Melt butter in a 10-inch skillet. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until it's the color of peanut butter, about 2-3 minutes.Pro Tip: A roux (pronounced "roo") is the foundation for many cajun and creole recipes. It's very simple but brings an incredible flavor to so many dishes. Stir the flour and butter constantly - never walk away from a roux because the flour will burn. The secret to a perfect roux is to take your time and stir continuously.
Add the onions and bell peppers to the roux, and cook, stirring frequently until the vegetables begin to soften, about 2 minutes.
Add the garlic, dried thyme, salt, and pepper and cook, stirring frequently for 1 minute.
Stir in the seafood stock, tomatoes, Worcestershire sauce, and hot sauce and bring to a boil.
Reduce the heat to low and simmer uncovered for 10 minutes, stirring occasionally.Pro Tip: You will notice that as the mixture simmers, the étouffée sauce will reduce and thicken.
Add the shrimp and lemon juice and cook for 3 minutes, stirring occasionally until the shrimp is fully cooked.
Stir in the green onions. Taste and adjust the seasonings if necessary.
If serving with rice, add the rice to a bowl. Pour the shrimp and the étouffée sauce over the rice and enjoy hot.
Notes
How Many Shrimp Are In 3 Ounces?I use 3 ounces of peeled and deveined shrimp. Although I prefer using medium-sized shrimp, you can use small, medium, or large shrimp.
If using large shrimp, 3 ounces is about 5 to 7 shrimp.
Medium shrimp: 3 ounces is about 8 to 11 shrimp.
Small shrimp: 3 ounces is about 12 to 15 shrimp.
Expert Tips
Make sure you spend the time to make a roux. The roux helps to thicken the étouffée and is necessary for the dish. It takes time for a roux to develop, be patient and stir the roux constantly.
Étouffée is often served with rice. Use white rice, brown rice, or try it with cooked quinoa or orzo pasta instead. Feel free to leave the rice out and enjoy a bowl just as it is.
Adjust the seasonings and spice level to suit your taste. I love a spicy etouffee but if you're sensitive to spicy foods, use less hot sauce or leave it out altogether.