Shrimp Etouffee Recipe
Make Shrimp Etouffee Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Roux & Base
Liquids & Seasoning
Shrimp & Finish
Method
Roux & Base
- 1
Make a medium-dark roux
In a heavy-bottomed Dutch oven or large saucepan over medium heat, combine the butter and vegetable oil. When butter is melted and foamy, sprinkle in the flour and whisk constantly. Continue cooking the roux, whisking or stirring frequently, until it turns a medium-brown color (peanut-brown) and develops a nutty aroma—about 12–18 minutes. Reduce heat as needed to avoid burning.
- 2
Add the holy trinity
Once the roux reaches a medium-brown color, immediately add the diced onion, green bell pepper, and celery. The roux will seize up—stir continuously to incorporate the vegetables, then cook, stirring often, until the vegetables are softened, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in the tomato paste and cook 1–2 minutes to remove its raw flavor.
Liquids & Seasoning
- 3
Gradually whisk in 1 cup of the chicken stock to the roux-vegetable mixture to loosen it, scraping the bottom of the pot. Once smooth, add the remaining chicken stock and the 1/2 cup water. Add the bay leaves, Worcestershire sauce, hot sauce, paprika, dried thyme, cayenne pepper, kosher salt, and black pepper. Bring the mixture to a gentle simmer over medium-low heat.
- 4
Reduce heat to maintain a low simmer and cook, uncovered, for 20 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken slightly. If the étouffée becomes too thick, add up to 1/2 cup additional stock or water to reach desired consistency.
Shrimp & Finish
- 5
Increase heat to medium. Add the peeled and deveined shrimp to the simmering sauce, stirring to coat. Cook until the shrimp are opaque, pink, and curled—about 3–5 minutes depending on size. Do not overcook. Taste and adjust seasoning with additional salt, pepper, or hot sauce as needed.
- 6
Remove the pot from heat. Stir in the sliced green onions, chopped parsley, and fresh lemon juice. Discard bay leaves. Spoon the étouffée over warm cooked white rice (about 1 cup rice per serving). Garnish with additional green onions and parsley if desired and serve immediately.
