Save Savor the deep, soulful flavors of this Classic New Orleans Étouffée, featuring succulent shrimp enveloped in a rich, dark roux and the perfect blend of Cajun spices. Served over fluffy white rice, this dish offers a true taste of the Big Easy right in your own kitchen.
Save Étouffée, which means "smothered" in French, is a staple of Louisiana cooking. This recipe focuses on building deep flavors through a slow-cooked roux and fresh aromatics, ensuring every bite is packed with savory goodness and a gentle heat from the cayenne pepper.
Ingredients
- 1/3 cup vegetable oil
- 1/3 cup all-purpose flour
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 pound shrimp (or crawfish), peeled and deveined
- 2 cups seafood stock (or chicken stock)
- 1 tablespoon Worcestershire sauce (optional)
- 1 teaspoon Cajun seasoning (or to taste)
- 1/4 teaspoon cayenne pepper (or to taste)
- 1 bay leaf
- Salt and black pepper, to taste
- 4 cups cooked white rice
- 2 green onions, chopped
- 1/4 cup fresh parsley, chopped
Instructions
- Step 1
- In a large, heavy pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux.
- Step 2
- Cook the roux, stirring constantly, until it reaches a deep golden brown (the color of chocolate), about 15–20 minutes. Take care not to burn it.
- Step 3
- Add the diced onion, bell pepper, and celery to the roux. Cook for 5–7 minutes until the vegetables are softened.
- Step 4
- Stir in the minced garlic and sauté for 1 minute until fragrant.
- Step 5
- Gradually add the seafood stock, stirring well to combine with the roux and vegetable mixture.
- Step 6
- Add the shrimp (or crawfish), Worcestershire sauce (if using), Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Stir well.
- Step 7
- Bring the mixture to a simmer, then reduce heat to low. Cook uncovered for 20–30 minutes, stirring occasionally, until the sauce thickens and the shrimp are cooked through.
- Step 8
- Taste and adjust seasoning as needed. Remove and discard the bay leaf.
- Step 9
- Serve the étouffée over hot cooked rice. Garnish with chopped green onions and parsley.
Zusatztipps für die Zubereitung
When preparing the roux, use a wooden spoon or whisk and stir constantly to achieve a deep golden brown color without burning it. Using a large, heavy pot or Dutch oven helps maintain even heat throughout the cooking process.
Varianten und Anpassungen
Substitute chicken, sausage, or mushrooms for shrimp for a different twist. To make it gluten-free, use a certified gluten-free flour blend for the roux and ensure your stock is gluten-free. For shellfish allergies, substitute chicken, sausage, or tofu.
Serviervorschläge
Serve the étouffée over fluffy white rice and garnish with chopped green onions and fresh parsley. For a complete meal, pair it with crusty French bread or a light side salad.
Save This classic Creole dish brings the heart of Louisiana to your dinner table. Whether you use shrimp or crawfish, the thick, savory sauce and aromatic vegetables make for a satisfying meal that everyone will love.
Recipe FAQs
- → What is the key to making a perfect dark roux?
The key is constant stirring over medium heat for 15-20 minutes until the roux reaches a deep chocolate color. Never leave it unattended as it can burn quickly, which would ruin the entire dish.
- → Can I substitute crawfish for shrimp?
Absolutely! Crawfish is traditional in Louisiana étouffée and works beautifully. Use the same amount and cooking method. You can also use a combination of both shellfish for variety.
- → How can I adjust the spice level?
Reduce or omit the cayenne pepper for a milder version. Start with less Cajun seasoning and add more to taste. The dish should have warmth without overwhelming heat.
- → What makes this dish different from gumbo?
Étouffée has a thicker, more concentrated sauce and typically features one main protein, while gumbo is soupier with multiple proteins. Étouffée is also served exclusively over rice, not mixed in.
- → Can I make this ahead of time?
Yes! Étouffée actually tastes better the next day as flavors meld together. Store in the refrigerator for up to 3 days and reheat gently on the stovetop, adding a splash of stock if needed.
- → What is the holy trinity in Cajun cooking?
The holy trinity consists of onions, bell peppers, and celery—the aromatic base of most Cajun and Creole dishes. This combination provides depth and authentic Louisiana flavor.