Shrimp Étouffée Louisiana Creole (Printable)
Succulent shrimp in rich roux-based sauce with vegetables and Cajun spices over rice.
# What You'll Need:
→ Seafood
01 - 1 1/2 pounds large shrimp, peeled and deveined
02 - 2 teaspoons Creole seasoning
→ Vegetables
03 - 1/2 cup finely chopped onion
04 - 1/2 cup finely chopped celery
05 - 1/2 cup finely chopped green bell pepper
06 - 2 cloves garlic, minced
→ Roux
07 - 6 tablespoons unsalted butter
08 - 1/4 cup all-purpose flour
→ Liquids
09 - 2 cups seafood or chicken stock
10 - 1 (14.5-ounce) can diced tomatoes, drained
→ Seasonings
11 - 2 bay leaves
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon smoked paprika
14 - 1/4 teaspoon cayenne pepper
15 - Salt and freshly ground black pepper to taste
→ To Serve
16 - 4 cups cooked white rice
17 - 2 tablespoons chopped green onions
18 - 2 tablespoons chopped fresh parsley
19 - Lemon wedges
# How To Make:
01 - Toss shrimp with 1 teaspoon Creole seasoning and set aside.
02 - Melt butter in large heavy-bottomed skillet or Dutch oven over medium heat. Gradually whisk in flour and cook, stirring constantly, until roux reaches deep golden brown color, about 8-10 minutes.
03 - Add onion, celery, and bell pepper to roux. Cook, stirring often, until vegetables are soft, about 5 minutes.
04 - Stir in garlic and cook for 1 minute until fragrant.
05 - Add diced tomatoes, bay leaves, thyme, paprika, remaining Creole seasoning, and cayenne pepper if using. Mix well to combine.
06 - Slowly pour in stock, stirring constantly to prevent lumps. Bring to simmer and cook uncovered for 10-15 minutes until sauce thickens.
07 - Add seasoned shrimp to pot and cook just until pink and cooked through, 3-4 minutes. Season with salt and black pepper to taste.
08 - Remove from heat and discard bay leaves. Serve over cooked rice, garnished with green onions and parsley. Offer lemon wedges on the side.
# Expert Tips:
01 -
- This étouffée brings the genuine taste of New Orleans into your kitchen without needing any fancy techniques
- The shrimp stay plump and tender while swimming in the most velvety, deeply flavored sauce youve ever tasted
02 -
- A burnt roux cannot be saved, so if you smell anything acrid or see black specks, start over immediately
- The shrimp will continue cooking in the hot sauce, so remove them from heat the moment they turn pink to keep them tender
03 -
- Chop all your vegetables before you start making the roux, because once that flour hits the butter, you cannot walk away
- Andouille sausage adds incredible depth if you want to make this a heartier one-pot meal