Name: Storyville Chicagos Étouffée Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 0.5 cups vegetable oil; 0.5 cups all-purpose flour; 2 tbs unsalted butter; 1 cup yellow onion, finely chopped; 0.5 cup green bell pepper, finely chopped; 0.5 cup celery stalks, finely chopped; 4 tsp garlic cloves, minced; 8 oz andouille sausage, sliced 1/4"; 1 lb shrimp, peeled and deveined (medium or large); 3 cups chicken stock (low sodium preferred); 1 tbs tomato paste; 2 tsp cajun seasoning; 1 tsp smoked paprika; 0.5 tsp dried thyme; 1 count bay leaf; 1 tsp hot sauce (optional); 0.75 tsp kosher salt; 0.5 tsp black pepper; 2 tbs fresh parsley, chopped; 3 stalks green onions, thinly sliced; 4 count lemon wedges (for serving); 2 cups long-grain white rice (uncooked); 4 cups water (for rice); 1 tbs unsalted butter (for rice, optional)

Method

Roux & Flavor Base

Make the roux

In a heavy-bottomed Dutch oven or large skillet set over medium heat, combine 1/2 cup vegetable oil and 1/2 cup all-purpose flour. Stir constantly with a wooden spoon or flat spatula. The mixture will bubble and darken—continue stirring and cook until it reaches the color of peanut butter to milk chocolate (medium brown), about 15–20 minutes. Adjust heat to prevent scorching; lower to medium-low if it darkens too quickly.

Once the roux is the desired color, immediately stir in 2 tablespoons unsalted butter to smooth the roux and add richness.

Add the chopped onion, green bell pepper, and celery to the roux. Cook, stirring frequently, until the vegetables are softened, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds more until fragrant.

Protein & Stock

Push the vegetables to the side and add the sliced andouille sausage to the pot. Cook for 3–4 minutes, stirring, until the edges brown and some rendered fat mixes into the roux-vegetable base.

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Gradually whisk in 3 cups chicken stock, scraping any browned bits from the bottom. Bring mixture to a gentle simmer.

Add 2 teaspoons Cajun seasoning, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1 bay leaf, 1 teaspoon hot sauce (if using), 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper to the pot. Taste after the stew has simmered 10 minutes and adjust seasoning as needed.

Simmer the étouffée, uncovered, over low to medium-low heat for 20 minutes to allow flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.

Shrimp & Finish

Add the peeled and deveined shrimp to the simmering stew and cook until they turn pink and firm, about 3–5 minutes depending on size. Do not overcook. Remove bay leaf.

Stir in 2 tablespoons chopped fresh parsley and the sliced green onions (reserve a little green onion for garnish if desired). Adjust seasoning with additional salt, pepper, or hot sauce to taste.

Turn off the heat and let the étouffée rest 5 minutes so flavors settle.

To Serve

While the étouffée simmers (or before starting), cook 2 cups long-grain white rice with 4 cups water in a saucepan: bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat, fluff with a fork, and stir in 1 tablespoon butter if desired.

Ladle the étouffée over warm rice. Garnish with remaining chopped parsley, reserved green onion slices, and lemon wedges on the side. Serve immediately.