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Chef John's Shrimp Étouffée
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Prep Time:
35 minutes
Cook Time:
20 minutes
Total Time:
75 minutes
Succulent New Orleans shellfish stew with a flavorful homemade spice blend, made simple with frozen shrimp.
Ingredients:
  • 0.75 teaspoon paprika
  • 0.25 teaspoon ground thyme
  • 0.25 teaspoon dried oregano
  • 0.25 teaspoon cayenne pepper
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon onion powder
  • 0.25 teaspoon white pepper
  • 0.25 teaspoon ground black pepper
  • 2 pounds shrimp, peeled and deveined
  • 0.5 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1.75 cups chicken stock, or as needed
  • 0.33333334326744 cup diced onion
  • 0.33333334326744 cup diced green bell pepper
  • 0.33333334326744 cup thinly sliced celery
  • 2 tablespoons all-purpose flour, or as needed
  • 0.5 cup diced tomatoes
  • 0.5 teaspoon Worcestershire sauce
  • 1 dash hot sauce, or more to taste
  • salt to taste
  • 0.25 cup sliced green onions
  • cayenne pepper for garnish
  • 2 cups cooked rice, or to taste
Instructions:
  • Combine paprika, thyme, oregano, cayenne, garlic powder, onion powder, white pepper, and black pepper in a small bowl and whisk together until well mixed.
  • Drain the shrimp in a colander for 15 minutes, then dry them on paper towels for 3 minutes. Remove paper towels, season shrimp with salt and 1 teaspoon of spice blend, and toss to coat.
  • In a large heavy skillet, heat oil over high heat until it begins to smoke. Add shrimp and cook without stirring for 1 minute, then stir and cook for another minute.
  • Place the shrimp in a large bowl and allow them to sit until their juice accumulates. Strain the shrimp juices into the chicken stock to reach 2 cups, adding extra chicken stock if needed. Set the mixture aside for later use.
  • In the skillet, melt butter over medium heat until it starts to turn a golden brown at the edges. Cook onion, bell pepper, and celery in the butter until softened, approximately 5 minutes. Then, mix in the rest of the spice blend.
  • Add flour to the vegetable mixture and sauté until well combined, about 3 to 4 minutes. Incorporate the tomatoes and cook until their juices start to caramelize at the bottom of the pan, around 3 minutes. Whisk in the chicken stock mixture until the sauce is smooth. Simmer until slightly thickened to a gravy consistency, for 3 to 5 minutes. Stir in Worcestershire and hot sauce, then season with salt to your liking.
  • Fold the plump shrimp into the rich étouffée sauce, allowing them to gently simmer until they turn opaque and perfectly cooked, approximately 1 minute.
  • Sprinkle green onions and a dash of cayenne pepper on top. Serve over rice in wide bowls.

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