Ingredients:

  • ½ cup Unsalted Butter
  • ½ cup All-Purpose Flour
  • 1 large Yellow Onion, finely diced
  • 2 stalks Celery, finely diced
  • 1 large Green Bell Pepper, finely diced
  • 4 cloves Garlic, minced
  • 1 ½ tsp Cajun or Creole Seasoning Blend
  • 1 tsp Dried Thyme
  • ½ tsp Smoked Paprika
  • 1 tbsp Tomato Paste
  • 4 cups Low-Sodium Seafood or Shrimp Stock
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Hot Sauce (e.g., Tabasco or Crystal)
  • Salt and Black Pepper, to taste
  • 1 lb Large Shrimp (16/20 count), peeled and deveined
  • ½ cup Chopped Spring Onions (for garnish)
  • ¼ cup Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prepare the Roux: In a Dutch oven, melt the butter over medium heat. Whisk in the flour constantly until smooth paste forms. Reduce heat to medium-low. Cook, stirring continuously and scraping the bottom of the pot, for 10 to 15 minutes, until the roux reaches a deep blonde or 'peanut butter' colour. Do not rush or burn it.
  2. Sauté the Trinity: Once the roux is coloured, immediately add the diced onion, celery, and bell pepper (the Holy Trinity). Increase heat to medium and sauté for 5–7 minutes until the vegetables are soft and translucent. Stir in the minced garlic, Cajun seasoning, thyme, and smoked paprika. Cook for 1 minute until fragrant.
  3. Deglaze and Build the Gravy: Stir in the tomato paste and Worcestershire sauce; cook for 1 minute. Slowly whisk in the cold seafood stock, a cup at a time, making sure no lumps form. Bring the Etouffée to a gentle simmer. Reduce the heat to low, cover partially, and let simmer for 15 minutes, allowing the flavour to deepen.
  4. Add the Shrimp and Finish: While the sauce simmers, pat the shrimp dry and toss lightly with a pinch of salt and pepper. Stir the seasoned shrimp into the simmering Etouffée. Cook for just 3–5 minutes, stirring occasionally, until the shrimp are pink, opaque, and just cooked through. Stir in the hot sauce. Taste the sauce and adjust salt, pepper, or additional Cajun seasoning as needed.
  5. Serve: Remove the pot from the heat. Serve the Etouffée immediately ladled generously over hot, fluffy white rice. Garnish with fresh spring onions and parsley.