Shrimp Étouffée Recipe

Prep

Pat the shrimp dry with paper towels, then season lightly with 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper. Set aside in the refrigerator. Finely chop the onion, celery, and green pepper (the 'holy trinity'), mince the garlic, slice green onions, and chop parsley. Measure out stocks, spices, and tomato paste.

Make the roux

In a heavy-bottomed Dutch oven or large saucepan set over medium heat, add the 1 cup vegetable oil and warm until shimmering. Reduce heat to medium-low. Gradually whisk in the 1 cup flour, stirring constantly to avoid lumps. Continue stirring and cook the roux slowly, keeping it at a steady simmer. The roux will progress from sandy to peanut-butter to a warm brown color; for traditional étouffée aim for a peanut-brown (about the color of milk chocolate) which typically takes 20–25 minutes. Stir continuously to prevent burning; if it starts to smoke or burn, lower the heat.

Add the holy trinity

When the roux reaches the desired peanut-brown, immediately add the diced onion, bell pepper, and celery. The moisture in the vegetables will loosen the roux. Stir and cook for 6–8 minutes until the vegetables soften and become translucent.

Add garlic and seasonings

Stir in the minced garlic and cook 1 minute until fragrant. Add the tomato paste, 1 tablespoon paprika, 1 tablespoon Cajun seasoning, 1 teaspoon dried thyme, and the bay leaves. Stir to coat the vegetables and cook 1–2 minutes to deepen flavors.

Deglaze and simmer

Slowly whisk in the 3 cups chicken (or seafood) stock, a ladleful at a time, until fully incorporated and smooth. Increase heat to medium and bring to a gentle simmer. Reduce heat to low and simmer uncovered for 15 minutes to allow flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper as needed.

Cook the shrimp

With the sauce at a gentle simmer, add the seasoned shrimp in a single layer. Simmer gently for 3–5 minutes, stirring occasionally, until the shrimp are opaque and just cooked through. Do not overcook. If you prefer firmer shrimp, cook on the shorter side; for slightly softer, up to 5 minutes.

Finish flavors

Remove the pot from heat. Stir in 2 tablespoons unsalted butter, 1 tablespoon chopped parsley, 1 tablespoon sliced green onions, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, and 1 teaspoon hot sauce (optional). Taste and adjust salt, pepper, or hot sauce. If using file powder, sprinkle up to 1 teaspoon now and stir (it will slightly thicken and add a grassy flavor). Discard bay leaves.

Ladle the shrimp étouffée over cooked warm white rice (about 1/2 cup rice per serving or distribute the 4 cups cooked rice among 4 plates). Garnish with additional chopped parsley and sliced green onions. Serve immediately with extra hot sauce or lemon wedges on the side.