Mardi Gras Shrimp Étouffée (Print Version)
Tender shrimp simmered in a spicy, aromatic sauce served over fluffy white rice with fresh herbs.
# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 1 green bell pepper, finely chopped
04 - 2 celery stalks, finely chopped
05 - 3 cloves garlic, minced
06 - 2 scallions, sliced for garnish
07 - 2 tbsp fresh parsley, chopped for garnish
→ Pantry
08 - 4 tbsp unsalted butter
09 - 4 tbsp all-purpose flour
10 - 2 cups low-sodium seafood or chicken stock
11 - 1 can diced tomatoes (14.5 oz), drained
12 - 2 tbsp tomato paste
13 - 1 bay leaf
14 - 1 tsp paprika
15 - 1/2 tsp cayenne pepper
16 - 1 tsp dried thyme
17 - 1 tsp dried oregano
18 - 1 tsp salt
19 - 1/2 tsp black pepper
20 - 1 tsp hot sauce
→ Rice
21 - 2 cups cooked long-grain white rice
# Preparation Steps:
01 - Melt butter in a large heavy-bottomed skillet over medium heat. Sprinkle flour into the pan and stir constantly to form a medium brown roux, cooking for 5-7 minutes while being careful not to burn the mixture.
02 - Add chopped onion, bell pepper, and celery to the roux. Sauté for 5 minutes until vegetables have softened and begun to release their flavors.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to let it brown or burn.
04 - Add tomato paste and cook for 1 minute to deepen flavor. Stir in diced tomatoes, paprika, cayenne, thyme, oregano, bay leaf, salt, and black pepper until well combined.
05 - Gradually whisk in stock while stirring to ensure a smooth consistency. Bring mixture to a simmer and cook uncovered for 15 minutes, stirring occasionally to prevent sticking.
06 - Add shrimp to the simmering sauce and cook gently for 5-7 minutes until shrimp turn pink and are just cooked through, being careful not to overcook.
07 - Taste and adjust seasoning as needed. Stir in hot sauce if additional heat is desired. Remove bay leaf before serving over warm white rice, garnished with scallions and parsley.
# Expert Advice:
01 -
- The roux creates an incredibly velvety sauce that clings to every shrimp
- This dish comes together in under an hour but tastes like it simmered all day
02 -
- Burning the roux happens fast and ruins the dish, so watch it like a hawk
- Shrimp continue cooking in the hot sauce, so pull them the moment they turn pink
03 -
- Make the sauce a day ahead because the flavors deepen overnight
- Reheat gently over low heat and add a splash of stock if it thickens too much