Ingredients:

  • 4 Tbsp Unsalted Butter (or vegetable oil)
  • 4 Tbsp All-Purpose Flour
  • 1 cup Yellow Onion, finely diced
  • ½ cup Celery, finely diced
  • ½ cup Green Bell Pepper, finely diced
  • 2 cloves Garlic, minced
  • 3 cups Quality Shrimp Stock
  • 1 Tbsp Tomato Paste
  • 1 Tbsp Cajun or Creole Seasoning
  • ½ tsp Dried Thyme
  • 1 Bay Leaf
  • 1 tsp Worcestershire Sauce
  • ½ tsp Hot Sauce (e.g., Tabasco or Crystal), or to taste
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • 1 lb Large Shrimp, peeled and deveined
  • 2 Tbsp Fresh Parsley, chopped (for garnish)
  • 2 Tbsp Green Onions (scallions), thinly sliced (for garnish)
  • Steamed White Rice, for serving

Instructions:

  1. Prep the Ingredients: Finely dice the onion, celery, and bell pepper (The Holy Trinity). Mince the garlic. Gently warm the shrimp stock in a separate saucepan. (Adding cold liquid to a hot roux can cause it to seize.)
  2. Master the Roux: In a heavy-bottomed Dutch oven over medium-low heat, melt the butter (or heat the oil). Whisk in the flour until smooth to form a paste. Reduce heat to low. Stir constantly and patiently for 12–15 minutes until the roux achieves a rich, deep peanut butter or milk chocolate color and smells nutty.
  3. Build the Flavour Base: Once the roux is the correct color, immediately add the diced onion, celery, and bell pepper. Cook for 5–7 minutes, stirring until the vegetables soften and their moisture halts the roux cooking process. Stir in the minced garlic, Cajun seasoning, and dried thyme. Cook for 1 minute until fragrant. Add the tomato paste and stir for 30 seconds.
  4. Simmer and Thicken: Slowly whisk in the warm shrimp stock, ensuring there are no lumps. Add the bay leaf, Worcestershire sauce, and hot sauce. Bring the mixture to a low simmer. Reduce the heat to low, cover partially, and let the étouffée simmer gently for 20 minutes to allow the flavors to marry and the sauce to thicken slightly. Stir occasionally. Taste and adjust salt and pepper.
  5. Add the Shrimp and Finish: Increase the heat to medium-low. Add the peeled and deveined shrimp. Simmer gently for only 3–5 minutes, or until the shrimp are opaque and pink (do not overcook). Remove the pot from the heat and discard the bay leaf. Stir in half of the chopped parsley and green onions.
  6. Serve: Ladle generously over steamed white rice. Garnish with the remaining fresh parsley and green onions.