Ingredients:

  • 1/2 cup All-Purpose Flour
  • 1/2 cup Vegetable Oil (or Lard/Butter blend)
  • 1 large Yellow Onion, finely diced
  • 2 stalks Celery, finely diced
  • 1 medium Green Bell Pepper, finely diced
  • 4 cloves Garlic, minced
  • 3 cups Chicken or Seafood Stock, low sodium (warmed)
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 2 Tablespoons Tomato Paste
  • 1 Tablespoon Worcestershire Sauce
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Oregano
  • 1 large Bay Leaf
  • 1/2 teaspoon Cayenne Pepper (or to taste)
  • Kosher Salt and Freshly Ground Black Pepper (to taste)
  • 1 1/2 lbs Large Shrimp, peeled and deveined
  • 1/4 cup Fresh Parsley, chopped (for garnish)
  • 3 stalks Scallions, sliced (green parts only, for garnish)
  • Long Grain White Rice (as needed for serving)

Instructions:

  1. Prep the Ingredients: Dice the Holy Trinity (onion, celery, bell pepper) finely. Mince the garlic. Have all liquids measured and ready near the stovetop.
  2. Build the Roux (The Crucial Step): In the Dutch oven over medium-low heat, combine the oil and flour. Whisk constantly and patiently for 25–35 minutes until the mixture reaches a rich, dark brown colour (like dark chocolate). Do not rush this or let it scorch.
  3. Sauté the Trinity: Once the roux is coloured, immediately add the diced onion, celery, and bell pepper. Stir constantly; sauté until the vegetables soften (about 8–10 minutes).
  4. Bloom the Aromatics: Add the minced garlic and tomato paste. Cook for 1 minute until fragrant.
  5. Deglaze and Simmer: Gradually whisk in the warm stock, a little at a time, ensuring no lumps form. Once smooth, add the diced tomatoes, Worcestershire sauce, thyme, oregano, bay leaf, and cayenne. Season with salt and pepper.
  6. Develop the Flavour: Bring the mixture to a simmer, then reduce heat to low, cover partially, and cook for 30 minutes, stirring occasionally.
  7. Cook the Shrimp: Increase the heat slightly. Add the peeled and deveined shrimp to the simmering sauce. Cook for 3–5 minutes, stirring gently, just until the shrimp turn pink and opaque throughout.
  8. Final Seasoning and Rest: Remove the bay leaf. Taste the Etouffee and adjust salt, pepper, or cayenne as needed. Let it rest off the heat for 5 minutes before serving.
  9. Serve: Ladle generously over mounds of hot white rice. Garnish with fresh parsley and scallions.