Mardi Gras Shrimp Étouffée (Printable Version)
Tender shrimp cooked in a spiced roux with Creole vegetables and herbs.
# What You'll Need:
→ Seafood
01 - 1 lb large raw shrimp, peeled and deveined, tails removed
→ Roux & Base
02 - 4 tbsp unsalted butter
03 - 4 tbsp all-purpose flour
→ Holy Trinity Vegetables
04 - 1 medium yellow onion, finely chopped
05 - 1 green bell pepper, finely chopped
06 - 2 celery stalks, finely chopped
→ Aromatics & Seasoning
07 - 3 cloves garlic, minced
08 - 1 (14 oz) can diced tomatoes, drained
09 - 2 cups seafood or chicken stock
10 - 2 tsp Creole seasoning
11 - 1/2 tsp smoked paprika
12 - 1/4 tsp cayenne pepper
13 - 2 bay leaves
14 - 1/2 tsp dried thyme
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
→ Finishing
17 - 3 green onions, sliced
18 - 2 tbsp fresh parsley, chopped
19 - Cooked white rice, for serving
20 - Lemon wedges, for garnish
# Directions:
01 - Melt butter in a large heavy-bottomed skillet or Dutch oven over medium heat. Whisk in flour and cook, stirring constantly, until mixture turns medium brown, approximately 8-10 minutes.
02 - Add chopped onion, bell pepper, and celery to the roux. Sauté for 5 minutes until vegetables are softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add drained tomatoes, Creole seasoning, smoked paprika, cayenne pepper, bay leaves, dried thyme, salt, and black pepper. Mix thoroughly to combine.
05 - Gradually pour in stock while stirring. Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally, until mixture thickens and flavors meld together.
06 - Add shrimp to the pot. Simmer for 5-7 minutes until shrimp turn pink and are cooked through.
07 - Remove from heat. Discard bay leaves. Stir in half the green onions and parsley. Serve hot over cooked white rice, garnished with remaining green onions, parsley, and lemon wedges.
# Expert Tips:
01 -
- The roux creates an incredible depth that shortcuts just cant replicate
- It comes together faster than youd expect for something this complex tasting
02 -
- A burnt roux tastes bitter and will ruin everything, so take your time and watch it like a hawk
- The sauce will thicken as it stands, so don't panic if it seems slightly loose right off the stove
03 -
- Cast iron or enameled Dutch ovens hold heat better and help prevent hot spots that can burn your roux
- If your sauce gets too thick, a splash more stock or even a little water brings it back to perfect consistency