New Orleans Etouffee

New Orleans Etouffee

New Orleans Etouffee is a classic dish that captures the essence of Louisiana cooking. Known for its rich flavors and comforting ingredients, this dish features seafood smothered in a flavorful sauce served over rice. Etouffee, which means "smothered" in French, showcases the vibrant culinary traditions of New Orleans, making it a beloved comfort food.

Why Make This Recipe

If you love bold flavors and hearty dishes, making New Orleans Etouffee is a must. This recipe is not only delicious but also easy to prepare, making it perfect for both weeknight dinners and special occasions. The combination of shrimp, rich roux, and aromatic vegetables creates a satisfying meal that brings the tastes of Louisiana right to your kitchen.

How to Make New Orleans Etouffee

Ingredients:

• 1/4 cup butter
• 1/4 cup flour
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 1/2 cups seafood stock or water
• 1 lb shrimp, peeled and deveined
• 1 tsp Cajun seasoning
• Salt and pepper to taste
• 2 tbsp chopped parsley
• Cooked white rice, for serving

Directions:

1. In a saucepan, melt the butter over medium heat.
2. Whisk in the flour to make a light brown roux, stirring for about 5–7 minutes.
3. Add the chopped onion, green pepper, and celery. Cook until the vegetables are soft.
4. Stir in the minced garlic and cook for an additional minute.
5. Slowly whisk in the seafood stock, stirring until the mixture thickens.
6. Add the shrimp and Cajun seasoning to the sauce. Simmer for 5–7 minutes, until the shrimp are pink and fully cooked.
7. Season with salt, pepper, and chopped parsley.
8. Serve hot over cooked white rice, enjoying a comforting and soulful dish.

How to Serve New Orleans Etouffee

Serve New Orleans Etouffee hot over a bed of white rice. You can sprinkle some extra chopped parsley on top for a fresh touch. This dish pairs well with crusty bread or a simple side salad to balance the rich flavors.

How to Store New Orleans Etouffee

To store leftovers, allow the Etouffee to cool completely before placing it in an airtight container. Store it in the refrigerator for up to 3 days. When you are ready to enjoy it again, simply reheat it on the stove or in the microwave, adding a splash of water if needed to loosen the sauce.

Tips to Make New Orleans Etouffee

• For a deeper flavor, try using homemade seafood stock.
• Adjust the Cajun seasoning to your taste for more or less spice.
• If you prefer, add other seafood like crawfish or crab for a mixed seafood étouffée.
• Don’t rush the roux; cooking it until it’s a nice light brown will enhance the flavor of the dish.

Variation

You can make a vegetarian version of Etouffee by using vegetable stock and omitting the shrimp. You can replace the shrimp with mushrooms or other veggies for added texture and flavor.

FAQs

1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure they are thawed and peeled before adding them to the Etouffee.

2. What if I can’t find Cajun seasoning?
You can make your own Cajun seasoning by mixing equal parts of paprika, garlic powder, onion powder, cayenne pepper, and dried thyme.

3. Can I freeze New Orleans Etouffee?
Yes, you can freeze it! Store it in a safe container for up to 3 months. Thaw it in the refrigerator before reheating.

New Orleans Etouffee is a delightful dish that is sure to please anyone who enjoys good food. Give this recipe a try, and savor the flavors of Louisiana in your own home!

New Orleans Etouffee

---

• Author: mrrachidmohssine
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Seafood

Print Recipe

Pin Recipe

Description

A classic Louisiana dish featuring seafood smothered in a rich and flavorful sauce, served over rice.

---

Ingredients

Scale 1x2x3x

• 1/4 cup butter
• 1/4 cup flour
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 1/2 cups seafood stock or water
• 1 lb shrimp, peeled and deveined
• 1 tsp Cajun seasoning
• Salt and pepper to taste
• 2 tbsp chopped parsley
• Cooked white rice, for serving

---

Instructions

1. In a saucepan, melt the butter over medium heat.
2. Whisk in the flour to make a light brown roux, stirring for about 5–7 minutes.
3. Add the chopped onion, green pepper, and celery. Cook until the vegetables are soft.
4. Stir in the minced garlic and cook for an additional minute.
5. Slowly whisk in the seafood stock, stirring until the mixture thickens.
6. Add the shrimp and Cajun seasoning to the sauce. Simmer for 5–7 minutes, until the shrimp are pink and fully cooked.
7. Season with salt, pepper, and chopped parsley.
8. Serve hot over cooked white rice, enjoying a comforting and soulful dish.

Notes

For deeper flavor, use homemade seafood stock. Adjust Cajun seasoning to taste. You can make a vegetarian version with vegetable stock and vegetables.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Louisiana

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 3g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 150mg

Keywords: etouffee, New Orleans, seafood, Cajun, comfort food