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Classic Shrimp Étouffée with Rich Roux and spices

Irresistible Classic Shrimp Étouffée with Rich Roux and Spices

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6 generous bowls

Equipment

  • Large heavy-bottomed pot or Dutch oven provides even heat and helps develop a good roux. A cast iron skillet with high sides works too.
  • Wooden spoon or heatproof spatula essential for continually stirring roux to prevent scorching.
  • Chef’s knife & cutting board for precise chopping of onion, celery, and bell pepper.
  • Ladle helpful when portioning étouffée over rice.
  • Heat-resistant gloves or mitts when handling the hot pot or skillet.
  • Measuring cups & spoons for accuracy in roux and spices.
  • Fine mesh strainer (optional) if using homemade shrimp stock, to remove solids.

Ingredients
  

  • 1  lb large shrimp peeled and deveined (tail-on or off, your choice), roughly ¼‑inch thick
  • ⅓  cup unsalted butter
  • ⅓  cup all-purpose flour
  • 1 medium yellow onion finely diced (~1 cup)
  • ½  cup celery finely diced
  • ½  cup green bell pepper finely diced
  • 3 cloves garlic minced
  • 2 cups seafood stock shrimp shells simmered in water + strained, or use store-bought
  • 1 14.5 oz can diced tomatoes, drained
  • 2  tbsp tomato paste
  • 1  tsp paprika smoked or sweet
  • ½  tsp cayenne pepper adjust for heat preference
  • 1  tsp dried thyme
  • 1  tsp dried oregano
  • 2 bay leaves
  • 1  tsp Worcestershire sauce
  • ½  tsp hot sauce e.g., Crystal or Tabasco
  • Salt and freshly ground black pepper to taste
  • 2  tbsp chopped fresh parsley
  • 2  tbsp sliced green onions for garnish
  • Cooked white rice for serving (about 3 cups cooked)

Instructions
 

Prepare the shrimp stock (optional but builds flavor)

  1. Peel and devein shrimp, reserve shells.
  2. In a small pot, cover shells with 4 cups water; bring to a boil, then simmer for 20 minutes.
  3. Strain and set aside. Discard shells.

Make the roux

  1. In the Dutch oven over medium heat, melt ⅓ cup butter until foaming.
  2. Gradually whisk in ⅓ cup flour, cooking low and slow. Keep stirring constantly for 8–12 minutes until the color deepens to a light peanut butter or milk chocolate shade. This rich roux is the hallmark of any Louisiana gumbo recipe authentic or étouffée dish.

Build the flavor base (the "Holy Trinity")

  1. Add onion, celery, and green bell pepper to the roux. Stir and cook 5 minutes until softened.
  2. Stir in garlic and cook another minute until fragrant.

Add liquid and seasoning

  1. Whisk in 1½ cups seafood stock to deglaze. Add tomatoes and tomato paste for depth.
  2. Season with paprika, cayenne, thyme, oregano, bay leaves, Worcestershire, and hot sauce.
  3. Reduce heat to low and simmer, stirring occasionally, about 15 minutes to meld flavors.

Finish with shrimp

  1. Increase heat to medium, stir in shrimp. Simmer 4–6 minutes until shrimp are pink, curled, and cooked through.
  2. Taste and adjust salt/pepper/cayenne to your preference.

Serve to perfection

  1. Discard bay leaves.
  2. Serve over a bed of fluffy white rice, and garnish with parsley and green onions.
  3. For extra richness, add a knob of butter or a splash of heavy cream at the end.