Étouffée is one of my favorite comfort foods during the colder winter months. When you prepare this Cajun/Creole dish, it’s all about making a perfect roux! Usually with a meat gumbo, I cook the roux until it is very dark and chocolate looking. This simple and easy Étouffée is made with seafood so a lighter roux is best for this dish.

Ingredients:

¼ cup unsalted butter
¼ cup flour
1 large jalapeno, chopped (optional)
1 red or green bell pepper, chopped
1 onion, chopped
1 large celery stalk, chopped
4-5 cloves garlic
3-4 cups seafood stock
2 tablespoons Creole seasoning
2 scallions, chopped
2 pounds Shrimp
kosher salt to taste
black pepper
2 tablespoons parsley, chopped for garnish
cooked rice or crusty bread for serving

In a heavy bottom pot or Dutch oven, melt the butter over medium high heat. Add the flour and whisk until fully combined. Continue whisking until the roux becomes the color of peanut butter, then add the peppers, onions, and celery. Using a large spoon stir the mixture until the vegetables soften, about 5 minutes, then add the garlic and stir for 45 seconds. Slowly begin to add the stock one cup at a time while stirring until you achieve your desired thickness. Add the creole seasoning, then simmer for 30 seconds, taste for seasoning, and add salt and pepper as needed. Stir in the shrimp and simmer for 2 minutes, then add the scallion and cook 2 more minutes, then remove it from the heat. Place into bowls over rice and garnish with parsley.