This deeply flavorful seafood étouffée from chef Kwame Onwuachi layers shrimp, crab, and a rich, homemade stock into a comforting Creole stew inspired by his grandmother’s cooking.
2 pounds shell-on raw medium shrimp
4 ½ cups water
½ cup unsalted butter (4 ounces)
½ cup all-purpose flour (about 2 1/8 ounces)
1 medium-size yellow onion, finely chopped (about 3/4 cup)
2 large celery stalks, finely chopped (about 1 cup)
2 large green bell pepper, finely chopped (about 1 1/4 cups)
10 garlic cloves, coarsely chopped
1 tablespoon Creole seasoning (such as Tony Chachere's)
1 dried bay leaf
4 thyme sprigs
½ pound fresh crabmeat, picked over
Kosher salt, to taste
Hot cooked long-grain rice, for serving
Peel and devein shrimp; reserving shells. Cover shrimp with plastic wrap, and refrigerate until ready to use. Bring 4 1/2 cups water and reserved shells to a simmer in a large saucepan over medium-high. Remove from heat; let stand 15 minutes. Strain stock, and discard shells. Set aside 4 cups shrimp stock.
Melt butter in a large heavy saucepan over medium. Whisk in flour; cook, whisking constantly, until light blond, about 3 minutes. Add onion, celery, bell pepper, and garlic; cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add Creole seasoning, bay leaf, and thyme; cook, stirring constantly, 1 minute. Add stock; cook, stirring occasionally, until slightly thickened, about 30 minutes.
Add shrimp and crabmeat; cook over medium, stirring occasionally, until shrimp is fully cooked, 3 to 5 minutes. Remove and discard bay leaf and thyme sprigs. Season with kosher salt to taste; serve over rice
