Shrimp Étouffée is an impressive looking meal that is easier to make than you might think! This family favorite is layered with flavor and comes together in just under an hour.
In a large pot or Dutch oven, melt the butter over medium heat.
Whisk in the flour and continue to cook, whisking often until it forms a peanut butter color, about 10 minutes.
Add the celery, bell pepper, and onion, and stir to combine. Cook until softened, 10 minutes, stirring occasionally.
Add in the garlic and stir in until fragrant, 30 seconds.
Slowly stream in the chicken stock while stirring constantly so no lumps are formed.
Add the tomatoes, Worcestershire, bay leaf, creole seasoning, paprika, salt, and pepper, and stir to combine.
Bring to a boil, once at a boil, stir in the shrimp, cover, place heat on low, and simmer for 10 minutes. Stir occasionally so nothing sticks to the bottom of the pot.
Stir in the green onions, lemon juice, and hot sauce to taste. Serve immediately.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.