Step by step

Method

4 steps

1. 1

   Pat 1–1½ pounds large shrimp peeled and deveined. Season with salt, pepper, and 1 teaspoon Cajun seasoning. Dice 1 onion, 1 green bell pepper, and 2 celery stalks; mince 3 garlic cloves.

2. 2

   Melt 4 tablespoons butter in a deep skillet over medium. Whisk in ¼ cup flour; cook stirring 6–10 minutes until the roux is blonde-to-peanut-butter brown and smells nutty. Add the trinity; cook 5–7 minutes until soft. Garlic 30 seconds.

3. 3

   Stir in 1–2 teaspoons Cajun seasoning, ½ teaspoon paprika, optional 1 tablespoon tomato paste, and 2 cups seafood or chicken stock. Simmer 8–12 minutes until thick and glossy. Add shrimp and cook 3–5 minutes, flipping once, until pink and just opaque (don't go gray and curled tight). Finish with a knob of butter, lemon juice or hot sauce, and chopped scallions. Taste for salt.

4. 4

   Ladle over steamed white rice. You want plump shrimp smothered in thick étouffée gravy — not rubbery shrimp in a thin watery sauce.