Mardi Gras Shrimp Étouffée (Print Version)
Tender shrimp cooked in a spicy, rich sauce with bell peppers, onions, and celery over fluffy white rice.
# What You Need:
→ Seafood
01 - 1 lb large raw shrimp, peeled and deveined
02 - 1 tbsp Cajun seasoning
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 1 green bell pepper, finely chopped
05 - 2 celery stalks, finely chopped
06 - 2 cloves garlic, minced
07 - 2 green onions, sliced for garnish
08 - 2 tbsp fresh parsley, chopped for garnish
→ Roux & Base
09 - 4 tbsp unsalted butter
10 - 4 tbsp all-purpose flour
11 - 2 cups seafood or chicken stock
12 - 1 can (14.5 oz) diced tomatoes, drained
13 - 1 bay leaf
14 - 1 tsp paprika
15 - ½ tsp dried thyme
16 - ½ tsp cayenne pepper
17 - ½ tsp salt
18 - ¼ tsp black pepper
→ To Serve
19 - 3 cups cooked white rice
20 - Lemon wedges, optional
# Preparation Steps:
01 - Pat shrimp dry with paper towels and toss thoroughly with Cajun seasoning. Set aside while preparing the roux.
02 - Melt butter in a large skillet or Dutch oven over medium heat. Add flour and whisk constantly for 5 to 7 minutes until roux reaches a medium-brown color, being careful not to burn.
03 - Add onion, bell pepper, and celery to the roux. Cook, stirring frequently, until vegetables are softened and fragrant, about 5 minutes.
04 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
05 - Add diced tomatoes, paprika, dried thyme, cayenne pepper, salt, and black pepper. Stir well to combine and add the bay leaf.
06 - Gradually whisk in stock until mixture is smooth. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally to prevent sticking.
07 - Add seasoned shrimp to the simmering sauce. Cook gently for 5 to 7 minutes until shrimp turn pink and opaque throughout.
08 - Taste the étouffée and adjust seasoning as needed. Remove and discard the bay leaf before serving.
09 - Ladle étouffée over hot cooked white rice. Garnish generously with sliced green onions and fresh parsley. Serve with lemon wedges on the side if desired.
# Expert Advice:
01 -
- The roux creates an impossible depth of flavor that makes people think you simmered this all day, even though it comes together in under an hour
- Something magical happens when shrimp cook directly in the sauce, their essence infusing every spoonful
02 -
- The roux can go from perfect to burnt in seconds, so stay with it and whisk constantly without distraction
- Shrimp continue cooking in the hot sauce, so pull them from heat the moment they turn pink to keep them tender
03 -
- A cast iron skillet holds heat evenly and creates the most beautiful roux, but any heavy-bottomed pan works
- Make étouffée a day ahead and reheat it gently, because the flavors improve overnight and the sauce thickens beautifully