Ingredients:

  • 1/2 cup (113g) Unsalted Butter (for roux)
  • 1/2 cup (60g) All-Purpose Flour (for roux)
  • 1 cup (170g) Yellow Onion, finely diced
  • 1/2 cup (60g) Celery, finely diced
  • 1/2 cup (75g) Green Bell Pepper, finely diced
  • 4 cloves Garlic, minced
  • 4 cups (950 ml) Chicken or Shrimp Stock (low sodium preferred)
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 2 tablespoons (30g) Tomato Paste
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Oregano
  • 1/4 to 1/2 teaspoon Cayenne Pepper (to taste)
  • 1 large Bay Leaf
  • 1 tablespoon Worcestershire Sauce
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • 5 lbs (680g) Large Shrimp, peeled and deveined
  • 1/4 cup (60g) Scallions (Green Onions), thinly sliced (for garnish)
  • 2 tablespoons (30ml) Fresh Parsley, chopped (for garnish)
  • Cooked Long-Grain White Rice (for serving)

Instructions:

  1. Prepare the Shrimp: Toss the raw, peeled, and deveined shrimp lightly with a pinch of salt and pepper. Set aside in the refrigerator.
  2. Make the Roux (The Crucial Step): In a heavy-bottomed Dutch oven over medium-low heat, melt the butter. Gradually whisk in the flour. Cook, stirring constantly, for 25–35 minutes until the roux reaches a deep, rich brown colour (like a copper penny). Do not rush or burn.
  3. Sauté the Trinity: Once the roux is the right colour, immediately add the diced onion, celery, and bell pepper. Cook, stirring constantly, for about 5-7 minutes until softened.
  4. Add Aromatics & Thicken: Stir in the minced garlic and tomato paste; cook for 1 minute until fragrant.
  5. Build the Liquid Base: Slowly whisk in the chicken/shrimp stock, a cup at a time, ensuring no lumps remain. Keep whisking until smooth.
  6. Simmer and Season: Stir in the diced tomatoes, thyme, oregano, cayenne, bay leaf, Worcestershire sauce, salt, and pepper. Bring the mixture to a gentle simmer. Reduce heat to low, cover partially, and let it gently simmer for 30 minutes, stirring occasionally.
  7. Finish with Shrimp: Increase heat slightly to maintain a low simmer. Add the prepared shrimp. Cook gently, stirring occasionally, for just 5–8 minutes, until the shrimp are pink, opaque, and cooked through. Do not overcook.
  8. Final Adjustments & Rest: Remove the bay leaf. Taste the Etouffee and adjust salt, pepper, and heat (cayenne) as necessary. Let it rest off the heat for 5 minutes before serving.
  9. Serve: Spoon generously over warm, fluffy white rice. Garnish heavily with sliced scallions and fresh parsley.