Classic Creole Shellfish Stew (Print Version)
# Ingredients:
→ Spice Blend
01 -
¾ teaspoon paprika
02 -
¼ teaspoon ground thyme
03 -
¼ teaspoon dried oregano
04 -
¼ teaspoon cayenne pepper
05 -
¼ teaspoon garlic powder
06 -
¼ teaspoon onion powder
07 -
¼ teaspoon white pepper
08 -
¼ teaspoon ground black pepper
→ For the Étouffée
09 -
2 pounds shrimp, peeled and deveined
10 -
½ teaspoon salt
11 -
1 tablespoon vegetable oil
12 -
1 ¾ cups chicken stock, or as needed
13 -
3 tablespoons butter
14 -
⅓ cup diced onion
15 -
⅓ cup diced green bell pepper
16 -
⅓ cup thinly sliced celery
17 -
2 tablespoons all-purpose flour, or as needed
18 -
½ cup diced tomatoes
19 -
½ teaspoon Worcestershire sauce
20 -
1 dash hot sauce, or more to taste
21 -
Salt to taste
→ For Serving
22 -
¼ cup sliced green onions
23 -
Cayenne pepper for garnish
24 -
2 cups cooked rice, or to taste
# Instructions:
01 -
Whisk paprika, thyme, oregano, cayenne, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
02 -
Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from the bowl. Season shrimp with salt and 1 teaspoon spice blend; toss to coat.
03 -
Heat oil in a large heavy skillet over high heat until oil is smoking. Cook shrimp in hot oil without stirring for 1 minute; stir, and cook 1 minute more.
04 -
Transfer shrimp to a large bowl. Let stand until juice collects in the bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary. Set aside.
05 -
Melt butter in the same skillet over medium heat until butter begins to turn tan at the edges. Sauté onion, bell pepper, and celery in hot butter until softened, about 5 minutes. Stir in remaining spice blend.
06 -
Sprinkle flour into vegetable mixture and sauté until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on the bottom of the pan, about 3 minutes.
07 -
Whisk in chicken stock mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire and hot sauce. Season with salt to taste.
08 -
Stir shrimp into étouffée sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
09 -
Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.
# Notes:
01 -
This recipe demonstrates that you can get good results using frozen shrimp, which is sometimes the only option.
02 -
The key to the flavor is collecting and using the shrimp juices, which add depth to the sauce.
03 -
Étouffée means "smothered" in French, referring to the cooking method of smothering the shellfish in sauce.
04 -
The "holy trinity" of Cajun cooking (onions, bell peppers, and celery) forms the base of this dish.