Roux 2 Geaux comes in 1-pound bags, which is ideal for big-batch recipes like gumbos and stews. This recipe calls for using just a few tablespoons. To reserve the rest, thaw the roux in the refrigerator, cut off the portion needed, then refreeze the unused portion for future recipes. If you want to use it in smaller portions, crumble and separate it before refreezing.
Roux 2 Geaux Shrimp Étouffée
Ingredients
3 heaping tablespoons Rouses Roux 2 Geaux
½ cup seafood stock, chicken stock or water, very warm, plus more as needed
1 large (8 ounces) onion, white or yellow, chopped
1 rib celery, chopped
¼ large bell pepper, any color, chopped
3 cloves garlic, minced (about 1 tablespoon)
1 teaspoon Cajun/Creole seasoning, or more as needed
½ teaspoon fine salt
¼ teaspoon cayenne pepper, or more as needed
1½ pounds peeled, deveined medium (41-50 count) shrimp, thawed if frozen
2 green onions, white and green parts, finely diced, plus more for garnish
2 tablespoons chopped fresh parsley, plus more for garnish (optional)
Cooked rice, for serving
Directions
In a Dutch oven or heavy-bottomed, deep-sided pot over medium-high heat, crumble the Roux 2 Geaux. Add the warmed stock and stir until well-combined. Add the onion, celery, bell pepper, garlic, Cajun/Creole seasoning, salt and cayenne, and cook, stirring occasionally, until the onions are translucent, about 10 minutes.
Add the shrimp, green onions and parsley, and stir to combine. Cover, reduce the heat to medium-low and simmer for about 3 minutes, or until the shrimp release their liquid, curl and turn pink. Uncover and pluck out a shrimp to taste. Add more stock if the sauce is too thick, as well as more salt, cayenne or Creole seasoning, if desired. Serve over cooked rice and sprinkle with additional chopped scallions or parsley, if desired.
