Ingredients:

  • 1/2 cup All-Purpose Flour (for roux)
  • 1/2 cup Unsalted Butter (for roux)
  • 1 large Yellow Onion (finely diced)
  • 2 stalks Celery (finely diced)
  • 1 medium Green Bell Pepper (finely diced)
  • 4 cloves Garlic (minced)
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Oregano
  • 1/4 teaspoon Cayenne Pepper (or to taste)
  • 1 tablespoon All-Purpose Flour (optional thickener)
  • 4 cups warm Seafood Stock (low sodium)
  • 1 (14.5 oz) can Fire-Roasted Diced Tomatoes (undrained)
  • 1 tablespoon Worcestershire Sauce
  • 1 large Bay Leaf
  • Salt and Freshly Ground Black Pepper to taste
  • 5 lbs Large Shrimp (peeled & deveined)
  • 1/2 cup Frozen Green Peas (optional)
  • 3 Scallions (green parts only, sliced for garnish)
  • 2 tablespoons Fresh Parsley (chopped, for garnish)
  • Hot Cooked White Rice (for serving)

Instructions:

  1. Prepare the Trinity: Finely dice the onion, celery, and bell pepper. Mince the garlic. Set aside.
  2. Make the Roux: In a heavy-bottomed Dutch oven over medium-low heat, melt the butter. Gradually whisk in the 1/2 cup of flour until smooth. Stir constantly, scraping the bottom thoroughly, until the mixture reaches the colour of milk chocolate (approximately 20–30 minutes). Do not rush this step.
  3. Sauté the Trinity: Add the diced onion, celery, and bell pepper to the roux. Cook, stirring often, until softened and fragrant (about 8–10 minutes).
  4. Bloom the Aromatics: Stir in the minced garlic, smoked paprika, thyme, oregano, and cayenne pepper. Cook for 1 minute until fragrant.
  5. Deglaze and Build the Base: Slowly ladle in the warm seafood stock, whisking constantly to incorporate the roux smoothly. Add the diced tomatoes (undrained), Worcestershire sauce, and bay leaf.
  6. Simmer: Bring the mixture to a gentle simmer. Reduce heat to low, cover loosely, and cook for 20–30 minutes, allowing the flavours to marry. Remove the bay leaf.
  7. Season and Adjust: Taste the sauce and season generously with salt and pepper. If the sauce is too thin, whisk in a slurry made from 1 Tbsp flour mixed with 2 Tbsp cold water, and cook for 2 minutes until thickened.
  8. Cook the Shrimp: Increase the heat to medium-low. Add the peeled and deveined shrimp. Cook gently until they turn pink and opaque (about 3–5 minutes). Do not overcook. Stir in the frozen peas (if using) during the last minute.
  9. Serve: Ladle the étouffée generously over mounds of fluffy white rice. Garnish heavily with sliced scallions and fresh parsley.