Shrimp Or Crawfish Etouffee Recipe

Season

Pat shrimp or crawfish dry with paper towels. Place in a bowl and season with 1 tsp kosher salt, 1 tsp black pepper and 1 tsp hot sauce. Toss and set aside for 10–15 minutes while you prepare the roux and vegetables.

Start roux

In a heavy-bottomed Dutch oven or large skillet over medium-low heat, melt 4 tbsp unsalted butter. Once melted and foaming, sprinkle in 1 cup all-purpose flour. Stir constantly with a wooden spoon or silicone spatula to form a smooth paste. Continue stirring gently so the roux cooks evenly and does not burn; this will take about 12–20 minutes depending on desired color. Cook until the roux reaches a peanut-butter to milk-chocolate color for a traditional etouffee (medium brown). If you prefer a lighter flavor, stop earlier (peanut-butter color).

Add vegetables

Once roux is the desired color, reduce heat to medium. Immediately add the diced onion, green pepper and celery (the mirepoix). Stir constantly to coat the vegetables in the roux and cook about 6–8 minutes, until the onion is softened and translucent. Add the minced garlic and cook 30–60 seconds until fragrant, stirring to avoid burning.

Slowly whisk in 3 cups seafood or chicken stock, a ladleful at a time, to the roux-vegetable mixture so it smooths out and no lumps remain. Stir in 1 tbsp tomato paste, 1 tsp Worcestershire sauce, 2 bay leaves, 1/2 tsp dried thyme, 1 tsp paprika and 1/4 tsp cayenne. Bring the mixture to a gentle simmer, then reduce heat to low and simmer uncovered for 12–15 minutes to thicken slightly and let flavors meld. Taste and adjust salt and pepper as needed.

Add the seasoned shrimp or crawfish to the simmering sauce. Cook just until shrimp turn pink and opaque and crawfish are heated through, about 3–5 minutes depending on size. Avoid overcooking. Stir in 1 tbsp fresh lemon juice and 1 tsp additional hot sauce if desired. Remove bay leaves.

Taste and adjust seasoning. If using, sprinkle 1/2 tsp filé powder into the pot at the end and stir (do not boil once filé is added). Spoon cooked white rice into shallow bowls (about 1 cup rice per serving). Ladle etouffee over rice. Garnish with the sliced green onions (use white parts in pot earlier if you like — reserve the green parts for top) and 2 tbsp chopped parsley per recipe. Serve immediately.