# 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, 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
# Step-by-Step Guide:
01 - In a large heavy pot or Dutch oven, heat vegetable oil over medium heat. Gradually whisk in flour to create a smooth paste, stirring constantly until reaching a deep chocolate brown color, approximately 15-20 minutes. Monitor carefully to prevent burning.
02 - Add diced onion, bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring frequently, until vegetables soften and release their flavors.
03 - Stir in minced garlic and sauté for 1 minute until fragrant, being careful not to allow the garlic to brown.
04 - Gradually add seafood stock while stirring continuously to ensure the roux incorporates smoothly without lumping. Mix thoroughly with the vegetable mixture.
05 - Add shrimp, Worcestershire sauce, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper. Stir well to distribute flavors evenly throughout the sauce.
06 - 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 with opaque flesh.
07 - Taste and adjust seasoning as needed. Remove and discard the bay leaf. Serve the étouffée over hot cooked white rice and garnish with chopped green onions and fresh parsley.
