Louisiana Shrimp Étouffée

Why you’ll love it

• Restaurant-worthy in under an hour.
• Silky, buttery sauce that clings to every shrimp and grain of rice.
• Adjustable heat: as mild or spicy as you like.

Quick facts

Ingredients

• 1 1/2 lb (680 g) large shrimp, peeled and deveined (save the shells)
• 2 cups (480 ml) seafood or chicken stock
• 6 tbsp (85 g) unsalted butter
• 1/3 cup (40 g) all-purpose flour
• 1 medium onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery ribs, finely diced
• 4 garlic cloves, minced
• 1 can (14 oz) diced tomatoes, drained (optional)
• 2 tsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/4–1/2 tsp cayenne pepper
• 1 tsp Worcestershire sauce
• 2 bay leaves
• Juice of 1/2 lemon
• Salt, to taste
• To serve: cooked white rice, sliced green onions, chopped parsley, hot sauce

Step-by-step method

1. Boost the stock (optional but worth it). Simmer the shrimp shells in the stock for 10 minutes, then strain. It adds a lot of shrimp flavor.

2. Make the roux. Melt the butter in a heavy skillet or Dutch oven over medium heat. Whisk in the flour and cook, stirring constantly, 8–10 minutes, until it turns the color of peanut butter.

3. Add the trinity. Stir in the onion, bell pepper and celery. Cook 6–7 minutes, until soft. Add the garlic and cook 1 minute.

4. Build the sauce. Slowly pour in the warm stock, whisking to avoid lumps. Add the tomatoes (if using), Cajun seasoning, paprika, cayenne, Worcestershire and bay leaves. Simmer 15 minutes, stirring occasionally, until thick and glossy.

5. Cook the shrimp. Add the shrimp and cook 4–5 minutes, just until pink and curled. Don’t overcook or they get rubbery.

6. Finish. Remove the bay leaves, stir in the lemon juice and season with salt. Serve over rice with green onions, parsley and hot sauce.

Tips for the best result

• Keep the heat at medium for the roux and never walk away. If you see black specks, it burned; start again.
• Add the stock warm so the roux stays smooth.
• Swap the shrimp for crawfish tails for the traditional Breaux Bridge version.

Storage and reheating

Refrigerate up to 2 days. Reheat gently over low heat with a splash of stock. Freezing is not recommended because the shrimp turn tough.