Shrimp Etouffee

Finally tried my hand at an authentic etouffee, and I am now hooked. Just be careful not to burn the roux as you brown it into a peanut butter color. 

Tips:

• Adding less stock to start allows you to better control the consistency of the sauce later.
• You choose how much to brown the roux, for the flavor you want; because it calls for adding less stock up front and then adjusting later, the recipe accommodates the diminished thickening power of a darker roux.
• Brining the shrimp with salt and baking soda seasons them throughout and ensures a plump and tender texture.

Ingredients:

• 2 pounds peeled and deveined shrimp
• 1/2 cup (4 ounces; 115g) unsalted butter
• 1/2 cup (2 1/4 ounces; 65g) all-purpose flour
• 1 (8-ounce; 225g) medium yellow onion, diced
• 2 large ribs celery (6 ounces; 170g), diced
• 1 (8-ounce; 225g) large green bell pepper, stemmed, seeded, and diced (or, if you want a sweeter flavor, half of a large green bell pepper and half of a large red bell pepper)
• 4 medium cloves garlic, coarsely chopped
• 3 scallions, white and light-green parts only, thinly sliced, plus more for garnish
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon hot paprika (optional)
• 2 bay leaves
• 3 cups (700ml) shrimp stock, plus more as needed
• Kosher salt and freshly ground black pepper
• 2 cups jasmine rice
• 1 Tbs Grapeseed or other neutral oil
• 1 yellow onion, chopped
• 2 Tbs unsalted butter
• Bay leaf
• 1 tsp salt
• 3 cups water

Instructions:

1. In a medium bowl, combine peeled shrimp with the 2 teaspoons salt and 1/2 teaspoon baking soda and stir well. Refrigerate shrimp until it's time to add them to the étouffée.
2. In a Dutch oven, melt butter over medium-high heat until foaming. Add flour and stir to form a smooth paste. Cook, stirring and scraping the bottom very frequently, until roux turns the color of your choice: light tan, peanut butter–colored, or chocolaty brown. The color of the roux will change the flavor of the étouffée, from mild and light with a sweet shrimp flavor for a blond roux, to dark, slightly bitter, and complex for a darker brown one.
3. Add onion, celery, and bell pepper, then lower heat to medium and cook, stirring, until vegetables are coated in the floury paste and have softened slightly, about 4 minutes. Stir in garlic and scallion and cook for 1 minute.
4. Stir in dried oregano, dried thyme, garlic powder, onion powder, cayenne, and hot paprika, if using.
5. Add the shrimp stock in ladles, stirring well to incorporate between additions. At first the stock will form a thick, gluey paste with the flour, but it will eventually thicken into a thick sauce. Bring to a simmer, then lower heat to maintain a bare simmer.
6. Add bay leaves, season with salt and pepper, then cover and simmer, occasionally stirring and scraping the bottom to prevent scorching, until vegetables are very soft, about 30 minutes.
7. Meanwhile, in a separate pan, add oil over medium high heat. Add onion, butter, bay leaf and stir until onion is soft. Add rice and stir to coat.
8. Add water/broth. Bring to a boil, then reduce to low and cover. Cook for 15 minutes.
9. Turn heat off, then let sit for 10 minutes. KEEP COVERED.
10. Stir in shrimp and cook until they have just turned pink and are cooked through; the amount of time this takes will depend on the size of the shrimp. At this point, if the étouffée is too thick for your taste, add more stock as needed to thin it to your desired consistency.
11. Season étouffée with salt and pepper. Spoon into bowls or onto plates with warm rice. Garnish with thinly sliced scallions and serve.

Et voila! Bon appetit!