Enjoy a soulful New Orleans Étouffée featuring succulent shrimp, rich dark roux, and Cajun spices served over fluffy rice.
# What you'll need:
→ 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
# Method:
01 - In a large, heavy pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux.
02 - Cook the roux, stirring constantly, until it reaches a deep golden brown color similar to chocolate, about 15-20 minutes. Take care 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 with the roux and vegetable mixture.
06 - Add the shrimp (or crawfish), Worcestershire sauce (if using), Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Stir well.
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 the 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.
