Mardi Gras Shrimp Étouffée (Printable View)
Tender shrimp cooked in a rich spiced roux with Creole vegetables, ideal for festive gatherings and comforting meals.
# What You Need:
→ Seafood
01 - 1 lb large raw shrimp, peeled and deveined, tails removed
→ Roux & Base
02 - 4 tbsp unsalted butter
03 - 4 tbsp all-purpose flour
→ Holy Trinity Vegetables
04 - 1 medium yellow onion, finely chopped
05 - 1 green bell pepper, finely chopped
06 - 2 celery stalks, finely chopped
→ Aromatics & Seasoning
07 - 3 cloves garlic, minced
08 - 1 (14 oz) can diced tomatoes, drained
09 - 2 cups seafood or chicken stock
10 - 2 tsp Creole seasoning
11 - 1/2 tsp smoked paprika
12 - 1/4 tsp cayenne pepper
13 - 2 bay leaves
14 - 1/2 tsp dried thyme
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
→ Finishing & Serving
17 - 3 green onions, sliced
18 - 2 tbsp fresh parsley, chopped
19 - cooked white rice for serving
20 - lemon wedges for garnish
# How-To Steps:
01 - Melt butter in a large heavy-bottomed skillet or Dutch oven over medium heat. Whisk in flour and cook, stirring constantly, until mixture turns medium brown, approximately 8-10 minutes.
02 - Add chopped onion, bell pepper, and celery to the roux. Sauté for 5 minutes until vegetables are softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add drained tomatoes, Creole seasoning, smoked paprika, cayenne pepper, bay leaves, dried thyme, salt, and black pepper. Mix thoroughly to incorporate all seasonings.
05 - Gradually pour in stock while stirring to combine. Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally, until sauce thickens and flavors meld together.
06 - Add shrimp to the pot and simmer for 5-7 minutes until shrimp turn pink and are cooked through.
07 - Remove from heat and discard bay leaves. Stir in half the green onions and parsley. Serve immediately over cooked white rice, garnished with remaining green onions, parsley, and lemon wedges.
# Expert Advice:
01 -
- The shrimp stay incredibly tender because they're added at the very end, never tough or rubbery
- That homemade roux creates a depth of flavor you can never get from a packet or jar
- The holy trinity of vegetables melts into the sauce, making every bite taste like Louisiana comfort
02 -
- A burnt roux cannot be saved, you will taste it and there is no way to fix it except starting over
- The shrimp cook in minutes, so do not add them until the very end or they will become rubbery
- Étouffée continues to thicken as it sits, so make it a bit thinner than you think you need
03 -
- If your roux starts getting too dark too fast, immediately remove the pan from heat and keep whisking
- Pat your shrimp absolutely dry with paper towels before adding them, or they will water down the sauce