Bring the taste of New Orleans to your home with this delicious Shrimp Étouffée Recipe!
3 tablespoons canola oil
3 tablespoons flour
1 small onion, diced
1 stalk celery, diced
1/2 red bell pepper, diced
1 teaspoon fresh thyme (about 2 sprigs) or, 1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1 teaspoon smoked paprika
15oz can petite diced tomatoes, drained
4 cups seafood stock or vegetable stock
3 tablespoons butter
1 to 1 1/2 lbs shrimp, peeled & deveined
2 green onions, chopped
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco, optional
3 cups cooked white rice
You can use vegetable oil, duck fat, bacon fat, or lard to make a roux. Margarine is not an option for this!
I recommend making your own stock with shrimp heads and peels for the most authentic flavor.