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real new orleans shrimp étouffée

4.9

(31)

www.laurafuentes.com
Your Recipes

Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 6

Ingredients

Remove All · Remove Spices · Remove Staples

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Instructions

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Step 1

In a large saucepan with a lid or 5-qt Dutch oven, heat the oil over medium heat. Whisk the flour into the hot oil. Stirring slowly and constantly, for about 15 minutes, until the roux is a copper brown color, chocolate-like, and it has thickened.

Step 2

Add the onions, celery, bell peppers, and garlic, and continue to stir for 4 to 5 minutes, until they've softened. Add the thyme, cayenne pepper, and paprika, and stir to combine.

Step 3

Add the diced tomatoes and stock, increase the heat to medium-high heat, and bring to a boil. Reduce the heat to medium-low and simmer for 7 to 10 minutes, stirring often so the sauce doesn't stick to the pan.

Step 4

Add the butter, shrimp, chopped green onions, Worcestershire sauce, Tabasco, and stir. Cook for 3 to 5 minutes, until the shrimp are pink and cooked through. Turn off the heat and move the saucepan away from the heat.

Step 5

Serve over cooked rice.