Classic New Orleans Étouffée (Printer-Friendly)

Succulent shrimp in rich dark roux with Cajun spices, 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 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 chocolate brown color, approximately 15-20 minutes. Monitor carefully to prevent burning.
02 - Add diced onion, bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring frequently, until vegetables soften and begin to release their aromatics.
03 - Stir in minced garlic and sauté for 1 minute until the kitchen fills with fragrant aroma, being careful not to scorch the garlic.
04 - Gradually pour in seafood stock while stirring continuously, ensuring complete integration with the roux and vegetable mixture to create a smooth base.
05 - Introduce shrimp, Worcestershire sauce, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Stir thoroughly to distribute flavors evenly throughout the sauce.
06 - Bring the mixture to a simmer, then reduce heat to low. Cook uncovered for 20-30 minutes, stirring occasionally, until sauce thickens and shrimp turn opaque and firm.
07 - Taste the étouffée and adjust seasonings as needed. Remove and discard the bay leaf before plating.
08 - Spoon the hot étouffée over freshly cooked white rice. Top with chopped green onions and fresh parsley for color and brightness.

# Helpful Hints:

01 -
  • The dark roux builds a flavor so deep and nutty it makes everything else in the pot sing.
  • It feels like a special occasion dish but uses simple ingredients you can find anywhere.
  • Leftovers somehow taste even richer the next day after the spices have had time to settle in.
  • You can swap the shrimp for chicken, sausage, or even mushrooms and it still feels authentic.
02 -
  • Don't rush the roux or turn up the heat to speed things along, because it will burn in seconds and you'll have to start over.
  • If your roux gets too dark or smells scorched, toss it and begin again, there's no saving a burnt roux.
  • Stir the stock in slowly to avoid lumps, and whisk hard if you see any clumps forming.
  • Add the shrimp at the end so they stay tender and don't turn rubbery from overcooking.
03 -
  • Keep a damp towel nearby to wipe down the pot edges so stray flour doesn't burn and ruin your roux.
  • Use a whisk for the roux and a wooden spoon once the vegetables go in, it gives you better control at each stage.
  • Taste the étouffée after it simmers and adjust the salt, cayenne, and Cajun seasoning until it sings.
  • Don't skip the garnish, fresh green onions and parsley add a brightness that balances all that deep, savory flavor.
Go Back