Etouffee Recipe

Make the roux

In a heavy-bottomed skillet or wide saucepan over medium heat, melt the butter. Add the flour and whisk continuously. Cook, whisking constantly, until the roux reaches a peanut-butter to light brown color, about 6–8 minutes. Reduce heat if it begins to smoke. The roux should smell toasted but not burnt.

Add the diced onion, bell pepper and celery to the roux. Cook over medium heat, stirring frequently, until the vegetables soften and become translucent, about 5–7 minutes.

Stir in the minced garlic and cook 30–45 seconds until fragrant, being careful not to burn the garlic.

Whisk in the tomato paste to the roux and vegetables until fully incorporated and slightly darkened, about 1 minute. This adds body and depth.

Slowly add the chicken stock while stirring to deglaze and loosen any bits on the bottom. If the mixture looks too thick, add up to 1/2 cup water to reach a thick gravy consistency. Bring to a gentle simmer.

Add the bay leaf, dried thyme, paprika and Creole seasoning. Simmer uncovered for 10 minutes to let flavors meld and sauce thicken. Taste and adjust seasoning, adding salt and pepper as needed.

Add the shrimp or crawfish tails to the simmering etouffee. Cook just until seafood is opaque and cooked through: for shrimp about 3–4 minutes depending on size, for crawfish 2–3 minutes. Avoid overcooking.

If desired, stir in hot sauce to taste (start with 1 tsp). Re-check seasoning and add up to additional 1/4–1/2 tsp salt if necessary. Remove and discard bay leaf.

Stir in chopped parsley and sliced green onions, reserving a small pinch of each for garnish.

Spoon steamed white rice into shallow bowls. Ladle the hot etouffee over the rice, making sure each serving gets a generous portion of seafood and sauce.

Garnish with the reserved parsley and green onion, and serve with lemon wedges on the side for squeezing over. Serve immediately.