Étouffée with Shrimp

Serves 4

Ingredients

• 1/2 cup unsalted butter
• 1/3 cup all-purpose flour
• 1 medium (diced) yellow onion
• 1 medium (diced) green bell pepper
• 2 (diced) celery stalks
• 4 (minced) garlic cloves
• 1.5 lbs (peeled, deveined, tails removed shrimp
• 2 cups seafood stock
• 1 cup (canned, with juice) diced tomatoes
• 1 tbsp Worcestershire sauce
• 1 tsp hot sauce
• 2 tsp Cajun seasoning
• 1/2 tsp dried thyme
• 2 bay leaves
• 4 (sliced, whites and greens separated) green onions
• 1/4 cup (chopped) fresh parsley
• 4 cups cooked white rice
• 1/2 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Prep all vegetables: dice onion, bell pepper, and celery (the holy trinity); mince garlic; slice green onions and chop parsley. Set aside.
2. 2Peel, devein, and rinse shrimp; pat dry and season lightly with Cajun seasoning. Refrigerate until needed.
3. 3In a large heavy skillet or Dutch oven, melt butter over medium heat.
4. 4Add flour to the melted butter and whisk constantly to make a blonde roux. Cook, stirring often, for 5–7 minutes until it turns a light golden color (do not let it get dark brown).
5. 5Add diced onion, bell pepper, celery, and the white parts of the green onions. Cook for 6–8 minutes until vegetables are softened.
6. 6Stir in minced garlic and cook for 1 minute until fragrant.
7. 7Slowly pour in seafood stock while whisking to prevent lumps. Add diced tomatoes with juice, Worcestershire sauce, hot sauce, remaining Cajun seasoning, thyme, bay leaves, salt, and pepper.
8. 8Bring the mixture to a gentle simmer. Reduce heat to low, cover, and cook for 15 minutes, stirring occasionally, until slightly thickened.
9. 9Add seasoned shrimp to the pot. Stir gently and cook uncovered for 5–7 minutes until shrimp are pink and just cooked through (do not overcook).
10. 10Remove bay leaves. Taste and adjust seasoning with more salt, pepper, or hot sauce if needed.
11. 11Stir in chopped parsley and most of the green onion greens. Remove from heat.
12. 12Serve immediately over warm cooked white rice. Garnish with remaining green onions.