Deep, soulful flavors of New Orleans Étouffée. Succulent shrimp in a rich, dark roux with Cajun spices, served over fluffy white 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 (or crawfish), peeled and deveined
08 - 2 cups seafood stock (or chicken stock)
09 - 1 tablespoon Worcestershire sauce (optional)
10 - 1 teaspoon Cajun seasoning (or to taste)
11 - 1/4 teaspoon cayenne pepper (or to taste)
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 smooth roux mixture.
02 - Cook roux, stirring constantly, until it reaches deep chocolate brown color, about 15-20 minutes. Be careful not to burn.
03 - Stir in diced onion, bell pepper, and celery. Cook 5-7 minutes until vegetables begin to soften.
04 - Add minced garlic and sauté for 1 minute until fragrant.
05 - Gradually pour in seafood stock while stirring constantly to ensure smooth combination with roux and vegetables.
06 - Add shrimp, Worcestershire sauce, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Stir well to combine.
07 - Bring to a simmer, reduce heat to low, and cook uncovered for 20-30 minutes, stirring occasionally, until sauce thickens and shrimp are cooked through.
08 - Remove bay leaf. Taste and adjust seasoning if needed. Serve over hot rice, garnished with green onions and parsley.
