Étouffee should be thickened with cornstarch or flour, not a roux. Traditionally it is a delicate, flavorful sauce filled with fresh seasonal seafood.
- 1⁄4 lb. butter
- 1 cup onion, finely chopped
- 1⁄2 cup green bell pepper, finely chopped
- 1⁄2 cup celery, finely chopped
- 1 tbsp. garlic, peeled and minced
- 1 tsp. salt
- 1⁄2 tsp. cayenne
- 2 lb. medium shrimp, peeled and deveined
- 2 cups hot Double-Rich Fish Stock
- 2 tbsp. cornstarch
- 1 lb. lump crabmeat
- 1⁄4 cup scallions, finely chopped, for garnish
- 1⁄4 cup parsley, finely chopped, for garnish
- Melt butter in a large, heavy pot. Add onions, peppers, celery, garlic, salt, and cayenne, and cook, stirring frequently, until vegetables are tender, about 15 minutes.
- Add shrimp, raise heat slightly, and cook until shrimp has turned pink, about 3 minutes. Add 1 1⁄2 cups of the stock. Stir cornstarch into remaining 1⁄2 cup stock and add to pot. Bring to a simmer, reduce heat, and cook until slightly thickened, about 20 minutes.
- Add crab and cook until warmed through, 2–3 minutes. Garnish with scallions and parsley. Serve over rice.