Creole Shrimp Étouffée

Ingredients

• 4 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 whole large yellow onion
• 3 whole celery stalks
• 1 whole green bell pepper
• 5 whole garlic cloves
• 14.5 oz canned diced tomatoes
• 1 cup low-sodium chicken broth
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• 2 whole bay leaves
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ teaspoon hot sauce (like Crystal or Frank's)
• 1.5 pounds large shrimp, peeled and deveined
• 2 cups cooked white rice
• 2 tablespoons fresh parsley

Instructions

1. 1

   Melt 4 tablespoons of unsalted butter in a 12-inch heavy-bottomed pot or Dutch oven over medium heat. Once the butter is foaming and fragrant, whisk in 3 tablespoons of all-purpose flour to create a roux. Stir constantly with a wooden spoon, scraping the bottom and edges, until the roux turns a deep chocolate brown—this should take 8-10 minutes. You're looking for the color of a copper penny. Be patient and keep the heat steady; if it smokes or burns, start over. This roux will be the flavor foundation of your dish.

2. 2

   While the roux cooks, prepare your vegetables. Peel and dice 1 large yellow onion into 1/4-inch pieces—you should have about 1.5 cups. Trim the celery and cut 3 stalks into 1/4-inch-thick half-moons. Seed and dice 1 green bell pepper into 1/4-inch pieces. Peel and finely mince 5 garlic cloves. Keep everything separate and ready—once you add them to the roux, there's no stopping.

3. 3

   Once your roux reaches deep brown, immediately add the diced onion, celery, and bell pepper—the 'holy trinity' of Cajun cooking. Stir constantly for 3-4 minutes until the vegetables soften slightly and release their moisture. You should smell the sweet aroma of cooked onion and spices filling your kitchen. The vegetables will cling to the roux.

4. 4

   Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant. Don't let it brown—just until the raw edge disappears. Pour in 2 tablespoons of tomato paste and stir to coat everything. Cook for 1 minute, stirring gently, to darken the paste slightly.

5. 5

   Pour in 1 can (14.5 oz) of diced tomatoes with their juice and 1 cup of low-sodium chicken broth. Stir well, scraping any browned bits from the bottom of the pot—these are liquid gold for flavor. Add 1 teaspoon of paprika, 0.5 teaspoon of cayenne pepper, 0.5 teaspoon of dried thyme, 0.5 teaspoon of dried oregano, 2 bay leaves, 1 teaspoon of kosher salt, 0.25 teaspoon of black pepper, and 0.25 teaspoon of hot sauce. Stir to combine.

6. 6

   Bring the sauce to a gentle simmer over medium heat, then reduce the heat to medium-low. Let it bubble gently for 10 minutes, stirring occasionally. The sauce will darken and deepen in flavor as it reduces slightly. You're looking for it to coat the back of a spoon. Taste it—it should be rich, spicy, and balanced between the tomato, spices, and heat.

7. 7

   While the sauce simmers, spread 1.5 pounds of large shrimp (peeled and deveined) on a plate and pat them completely dry with paper towels. Dry shrimp will cook evenly and won't release excess water into your sauce, which would dilute the flavors.

8. 8

   Increase the heat to medium-high. Once the sauce is simmering actively, carefully add all the shrimp in a single layer. Stir gently to coat them in the sauce. The shrimp will begin to curl and turn pink immediately—watch for this. Cook for 4-5 minutes, stirring occasionally, until the shrimp are opaque throughout and the internal temperature reaches 145°F on an instant-read thermometer. Do not overcook—overcooked shrimp becomes rubbery. They're done when they're just firm with a slight springiness to the touch.

9. 9

   Remove the pot from the heat and pick out the 2 bay leaves and discard them. Give the étouffée one final stir. Taste and adjust seasoning—add a pinch more salt or hot sauce if needed.

10. 10

    Spoon 0.5 cup of cooked white rice (prepared separately) into the center of each shallow bowl. Ladle the shrimp and sauce generously over the rice—aim for 4-5 shrimp and lots of sauce per bowl. Garnish each serving with 0.5 teaspoon of fresh parsley, finely chopped. Serve immediately while the étouffée is steaming hot.

Tools you’ll need

• 12-inch heavy-bottomed pot or Dutch oven
• wooden spoon
• whisk
• chef's knife
• cutting board
• instant-read thermometer
• shallow bowls
• ladle

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