Emeril's Shrimp Etouffee with Roux
Classic New Orleans shrimp etouffee built on a peanut butter-colored roux, simmered with the holy trinity of onions, bell pepper, and celery, then finished with tender shrimp and fresh parsley. Rich, savory, and deeply flavored with Emeril's Original Essence spice blend.
Ingredients
- 6 tablespoons unsalted butter
- ½ cup all-purpose flourcornstarch1.5 tablespoonsgrain-freegluten-free
thinner consistency, stir more frequently
- 2 cups onions, chopped
- 1 cup green bell pepper, chopped
- 1 cup celery, chopped
- 2 tablespoons garlic, minced
- 14 ½ ounces diced tomatoes
- 2 bay leaves
- 2 teaspoons salt
- ½ teaspoon cayenne pepper
- 2 tablespoons Emeril's Original Essence
- 3 lbs medium shrimp, 21-25 count, peeled and deveined
- 4 cups vegetable stock, or water
- ¼ cup fresh parsley, chopped
- ½ cup green onion top, thinly sliced
Instructions
- 1
Melt butter in a heavy dutch oven over medium heat.
- 2
Add flour and stir continuously until the roux reaches peanut butter color, about 5 minutes.
- 3
Add onions, peppers, celery, and garlic to the roux and cook, stirring often, for about 10 minutes.
- 4
Pour tomatoes into the pot and season with bay leaves, salt, and half of the Emeril's Original Essence.
- 5
Cook tomatoes for 2-3 minutes, then add stock.
- 6
Whisk briskly to incorporate the stock into the roux, bring to a boil, then reduce to a simmer.
- 7
Cook the etouffee, stirring occasionally, for 45 minutes.
- 8
Peel and devein the shrimp, leaving tails on.
- 9
Season the shrimp with the remaining Emeril's Original Essence and add to the pot, stirring to distribute evenly.
- 10
Cook the shrimp for 5-7 minutes until cooked through.
- 11
Add chopped parsley and stir to combine.
- 12
Serve with steamed white rice and garnish with green onion tops.
Tips
Watch the roux closely during the initial 5-minute cook to prevent burning; peanut butter color is the target.
Stir the etouffee occasionally during the 45-minute simmer to prevent sticking and ensure even cooking.
Leaving tails on the shrimp makes for elegant plating and easier handling for diners.
Good to Know
Refrigerate in an airtight container for up to 3 days. Freeze for up to 2 months.
Prepare the roux, vegetables, and sauce up to 1 day ahead. Reheat gently and add shrimp just before serving.
Ladle etouffee over steamed white rice. Garnish with green onion tops and fresh parsley.
Common Mistakes
Rush the roux; cooking too fast or too hot will burn it and create a bitter, unusable base.
Skip stirring during the 45-minute simmer; insufficient stirring causes the bottom to stick and scorch.
Overcook the shrimp; boil for more than 7 minutes and they become rubbery and tough.