Shrimp Étouffée

Ingredients

  • 4

    tablespoons unsalted butter

  • 1

    yellow onion, finely chopped

  • 2

    celery stalks, thinly sliced

  • ½

    green bell pepper, finely chopped

  • 4

    garlic cloves, minced

  • 3

    tablespoons all-purpose flour

  • 2

    tablespoons tomato paste

  • ¾

    cup chicken or vegetable stock

  • 1

    tablespoon hot sauce, or to taste

  • 1

    dried bay leaf

  • 2

    teaspoons store-bought or homemade Creole seasoning (see Tip)

  • Kosher salt and black pepper

  • 1

    pound shrimp, peeled and deveined

  • 1

    scallion, green parts chopped

  • White rice, for serving

Preparation

  1. In a large skillet, melt the butter over medium-high heat. Add the onion, celery and bell pepper, and cook until softened, about 7 minutes. Add the garlic and cook until fragrant, 1 more minute.
  2. Sprinkle the flour over the ingredients and stir constantly until lightly toasted, about 5 minutes. Add the tomato paste, and stir and cook for 1 more minute.
  3. Pour in the stock and 3/4 cup water. Cook until the liquid is reduced by half, about 3 minutes. Add the hot sauce, bay leaf, Creole seasoning, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, and cook until the mixture starts to thicken, about 2 minutes.
  4. Stir in the shrimp and reduce the heat to medium. Simmer until the shrimp is cooked through and opaque, about 5 minutes, turning each piece halfway through. Remove from the heat. Taste and adjust seasoning. Sprinkle the scallions on top. Serve warm over rice.