Dat'l Hook Ya Blackened Shrimp Etouffee
Share
This recipe surprised us in the best way possible. The combination of smoky blackened shrimp, rich buttery sauce, tender vegetables, and fluffy rice comes together for the perfect bite every time. Once you mix the shrimp, rice, and sauce together, it’s hard to stop eating.
Feeds: About 3 people
Prep + Cook Time: About 40 minutes
Ingredients
- 1 yellow onion, finely chopped
- 6 celery stalks, sliced into ¼-inch pieces
- 1 bell pepper, diced
- 2 scallions, sliced (greens separated)
- 10 oz white rice
- 20 oz medium or large shrimp, peeled and deveined
- 1 Tbsp Dat’l Hook Ya Sauce
- Dat’l Hook Ya Blackened Seasoning
- Chicken broth concentrate (enough to make 3 cups broth)
- Olive oil
- Kosher salt
- 5 Tbsp butter
- 5 Tbsp olive oil
- 8 Tbsp all-purpose flour (or gluten-free alternative)
Directions
1. Prep the Ingredients
Dice the onion and bell pepper. Slice the celery into thin pieces. Slice the scallions and keep the dark green tops separate for garnish later.
2. Cook the Rice
Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the rice along with the white and light green parts of the scallions. Cook for 1–2 minutes until fragrant.
Add:
- 2 cups water
- 1 teaspoon kosher salt
Bring to a boil, then reduce heat to low. Cover and cook for 17–20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and keep covered until ready to serve.
3. Make the Roux
In a medium pot, heat:
- 5 tablespoons butter
- 5 tablespoons olive oil
Once hot, whisk in the flour. Stir continuously over medium-high heat until the roux turns the color of dark peanut butter, about 4–5 minutes.
4. Cook the Vegetables
Add the onion, celery, and bell pepper to the roux. Cook for 5–6 minutes, stirring often, until softened.
Stir in:
- 1 teaspoon Dat’l Hook Ya Blackened Seasoning
- 1 tablespoon Dat’l Hook Ya Sauce
Cook for another minute until everything becomes fragrant.
5. Build the Sauce
Mix the broth concentrate with 3 cups water and pour into the pot. Bring to a boil, then reduce heat to medium.
Let simmer for 7–9 minutes until the sauce thickens and the vegetables become tender. Add kosher salt to taste.
6. Blacken the Shrimp
Season the shrimp generously with Dat’l Hook Ya Blackened Seasoning.
Heat olive oil in a skillet over medium-high heat. Cook the shrimp for 2–3 minutes per side until blackened and fully cooked through. Remove from heat.
7. Assemble & Serve
Fluff the rice with a fork and stir in most of the sliced scallion greens.
Divide rice into bowls and spoon the étouffée sauce over the top. Add the blackened shrimp and finish with the remaining scallion greens.
Serve hot and enjoy every bite.
