Real New Orleans Shrimp Étouffée
Bring the taste of New Orleans to your home with this delicious Shrimp Étouffée Recipe!
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Ingredients
- 3 tablespoons canola oil
- 3 tablespoons flour
- 1 small onion, diced
- 1 stalk celery, diced
- ½ red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, about 2 sprigs or, ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 15 oz can petite diced tomatoes, drained
- 4 cups seafood stock or vegetable stock
- 3 tablespoons butter
- 1 ½ lbs shrimp, peeled & deveined*
- 2 green onions, chopped
- ½ teaspoon Worcestershire sauce
- ½ teaspoon Tabasco, optional
- 3 cups cooked white rice
Instructions
Make the roux:
- In a large saucepan with a lid or 5-qt Dutch oven, heat the oil over medium heat. Whisk the flour into the hot oil. Stirring slowly and constantly, for about 15 minutes, until the roux is a copper brown color, chocolate-like, and it has thickened.
Cook the étouffée:
- Add the onions, celery, bell peppers, and garlic, and continue to stir for 4 to 5 minutes, until they've softened. Add the thyme, cayenne pepper, and paprika, and stir to combine. While the veggies are cooking, it’s a great time to cook some rice so it’s ready when it’s time to serve it up.
- Add the diced tomatoes and stock, increase the heat to medium-high heat, and bring to a boil. Reduce the heat to medium-low and simmer for 7 to 10 minutes, stirring often so the sauce doesn't stick to the pan.
- Add the butter, shrimp, chopped green onions, Worcestershire sauce, Tabasco, and stir. Cook for 3 to 5 minutes, until the shrimp are pink and cooked through. Turn off the heat and move the saucepan away from the heat.
- Serve over cooked rice.
Notes
- I recommend making your own stock with shrimp heads and peels for the most authentic flavor.
- Make light seafood stock by placing the shrimp peels and heads in a stock pot with ½ an onion, pinch of pepper and 4 cups of water. Bring it to a boil, reduce the heat to low, and simmer for 15 minutes. Pour the stock through a mesh strainer into a large bowl and reserve it for the recipe.
- You can use vegetable oil, duck fat, bacon fat, or lard to make a roux. Margarine is not an option for this!
Nutrition
Serving: 1 serving | Calories: 361kcal | Carbohydrates: 33g | Protein: 27g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 198mg | Sodium: 153mg | Potassium: 544mg | Fiber: 3g | Sugar: 4g | Vitamin A: 825IU | Vitamin C: 22mg | Calcium: 117mg | Iron: 2mg
