Ingredients
The following ingredients have 5 Servings
- 3 Tablespoons unsalted butter (See Tip 1)
- 1/4 cup (1.25 ounces) all-purpose flour
- 1 1/2 cups chopped onion
- 1 cup chopped bell peppers
- 1 cup chopped celery
- 6 cloves garlic, minced
- 1 cup petit diced tomatoes, undrained
- 1 teaspoon Kosher salt
- 1 Tablespoon Creole seasoning
- 2 cups chicken stock (See Tip 2)
- 2 pounds large head-on shrimp (See Tip 3)
- 2 Tablespoons minced parsley leaves
- Cooked white rice for serving
- Minced parsley or thinly sliced green onion tops for garnish (optional)
Instruction
- Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. (See Tip 4)
- Add the onions, bell pepper, celery, and garlic to the roux; cook, stirring occasionally, for 10 minutes. (See Tip 5)
- Add the tomatoes along with the salt and Creole seasoning. Cook the tomatoes for 2 to 3 minutes and then whisk in the chicken stock.
- Bring the mixture to a boil stirring constantly until thickened. Reduce heat to low; simmer the Étouffée uncovered, stirring occasionally, for 45 minutes or until the vegetables are tender. Can be made in advance up to this point.
- Heat Étouffée over medium heat; add the shrimp, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley and stir to combine.
- Serve immediately over cooked white rice; garnish with minced parsley or sliced green onion tops. Yield: 4 to 6 servings. (See Tip 6)