Mardi Gras Shrimp Étouffée (Print)
Shrimp cooked in a flavorful roux sauce with onions, peppers, and celery, served atop white rice.
# Ingredient list:
→ Shrimp & Seafood
01 - 1 pound large raw shrimp, peeled and deveined
02 - 1 ½ cups seafood or chicken stock
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 1 green bell pepper, finely chopped
05 - 2 celery stalks, finely chopped
06 - 3 cloves garlic, minced
07 - 2 green onions, sliced
08 - 2 tablespoons fresh parsley, chopped
→ Roux & Base
09 - ¼ cup unsalted butter
10 - ¼ cup all-purpose flour
11 - 1 (14 oz) can diced tomatoes with juice
12 - 2 tablespoons tomato paste
→ Seasonings
13 - 1 teaspoon salt
14 - ½ teaspoon black pepper
15 - 1 teaspoon smoked paprika
16 - 1 teaspoon cayenne pepper
17 - ½ teaspoon dried thyme
18 - 1 bay leaf
19 - 1 teaspoon Worcestershire sauce
20 - ½ teaspoon hot sauce
→ To Serve
21 - 4 cups cooked white rice
22 - Lemon wedges
# Directions:
01 - Melt butter in a large heavy-bottomed skillet or Dutch oven over medium heat. Whisk in flour and cook, stirring constantly, until mixture becomes a medium brown roux, about 5–7 minutes. Take care not to burn the roux.
02 - Add onion, green bell pepper, and celery to the roux. Sauté for 5 minutes until vegetables are softened.
03 - Stir in garlic and cook for 1 minute until fragrant.
04 - Add diced tomatoes with juice, tomato paste, salt, black pepper, smoked paprika, cayenne, thyme, and bay leaf. Mix thoroughly and cook for 2 minutes.
05 - Gradually pour in stock while stirring to combine. Add Worcestershire sauce and hot sauce. Bring mixture to a simmer.
06 - Simmer uncovered for 20 minutes, stirring occasionally, until sauce thickens and flavors meld together.
07 - Add shrimp to the sauce and cook for 4–5 minutes, just until shrimp turn pink and opaque. Remove from heat and stir in chopped parsley.
08 - Remove and discard bay leaf. Taste the étouffée and adjust seasoning as needed.
09 - Spoon shrimp étouffée over hot cooked rice. Garnish with green onions, extra parsley, and lemon wedges if desired.
# Expert Tips:
01 -
- The roux creates an incredible depth that shortcuts just cant replicate
- It brings those New Orleans jazz club vibes right into your kitchen
02 -
- Burning the roux happens in seconds and ruins everything, if you see black spots start over
- The sauce continues thickening off heat, so stop simmering when it looks slightly thinner than desired
03 -
- Make the roux in a cast iron skillet for better heat distribution
- Let étouffée rest 10 minutes before serving, the flavors need time to become friends