Ingredients:

  • 1.5 lbs (680g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) Creole seasoning
  • 1 tablespoon (15ml) olive oil
  • ½ cup (113g) unsalted butter
  • ½ cup (60g) all-purpose flour
  • 1 large yellow onion, chopped (about 1 cup)
  • 1 green bell pepper, chopped (about 1 cup)
  • 2 celery stalks, chopped (about ½ cup)
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 (14.5 oz) can (411g) diced tomatoes, undrained
  • 1 cup (240ml) chicken broth
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 tablespoon (15ml) hot sauce
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Cooked white rice, for serving

Instructions:

  1. Toss shrimp with Creole seasoning and olive oil. Set aside.
  2. Melt butter in skillet. Whisk in flour and cook over medium heat, stirring constantly, until a light brown roux forms (about 5-7 minutes).
  3. Add onion, bell pepper, and celery to the roux. Cook until softened (about 5 minutes).
  4. Stir in garlic, smoked paprika, cayenne pepper, thyme, oregano, and bay leaf. Cook for 1 minute until fragrant.
  5. Add diced tomatoes, chicken broth, Worcestershire sauce, and hot sauce. Bring to a simmer, reduce heat, and cook for 20 minutes, stirring occasionally.
  6. Add shrimp to the étouffée and cook until pink and opaque (about 3-5 minutes).
  7. Season with salt and pepper to taste. Remove bay leaf. Garnish with fresh parsley. Serve hot over cooked white rice.