Classic New Orleans Étouffée (Printable Page)

Succulent shrimp in rich dark roux with Cajun spices, served over fluffy rice for authentic Louisiana flavor.

# 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

# Steps:

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 paste, stirring constantly.
02 - Continue cooking 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, stirring occasionally, until the vegetables soften and release their aromatics.
04 - Stir in the minced garlic and sauté for 1 minute until fragrant and incorporated into the vegetable mixture.
05 - Gradually add the seafood stock, stirring continuously to blend it smoothly with the roux and vegetable base without creating lumps.
06 - Add the shrimp, Worcestershire sauce, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Stir well to distribute the seasonings evenly throughout the mixture.
07 - Bring the mixture to a gentle simmer, then reduce heat to low. Cook uncovered for 20 to 30 minutes, stirring occasionally, until the sauce thickens and the shrimp turn opaque and cook through.
08 - Taste the étouffée and adjust the Cajun seasoning and cayenne pepper as desired. Remove and discard the bay leaf.
09 - Ladle the étouffée over hot cooked white rice on individual plates. Garnish generously with chopped green onions and fresh parsley.

# Expert Advice:

01 -
  • The roux creates a depth of flavor that store bought sauces simply cannot replicate, wrapping every bite in warmth.
  • It looks and tastes impressive but uses straightforward techniques and ingredients you can find at any grocery store.
  • Leftovers somehow taste even richer the next day, making it perfect for meal prep or a lazy Sunday lunch.
02 -
  • Never walk away from the roux, it can go from perfect to burnt in seconds, and burnt roux means starting over from scratch.
  • If your sauce ends up too thick, thin it with a splash of stock or water, and if it is too thin, let it simmer a bit longer uncovered until it reaches the consistency of a hearty gravy.
03 -
  • Keep a damp towel nearby while making the roux, if it starts to smoke or burn, immediately remove the pot from heat and set it on the towel to stop the cooking.
  • Season the shrimp lightly with salt before adding them to the pot, it helps them stay plump and flavorful instead of rubbery.
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