Entree: United States – Louisiana – Shrimp Étouffée

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 1 lb (454 g) raw shrimp, peeled and deveined, tails on
- 4 cups (960 ml) low-sodium seafood stock or shrimp stock (see note)
- 4 tbsp (60 g) unsalted butter
- 1/3 cup (40 g) all-purpose flour
- 1 cup (150 g) yellow onion, finely chopped
- 1/2 cup (75 g) green bell pepper, finely chopped
- 1/2 cup (75 g) celery, finely chopped
- 3 garlic cloves, minced
- 2 tbsp (30 ml) tomato paste (optional, for Creole influence)
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) cayenne pepper, or to taste
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 bay leaf
- 2 tbsp (30 ml) Worcestershire sauce
- 3 tbsp (9 g) green onions, sliced (white and green parts)
- 2 tbsp (8 g) fresh parsley, chopped
- 2 cups (480 ml) cooked long-grain white rice, for serving

Instructions

1. If making quick shrimp stock: reserve shrimp shells and heads; sauté them in 1 tbsp (15 ml) oil over medium heat until pink, add 4 cups (960 ml) water, bring to a simmer for 15–20 minutes, strain and set aside. Otherwise use store-bought seafood stock.
2. In a heavy Dutch oven over medium heat, melt the butter. Whisk in the flour and cook, stirring constantly, until the roux turns a medium-brown color (peanut-butter to milk-chocolate), about 8–12 minutes; adjust heat to avoid burning.
3. Add the chopped onion, bell pepper, and celery to the roux and cook, stirring, until the vegetables soften, about 6–8 minutes. Add the garlic and cook 30–60 seconds until fragrant.
4. Stir in the tomato paste (if using) and cook 1 minute, then gradually whisk in the warm seafood stock until smooth and combined.
5. Add the thyme, bay leaf, Worcestershire sauce, salt, pepper, and cayenne. Bring to a simmer and cook gently 10–15 minutes to let flavors meld and the sauce thicken; skim any excess fat if desired.
6. Add the shrimp and simmer just until they turn pink and are cooked through, about 3–5 minutes depending on size. Do not overcook.
7. Remove from heat, discard the bay leaf, stir in the sliced green onions and chopped parsley. Taste and adjust seasoning.
8. Serve the étouffée over hot steamed rice, garnish with additional green onions if desired.