Shrimp Étouffée

Recipe makes 12 servings

Whatcha Need

Roux

• 3 Tablespoons unsalted butter
• 3 Tablespoons vegetable oil
• 6 Tablespoons all-purpose flour

Étouffée

• 2 cups onion, chopped
• 1 cup green bell pepper, chopped
• 1 cup celery, chopped
• 3 large cloves garlic, minced
• 1 can (14.5 ounce) diced tomatoes
• 2 bottles (8 ounces each) clam juice
• 1 cup water
• 3 bay leaves
• 1 Tablespoon Creole seasoning
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon Louisiana hot sauce
• 1 teaspoon lemon juice
• Salt and black pepper, to taste
• 3 pounds medium shrimp (recommended: 31/35 count) peeled and deveined
• ½ cup scallions (green onions), thinly sliced
• 2 Tablespoons fresh parsley, finely chopped
• Cooked brown or white rice, optional

Whatcha Do

1. For the roux: In a heavy pot, melt the butter and vegetable oil. Add the flour and stir over medium-low heat until the roux turns a rich caramel brown and gives off a nutty aroma, about 15 to 20 minutes.

2. Add the onion, bell pepper, and celery to the roux. Cook until the onions are soft and translucent, about 10 minutes. Add the garlic and cook for about 30 seconds, just until fragrant.

3. Add the tomatoes, clam juice, and water. Bring the mixture to a boil, then reduce to a simmer. Add the bay leaves, Creole seasoning, Worcestershire sauce, hot sauce, and lemon juice. Continue simmering for 35 minutes. Taste and adjust salt and pepper as needed.

4. Add the shrimp and scallions and continue to simmer for another 15 minutes, until the shrimp are cooked through. Remove from the heat, stir in the parsley, cover and let stand for about 20 minutes to allow the flavors to blend.

5. Serve over rice, if desired.