Chef Kwame Onwuachi’s Shrimp Etouffee w/ Corn Maque Choux & Perfectly Steamed Rice

For the Shrimp Etouffee
Unsalted Butter cup 0.5
All-Purpose Flour cup 0.5
Medium Yellow Onion, diced ea 1
Celery Stalks, diced stalk 2
Large Green Bell Pepper, diced ea 1
Garlic, peeled, roughly chopped clove 5
Creole Seasoning tbsp 1
Fresh Bay Leaf ea 1
Fresh Thyme sprig 4
Shrimp Stock, cold qt 1
Medium Shrimp, peeled and deveined, tails removed lb 2
Kosher Salt to taste

For the Perfectly Steamed Rice
Long-Grain White Rice (such as Mahatma Extra Long Grain Enriched Rice) cup 1.5
Canola Oil tbsp 2
Chicken Stock cup 3
Fresh Thyme sprig 3
Fresh Bay Leaf ea 1
Kosher Salt, plus more to taste tsp 1.5

For the Corn Maque Choux
Unsalted Butter tbsp 1
Red Bell Pepper, finely diced ea 0.5
Green Bell Pepper, finely diced ea 0.5
Medium Yellow Onion, finely diced ea 1
Celery, diced stalk 1
Garlic, minced clove 10
Sweet Corn, kernels cut off ear 2
Louisiana-Style Hot Sauce tbsp 0.5
Creole Seasoning tsp 1
Heavy Cream cup 0.5
Fresh Thyme sprig 3
Fresh Bay Leaves ea 2
Parsley, leaves, finely chopped tbsp 1
Basil, finely chopped tbsp 1
Kosher Salt to taste
Freshly Squeezed Lemon Juice to taste

For the Shrimp Etouffee
1. In a heavy-bottomed pot, melt the butter over medium-high heat until foaming. Add the flour, reduce the heat to medium-low, and whisk into a smooth paste. Cook, stirring constantly, until slightly toasty smelling, about 3 minutes.

2. Add the onion, celery, bell pepper, and garlic. Cook, stirring frequently, until the vegetables have softened, about 6 minutes. Add the creole seasoning, bay leaf, and thyme, and cook for 1 minute.

3. While whisking, add the Shrimp Stock to the pot a third at a time, whisking to combine completely before adding more. When all the stock is added, bring to a simmer and cook for 3 minutes, or until the broth has thickened somewhat. Stir in the shrimp and remove from the heat. Let sit, stirring occasionally, until cooked through, about 5 minutes. Season to taste with salt and reserve until ready to serve.

For the Perfectly Steamed Rice
1. Heat the oven to 350°F. Rinse the rice until water runs clear, then set aside. In a small saucepan with a tight-fitting lid, heat the oil over medium-high heat.

2. When it shimmers, add the rice and toast, stirring frequently, for 8 minutes.

3. Add the stock and salt. Bring to a boil, stirring frequently, then remove from the heat and cover with the lid. Place the pot in the oven for 18 minutes.

4. Remove the pot from the oven and let it sit, covered, for 5 minutes. Uncover, fluff the rice gently with a fork, and let it steam out for another 5 minutes. Taste, add more salt if desired, remove the thyme and bay leaf, and serve.

For the Corn Maque Choux
1. In a large pan over medium heat, melt the butter. Sauté the bell peppers, onion, celery, and garlic until tender but not browned, 10 minutes. Add the corn and cook for 5 minutes more.

2. Stir in the hot sauce, creole seasoning, cream, thyme, and bay leaves, then bring to a simmer over medium heat. Cook, stirring occasionally, until the liquid is reduced and thick, about 5 minutes.

3. Remove from the heat and remove the thyme sprigs and bay leaves. Fold in the parsley and basil, season with salt and lemon juice, and serve warm.

Spoon rice on a plate then top with etouffee. Place corn next to it then garnish everything with parsley and chives. Serve immediately