Langostino Étouffée

Langostino Étouffée

Ingredients

For the Langostino Étouffée

4 tablespoons unsalted butter or neutral cooking oil

6 tablespoons all-purpose flour

5 garlic cloves, finely minced

1½ cups yellow onion, finely diced

1 cup celery, diced

1 cup green bell pepper, diced

2 teaspoons kosher salt, or adjust to taste

¼ teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper

1 small pinch crushed red pepper flakes

1 teaspoon dried thyme, or 2 sprigs fresh thyme

3 cups shrimp stock or seafood stock, homemade or store-bought

1 cup diced tomatoes, optional but recommended

½ cup dry white wine, optional but recommended

2 bay leaves

2 pounds langostino tails

Juice of ½ fresh lemon

¼ cup chopped scallions

¼ cup chopped fresh flat-leaf parsley

Cooked white rice, for serving

For the Homemade Shrimp Stock

1 tablespoon olive oil

2 pounds shrimp shells

1 medium onion, roughly chopped

4 celery stalks, roughly chopped

1 carrot, roughly chopped

2 bay leaves

4 garlic cloves

1 tablespoon whole black peppercorns

6 cups water

Instructions

Prepare the Roux:
Melt the butter in a large Dutch oven or heavy-bottomed pot over medium to medium-high heat. If preferred, use cooking oil instead of butter.

Sprinkle in the flour and whisk continuously until completely combined.

Continue cooking the roux for about 10–12 minutes, whisking frequently, until it develops a light brown, peanut butter-like color.

Cook the Vegetables:
Reduce the heat to medium.

Add the minced garlic, diced onion, celery, green bell pepper, kosher salt, black pepper, cayenne, crushed red pepper, and thyme.

Cook for about 10–12 minutes, stirring frequently, until the vegetables begin to soften and become fragrant.

Build the Étouffée Sauce:
Slowly pour in the shrimp or seafood stock while stirring to blend it smoothly with the roux.

Add the diced tomatoes, dry white wine if using, and bay leaves.

Stir well and bring the mixture to a gentle simmer.

Simmer the Sauce:
Cook for another 15–20 minutes, stirring occasionally, until the sauce thickens and the flavors become well developed.

Be sure to scrape along the bottom of the pot while stirring so the roux does not stick or scorch.

Add the Langostinos:
Stir the langostinos into the sauce along with the fresh lemon juice, chopped scallions, and parsley.

Let everything simmer gently for about 5 minutes, just until the langostinos are heated through and coated in the flavorful sauce.

Finish and Serve:
Remove the pot from the heat and discard the bay leaves.

Taste and adjust the salt, black pepper, or cayenne if needed.

Spoon the hot Langostino Étouffée over freshly cooked white rice and garnish with additional scallions or parsley if desired.

Homemade Shrimp Stock Instructions

Sauté the Shrimp Shells:
Heat the olive oil in a large stockpot over medium heat.

Add the shrimp shells and cook for about 5 minutes, stirring occasionally, until they become fragrant and lightly toasted.

Add the Aromatics:
Add the onion, celery, carrot, bay leaves, garlic, and black peppercorns.

Cook for another 4–5 minutes, stirring occasionally, to allow the vegetables and shells to develop more flavor.

Add the Water:
Pour in the water and stir everything together.

Bring the mixture to a gentle simmer and cook for approximately 30 minutes.

Strain the Stock:
Remove the pot from the heat and strain the stock through a fine-mesh sieve, discarding the shells and vegetables.

Allow the stock to cool before using or storing.

Use the amount needed for the étouffée and freeze any remaining shrimp stock in an airtight container for up to 3 months.