Enjoy succulent shrimp in a rich, dark roux with Cajun spices, served over rice. A true taste of New Orleans.
# 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
# Preparation steps:
01 - Heat the vegetable oil in a large, heavy pot or Dutch oven over medium heat. Gradually whisk in the flour to create a smooth roux mixture.
02 - Cook the roux, stirring constantly, until it reaches a deep chocolate brown color, about 15–20 minutes. Be careful not to burn it.
03 - Add the diced onion, bell pepper, and celery to the roux. Cook for 5–7 minutes until the vegetables are softened.
04 - Stir in the minced garlic and sauté for 1 minute until fragrant.
05 - Gradually add the seafood stock, stirring well to combine completely with the roux and vegetable mixture.
06 - Add the shrimp, Worcestershire sauce, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Stir well to combine.
07 - Bring the mixture to a simmer, then reduce heat to low. Cook uncovered for 20–30 minutes, stirring occasionally, until the sauce thickens and shrimp are cooked through.
08 - Taste and adjust seasoning as needed. Remove and discard the bay leaf.
09 - Serve the étouffée over hot cooked rice. Garnish with chopped green onions and parsley.
