Chefs at Home: Shrimp Étouffée
The magic of a Creole dish like Shrimp Étouffée is in how the ingredients come together seamlessly. The dark roux that forms when the flour and butter cook together is the backbone of flavor under the spices and the juicy and tender shrimp. Making the roux will take constant whisking, so have all your ingredients prepped and in easy reach before you get started.
Try this recipe with Key West Pink Shrimp.
Recipe and photo by Chef Justice Stewart.
- ¼ cup unsalted butter
- ¼ cup flour
- 1 large jalapeno, chopped (optional)
- 1 red or green bell pepper, chopped
- 1 onion, chopped
- 1 large celery stalk, chopped
- 4-5 cloves garlic
- 3-4 cups seafood stock (chicken stock can be substituted)
- 2 tablespoons Creole seasoning (premade or you can find recipes to make your own https://www.epicurious.com/recipes/food/views/creole-seasoning-104679
- 2 scallions, chopped (green part only)
- 2 pounds CleanFish Organic Shrimp
- kosher salt to taste
- black pepper
- 2 tablespoons parsley, chopped for garnish
- cooked rice for serving
In a heavy bottom pot or Dutch oven, melt the butter over medium high heat.
Add the flour and whisk until fully combined. Continue whisking until the roux becomes the color of peanut butter, then add the peppers, onions, and celery.
Using a large spoon stir the mixture until the vegetables soften, about 5 minutes, then add the garlic and stir for 45 seconds.
Slowly begin to add the stock one cup at a time while stirring until you achieve your desired thickness.
Stir in the creole seasoning, then simmer for 30 seconds, taste for seasoning, and add salt and pepper as needed.
Stir in the shrimp and simmer for 2 minutes, then add the scallion and cook 2 more minutes, then remove it from the heat.
Serve on top of rice garnished with fresh chopped parsley.