Ingredients Seafood Crab-and-Shrimp Étouffée 3.0 (1) 1 Review No flavor goes to waste in this étouffée—even shrimp shells are used to make the seafood stock. If using shelled shrimp, ask for 6 ounces of shells from the fish counter, or choose a high-quality fresh stock. It's inspired by 2019 F&W Best New Chef Kwame Onwuachi's memories of his grandmother Cassie Phillips' definitive version of the dish. By Kwame Onwuachi Kwame Onwuachi Instagram Kwame Onwuachi is the chef of Tatiana in New York City and competed on Top Chef season 13. In 2019, he was a Food & Wine Best New Chef, the James Beard Foundation's Rising Star Chef of the Year, and Esquire's Chef of the Year. Kwame's the author of Notes from a Young Black Chef and My America: Recipes from a Young Black Chef. Food & Wine's Editorial Guidelines Published on January 15, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Greg DuPree / Food Styling by Rishon Hanners / Prop Styling by Christina Daley Prep Time: 50 mins Total Time: 1 hrs 35 mins Yield: 6 to 8 Ingredients 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 Directions 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 Make Ahead Shrimp stock can be stored in an airtight container in refrigerator up to 2 weeks. Rate it Print