Shrimp Étouffée

Shrimp Étouffée

from allrecipes.com
Dinner
75 min
4 servings
424 kcal / serving

Étouffée is a classic New Orleans shellfish stew thickened with a roux. Chef John's easy recipe uses frozen shrimp and a delicious homemade spice mix.

Ingredients

  • ¾ teaspoonpaprika
  • ¼ teaspoonground thyme
  • ¼ teaspoondried oregano
  • ¼ teaspooncayenne pepper
  • ¼ teaspoongarlic powder
  • ¼ teaspoononion powder
  • ¼ teaspoonwhite pepper
  • ¼ teaspoonground black pepper
  • 2 poundsshrimp, peeled and deveined
  • ½ teaspoonsalt
  • 1 tablespoonvegetable oil
  • 1 ¾ cupschicken stock, or as needed
  • 3 tablespoonsbutter
  • ⅝ cupdiced onion
  • ⅝ cupdiced green bell pepper
  • ⅝ cupthinly sliced celery
  • 2 tablespoonsall-purpose flour, or as needed
  • ½ cupdiced tomatoes
  • ½ teaspoonworcestershire sauce
  • 1 dashhot sauce, or more to taste
  • salt to taste
  • ¼ cupsliced green onions
  • cayenne pepper for garnish
  • 2 cupscooked rice, or to taste

Directions

  1. 1

    For the spice blend: Whisk paprika, thyme, oregano, cayenne, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.

  2. 2

    For the étouffée: Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from the bowl. Season shrimp with salt and 1 teaspoon spice blend; toss to coat.

  3. 3

    Heat oil in a large heavy skillet over high heat until oil is smoking. Cook shrimp in hot oil without stirring for 1 minute; stir, and cook 1 minute more.

  4. 4

    Transfer shrimp to a large bowl. Let stand until juice collects in the bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary. Set aside.

  5. 5

    Melt butter in the same skillet over medium heat until butter begins to turn tan at the edges. Sauté onion, bell pepper, and celery in hot butter until softened, about 5 minutes. Stir in remaining spice blend.

  6. 6

    Sprinkle flour into vegetable mixture and sauté until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on the bottom of the pan, about 3 minutes. Whisk in chicken stock mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire and hot sauce. Season with salt to taste.

  7. 7

    Stir shrimp into étouffée sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.

  8. 8

    Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.