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Shrimp Étouffée

For the Étouffée
 1 lb large shrimp, peeled and deveined
 2 tbsp butter
 2 tbsp flour
 1 small onion, finely chopped
 ½ bell pepper, finely chopped (green or red)
 2 stalks celery, chopped
 2 cloves garlic, minced
 ½ tsp paprika
 ½ tsp cayenne pepper (adjust to taste)
 ½ tsp thyme
 ¼ tsp white pepper
 1 bay leaf
 1 tbsp tomato paste
 1 ½ cups seafood stock or chicken broth
 1 tsp Worcestershire sauce
 Salt and black pepper, to taste
 2 tbsp chopped parsley
 2 green onions, thinly sliced
 Juice of 1/2 lemon
 Cooked white rice, for serving
Make the Roux
1

  1. In a large skillet or Dutch oven, melt butter over medium heat.

  2. Whisk in the flour to make a blond roux, stirring constantly for 6–8 minutes until it turns a rich golden color and smells nutty.

Build the Flavor
2

  1. Add the onion, bell pepper, and celery (the Cajun "holy trinity").

  2. Sauté for 5–7 minutes, until vegetables are soft.

  3. Stir in the garlic, tomato paste, paprika, thyme, cayenne, white pepper, and bay leaf. Cook for 1 minute.

Simmer the Sauce
3

  1. Gradually stir in the stock, whisking to avoid lumps.

  2. Add Worcestershire sauce, then bring to a simmer and cook for 10–12 minutes until thickened.

  3. Taste and adjust seasoning with salt, pepper, or more cayenne.

Add the Shrimp
4

  1. Stir in the shrimp and cook for 3–4 minutes, or until pink and just cooked through.

  2. Finish with a squeeze of lemon juice, parsley, and green onions.

To Serve
5

  • Spoon over hot cooked white rice.

  • Garnish with extra green onions or a few drops of hot sauce.

Tips & Variations
6

  • Want it richer? Add a splash of cream at the end for a creamy version.

  • Creole-style twist: Include chopped tomatoes for a redder sauce.

  • Make it ahead: The roux and base can be made ahead—add shrimp right before serving for best texture.