Name: Classic New Orleans Étouffée Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Cajun
Ingredients: 1/2 cup vegetable oil; 1/2 cup all-purpose flour; 1 medium onion, finely chopped; 1 bell pepper, finely chopped; 2 celery stalks, finely chopped; 4 cloves garlic, minced; 1 pound shrimp, peeled and deveined; 2 cups chicken or seafood stock; 1 tablespoon Cajun seasoning; 1 teaspoon dried thyme; 1/2 teaspoon cayenne pepper (adjust to taste); 1 bay leaf; Salt and pepper to taste; 4 green onions, sliced; 1/4 cup fresh parsley, chopped; Cooked white rice

Jump to Recipe

Introduction

Classic New Orleans Étouffée is a rich, flavorful dish featuring tender shrimp simmered in a deeply browned roux-based sauce with the Cajun “holy trinity” of vegetables. Served over fluffy white rice, it brings a taste of Southern Louisiana right to your table.

A white bowl holds a dish with two main parts: a mound of white rice garnished with chopped green onions on the left, and a rich brown stew on the right filled with large, cooked shrimp that are orange and slightly charred. The stew includes visible pieces of red and green bell peppers and celery, all coated in a thick sauce. The shrimp are scattered over the stew and sprinkled with finely chopped green herbs. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 medium onion, finely chopped
1 bell pepper, finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced
1 pound shrimp, peeled and deveined
2 cups chicken or seafood stock
1 tablespoon Cajun seasoning
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper (adjust to taste)
1 bay leaf
Salt and pepper to taste
4 green onions, sliced (for garnish)
1/4 cup fresh parsley, chopped (for garnish)
Cooked white rice (for serving)

Instructions

Step 1: In a large heavy saucepan or Dutch oven, heat the vegetable oil over medium heat.
Step 2: Gradually whisk in the flour, cooking and stirring constantly to make a roux. Continue to cook until the roux turns a deep brown color, similar to chocolate, about 15 to 20 minutes.
Step 3: Add the chopped onion, bell pepper, and celery to the roux, stirring to combine. Cook for an additional 5 minutes until the vegetables are tender.
Step 4: Stir in the minced garlic, cooking for another minute until fragrant.
Step 5: Gradually pour in the chicken or seafood stock, stirring constantly to prevent lumps. Bring to a simmer.
Step 6: Add the shrimp, Cajun seasoning, dried thyme, cayenne pepper, and bay leaf. Stir to combine. Season with salt and pepper to taste.
Step 7: Reduce the heat to low, cover, and let it simmer for about 20 minutes, stirring occasionally, until the shrimp are cooked through and the flavors meld together.
Step 8: Remove from heat and discard the bay leaf. Adjust seasoning if necessary.
Step 9: Serve the étouffée over a bed of cooked white rice. Garnish with sliced green onions and chopped parsley.

Tips & Variations

Use seafood stock instead of chicken stock for a more authentic, briny flavor.
Adjust the cayenne pepper to control the heat level to your preference.
Try substituting shrimp with crawfish or crab for a different twist on this classic dish.
Cook the roux slowly and don’t rush to get a deep brown color, as this develops the dish’s signature flavor.

Storage

Store leftover étouffée in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally, and add a splash of stock or water if the sauce thickens too much. This dish does not freeze well due to the creamy roux base.

How to Serve

The dish shows a white plate filled with a rich, brownish-orange shrimp gumbo with visible chunks of green celery and red bell peppers mixed throughout the sauce. On the left side of the plate, there is a neat mound of fluffy white rice topped with finely chopped green onions and sprinkled with dried green herbs. Surrounding the rice on the right side are several plump, golden-orange shrimp with a slight char, also garnished with green herbs and small pieces of green onion scattered over the top. The colors contrast well with the white plate and the dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Étouffée without seafood?

Yes, you can use chicken or sausage as substitutes, though the flavor will differ from the traditional seafood version. Adjust seasonings accordingly.

What is the purpose of the roux in Étouffée?

The roux thickens the sauce and provides a deep, nutty flavor that is essential for the dish’s rich taste and texture.