Shrimp (or Chicken) Etouffee with Baklouti Agrumato Roux

  • 1/2 c. Baklouti Agrumato or any UP EVOO (but, really, do the Baklouti)
  • 3/4 c. All Purpose Flour
  • 2 c. chopped onions
  • 1 green bell pepper, chopped
  • 2 ribs celery, chopped
  • 4 large cloves garlic, minced
  • 3 Tbsp. tomato paste
  • 1/4 tsp. dried thyme (or just a pinch if it's not your thing)
  • 1 bay leaf
  • 2 lbs. medium shrimp, peeled and de-veined (or use cooked, shredded chicken, smoked sausage, or a combo of all three!)
  • 4 c. chicken, shrimp, or vegetable stock
  • 1 bunch green onions, sliced
  • salt and pepper, to taste
  • Steamed White Rice, for serving

In a large pot, or Dutch Oven, over medium heat, add Baklouti Olive Oil and flour. Stir to combine well, then babysit it.  No, really. If you've never made a roux before, be patient and don't leave it alone for a minute.  Stir slowly and constantly, until you form a lovely rich brown paste. This can take anywhere from 10-30 minutes, depending on your preference of how rich you want your roux to be. There is a fine line between perfect and burned.

Now add all the vegetables and stir until soft, 5-7 minutes. Add the garlic and give it another minute. And throw in that tomato paste to the mixture and cook for another minute.  Add the bay leaf, thyme and stock. Whisk constantly until the mixture is smooth and begins to shimmer. Turn down the heat to low, taste, and adjust seasonings accordingly.

Simmer, partially covered, over low heat, for 30 minutes.

Add the shrimp to the pot and cook for approximately 5 more minutes. (If you are using chicken and sausage, I would add another 10 minutes to this)

Add green onions and serve immediately over white rice.

Serves 6-8 with leftovers (it is actually better the next day!)

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil