Shrimp Étouffée with Blond Roux and Rice

What you need

• 55 g (4 tbsp) unsalted butter
• 40 g (1/3 cup) all-purpose flour
• 1 large onion, finely diced
• 2 stalks celery, finely diced
• 1 green bell pepper, finely diced
• 3 cloves garlic, minced
• 500 ml (2 cups) chicken stock, warmed
• 1 bay leaf
• 1 tsp paprika
• 1 tsp dried thyme
• 1/4 tsp cayenne pepper, more to taste
• 1/2 tsp black pepper, freshly ground
• 1 1/2 tsp salt, divided
• 450 g (1 lb) large shrimp, peeled and deveined
• 4 green onions, thinly sliced
• 2 tbsp parsley, chopped
• 280 g (1 1/2 cups) long-grain white rice

Method

Restated from the original video

1. 1

   Pat the shrimp dry and keep them in the fridge until needed.

2. 2

   Dice the onion, celery and bell pepper, and mince the garlic. Warm the stock in a small pan.

3. 3

   Melt the butter in a heavy Dutch oven over medium heat. Whisk in the flour.

4. 4

   Cook the paste, stirring constantly, until it turns a light copper-brown, 10-15 min. Lower the heat if dark specks appear, and start over if it burns.

5. 5

   Stir in the onion, celery and bell pepper. Cook until soft, 6-8 min.

6. 6

   Add the garlic, paprika, thyme, cayenne, black pepper and 1 tsp of the salt. Stir for 1 min.

7. 7

   Pour in the warm stock a ladle at a time, stirring until smooth. Add the bay leaf.

8. 8

   Simmer uncovered, stirring now and then, until the sauce is as thick as heavy cream, 25 min.

9. 9

   Meanwhile, rinse the rice and put it in a pot with 420 ml (1 3/4 cups) water and the remaining 1/2 tsp salt. Bring to a boil, cover, lower the heat and cook until the water is absorbed, 15 min. Rest covered for 5 min, then fluff.

10. 10

    Stir the shrimp into the sauce. Simmer gently until they curl and turn pink and opaque, no gray left, 4-5 min.

11. 11

    Remove the bay leaf. Stir in the green onions and half the parsley, then taste and adjust the salt and cayenne.

12. 12

    Spoon the étouffée over the rice and scatter the remaining parsley on top.

Imported from mashed.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.