Shrimp Etouffee
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
A roux of butter and flour, stirred only to light brown, gives etouffee both its nutty aroma and its body.
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Taken darker, it turns bitter and overpowers the delicate shrimp. Onion, celery, and bell pepper go straight into the hot roux, and their moisture loosens it before chicken stock is whisked in a little at a time. Compared with shrimp creole, the sauce is brown and buttery rather than tomato-red. The shrimp cook in it only briefly at the end and are served over rice.
Ingredients
Instructions
- 1
Pat 400 g shrimp dry so they do not water down the sauce.
Finely dice 120 g onion, 80 g celery, and 100 g bell pepper, and keep 2 cups cooked rice warm for serving.
- 2
Melt 50 g butter in a heavy pot over medium heat, then stir in 40 g flour.
Cook for 4 to 6 minutes, scraping the bottom constantly, until the roux is light brown and smells nutty, not dark.
- 3
Add the diced onion, celery, and bell pepper directly to the roux.
Cook over medium heat for about 5 minutes, stirring often, until the vegetables release moisture, loosen the paste, and smell sweet without browning too hard.
- 4
Pour in 500 ml chicken stock gradually, whisking or stirring after each addition so the roux dissolves smoothly.
Add 1 teaspoon paprika powder, then lower the heat once the sauce looks even and lightly colored.
- 5
Simmer the sauce gently for 8 to 10 minutes, stirring often so the bottom does not catch.
It is ready when a spoon track holds briefly and the texture is thick enough to soak into rice.
- 6
Add the shrimp only after the sauce is thick, and cook over low heat for about 4 minutes, folding gently to coat.
As soon as the shrimp turn pink and curl, spoon everything over the warm rice.
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Turn these ingredients into two more meals
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onion, celery
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butter, onion