Mardi Gras Shrimp Étouffée (Print)

Tender shrimp in a spicy, aromatic sauce served over warm white rice with fresh garnishes.

# Ingredient list:

→ Seafood

01 - 1 pound 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
07 - 2 tablespoons fresh parsley, chopped

→ Pantry

08 - 4 tablespoons unsalted butter
09 - 4 tablespoons all-purpose flour
10 - 2 cups low-sodium seafood or chicken stock
11 - 1 can (14.5 ounces) diced tomatoes, drained
12 - 2 tablespoons tomato paste
13 - 1 bay leaf
14 - 1 teaspoon paprika
15 - 1/2 teaspoon cayenne pepper
16 - 1 teaspoon dried thyme
17 - 1 teaspoon dried oregano
18 - 1 teaspoon salt
19 - 1/2 teaspoon black pepper
20 - 1 teaspoon hot sauce

→ Rice

21 - 2 cups cooked long-grain white rice

# Directions:

01 - Melt butter in a large heavy-bottomed skillet or Dutch oven over medium heat. Sprinkle flour into the pan, stirring constantly to form a medium brown roux. Continue cooking for 5 to 7 minutes until the roux reaches a rich caramel color, taking care not to burn it.
02 - Add the chopped onion, bell pepper, and celery to the roux. Sauté for 5 minutes until vegetables begin to soften and the mixture becomes fragrant.
03 - Stir in the minced garlic and cook for 1 minute until aromatic, being careful not to let it brown.
04 - Add tomato paste and cook for 1 minute to deepen its flavor. Stir in diced tomatoes, paprika, cayenne, thyme, oregano, bay leaf, salt, and black pepper. Mix thoroughly to distribute spices evenly.
05 - Gradually whisk in the stock, ensuring the mixture remains smooth and lump-free. Bring to a simmer and cook uncovered for 15 minutes, stirring occasionally to prevent sticking, until the sauce thickens slightly.
06 - Add shrimp to the simmering sauce. Cook gently for 5 to 7 minutes until shrimp turn pink and opaque throughout. Avoid overcooking to maintain tenderness.
07 - Taste the étouffée and adjust seasoning as needed. Stir in hot sauce if additional heat is desired. Remove and discard the bay leaf before serving.
08 - Ladle the hot étouffée over warm cooked rice. Garnish generously with sliced scallions and fresh chopped parsley. Serve immediately while hot.

# Expert Tips:

01 -
  • The roux creates an incredible depth of flavor that develops as it cooks
  • Perfect for feeding a crowd during Mardi Gras season or any gathering
  • The spice level is easily adjustable to suit everyone at the table
02 -
  • A burnt roux cannot be saved, start over if you detect any bitterness or smell scorching
  • The sauce will thicken as it cools, so keep it slightly thinner than you want the final consistency
  • Shrimp continue cooking in the hot sauce, so remove them the moment they turn pink
03 -
  • Make your own shrimp stock by simmering the shells in water for 20 minutes before starting the roux
  • The flavors improve overnight, so consider making it a day ahead and reheating gently

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