Classic New Orleans Étouffée (Print Version)

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

# 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

# How-To:

01 - In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a smooth roux mixture.
02 - Cook the roux, stirring constantly, until it reaches a deep chocolate brown color, approximately 15 to 20 minutes. Monitor carefully to prevent burning.
03 - Add the diced onion, bell pepper, and celery to the roux. Cook for 5 to 7 minutes until the vegetables are softened and beginning to caramelize.
04 - Stir in the minced garlic and sauté for 1 minute until the mixture becomes fragrant.
05 - Gradually add the seafood stock while stirring continuously to ensure the roux fully integrates with the stock and vegetable mixture.
06 - Add the peeled shrimp, Worcestershire sauce, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Stir thoroughly to combine all components.
07 - Bring the mixture to a simmer, then reduce heat to low. Cook uncovered for 20 to 30 minutes, stirring occasionally, until the sauce thickens and the shrimp are fully cooked through.
08 - Taste and adjust seasoning as needed. Remove and discard the bay leaf before serving.
09 - Serve the étouffée over hot cooked white rice. Top with chopped green onions and fresh parsley.

# Expert Advice:

01 -
  • The roux builds a depth of flavor you simply cannot shortcut, turning simple ingredients into something that tastes like it simmered all day in a Louisiana kitchen
  • It is forgiving enough for a weeknight but impressive enough to serve when you want to show off a little, and leftovers only get better as the spices settle in overnight
02 -
  • Do not rush the roux or crank up the heat to save time, because it will scorch and ruin the whole pot, leaving you with a bitter, acrid base that no amount of seasoning can fix
  • If your sauce looks too thick after simmering, add a splash more stock or water and stir it in, because étouffée should coat the rice without being gloppy or dry
03 -
  • Use a heavy bottomed pot or Dutch oven to prevent hot spots and ensure even browning of the roux without burning
  • Prep all your vegetables before you start the roux so you can add them quickly once it reaches the right color, because timing matters and you cannot let it sit
Go Back