Maryland-Style Shrimp Étouffée
3 sticks butter, divided
1⁄4 cup flour
1 cup chopped onion
1⁄2 cup chopped green bell pepper
1⁄2 cup chopped celery
1⁄4 tsp. salt
1⁄4 tsp. ground black pepper
1 tbsp. fish seasoning
1 tsp. ground cayenne pepper
1 1⁄2 lb andouille sausage
2 qts. water
1 tbsp. chicken base
1⁄4 cup chopped parsley
tops of 1 bunch scallions, chopped
3 lb medium shrimp
1. Place the Wonder Cooker’s Roaster Pan on the stove top. Preheat the Roaster Pan over medium heat, melt 1 stick of butter, add the flour, and cook for 5–7 mins to make a roux. Remove the roux and reserve in a bowl.
2. Melt 1 stick of butter and then sauté the onions, green bell pepper, and celery until translucent. Add the salt, ground black pepper, fish seasoning, and ground cayenne pepper.
3. Add the sausage and cook for 5 mins.
4. Add the water and chicken base, raise the heat level to bring to a boil, and then lower the heat level to simmer for 20 mins.
5. Mix in the roux, whisking constantly while raising the heat level to bring back to a boil.
6. Add the parsley, scallions, and shrimp and then lower the heat level to simmer until the shrimp are cooked (about 10 mins.).
7. Mix in the last stick of butter.
8. Serve over steamed rice.
Eric’s Tip: Étouffée comes from the French word étouffer, which means “to smother.” I love to smother a baked potato or cheesy biscuits with this étouffée.