Shrimp Étouffée Louisiana Creole (Print Version)
Tender shrimp in a rich, spicy roux sauce with vegetables and Cajun spices 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
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
# Directions:
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 and translucent, 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 if using. Mix thoroughly to combine all flavors.
06 - Slowly pour in the stock while stirring constantly to prevent lumps from forming. Bring to a gentle simmer and cook uncovered for 10-15 minutes until the sauce has thickened nicely.
07 - Add the seasoned shrimp to the pot and cook just until they turn pink and are cooked through, 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 chopped green onions and fresh parsley. Serve with lemon wedges on the side.
# Expert Tips:
01 -
- The roux creates an incredible depth of flavor that you just cannot achieve any other way
- This dish comes together faster than most complex stews while still tasting like it simmered all day
02 -
- The color of your roux determines the final flavor, so take it all the way to deep golden brown without burning it
- Shrimp cook incredibly fast, so add them last and watch them like a hawk to avoid tough, rubbery results
03 -
- Have all your vegetables chopped and measured before starting the roux, because once that flour hits the hot butter, you cannot step away
- The sauce continues to thicken as it cools, so stop cooking when it looks slightly thinner than your desired consistency