Classic New Orleans Étouffée (Printable)

Succulent shrimp enveloped in a rich, dark roux with perfect Cajun spices, served over fluffy white rice—a true taste of the Big Easy.

# What You Need:

→ Étouffée Base

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

→ 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, stirring constantly until it reaches a deep golden brown color similar to chocolate, approximately 15-20 minutes. Avoid burning.
02 - Add the diced onion, bell pepper, and celery to the roux. Cook for 5-7 minutes until the vegetables are softened and translucent.
03 - Stir in the minced garlic and sauté for 1 minute until fragrant.
04 - Gradually add the seafood stock, stirring well to combine thoroughly with the roux and vegetable mixture.
05 - Add the shrimp, Worcestershire sauce, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Stir well to distribute seasonings evenly.
06 - 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 fully cooked through.
07 - Taste and adjust seasoning as needed. Remove and discard the bay leaf. Serve the étouffée over hot cooked rice. Garnish with chopped green onions and fresh parsley.

# Helpful Tips:

01 -
  • The roux builds a depth of flavor that store-bought sauces can never touch, turning simple shrimp into something unforgettable.
  • It fills your home with the kind of warmth that makes people wander into the kitchen asking what's cooking.
  • Leftovers taste even richer the next day, which means less work and more reward when you need a quick lunch.
  • You can swap the protein easily, so it works whether you find fresh crawfish or need to use what's already in your freezer.
02 -
  • Never walk away from the roux while it's cooking, even for a moment—it can go from perfect to burnt in seconds, and there's no saving it once it does.
  • If your roux gets too dark too fast, start over, because a bitter roux will ruin the entire pot and no amount of seasoning can fix it.
  • Add the stock slowly and whisk constantly to avoid lumps, which can hide in the thick roux and create an uneven texture.
  • Taste the sauce before adding the shrimp so you can adjust the spice level, because once the shrimp go in, the flavors lock together quickly.
03 -
  • Use a heavy-bottomed pot or Dutch oven to distribute heat evenly and prevent hot spots that can burn your roux.
  • Keep a bowl of ice water nearby when making the roux—if it starts to burn, you can plunge the pot into the water to stop the cooking immediately.
  • Prep all your vegetables before you start the roux so they're ready to add the moment the color is right, because timing matters more than anything.
  • If the sauce gets too thick during simmering, thin it with a little extra stock rather than water, which keeps the flavor concentrated and rich.
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