Shrimp Etouffee Recipe

Prep vegetables and shrimp

Pat shrimp dry and season lightly with 1/2 tsp salt (or the shrimp seasoning). Finely dice onion, green pepper and celery; mince garlic. Have green onions and parsley chopped and set aside.

Heat a large, heavy-bottomed Dutch oven or skillet over medium heat. Add butter and vegetable oil and let butter melt and foam but not brown.

Add the diced onion, bell pepper and celery (the 'holy trinity') to the pan. Sauté over medium heat, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic in the last 1 minute and cook until fragrant.

Push the vegetables to the side or lower the heat slightly. Sprinkle the flour evenly into the pan and stir into the fat and vegetables to begin forming a roux. Cook the roux, stirring constantly, until it turns a deep blond to light brown color (peanut-butter to caramel), about 8–12 minutes. Adjust heat to prevent burning — a light to medium-low steady simmer is ideal.

Once the roux reaches desired color, stir in smoked paprika, Cajun/Creole seasoning, dried thyme, bay leaves, black pepper and cayenne (if using). Cook 30 seconds to bloom the spices.

Gradually whisk in the chicken or seafood stock, scraping up any browned bits from the bottom of the pan. Add the tomato paste and whisk until fully incorporated and the mixture is smooth.

Bring the mixture to a gentle simmer. Reduce heat to medium-low and cook uncovered for 10–12 minutes so the sauce thickens slightly and flavors meld. Taste and adjust salt and heat as needed; add Worcestershire sauce and hot sauce (if using).

Stir in the lemon juice, about half the chopped green onions, and most of the parsley (reserve some for garnish). Remove and discard bay leaves.

Increase heat to medium. Add the seasoned shrimp to the simmering etouffee in a single layer. Cook, stirring gently, until shrimp are pink, opaque and cooked through, about 3–5 minutes depending on size. Do not overcook — shrimp will continue to firm slightly off the heat.

Taste and make final seasoning adjustments (salt, pepper, hot sauce or lemon). If sauce is too thick, stir in up to 1/2 cup additional stock or water to reach desired consistency.

Spoon warm cooked rice into shallow bowls or onto plates. Ladle the shrimp etouffee over the rice. Garnish with reserved chopped green onions and parsley.

Serve immediately with extra hot sauce on the side and lemon wedges if desired.