Shrimp Étouffée Louisiana Creole (Printable)
Tender shrimp in rich, spicy roux sauce with vegetables
# 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
→ 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 It:
01 - Toss the shrimp with 1 teaspoon of Creole seasoning in a bowl until evenly coated. Set aside while preparing the roux base.
02 - Melt the butter in a large heavy-bottomed skillet or Dutch oven over medium heat. Gradually whisk in the flour, stirring constantly. Continue cooking until the roux reaches a deep golden brown color, approximately 8-10 minutes.
03 - Add the chopped onion, celery, and bell pepper to the roux. Cook, stirring frequently, until vegetables are softened and fragrant, 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 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, approximately 3-4 minutes. Season with salt and black pepper to taste.
08 - Remove from heat and carefully remove and discard the bay leaves from the étouffée.
09 - Spoon the étouffée over individual portions of cooked white rice. Garnish generously with chopped green onions and fresh parsley. Serve with lemon wedges on the side.
# Expert Tips:
01 -
- The depth of flavor from a properly cooked roux is something you cant fake with shortcuts
- Its one of those dishes that tastes even better the next day, making it perfect for leftovers
02 -
- A burned roux cannot be saved, so if you smell anything acrid or see black specks, start over
- The étouffée will continue to thicken as it stands, so dont panic if it seems slightly loose when you first finish cooking
03 -
- Pat shrimp extremely dry before tossing with seasoning so they develop a slight sear instead of steaming
- Make the roux darker than you think you should, that deep color translates directly to depth of flavor