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Shrimp Étouffée

Shrimp Étouffée

We've played with the traditional étouffée method a bit to make our recipe quick. But this version of the Acadian classic--shrimp smothered in a roux-thickened sauce of vegetables and spices--is every bit as luscious as the original. For extra heat, add more cayenne or a touch of Tabasco sauce.

Food & Wine JANUARY 1997

  • Yield: 4

Ingredients

  • 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

Preparation

1. 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.

2. 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.

3. 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.

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Shrimp Étouffée recipe

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