- 2 tablespoons cooking oil
- 2 tablespoons flour
- 1 1/2 cups canned low-sodium chicken broth or homemade stock
- 1 green bell pepper, chopped
- 2 ribs celery, chopped
- 2 onions, chopped
- 1 bay leaf
- 2 teaspoons salt
- 1/4 teaspoon cayenne
- 1/2 teaspoon fresh-ground black pepper
- 1/2 teaspoon dried thyme
- 1 1/2 pounds medium shrimp, shelled
- 2 scallions including green tops, chopped
- Boiled or steamed rice, for serving
How to Make It
In a large frying pan or Dutch oven, heat the oil over moderate heat until almost smoking. Add the flour and whisk until it's the color of peanut butter, about 3 minutes. Whisk in the broth and continue whisking until the sauce starts to thicken, about 2 minutes.
Stir in the bell pepper, celery, onions, bay leaf, salt, cayenne, black pepper, and thyme. Bring to a simmer, cover, and cook over low heat until the vegetables are tender, about 15 minutes.
Add the shrimp and scallions and simmer until the shrimp are just done, about 3 minutes. Serve the étouffée over the rice.
Fish Alternatives: The most authentic substitution, if you can get them, would be cooked crawfish tails. Toss them in at the end and just heat through.
Wine Recommendation: The down-home taste of this American original is perfect with a refreshing American white wine. Try a pinot gris from Oregon or a dry riesling, either from Oregon or Washington State. All of these have more acidity than their California counterparts.