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Shrimp Etouffee with Baklouti Agrumato Roux

Main Courses


  • 1/2 cup Baklouti Green Chili Olive Oil
  • 3/4 cup all-purpose flour
  • 2 cups chopped onions
  • 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
  • 3 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • salt and pepper to taste
  • 2 pounds medium shrimp, peeled, and de-veined
  • 1 bunch green onions, sliced
  • steamed white rice, for serving


  1. In a large pot or Dutch oven, over medium heat, add Baklouti Olive Oil.  Add the flour, stir to combine well, and then babysit it.  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 the roux over medium heat until it reaches a deep caramel brown color.
  2. Add all the vegetables and garlic to the roux, and saute until the vegetables become soft, approximately 5-7 minutes.  Add the tomato paste to the mixture 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 accordingly.
  3. Cook partially covered over low heat, keeping the pot at a simmer for 30 minutes.
  4. Add the shrimp to the pot and cook for approximately 5 more minutes.
  5. Serve immediately over steamed white rice with sliced green onions and more Bakouti for drizzling.
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