Ingredients:

  • 115 g (8 tablespoons or 1/2 cup) Unsalted Butter
  • 115 g (1/2 cup) All-Purpose Flour
  • 1 large Yellow Onion, finely diced
  • 1 medium Green Bell Pepper, finely diced
  • 2 stalks Celery, finely diced
  • 4 cloves Garlic, minced
  • 700 ml (approx. 3 cups) Shrimp or Seafood Stock (Low Sodium)
  • 120 g (1/2 cup) Canned Diced Tomatoes, drained
  • 1 teaspoon Worcestershire Sauce
  • 1 tablespoon Cajun Seasoning Blend (low sodium), plus more to taste
  • 1/2 teaspoon Dried Thyme
  • 1 medium Bay Leaf
  • Salt and Freshly Ground Black Pepper, to taste
  • 1/4 teaspoon Cayenne Pepper, adjust to desired heat
  • 675 g (1.5 lbs) Large Shrimp (21/25 count), raw, peeled, and deveined
  • Steamed White Rice, for serving (about 3 cups cooked)
  • 2 tablespoons Fresh Parsley, chopped
  • 2 tablespoons Spring Onions (Scallions), thinly sliced

Instructions:

  1. Mise en Place: Chop all vegetables (the Holy Trinity: onion, celery, bell pepper) and mince the garlic before starting the roux.
  2. Melt the Butter: In a heavy-bottomed Dutch oven over medium heat, melt the butter until foaming subsides.
  3. Add Flour: Whisk in the flour until smooth. Reduce heat to medium-low.
  4. Cook the Roux: Stir constantly and patiently. The mixture will transition to a deep, copper-brown (milk chocolate colour). This process takes 15–20 minutes. Do not let it scorch.
  5. Sauté Aromatics: Once the roux reaches the desired colour, immediately add the diced onion, celery, and bell pepper. Sauté for 8–10 minutes, stirring frequently, until the vegetables are completely soft and translucent.
  6. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
  7. Add Liquid and Seasoning: Slowly pour in the shrimp stock, whisking vigorously to ensure the roux dissolves completely. Stir in the diced tomatoes, Cajun seasoning, thyme, bay leaf, Worcestershire sauce, and cayenne.
  8. Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Simmer, uncovered, for 15 minutes, allowing the sauce to thicken and the flavors to marry. Stir occasionally.
  9. Adjust Seasoning: Remove the bay leaf. Taste the sauce and adjust salt, pepper, and additional Cajun seasoning if necessary.
  10. Add Shrimp: Increase the heat slightly to maintain a gentle simmer. Add the raw, peeled shrimp.
  11. Cook Quickly: Cook the shrimp for only 3–5 minutes, stirring gently, until they turn opaque pink and curl slightly. Do not overcook them.
  12. Garnish and Serve: Stir in the fresh parsley and most of the spring onions. Serve the Shrimp Étouffée immediately and generously spooned over mounds of hot, steamed white rice. Garnish with the remaining spring onions.