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Melt 1 tablespoon of the butter in a medium pot over medium heat.
Add yellow and green onions and cook until fragrant.
Add bay leaves, thyme and wine.
Cook down for 5 minutes, then add bell peppers and celery.
Reduce heat to low.
In a separate medium pot, melt the remaining 3 tablespoons butter over low heat.
Remove from heat and stir in flour until smooth.
Return to heat and cook, stirring constantly for 10 minutes, until roux is dark brown.
In a bowl combine fish stock and tomato paste, then whisk the mixture into the roux.
Pour this into pot with onion mixture and stir well.
Add hot sauce, Worcestershire, tomatoes, parsley and shrimp and cook just until heated through.
Remove and discard bay leaves.
Serve étouffée over steamed white rice, if you like.