Shrimp Étouffée Louisiana Creole (Printable Version)
Tender shrimp in a rich, spicy roux sauce with vegetables and Cajun seasonings over white rice.
# What You 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 Base
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
→ For Serving
16 - 4 cups cooked white rice
17 - 2 tablespoons chopped green onions
18 - 2 tablespoons chopped fresh parsley
19 - Lemon wedges
# How-To Steps:
01 - Toss shrimp with 1 teaspoon Creole seasoning in a bowl. Set aside while preparing the roux.
02 - Melt butter in a large heavy-bottomed skillet or Dutch oven over medium heat. Gradually whisk in flour, stirring constantly until roux reaches a deep golden brown color, approximately 8-10 minutes.
03 - Add onion, celery, and bell pepper to the roux. Cook, stirring frequently, until vegetables are softened, about 5 minutes.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Add diced tomatoes, bay leaves, thyme, paprika, remaining Creole seasoning, and cayenne pepper. Mix thoroughly to combine flavors.
06 - Slowly pour in stock while stirring constantly to prevent lumps. Bring to a simmer and cook uncovered for 10-15 minutes until sauce thickens.
07 - Add seasoned shrimp to the pot and cook just until pink and opaque, 3-4 minutes. Season with salt and black pepper to taste.
08 - Remove from heat and discard bay leaves. Serve étouffée over cooked rice, garnished with green onions and parsley. Accompany with lemon wedges.
# Helpful Tips:
01 -
- The roux creates depth you cannot achieve any other way, transforming simple ingredients into something that tastes like it simmered all day
- Shrimp cook in minutes, making this impressive enough for guests but practical enough for Tuesday dinner
- That moment when you lift the lid and the whole house smells like a New Orleans kitchen
02 -
- The roux must be stirred constantly or it will burn, and once burned there is no saving it
- Shrimp continue cooking in the hot sauce, so remove them from heat the moment they turn pink
- The sauce will thicken slightly as it stands off the heat
03 -
- Make double the roux and freeze half for next time, then you are halfway to étouffée before you even begin
- If the sauce becomes too thick, add stock a tablespoon at a time until it reaches the right consistency