Shrimp Étouffée Louisiana Creole (Printable)
Succulent shrimp in a rich roux-based sauce with vegetables and Cajun seasonings, served over fluffy 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
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 Serve
16 - 4 cups cooked white rice
17 - 2 tablespoons chopped green onions
18 - 2 tablespoons chopped fresh parsley
19 - Lemon wedges
# Steps:
01 - Toss the shrimp with 1 teaspoon of Creole seasoning until evenly coated. Set aside while preparing the roux.
02 - In a large heavy-bottomed skillet or Dutch oven, melt the butter over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the roux reaches a deep golden brown color, approximately 8-10 minutes.
03 - Add the onion, celery, and bell pepper to the roux. Cook, stirring frequently, until vegetables are softened, about 5 minutes.
04 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn.
05 - Add the diced tomatoes, bay leaves, thyme, smoked paprika, remaining Creole seasoning, and cayenne pepper. Mix thoroughly to combine all flavors.
06 - Slowly pour in the stock while stirring constantly to prevent lumps from forming. Bring to a simmer and cook uncovered for 10-15 minutes until the sauce has thickened.
07 - Add the seasoned shrimp to the pot and cook just until pink and opaque throughout, 3-4 minutes. Season with salt and black pepper to taste.
08 - Remove from heat and discard the bay leaves. Spoon the étouffée over cooked rice and garnish with green onions and fresh parsley. Serve with lemon wedges on the side.
# Expert Advice:
01 -
- The roux creates an incredibly velvety sauce that clings perfectly to every shrimp
- This dish comes together in under an hour but tastes like it simmered all day
02 -
- A burnt roux cannot be saved and will ruin the entire dish, so start over if you detect any acrid smell
- The étouffée will continue thickening as it rests, so stop cooking when it looks slightly thinner than your desired consistency
03 -
- Season each layer as you go rather than just at the end
- Let the étouffée rest for 5 minutes off heat before serving to allow the sauce to settle