Chef John's Shrimp Etouffee Recipe

Cooking Directions

• STEP 1.In a large skillet, melt butter over medium heat and whisk in flour to make a roux.
• STEP 2.Add onions, bell peppers, celery, and garlic to the skillet and cook until vegetables are softened.
• STEP 3.Stir in tomato paste, Worcestershire sauce, hot sauce, and spices, and cook for a few minutes to develop flavors.
• STEP 4.Add chicken broth and bring to a simmer. Cook for about 10 minutes to thicken the sauce.
• STEP 5.Add shrimp to the skillet and cook until they turn pink and are cooked through.
• STEP 6.Serve the Shrimp Etouffee over rice and garnish with green onions and parsley.

Cooking Tips

• Make sure to continuously whisk the roux to prevent it from burning.
• Adjust the amount of hot sauce according to your spice preference.
• For extra flavor, you can use homemade chicken broth instead of store-bought.
• Garnish with freshly squeezed lemon juice for a tangy twist.

Storage and Serving

• Leftover Shrimp Etouffee can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a skillet over low heat, adding a splash of water or broth to prevent it from drying out.
• Serve the Shrimp Etouffee with a side of crusty bread or cornbread for a complete meal.