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Shrimp Étouffée

Ingredients

  • 2 lbs shrimp peeled and deveined
  • 1 Tbls creole seasoning divided
  • 4 Tbls butter
  • 1/4 c flour
  • 1 c diced onions 
  • 1 c diced bell pepper green is traditional, I used orange
  • 1 c diced celery
  • 1 Tbls minced garlic
  • 1/4 tsp white pepper
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme 
  • 1/4 tsp salt
  • 2 c seafood stock I used vegetable stock
  • 1 tsp worcestershire sauce
  • 1 tsp lemon juice  
  • 1 c chopped tomatoes
  • 1 Tbls tomato puree  
  • 1 Tbls sherry
  • 2 Tbls sliced scallion garnish
  • 1/4 c chopped parsley garnish

Instructions

  • Rub shrimp with 1 teaspoon of Creole seasoning and set aside.
  • To make the roux, melt the butter in a heavy medium-sized saucepan over medium heat and add in the flour. Stir flour and butter until the mixture becomes a light caramel color. This will take about 5 minutes for a blonde roux or 10 minutes for a darker roux. Make sure you stir the roux constantly, otherwise it will burn.
  • Add onions, bell pepper, celery, and garlic. Stir until vegetables are slightly soft, about 5 minutes. Slowly whisk in the stock, stirring it constantly until the sauce is smooth and no longer clumpy.
  • When the étouffée begins to boil, reduce heat to a simmer and stir in remaining Creole seasoning, white pepper, black pepper, thyme, salt, Worcestershire sauce, lemon juice, tomato, and tomato puree. Simmer on low heat until the sauce begins to thicken, about 10 minutes.
  • Stir in the shrimp, cover, and cook for an additional 10 minutes. If the mixture appears too thick, add more stock.
  • Stir in sherry and sprinkle with green onions and parsley before serving the étouffée.

Notes

If you would prefer to make this dish in an Instant Pot, directions are on the original blog post at https://www.paintthekitchenred.com/new-orleans-instant-pot-shrimp-etouffee/.