Go Back

Chef John's Shrimp Étouffée

Étouffée is a classic New Orleans shellfish stew thickened with a roux. Chef John's easy recipe uses frozen shrimp and a delicious homemade spice mix.
Print Recipe
Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Ingredients Method

Ingredients
  

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 small onion finely chopped
  • 1 green bell pepper diced
  • 2 celery ribs chopped
  • 2 cloves garlic minced
  • 1½ pounds frozen shrimp thawed and peeled
  • 2 cups seafood stock or chicken stock
  • 2 tablespoons tomato paste
  • ¾ teaspoon paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper adjust to taste
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Pinch white pepper
  • Pinch black pepper
  • Salt to taste
  • 2 tablespoons chopped green onions
  • 2 tablespoons fresh parsley chopped

Method
 

  1. In a heavy pot over medium heat, melt butter. Whisk in flour continuously until mixture turns golden brown, about 5–7 minutes.
  2. Add onion, bell pepper, celery and garlic. Cook until vegetables soften, about 4 minutes.
  3. Stir in tomato paste, then gradually whisk in seafood stock to avoid lumps. Bring to a gentle simmer.
  4. Combine paprika, thyme, oregano, cayenne, garlic powder, onion powder, white pepper and black pepper. Sprinkle into the pot and stir well.
  5. Gently fold in thawed shrimp. Simmer until pink and cooked through, about 5 minutes.
  6. Taste and season with salt. If too thick, add a splash of stock. For a richer stew, stir in a pat of butter.
  7. Remove from heat. Sprinkle chopped green onions and parsley on top.
  8. Ladle over steamed white rice or creamy grits for an unforgettable Southern dinner.