Shrimp Etouffee: A Louisiana Delight

It is shrimp season here in Louisiana, which means it's time to get cooking in the kitchen. With an abundance of good seafood, there are tons of shrimp recipes to try and none better than shrimp etouffee. Etouffee, which means "to smother." is both a Cajun and Creole dish that is typically served with shellfish over rice. This recipe is Chef John's and from your first bite of this delicious dish, you will know why it is one of the popular dishes in the south.

Photo byaskchefdennis.com

Ingredients:

• ¾ teaspoon paprika
• ¼ teaspoon ground thyme
• ¼ teaspoon dried oregano
• ¼ teaspoon cayenne pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon white pepper
• ¼ teaspoon ground black pepper

• 2 pounds shrimp, peeled and deveined
• ½ teaspoon salt
• 1 tablespoon vegetable oil
• 1 ¾ cups chicken stock, or as needed
• 3 tablespoons butter
• ⅓ cup diced onion
• ⅓ cup diced green bell pepper
• ⅓ cup thinly sliced celery
• 2 tablespoons all-purpose flour, or as needed
• ½ cup diced tomatoes
• ½ teaspoon Worcestershire sauce
• 1 dash of hot sauce to taste
• salt to taste
• 2 cups cooked rice

Directions:

1. For the spice blend: Whisk the paprika, thyme, oregano, cayenne, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
2. For the etouffee: Drain the 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.
3. 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.
4. 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.
5. Melt butter in the same skillet over medium heat until butter begins to turn tan at the edges. Saute the onion, bell pepper, and celery in hot butter until softened, about 5 minutes. Stir in remaining spice blend.
6. Sprinkle flour into vegetable mixture and saute 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. 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.
7. Stir the shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
8. Garnish with green onions and pour over rice in large, shallow bowls.

Enjoy!