This shrimp étouffée is such a fantastic classic with creole spiced shrimp and the holy trinity of peppers, onion and celery in a silky, spicy sauce!
- 1.5 pounds large shrimp peeled, deveined with the tails removed
- 1 tablespoon hot sauce
- 1 tablespoon olive oil
- 1 teaspoon creole seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1/2 cup all-purpose flour
- 2 whole red bell peppers seeded and diced small
- 1 whole onion diced small
- 1 stalk celery diced small
- 3 whole plum tomatoes diced small
- 1/4 cup red wine
- 2 1/2 cups seafood stock or water
- 1 teaspoon creole seasoning
- 1 teaspoon garlic powder
- 1 pinch salt
- fresh parsley for garnish
- cooked rice for serving
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First, marinate the shrimp. Combine all of the ingredients for marinating the shrimp in a zip top bag and thoroughly mush them all together the coat the shrimp. Let it sit in the refrigerator for an hour. In the meantime you can gather and prep the rest of the ingredients. When the hour is up, get out a dutch oven or large, heavy bottomed and deep skillet and heat it up over medium high heat. Add in the shrimp with the marinade and let them cook until pink and opaque. It should take about 5 minutes. Remove them to a plate and start on the roux. Add the butter, oil and flour to the pan and whisk them together until it becomes a thick paste. Keep whisking until it becomes a deep golden color, then stir in the peppers, onion, celery and tomatoes. Let them get coated in the paste.
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Then pour in the wine and let it cook off for a couple of minutes while you keep stirring. Finally, pour in the stock or water, creole seasoning, garlic powder and salt. Add in the shrimp and let the mixture gently bubble together and thicken for 10 minutes. Then just scoop it into bowls over a generous scoop of rice and sprinkle fresh parsley on top! Enjoy!!