Shrimp Étouffée - A New Orleans favorite

This shrimp etouffee recipe is the result of a road trip down to New Orleans. Our shrimp etouffee is authentic and developed from eating a lot of cajun food

Shrimp Étouffée - A New Orleans favorite

Ingredients
  1. 3 tablespoons oil, divided
  2. 1 pound whole shrimp, peeled and deveined (reserve the shells and heads)
  3. 3 bay leaves
  4. 2 cups chicken stock
  5. 1 cup water
  6. 4 tablespoons butter
  7. ⅓ cup flour
  8. 1 teaspoon dried thyme
  9. 1 teaspoon dried oregano
  10. 1 teaspoon paprika
  11. ½ teaspoon cayenne pepper
  12. 1 teaspoon salt (or to taste)
  13. ¼ teaspoon white pepper
  14. ¼ teaspoon black pepper
  15. 1 cup onion, diced
  16. 1 cup celery, diced
  17. ⅔ cup bell pepper, diced
  18. 4 cloves garlic, chopped
  19. ¼ cup scallions, chopped
  20. ¼ cup parsley, chopped
  21. 4-6 cups cooked white rice

Instructions
  • Heat 2 tablespoons oil in a saucepan over high heat, and add all of the shrimp shells and heads, along with the bay leaves. Sauté until the shrimp shells are seared to a reddish orange color, and the heads are soft. Add the chicken stock and water, and let simmer for about 5 minutes. Use a wooden spoon or spatula to press down on the heads and shells and extract their flavor. Simmer the stock for another 5-10 minutes. Don’t be squeamish at this step! It’ll all be worth it in the end.
  • Remove the stock from the heat and pour through a strainer into a bowl. You should have about 2 cups of what is now shrimp stock. Set aside.
  • Melt the butter in a large saucepan over medium heat, and gradually whisk in the flour until there are no lumps. Continue to heat this roux over medium low heat until it turns a medium brown color (about 5-7 minutes). Whisk constantly to avoid burning.