Shrimp Étouffée with Baklouti Green Chili Roux

• ½ cup Baklouti Green Chili Fused Olive Oil (or a Ultra Premium Extra Virgin Olive Oil if you aren't into spicy)
• ¾ cup all-purpose flour
• 2 cups onion, chopped
• 4 cups chicken, shrimp, or vegetable stock
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 ribs celery, chopped 
• 4 large garlic cloves, minced
• 3 Tbs. tomato paste 
• 1 teaspoon dried thyme
• 1 bay leaf
• salt and pepper to taste
• 2 pounds medium shrimp, peeled and deveined
• 1 bunch of green onions, sliced
• Steamed white rice, for serving

In a large pot or Dutch oven, over medium heat, add olive oil of your choice. Add flour, stir it to combine well; continuously stir the flour to make a roux. This can take up to 10 minutes and needs your constant attention lest the flour burn. Stir over medium heat until it reaches a deep caramel brown color. 

 

Add the vegetables and garlic, and sauté until the vegetables become soft, approximately 5-7 minutes. Add the tomato paste and stir, cooking for another minute. Add the bay leaves, thyme, and stock. Whisk constantly over medium heat until the mixture becomes smooth and begins to simmer.  Turn down the heat to low, taste and adjust seasoning to taste.

 

Cook partially covered over low heat, keeping the pot at a simmer for 30 minutes. Add the shrimp to the pot and cook for approximately 5 more minutes. Serve immediately over steamed white rice with sliced green onions and more olive oil for drizzling. 

 

Serves 6-8