Mardi Gras Shrimp Étouffée

The first time I attempted étouffée, I stood over that roux for twenty minutes, convinced I'd ruined it because it wasn't dark enough yet. My grandmother's voice echoed in my head, telling me patience is the difference between good Cajun food and great Cajun food. When that nutty aroma finally filled the kitchen, I understood what she meant all those years.

I made this for a Fat Tuesday party last year, and my friend Mark who claims to hate shellfish went back for thirds. There's something about how the spices build on each other that makes people forget their preconceptions. Now he texts me every February asking when I'm making it again.

Ingredients

• 1 lb large raw shrimp: Fresh is best, but frozen and thawed works perfectly if you pat them completely dry first
• 4 tbsp unsalted butter: I've used half butter and half bacon fat before, and it adds this incredible smokiness
• 4 tbsp all-purpose flour: This makes your roux, and taking it to a medium brown color is non-negotiable for authentic flavor
• 1 medium yellow onion: Finely chopped so it practically disappears into the sauce as it cooks
• 1 green bell pepper: The third part of the holy trinity, bringing that essential vegetal sweetness
• 2 celery stalks: Finely chopped provides that subtle aromatic backbone people can never quite identify
• 3 cloves garlic: Minced fresh adds a punch that powdered garlic can never replicate
• 1 can diced tomatoes: Drained well so they don't make the étouffée too watery
• 2 cups seafood stock: Chicken stock works in a pinch, but seafood stock makes it taste like you ordered it at a restaurant
• 2 tsp Creole seasoning: Make your own or buy a good brand, but don't skip this or you'll miss the soul
• 1/2 tsp smoked paprika: This deepens the color and adds a subtle smoky note
• 1/4 tsp cayenne pepper: Adjust based on your heat tolerance, but remember it blooms as it cooks
• 2 bay leaves: Essential for that authentic background flavor, just remember to fish them out before serving
• 1/2 tsp dried thyme: Earthy and perfect, complementing the other herbs without overpowering
• 1/2 tsp salt and 1/4 tsp black pepper: Start here and adjust at the end, since the Creole seasoning already has salt
• 3 green onions: Sliced thin for a fresh pop that cuts through the richness
• 2 tbsp fresh parsley: Chopped and added at the end for brightness and color
• Cooked white rice: The foundation that soaks up all that glorious sauce
• Lemon wedges: A squeeze right before serving wakes up all the flavors

Instructions

Make the roux:

Melt butter in a large heavy-bottomed skillet over medium heat, then whisk in flour and cook, stirring constantly, until mixture turns a medium brown about 8 to 10 minutes. Do not walk away or it will burn.

Cook the holy trinity:

Add onion, bell pepper, and celery to the roux and sauté for 5 minutes until softened. Watch how the vegetables start to become translucent.

Add the garlic:

Stir in garlic and cook for just 1 minute until fragrant. You want it to bloom but not burn.

Build the flavor base:

Add drained tomatoes, Creole seasoning, paprika, cayenne, bay leaves, thyme, salt, and pepper. Mix well until everything is incorporated.

Add the liquid and simmer:

Gradually pour in stock while stirring to combine, then bring to a simmer and cook uncovered for 20 minutes, stirring occasionally until thickened. The sauce should coat the back of a spoon.

Cook the shrimp:

Add shrimp to the pot and simmer for 5 to 7 minutes, just until they turn pink and curl. Overcooking here ruins everything.

Finish and serve:

Remove from heat, discard bay leaves, then stir in half the green onions and parsley. Serve hot over rice and garnish with remaining green onions, parsley, and lemon wedges.

Pin it

My daughter helped me make this last Sunday, and she was so proud of her roux-stirring technique that she called her grandmother immediately after. Something about passing down these recipes feels different from just cooking dinner alone.

Getting That Roux Right

I cannot stress enough that medium heat is your friend here. High heat burns the flour before it can properly brown, and low heat takes forever. Find that sweet spot where you can stir constantly without the mixture scorching. The color should be somewhere between peanut butter and chocolate, and you will smell when it is ready because that nutty aroma is unmistakable.

Make It Your Own

Crawfish tails work beautifully if you can find them fresh, and they are the more traditional choice in Louisiana. I have also made this with lump crab meat during summer when it is plentiful, and though the texture is different, the result is just as special. The key is not overcrowding the pot with too much seafood.

Serving It Up

A good French bread is essential for sopping up every last drop of that sauce. Some people like to serve étouffée over potatoes instead of rice, and I have seen it work. Do not forget something cold to drink because the heat sneaks up on you.

• Let the étouffée rest for 10 minutes before serving so the flavors really settle
• Hot sauce at the table lets everyone adjust their own heat level
• This actually tastes better the next day, so make extra if you can

Pin it

Good food is about the people you share it with, but something like étouffée feels like it carries the weight of every cook who made it before you.