Recipe: Shrimp Étouffée

Étouffée means “smothered” in French and that’s what this dish really is. It smothers your hunger, it smothers the rice, and it smothers your desire to eat anything else. It’s like a rich stew, a rice dish, and a curry all at the same time.

Shrimp Étouffée
Serves 8
  1. 1 stick butter
  2. 3/4 cup unbleached all-purpose flour
  3. 2 stalks celery, chopped
  4. 1 yellow onion, chopped
  5. 1 bell pepper, chopped
  6. 6 cloves garlic, minced
  7. 4 cups chicken stock
  8. 28 ounces chopped tomatoes
  9. 3 tablespoons Worcestershire sauce (I used BBQ sauce)
  10. 1 teaspoon black pepper
  11. 1 lb shrimp
  12. Tabasco, to taste
  1. Make a roux by melting butter in a large Dutch oven over medium heat and adding the flour. Whisk until well blended and smooth. Continue whisking for the next 10-15 minutes until the roux is browning.
  2. Add celery, onion, pepper, and garlic. Stir until combined and cook for three to four minutes.
  3. Add three tablespoons of flour, mix well, and cook until flour becomes brown as well then add chicken stock, tomatoes, Worcestershire sauce, and pepper. Bring to a boil, reduce heat, and simmer for 30 minutes until vegetables are tender.
  4. Add shrimp and heat through, about 3-5 minutes depending on the size of your shrimp.
  5. Adjust with salt, pepper, and Tabasco if needed. Serve immediately with rice.
Adapted from Southern Boy Dishes
Mab Made Food

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