  • If your étouffée is too thick, add a splash more stock, and if it's too thin, let it simmer a bit longer uncovered.
  • The shrimp cook fast, so don't add them too early or they'll turn rubbery and lose their sweetness.
03 -
  • Use a heavy-bottomed pot or Dutch oven to distribute heat evenly and prevent the roux from scorching in hot spots.
  • Taste your Cajun seasoning before adding it, some blends are saltier or spicier than others, and you can always add more but you can't take it back.
  • Let the étouffée rest off the heat for five minutes before serving, it gives the sauce time to thicken just a bit more and the flavors to settle.
Go Back