Shrimp Étouffée

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Appears in Cook's Country June/July 2014

This bayou staple is all about a deep, complex roux, and fresh, sweet seafood.

SERVES4 to 6

TIME2½ hours

Shrimp Étouffée

WHY THIS RECIPE WORKS

This bayou staple is all about a deep, complex roux, and fresh, sweet seafood. For a flavorful base, we make our own stock using shrimp shells and a handful of aromatics. Toasting the dry flour before adding the butter speeds up the roux wi...

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