Shrimp Étouffée

Ingredients

• 1½ lb Shrimp
• 4 tbsp butter + 4 tbsp flour (the roux)
• 1 onion + 1 bell pepper + 2 celery stalks, all diced (the holy trinity)
• 3 cloves garlic, minced
• 2 cups seafood or chicken stock, warm
• 1 tbsp tomato paste
• 2 tsp Cajun seasoning + a few dashes hot sauce
• 2 scallions, sliced
• Steamed rice, to serve

Method

1. Make the roux: melt the butter over medium heat, whisk in the flour, and stir CONSTANTLY until it's the color of peanut butter, 8–10 minutes. This is étouffée's soul — walk away and it burns; burnt roux starts over.
2. Add the trinity straight into the hot roux (it will sizzle dramatically) and cook 4–5 minutes until softened. Add the garlic for the final minute.
3. Whisk in the warm stock gradually, then the tomato paste, Cajun seasoning, and hot sauce. Simmer 10 minutes until it coats a spoon like a proper gravy.
4. Add the Shrimp and cook gently just until done — 3–4 minutes for shrimp (pink, loose Cs), 5–6 for fish (flaking at 145°F). Smothered, not boiled.
5. Taste for salt and heat, then serve over rice with scallions on top. 'Étouffée' means 'smothered' — the rice should disappear completely.