Classic New Orleans Étouffée (Print)

Succulent shrimp in rich dark roux with Cajun spices over fluffy rice—authentic Big Easy comfort food.

# 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 - Heat vegetable oil in a large heavy pot over medium heat. Gradually whisk in flour to create a roux, stirring constantly for 15-20 minutes until it reaches a deep golden brown color resembling chocolate. Avoid burning.
02 - Add diced onion, bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring frequently, until vegetables are softened and translucent.
03 - Stir in minced garlic and sauté for 1 minute until fragrant, being careful not to allow it to brown.
04 - Gradually add seafood stock while stirring well to combine thoroughly with the roux and vegetable mixture, ensuring no lumps form.
05 - Stir in shrimp, Worcestershire sauce, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Mix thoroughly 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 sauce thickens and shrimp are opaque and cooked through. Remove and discard the bay leaf.
07 - Taste and adjust seasoning as needed. Serve étouffée over hot cooked rice and garnish with chopped green onions and fresh parsley.

# Top Tips:

01 -
  • The roux creates a depth of flavor you simply cannot get any other way, turning simple ingredients into something extraordinary.
  • It feels like a project worth your time, the kind of dish that fills your kitchen with warmth and makes everyone lean in when they walk through the door.
  • Leftovers somehow taste even better the next day, which means dinner tomorrow is already handled.
02 -
  • The roux can go from perfect to burned in seconds, so don't walk away from the stove during those first 20 minutes.
  • If your roux does burn, you have to start over because there's no saving it and it'll make the whole dish taste bitter.
  • Let the etouffee rest for a few minutes before serving so the flavors settle and the sauce thickens just a little more.
03 -
  • Use a heavy pot or Dutch oven because it distributes heat evenly and prevents hot spots that can burn your roux.
  • Stir the roux in a figure-eight pattern to make sure you're reaching every corner of the pot.
  • Taste the sauce before adding the shrimp so you can adjust the seasoning without worrying about overcooking the seafood.
Go Back