Shrimp Étouffée
Historical

Shrimp Étouffée

Associated With Delphine LaLaurie
Prep Time 15 min
Cook Time 35-40 min
Servings 4-6

A classic Louisiana Creole dish that would have graced the tables of New Orleans high society in the 1830s. This rich, buttery shrimp stew smothered in a light roux represents the refined French-Creole cuisine of the era when Delphine LaLaurie hosted lavish parties at her Royal Street mansion.

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Instructions

  1. Season the Shrimp: Toss shrimp with Creole seasoning and black pepper. Refrigerate while preparing the base.
  2. Make the Roux: Melt butter over medium heat in a heavy skillet or Dutch oven. Add flour and whisk constantly until the roux reaches a light-medium peanut butter color, about 8-10 minutes. Do not let it burn.
  3. Add the Trinity: Stir in onion, bell pepper, and celery. Cook 5-7 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  4. Build the Sauce: Slowly whisk in seafood stock, a little at a time to prevent lumps. Add Worcestershire, hot sauce, salt, paprika, white pepper, cayenne, bay leaf, and thyme. Stir to combine.
  5. Simmer: Reduce heat and simmer 15-20 minutes, stirring occasionally, until the sauce is thick and glossy.
  6. Cook the Shrimp: Add the seasoned shrimp and cook 3-5 minutes, just until pink and tender. Do not overcook or the shrimp will become rubbery.
  7. Finish: Remove bay leaf. Stir in green onions, parsley, and lemon juice. Taste and adjust seasoning as needed.
  8. Serve: Ladle the étouffée over steamed white rice and serve immediately.
Cook's Notes: For extra depth, add crawfish fat, a splash of beer, or an additional pat of butter at the end. This dish is best served immediately but can be refrigerated and reheated gently.

The Story Behind the Recipe

Delphine LaLaurie was a New Orleans socialite who hosted the most coveted dinner parties in 1830s Louisiana high society. Her lavish Royal Street mansion was known for its elegant entertaining, with tables set with fine French cuisine prepared by her enslaved kitchen staff.

Étouffée, meaning "smothered" in French, was the style of cooking that defined Creole cuisine during this era. The wealthy Creole families of New Orleans, including the LaLauries, would have served dishes like this at their elaborate gatherings.

In April 1834, a fire broke out at the LaLaurie mansion, and what rescuers discovered in the slave quarters shocked even a city accustomed to the horrors of slavery. Tortured and mutilated enslaved people were found chained in the attic, revealing Delphine's secret: she had been systematically torturing those in her household for years.

A mob descended on the mansion, destroying its contents, while Delphine fled to Paris, where she lived out her remaining years in exile. The mansion still stands today on Royal Street, considered one of the most haunted locations in New Orleans.

This recipe represents the stark contrast of LaLaurie's public life - the refined hostess serving elegant Creole cuisine - and the unspeakable cruelty she inflicted in private.

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