Mardi Gras Shrimp Étouffée

The first time I attempted étouffée, I stood over that roux for what felt like an hour, convinced I'd burned it. That chocolate brown color terrified me, but my Louisiana friend assured me that's exactly where the magic lives. Now that scent hits my kitchen and instantly transports me to a tiny French Quarter restaurant where I first fell in love with this dish.

Last Fat Tuesday, I made this for friends who'd never had Creole food beyond gumbo from a box. Watching their faces light up at that first bite, the way they kept asking what was in that sauce, reminded me why I fell so hard for Louisiana cooking. Someone went back for thirds, which is basically the highest compliment you can get in my book.

Ingredients

• 1 lb large raw shrimp: Peeled and deveined with tails removed saves so much time at the table
• 4 tbsp unsalted butter: The foundation of your roux, though half bacon fat adds incredible depth if you're feeling adventurous
• 4 tbsp all-purpose flour: This transforms into the dark mahogany roux that gives étouffée its soul
• 1 medium yellow onion: Finely chopped so it practically disappears into the sauce
• 1 green bell pepper: The classic holy trinity member that brings that signature Creole flavor
• 2 celery stalks: Finely chopped to match the other vegetables
• 3 cloves garlic: Minced fresh, because jarred garlic just doesn't cut it here
• 1 (14 oz) can diced tomatoes: Drained well so your sauce doesn't end up too thin
• 2 cups seafood or chicken stock: The liquid that brings everything together into that perfect consistency
• 2 tsp Creole seasoning: Your spice blend foundation, but feel free to adjust based on your heat tolerance
• ½ tsp smoked paprika: Adds that subtle smoky layer that makes people wonder what your secret is
• ¼ tsp cayenne pepper: Start here and add more if you like things fiery
• 2 bay leaves: Essential for that background depth you can't quite put your finger on
• ½ tsp dried thyme: The earthy note that balances all that bright Creole spice
• ½ tsp salt: Adjust at the end since your Creole seasoning might already be salty
• ¼ tsp black pepper: Fresh ground makes a noticeable difference
• 3 green onions: Sliced thin for that fresh finish
• 2 tbsp fresh parsley: Chopped and added at the end for color and brightness
• Cooked white rice: The bed this beautiful stew needs to shine
• Lemon wedges: Optional but that squeeze of acid really wakes everything up

Instructions

Make the magic roux:

Melt butter in your heavy skillet over medium heat, whisk in flour, and stir constantly until it reaches that gorgeous medium brown color, about 8 to 10 minutes. Don't walk away, don't check your phone, just keep stirring until it smells nutty and incredible.

Add the holy trinity:

Toss in your onion, bell pepper, and celery, sautéing for about 5 minutes until everything's softened and smelling amazing.

Wake up the garlic:

Stir in your minced garlic and let it cook for just 1 minute until fragrant, being careful not to burn it.

Build the flavor base:

Add those drained tomatoes, Creole seasoning, paprika, cayenne, bay leaves, thyme, salt, and pepper, mixing everything until well combined.

Create the sauce:

Pour in your stock gradually while stirring, bring to a simmer, and let it cook uncovered for 20 minutes until thickened and all those flavors have become best friends.

Add the shrimp:

Toss in your shrimp and simmer for 5 to 7 minutes until they're perfectly pink and cooked through.

Finish like a pro:

Remove from heat, fish out those bay leaves, and stir in half your green onions and parsley.

Serve it up:

Ladle over hot white rice and garnish with remaining green onions, parsley, and those lemon wedges if you want to get fancy.

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My grandmother used to say the best recipes are the ones that make your whole house smell like love before anyone even sits down to eat. This étouffée fills every corner of my home with such incredible aromas that neighbors have actually knocked on my door asking what I'm making.

Getting The Roux Right

I've learned that patience is absolutely non negotiable when making roux. That transformation from pale paste to dark mahogany happens fast once it starts, so have all your vegetables chopped and ready before you even heat the butter. The color you're aiming for is somewhere between peanut butter and chocolate, and once you hit that sweet spot, immediately toss in your vegetables to stop the cooking.

Make It Your Own

Some of my favorite versions of this dish have happened when I didn't have exactly the right ingredients. Crawfish tails make an incredible substitute for shrimp, and I've even used a mix of crab and shrimp when that's what my fishmonger had fresh. The holy trinity is sacred, but beyond that, let what's beautiful and fresh at the market guide your choices.

Serving Suggestions That Matter

A really crusty French bread for soaking up every drop of sauce isn't just nice to have, it's practically mandatory. A simple green salad with a bright vinaigrette cuts through all that rich flavor beautifully. And don't forget something cold to drink, because that roux brings the heat in more ways than one.

• Hot sauce at the table lets everyone adjust their own heat level
• A squeeze of fresh lemon right before serving makes everything pop
• This actually tastes better the next day, if you can manage to have leftovers

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There's something about a steaming bowl of étouffée that just makes everything feel right with the world. I hope this recipe brings as much joy to your table as it has to mine.

Questions & Answers

→ What is the holy trinity in this dish?

The holy trinity refers to the finely chopped onion, green bell pepper, and celery, which form the aromatic base common in Louisiana cooking.

→ How is the roux prepared?

The roux is made by cooking butter and flour together over medium heat, stirring constantly until it reaches a medium brown shade, providing depth and thickness.

→ Can the shrimp be substituted?

Yes, peeled crawfish tails can be used as an alternative for a traditional twist on this dish.

→ What seasonings enhance the flavor?

Creole seasoning, smoked paprika, cayenne pepper, thyme, bay leaves, salt, and black pepper combine to create a rich and spicy flavor profile.

→ What is the best way to serve this dish?

Serve it hot over cooked white rice, garnished with fresh green onions, parsley, and optional lemon wedges for a balanced and festive meal.