Shrimp Or Crawfish Etouffée Recipe

Make the roux

In a heavy-bottomed Dutch oven or large skillet set over medium heat, melt 4 tbs unsalted butter with 2 tbs vegetable oil. Once hot, add 4 tbs all-purpose flour. Stir constantly with a wooden spoon or whisk, keeping the mixture moving to prevent burning. Cook until the roux reaches a peanut-butter to milk-chocolate color, about 8–12 minutes. Reduce heat slightly if it browns too quickly.

Add the holy trinity

Immediately add the chopped onion, bell pepper, and celery (1 cup each) to the roux. The roux will sizzle; stir to combine so the vegetable juices deglaze the pan. Sauté the vegetables in the roux for 6–8 minutes until softened and translucent.

Add garlic and tomato paste

Add 4 cloves minced garlic and 1 tbs tomato paste. Cook, stirring constantly, for 1–2 minutes until fragrant and the tomato paste darkens slightly.

Deglaze and build the sauce

Slowly whisk in 3 cups chicken or seafood stock, a ladleful at a time, until fully incorporated and smooth. Bring mixture to a gentle simmer.

Season

Stir in 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tbs Creole or Cajun seasoning, 1 tsp chopped thyme (or 1 tsp dried), 1 bay leaf, 1 tsp salt, and 1 tsp black pepper. Taste and adjust seasoning as needed. Reduce heat to low and simmer uncovered for 12–15 minutes to meld flavors and thicken slightly. If the sauce is too thin, simmer longer; if too thick, add up to 1/2 cup additional stock or water.

Cook the shrimp or crawfish

Increase heat to medium-low. Add 1 lb peeled and deveined shrimp (or crawfish tails) to the simmering sauce. Cook just until seafood is opaque and cooked through — about 3–5 minutes for medium shrimp, slightly longer for larger shrimp. Do not overcook.

Finish the etouffée

Turn off the heat. Stir in 1 tbs unsalted butter, 2 tbs chopped fresh parsley, 2 tbs sliced green onions, and 1 tsp lemon juice to brighten the flavors. If desired, sprinkle in up to 1/2 tsp filé powder and stir gently (do not boil after adding filé). Remove and discard the bay leaf. Taste and adjust salt, pepper, or hot sauce.

Spoon hot cooked long-grain white rice into shallow bowls (about 1 cup rice per serving). Ladle the shrimp or crawfish étouffée over the rice. Garnish with extra parsley and green onion if desired. Serve immediately with additional hot sauce at the table.