Savor rich, soulful New Orleans Étouffée. Succulent shrimp in a dark roux with Cajun spices, served over fluffy rice.
# Components:
→ 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
# Directions:
01 - Heat vegetable oil in a large heavy pot or Dutch oven over medium heat. Gradually whisk in flour to create a roux, stirring constantly until deep golden brown (chocolate-colored), about 15–20 minutes. Take care not to burn.
02 - Add diced onion, bell pepper, and celery to the roux. Cook for 5–7 minutes until vegetables are softened.
03 - Stir in minced garlic and sauté for 1 minute until fragrant.
04 - Gradually add seafood stock, stirring well to combine with roux and vegetable mixture.
05 - Add shrimp, Worcestershire sauce, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Stir well to combine.
06 - Bring to a simmer, then reduce heat to low. Cook uncovered for 20–30 minutes, stirring occasionally, until sauce thickens and shrimp are cooked through.
07 - Taste and adjust seasoning as needed. Remove and discard bay leaf. Serve over hot cooked rice, garnished with chopped green onions and parsley.
