Shrimp Étouffée

Pat 680g peeled, deveined raw shrimp dry with paper towels and set aside in the refrigerator. Finely dice 150g yellow onion, 100g celery, and 120g green bell pepper into uniform ¼-inch pieces; mince 12g garlic, and portion all spices, stock, and sauces into separate small bowls to keep within arm’s reach, as the roux cooking step requires constant, uninterrupted attention.

Melt 56g unsalted butter in the Dutch oven over medium-low heat (300°F / 150°C stovetop setting). Once butter is fully melted and foamy, whisk in 36g all-purpose flour to form a completely smooth, lump-free paste. Cook, whisking constantly in slow, steady circular motions, for 10–12 minutes, until the roux deepens to a rich dark peanut butter brown color and releases a nutty, toasted aroma; do not leave the roux unattended, as it can burn in seconds.

Add the diced onion, celery, and green bell pepper to the finished roux, stirring to fully coat every vegetable piece in the roux. Increase stovetop heat to medium (350°F / 175°C), and cook the vegetables for 6 minutes, stirring occasionally, until they soften and turn slightly translucent. Stir in 32g tomato paste, 12g minced garlic, 18g Cajun seasoning, and 1 dried bay leaf, then cook for 1 additional minute, stirring constantly, until the mixture smells intensely fragrant.

Slowly stream in 720ml low-sodium seafood stock, whisking constantly as you pour to prevent lumps from forming in the sauce. Stir in 15ml Worcestershire sauce and 5ml hot pepper sauce. Bring the mixture to a gentle simmer (small, slow bubbles breaking at the surface, not a violent rolling boil), then reduce heat to low (225°F / 105°C), partially cover the pot, and cook for 12 minutes, stirring every 3 minutes to prevent sticking to the pot bottom, until the sauce thickens enough to evenly coat the back of a metal spoon.

Fish out and discard the dried bay leaf from the sauce, then add the patted-dry shrimp to the simmering sauce, stirring gently to fully submerge every shrimp piece. Maintain low heat, and cook the shrimp for 4–5 minutes, stirring once halfway through cooking, until shrimp turn opaque bright pink, curl into tight C-shapes, and are just firm to the touch; avoid overcooking, as shrimp will turn tough and rubbery if left on heat too long. Taste the sauce and adjust seasoning with 5g kosher salt and 2g ground black pepper as needed.

Scoop 180g (1 heaping cup) of hot cooked long-grain white rice into each of 4 wide, shallow serving bowls. Ladle one quarter of the shrimp and sauce mixture over each rice portion, then garnish each bowl with 7.5g (2 tablespoons) of sliced green scallions, plus an extra dash of hot sauce for guests who prefer more heat. Serve immediately while the dish is piping hot.