Prawn Étouffée

Prawn Étouffée, also know as Shrimp Étouffée in USA, is an easy prawn recipe that entails caramelising roux to achieve a dark, complex flavour which makes the sauce so desirable.

📝 Ingredients

• 1 kg (2 1/2 lbs) raw prawns with heads
• 750 ml (3 cups) water
• 80 ml (1/3 cup) vegetable oil
• 80 ml (1/3 cup) flour
• 1 small onion
• 1 stick celery
• 1 green pepper
• 2 garlic cloves
• 125 ml (1/2 cup) white wine
• 15 ml (1 tbsp) Cajun spice
• 15 ml (1 tbsp) paprika
• 30 ml (2 tbsp) butter
• 125 ml (1/2 cup) fresh parsley
• 125 ml (1/2 cup) fresh chives

👨‍🍳 Instructions

1. 1Peel and devein the prawns. Reserve the heads and shells.
2. 2Put the heads and shells in a large pot with the water. Bring to a boil, cover and simmer for 15 minutes. Strain and reserve 1½ cups of this stock. Set aside.
3. 3Mince the onion, celery, pepper and garlic. Set aside.
4. 4To make the Cajun roux, heat the oil in a heavy cast-iron skillet or steel saucepan. Not nonstick!
5. 5When the oil is hot, add the flour, a little at a time, and blend to a smooth paste using a wooden spoon.
6. 6Cook over a medium-low heat, stirring constantly, until the Cajun roux reaches the desired colour. It would take between 25 and 40 minutes. It will gradually deepen in colour from light beige to tan, to a deeper, redder brown.
7. 7When it reaches the colour of peanut butter, remove the pan from the heat and immediately mix in the minced vegetables. Continue stirring to prevent further darkening.
8. 8Add the seafood stock and blend well.
9. 9Add the white wine and bring to a boil.
10. 10Stir in the Cajun spice and paprika and remove from the heat.
11. 11In another pan, melt the butter. Add the prawns, stir and cook until pink. Stir in the parsley and chives.
12. 12Combine the prawns with the sauce and stir well.
13. 13Season with salt and hot pepper sauce to taste. Serve immediately.