Classic New Orleans Shrimp Étouffée

Instructions:

1. Make the roux: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook, stirring constantly, for 5–7 minutes until you get a light brown roux.
2. Sauté the trinity: Add chopped onion, green pepper, and celery to the roux. Cook until vegetables are soft, about 5 minutes.
3. Add garlic: Stir in minced garlic and cook for 1 minute until fragrant.
4. Pour in stock: Slowly whisk in seafood stock (or water), stirring until the sauce thickens slightly.
5. Add shrimp and seasonings: Stir in shrimp and Cajun seasoning. Let simmer 5–7 minutes until shrimp are pink and cooked through.
6. Finish and serve: Add salt, pepper, and chopped parsley. Serve hot over a bed of fluffy white rice.

Tips for Best Flavor:

• Use fresh Gulf shrimp if possible—it makes all the difference.
• Make your own seafood stock for deeper flavor (boil shrimp shells with onion and bay leaf).
• Don’t rush the roux! Let it slowly develop a nutty color and aroma.

Why This Recipe Works:

• Classic flavor from simple ingredients
• Budget-friendly and full of comfort
• One-pot meal, easy cleanup
• Great for both family dinners and special occasions

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