Shrimp Etouffee

Ingredients

• 4 tablespoons butter
• 1 large onion, diced
• 3 celery stalks, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 14.5 ounce can diced tomatoes
• 1 cup seafood or chicken broth
• 2 tablespoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 pounds large shrimp, peeled and deveined
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon Worcestershire sauce
• Salt and black pepper to taste
• 3 cups cooked rice for serving

Instructions

1. Melt butter in a large heavy-bottomed pot over medium heat.
2. Add diced onion, celery, and bell pepper. Cook for 5-7 minutes until softened, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add tomato paste and cook for 2 minutes, stirring constantly.
5. Pour in diced tomatoes with juice and broth, stirring well to combine.
6. Add paprika, cayenne pepper, thyme, and bay leaf. Stir to combine.
7. Bring to a simmer and cook for 10 minutes to develop flavors.
8. Add shrimp, Worcestershire sauce, salt, and pepper.
9. Cook for 5-7 minutes until shrimp are pink and cooked through, stirring occasionally.
10. Remove bay leaf and stir in fresh parsley.
11. Serve over cooked rice.

Notes

• The holy trinity of onion, celery, and bell pepper is essential to authentic etouffee flavor.
• Peel and devein shrimp ahead of time to speed up cooking.
• Use a heavy-bottomed pot to prevent sticking and ensure even heat distribution.
• Don't overcook the shrimp or it will become rubbery; 5-7 minutes is ideal.
• This dish can be made up to 2 days ahead without the shrimp, then add shrimp when reheating.
• Adjust cayenne pepper to your preferred heat level.
• Serve immediately over hot rice for best results.