Shrimp Étouffée Recipe
A spicy roux with lots of shrimp. Served with rice.
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Ingredients
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Roux
Vegetables and Aromatics
Shrimp and Seasoning
Liquid
Serving
Method
Preparing the Roux
- 1
Make the Roux
In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly to avoid burning. Cook the roux until it turns a dark brown color, about 20-30 minutes.
Cooking the Vegetables and Aromatics
- 2
Adding Shrimp and Seasoning
- 3
Incorporate Shrimp and Spices
Add the peeled and deveined shrimp to the pot along with cayenne pepper, smoked paprika, dried thyme, bay leaves, salt, and black pepper. Stir well to combine all ingredients.
Adding Liquid
- 4
Add Broth and Water
Pour in the chicken broth and water, stirring to combine. Raise the heat to bring the mixture to a simmer and then reduce to low. Cover and let it simmer for 20-25 minutes, stirring occasionally.
Final Touches
- 5
Finish the Dish
Remove the bay leaves and stir in the chopped parsley and sliced green onions. Adjust seasoning with additional salt and pepper if needed.
Serving
- 6
Serve
Serve the shrimp étouffée over a bed of cooked white rice. Enjoy your delicious and hearty meal!
