Classic New Orleans Étouffée (Printable Version)

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

# 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 - 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 to 20 minutes. Avoid burning the roux.
02 - Add the diced onion, bell pepper, and celery to the roux. Cook for 5 to 7 minutes until the vegetables are softened and fragrant.
03 - Stir in the minced garlic and sauté for 1 minute until aromatic.
04 - Gradually add the seafood stock, stirring continuously 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 to 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.
08 - Serve the étouffée over hot cooked rice. Garnish with chopped green onions and fresh parsley.

# Expert Advice:

01 -
  • The roux builds a flavor so deep and layered it feels like the dish has been simmering for days, not an hour.
  • Every bite carries that perfect balance of heat, sweetness, and savory richness that makes Cajun food unforgettable.
  • It looks impressive but uses straightforward techniques, so you feel like a chef without needing fancy skills.
  • Leftovers somehow taste even better after a night in the fridge, making it ideal for meal prep or next day lunches.
02 -
  • Never walk away from the roux, it can go from perfect to burnt in less than a minute and there's no saving it once it crosses that line.
  • If the sauce feels too thick after simmering, add a splash more stock, a little at a time, until it coats the back of a spoon without being gluey.
  • Shrimp cook fast, so if you're using large ones, check them early to avoid rubbery texture.
03 -
  • Use a heavy bottomed pot or Dutch oven, the even heat distribution makes all the difference when you're nursing that roux to perfection.
  • If you're nervous about the roux, make it ahead and refrigerate it, then reheat gently before adding the vegetables.
  • Taste as you go, Cajun seasoning blends vary wildly in salt and spice, so adjust to match your palate and your brand.
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