Shrimp Etouffée

Ingredients

• 4 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 whole large yellow onion
• 2 whole celery stalks
• 1 whole large bell pepper (red or green)
• 4 whole garlic cloves
• 1.5 cups low-sodium chicken broth
• ½ cup canned crushed tomatoes
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• ½ teaspoon hot sauce (such as cayenne or Frank's)
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• 1 whole bay leaf
• 1.5 pounds large shrimp (16-20 count), peeled and deveined
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 3 whole fresh scallions, thinly sliced
• 2 cups cooked long-grain white rice

Instructions

1. 1

   Set a heavy-bottomed 12-inch skillet or Dutch oven over medium heat. Add 4 tablespoons of unsalted butter and let it melt, swirling the pan occasionally, until it turns light golden and smells nutty — about 2-3 minutes. Do not let it brown; a roux that's too dark will taste burnt.

2. 2

   Sprinkle 3 tablespoons of all-purpose flour over the melted butter. Stir constantly with a wooden spoon, scraping the bottom and sides of the pan, until the flour is completely incorporated and the mixture (called a roux) turns a medium chocolate brown — about 8-10 minutes. You should smell a toasted, nutty aroma. This is the foundation of the sauce, so patience here matters.

3. 3

   While the roux cooks, dice 1 large yellow onion, 2 celery stalks, and 1 large bell pepper into 1/4-inch pieces — aim for uniform sizes so they cook evenly. Peel and mince 4 garlic cloves.

4. 4

   Once the roux reaches chocolate brown, immediately add the diced onion, celery, and bell pepper (this is the 'holy trinity' of Louisiana cooking). Stir constantly, scraping the bottom of the pan to prevent sticking. Cook until the vegetables are soft and starting to caramelize, about 6-8 minutes. The heat will reduce the roux's temperature, so it won't burn.

5. 5

   Add the minced garlic and cook, stirring, for 1 minute until fragrant. You should smell the garlic's aroma blend with the deep, savory roux.

6. 6

   Pour in 1.5 cups of low-sodium chicken broth, scraping the bottom of the pan with your wooden spoon to release any flavorful browned bits. Stir well until the roux dissolves into the liquid — it should look smooth and glossy, not lumpy.

7. 7

   Add 0.5 cup of canned crushed tomatoes, 1 tablespoon of tomato paste, 1 tablespoon of Worcestershire sauce, 0.5 teaspoon of hot sauce, 0.5 teaspoon of dried thyme, 0.5 teaspoon of dried oregano, and 1 bay leaf. Stir thoroughly to combine.

8. 8

   Reduce the heat to medium-low and simmer gently, uncovered, for 15 minutes. The sauce should bubble gently at the edges — if it's boiling hard, turn the heat down. Stir occasionally to prevent sticking. The flavors will deepen and the sauce will thicken slightly as it reduces.

9. 9

   Pat 1.5 pounds of large peeled and deveined shrimp completely dry with paper towels — removing surface moisture prevents them from steaming and helps them cook evenly. Season the shrimp with 0.5 teaspoon of kosher salt and 0.25 teaspoon of freshly ground black pepper.

10. 10

    Increase the heat to medium-high and bring the sauce to a gentle simmer. Add the seasoned shrimp in a single layer, stirring to coat them with sauce. Do not crowd the pan — the shrimp should have room to cook, not steam.

11. 11

    Cook for 4-5 minutes, stirring occasionally, until the shrimp turn opaque and firm to the touch — they should curl slightly but not be rubbery. Check one by cutting it in half; the center should be opaque white or pale pink, not translucent. Overcooking shrimp will make them tough.

12. 12

    Remove the pan from heat and remove and discard the bay leaf. Taste the sauce and adjust the seasoning with additional salt, pepper, or hot sauce to your preference. The sauce should be rich, complex, and slightly spicy.

13. 13

    Spoon 0.5 cup of cooked long-grain white rice into the center of each of four shallow bowls. Ladle the shrimp and sauce generously over the rice. Garnish each bowl with 1-2 thinly sliced fresh scallions. Serve immediately while the sauce is hot.

Tools you’ll need

• 12-inch heavy-bottomed skillet or Dutch oven
• wooden spoon
• measuring cups and spoons
• chef's knife
• cutting board
• paper towels
• instant-read thermometer (optional)
• shallow bowls

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