Mardi Gras Shrimp Étouffée (Printable View)
Savory shrimp cooked in spiced roux with onion, bell pepper, and celery for bold flavor.
# What You'll Need:
→ Seafood
01 - 1 lb large raw shrimp, peeled and deveined with 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 & Seasonings
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 - ½ tsp smoked paprika
12 - ¼ tsp cayenne pepper
13 - 2 bay leaves
14 - ½ tsp dried thyme
15 - ½ tsp salt
16 - ¼ tsp black pepper
→ Finishing & Garnish
17 - 3 green onions, sliced
18 - 2 tbsp fresh parsley, chopped
19 - Cooked white rice for serving
20 - Lemon wedges for optional 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 onion, bell pepper, and celery to the roux. Sauté for 5 minutes until vegetables are softened.
03 - Stir in garlic and cook for 1 minute until fragrant, being careful not to burn.
04 - Add drained tomatoes, Creole seasoning, paprika, cayenne, bay leaves, thyme, salt, and pepper. Mix thoroughly to distribute spices evenly.
05 - Gradually pour in stock while stirring. 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 hot over cooked white rice, garnished with remaining green onions, parsley, and lemon wedges if desired.
# Expert Advice:
01 -
- The roux creates an incredible depth of flavor that you cannot achieve any other way, transforming simple ingredients into something restaurant worthy
- This dish comes together in about an hour but tastes like it simmered all day, making you look like a kitchen wizard
02 -
- I learned the hard way that a burned roux cannot be saved, so when in doubt, throw it out and start over because the bitter taste will ruin everything
- The difference between a good étouffée and a great one is letting the roux get dark enough without crossing that line into burned territory, so trust your nose more than your eyes
03 -
- Chop all your vegetables before you start the roux because once that flour hits the butter, you will be stirring constantly for the next ten minutes
- Warm your stock slightly before adding it to the hot roux to prevent shocking the sauce and creating lumps that are impossible to smooth out