This bayou staple is all about a deep, complex roux, and fresh, sweet seafood.
Why This Recipe Works
This bayou staple is all about a deep, complex roux, and fresh, sweet seafood. For a flavorful base, we make our own stock using shrimp shells and a handful of aromatics. Toasting the dry flour before adding the butter speeds up the roux without sacrificing flavor—we get a deep mahogany mixture in only minutes. The holy trinity—onion, celery, and green bell pepper—is a Creole must, and we round out these traditional flavors with tomato, thyme, garlic, paprika, and cayenne. Adding the shrimp during the last 5 minutes of cooking keeps it tender, and a final addition of Worcestershire, along with a squeeze of lemon, brightens it up.
© 2018 America's Test Kitchen. All rights reserved.