Classic New Orleans Étouffée (Printer-friendly)

Succulent shrimp in a rich, dark roux with Cajun spices served over fluffy white rice, bringing authentic Big Easy flavors to your table.

# 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 Make It:

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 to 20 minutes. Avoid burning.
03 - Add the diced onion, bell pepper, and celery to the roux. Cook for 5 to 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 thoroughly 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 distribute seasonings evenly.
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 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 parsley.

# Expert Suggestions:

01 -
  • The roux develops a flavor so rich and complex it feels like you've been cooking all day even though it's just an hour start to finish
  • It's forgiving enough for a weeknight but impressive enough to serve when someone special comes over
  • Leftovers taste even better the next day when everything has had time to settle and deepen
  • You can swap the shrimp for chicken or sausage and it still feels like a celebration
02 -
  • Don't rush the roux or try to crank up the heat, because it will go from perfect to scorched in seconds and you'll have to throw it out and start over
  • If the étouffée looks too thick after simmering, add a splash more stock or water and stir it in until it reaches the consistency you want
  • Let the dish rest off the heat for a few minutes before serving so the flavors settle and the sauce stops bubbling
03 -
  • Use a heavy-bottomed pot or Dutch oven to distribute heat evenly and prevent hot spots that can burn your roux
  • Taste the étouffée after it simmers and adjust the seasoning boldly, because the rice will dilute the flavors when you serve it
  • If you want a thicker sauce, let it simmer a few minutes longer uncovered, or whisk in a tiny bit more roux if you have extra
Go Back