Classic Shrimp Etouffee
Equipment
- Large Skillet or Dutch Oven
- Wooden spoon
- Sharp knife and cutting board
- Measuring cups and spoons
Ingredients
- 1 pound shrimp peeled and deveined
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 small onion finely chopped
- 1 green bell pepper finely chopped
- 2 celery stalks finely chopped
- 3 cloves garlic minced
- 2 cups seafood or chicken stock
- 1 14.5-ounce can diced tomatoes
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper adjust for spice preference
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 green onions sliced (for garnish)
- 2 tablespoons fresh parsley chopped (for garnish)
- Cooked white rice for serving
Instructions
Make the Roux
- Melt the butter in a large skillet over medium heat. Stir in the flour and cook, stirring constantly, until the mixture turns a deep golden brown (about 10 minutes). This step is crucial for developing that signature etouffee flavor.
Sauté the Vegetables
- Add the chopped onion, bell pepper, and celery to the roux. Cook for about 5 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
Build the Sauce
- Slowly pour in the seafood or chicken stock while stirring to avoid lumps. Add the diced tomatoes, Worcestershire sauce, hot sauce, smoked paprika, cayenne pepper, thyme, bay leaf, salt, and black pepper. Let the sauce simmer for about 15 minutes, stirring occasionally.
Cook the Shrimp
- Add the shrimp to the simmering sauce and cook for 5 minutes, just until they turn pink and opaque. Be careful not to overcook them!
Serve
- Remove the bay leaf and ladle the shrimp etouffee over a bed of fluffy white rice. Garnish with fresh parsley and green onions for the perfect finishing touch.