Mardi Gras Shrimp Étouffée (Print Version)
Tender shrimp cooked in a spiced, rich roux with aromatic veggies for a flavorful Mardi Gras dish.
# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
02 - 1 tsp Cajun seasoning
→ Vegetables & Aromatics
03 - 1 medium yellow onion, finely diced
04 - 1 green bell pepper, finely diced
05 - 2 celery stalks, finely diced
06 - 3 cloves garlic, minced
07 - 2 green onions, thinly sliced for garnish
08 - 2 tbsp fresh parsley, chopped for garnish
→ Roux & Sauce
09 - 4 tbsp unsalted butter
10 - 4 tbsp all-purpose flour
11 - 2 cups seafood or chicken stock, low sodium
12 - 1 can (14 oz) diced tomatoes, drained
13 - 1 bay leaf
14 - 1 tsp paprika
15 - ½ tsp dried thyme
16 - ½ tsp black pepper
17 - ¼ tsp cayenne pepper
18 - 1 tsp kosher salt, plus more to taste
19 - 1 tsp Worcestershire sauce
20 - 1 tsp hot sauce, optional
→ For Serving
21 - 2 cups cooked white rice
# Preparation Steps:
01 - Toss shrimp with Cajun seasoning in a bowl until evenly coated. Set aside while preparing the roux.
02 - In a large, heavy-bottomed skillet or Dutch oven, melt butter over medium heat. Add flour and stir constantly with a wooden spoon. Cook for 5-7 minutes until roux reaches a medium caramel color, being careful not to burn.
03 - Add onion, bell pepper, and celery to the roux. Sauté for 5 minutes, stirring frequently, until vegetables begin to soften and release their moisture.
04 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
05 - Add drained tomatoes, bay leaf, paprika, thyme, black pepper, cayenne, salt, Worcestershire sauce, and hot sauce if using. Stir well to combine all spices with the vegetable mixture.
06 - Slowly pour in the stock while stirring continuously to prevent lumps from forming. Bring to a simmer, then reduce heat to low. Cook for 20 minutes, stirring occasionally, until sauce has thickened and coats the back of a spoon.
07 - Add seasoned shrimp to the simmering sauce. Cook for 5-7 minutes, stirring gently, until shrimp turn pink and opaque. Immediately remove from heat to prevent overcooking.
08 - Remove and discard the bay leaf. Taste the étouffée and adjust salt, pepper, or cayenne as desired.
09 - Ladle the étouffée over warm cooked rice in shallow bowls. Garnish generously with sliced green onions and fresh parsley.
# Expert Advice:
01 -
- The roux technique looks intimidating but becomes second nature after your first batch, rewarding you with restaurant quality depth at home
- Everything simmers in one pot, meaning maximum flavor with minimal cleanup on a weeknight
02 -
- The roux can burn in seconds, so once it reaches that caramel color, move quickly to add your vegetables
- Shrimp continues cooking in the hot sauce, so remove from heat as soon as they turn pink to keep them tender
03 -
- Crawfish makes an excellent substitute during season, and chicken thighs work for a non seafood version
- A splash of heavy cream stirred in at the end adds luxurious richness without overpowering the delicate shrimp flavor