Seafood stock can be harder to find than meat or veggie stocks and broths, so if you can’t find it, low-sodium chicken broth makes a great substitute.
Makes 8 servings (11 cups) Total time: about 2 hours
FOR THE ENHANCED STOCK, MELT:
1 1/2 2 4
FOR THE ÉTOUFFÉE, COMBINE:
1 1/2 tsp. each paprika and granulated garlic tsp. each dried thyme and oregano tsp. black pepper tsp. each white pepper and cayenne pepper
stick unsalted butter (8 Tbsp.) cup all-purpose flour
11/ 2 2
1/4 Tbsp. unsalted butter lb. large shrimp, peeled and deveined, shells reserved rib celery, chopped large onion, chopped fresh bay leaves cups seafood stock or low-sodium chicken broth large onions, diced (3 cups) ribs celery, diced (1 cup) green bell pepper, diced (1 cup)
Tbsp. minced fresh garlic can diced tomatoes in juice (14.5 oz.) cup each chopped fresh parsley and sliced scallions Salt to taste
For the enhanced stock, melt butter in a saucepan over high heat. Add shrimp shells, celery, onion, and bay leaves. Cook until shells are pink and sides of pan begin to darken, about 5 minutes.
Stir in stock, bring to a boil, then reduce heat to medium-low, and simmer 30 minutes. Strain enhanced stock, discarding solids, then add additional seafood stock, if necessary, to yield 4 cups.
For the étouffée, combine paprika, granulated garlic, thyme, oregano, and black, white, and cayenne peppers.
Melt butter in a Dutch oven or pot over medium heat. Stir in flour until smooth, and cook, stirring constantly, until roux is the color of peanut butter, about 10 minutes.
Stir in onions, celery, bell pepper, and minced garlic; sweat, covered, over medium-low heat, stirring occasionally, until onions soften, about 15 minutes.
Stir in tomatoes and half of the spice mixture, increase heat to high, and cook mixture, stirring, until it begins to stick to Dutch oven, about 5 minutes. Stir in enhanced stock, bring to a boil, then reduce heat to medium-low, and simmer étouffée 15 minutes.
Pat shrimp dry, toss with remaining spice mixture, then add to étouffée, and cook until shrimp are pink and cooked through, about 3 minutes. Stir in parsley and scallions, then season étouffée with salt.
Per serving: 283 cal; 16g total fat (9g sat); 181mg chol; 1019mg sodium; 16g carb; 3g fiber; 19g protein