An etouffee - like its cousin, the gumbo - is a labor of love. It is not a particularly difficult dish to make, but it requires attention, work, and time, but the pay off is a savory and spicy paste that is both filling and flavorful.
There are two major steps that go into making this shrimp etouffee: Making the stock and Making the roux. Creating a shrimp stock is a feat all on its own, but it provides the backbone of flavor in the dish that would otherwise taste mostly of spice. The roux is the most temperamental part of the dish. Aside from the stock, an etouffee builds flavor through the roux, literally by toasting of the flour that is added during the cooking process. If it is not watched properly, the roux can turn from appetizing to noxious quickly.
Shrimp Etouffee Recipe - Serves about 4
Ingredients
- 1 pound shrimp (headed, peeled, and deveined)
- 5 teaspoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups shrimp stock
- 1 cup diced yellow onion
- 1/2 cup diced celery
- 1/2 cup diced green bell pepper
- 2 tablespoons minced garlic
- 2 tablespoons Worcestshire Sauce
- 2 tablespoons minced parsley
- 1 teaspoon dried thyme
- Salt and Black Pepper to taste
- 2 tablespoons Creole Seasoning*
Creole Seasoning Recipe
- 2 tablespoons paprika
- 2 tablespoons garlic salt
- 1 tablespoon garlic powder
- 2 tablespoons onion powder
- 1 tablespoons ground white pepper
- 2 tablespoons Cayenne Pepper
- 1 tablespoons dried Oregano
- 1 tablespoon dried thyme
- 1 tablespoon dried basil
Directions
- Season the cleaned shrimp with 1 tablespoon Creole Seasoning and refrigerate.
- Melt the butter in a large cast iron skillet; add onion, celery, and bell pepper. Saute until the onions become translucent.
- Whisk in the flour to start the roux. The color of the roux at this stage should be a blond color. Whisk constantly for 3-5 minutes.
- Stir in the rest of the Creole Seasoning.
- Gradually add the shrimp stock to the roux, whisking continuously. The roux should now have a paste-like consistency and be darker in color.
- Bring to a boil, then lower the heat and reduce to a simmer.
- Add the garlic, thyme, Worcestshire sauce, salt, and pepper and let simmer for 20 - 30 minutes, stirring occasionally. The roux should become a dark-brown/ brick color.
- Add the parsley and seasoned shrimp. Continue to cook for another 10 minutes or until the shrimp are cooked through.
- Serve over plain rice and enjoy
Additional Notes
Traditional recipes call for green bell peppers, but red and yellow bell peppers can also be used to add vibrant color to the dish without changing the taste.
Jalapeno peppers and hot sauce can be added for added spiciness.
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