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Classic New Orleans Étouffée Recipe

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★★★★★

5 from 139 reviews

Classic New Orleans Étouffée is a rich and flavorful Cajun dish featuring shrimp simmered in a deeply browned roux with the Holy Trinity of vegetables—onion, bell pepper, and celery. Perfectly spiced with Cajun seasoning, thyme, and a hint of cayenne, this comforting stew is served over fluffy white rice and garnished with fresh green onions and parsley.

Ingredients

Scale

Roux Base

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour

Vegetables

  • 1 medium onion, finely chopped
  • 1 bell pepper, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced

Main Ingredients

  • 1 pound shrimp, peeled and deveined
  • 2 cups chicken or seafood stock

Seasonings

  • 1 tablespoon Cajun seasoning
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 bay leaf
  • Salt and pepper to taste

Garnishes

  • 4 green onions, sliced
  • 1/4 cup fresh parsley, chopped

To Serve

  • Cooked white rice

Instructions

  1. Make the Roux: In a large heavy saucepan or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour, continuously stirring to prevent lumps. Cook until the roux reaches a deep brown color, similar to chocolate, about 15 to 20 minutes, which develops the signature flavor base.
  2. Add the Holy Trinity: Stir in the chopped onion, bell pepper, and celery into the roux. Cook for an additional 5 minutes until the vegetables become tender and aromatic.
  3. Incorporate Garlic: Add the minced garlic to the pot and cook for another minute until fragrant, enhancing the depth of the dish.
  4. Add Stock and Simmer: Gradually pour in the chicken or seafood stock while stirring constantly to ensure a smooth mixture. Bring the mixture to a gentle simmer.
  5. Season and Add Shrimp: Stir in the shrimp, Cajun seasoning, dried thyme, cayenne pepper, and bay leaf. Season with salt and pepper to taste, then mix well to combine all flavors.
  6. Simmer the Étouffée: Reduce heat to low, cover the pot, and let the étouffée simmer gently for about 20 minutes, stirring occasionally. This allows the shrimp to cook fully and the flavors to meld beautifully.
  7. Finish and Serve: Remove the pot from heat and discard the bay leaf. Taste and adjust seasoning if needed. Serve the étouffée hot over a bed of cooked white rice and garnish with sliced green onions and chopped fresh parsley.

Notes

  • Cooking the roux to a deep brown is key to achieving authentic flavor but be careful not to burn it.
  • You can substitute shrimp with crawfish or chicken for variations.
  • Adjust cayenne pepper to control the heat level according to your preference.
  • Use seafood stock to enhance the seafood flavor or chicken stock for a milder taste.
  • This dish can be prepared a day ahead; refrigerate and reheat gently before serving.

Keywords: New Orleans étouffée, shrimp étouffée, Cajun stew, Louisiana cuisine, shrimp stew, creole, Cajun seasoning, roux based stew

Find it online: https://amayaharis.com/classic-new-orleans-etouffee-recipe/