Shrimp Étouffée Louisiana Creole (Printable)
Succulent shrimp in rich roux sauce with vegetables and Cajun spices over white rice
# What You'll Need:
→ Seafood
01 - 1 1/2 pounds large shrimp, peeled and deveined
02 - 2 teaspoons Creole seasoning (such as Emeril's Essence)
→ 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 It:
01 - Toss the shrimp with 1 teaspoon of Creole seasoning in a bowl until evenly coated. Set aside while preparing the roux.
02 - Melt the butter in a large heavy-bottomed skillet or Dutch oven over medium heat. Gradually whisk in the flour, stirring constantly. Cook the roux until it reaches a deep golden brown color, approximately 8-10 minutes. Be careful not to burn.
03 - Add the chopped onion, celery, and green 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 let it brown.
05 - Add the drained diced tomatoes, bay leaves, dried 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 the mixture to a gentle simmer, then cook uncovered for 10-15 minutes until the sauce has thickened slightly.
07 - Add the seasoned shrimp to the pot. Cook just until the shrimp turn pink and are opaque throughout, 3-4 minutes. Do not overcook. Season with salt and black pepper to taste.
08 - Remove from heat and discard the bay leaves. Ladle the étouffée over cooked white rice. Garnish with chopped green onions and fresh parsley. Serve with lemon wedges on the side.
# Expert Hacks:
01 -
- The roux creates this incredible depth of flavor that makes you feel like you've been cooking all day even though it comes together in under an hour
- It hits that perfect balance of rich and spicy without being overwhelming, the kind of meal that makes everyone at the table go quiet for a second
02 -
- The roux needs to get dark enough, that rich chocolate color is where all the flavor lives and a light roux just won't give you the same depth
- Shrimp cook way faster than you think, I ruined my first batch by leaving them in too long and they turned into little rubber bullets
03 -
- Make your own shrimp stock by boiling the peels in water for 15 minutes, strain it and use that as your liquid base
- If the sauce is too thick, add a splash more stock and if it's too thin, let it simmer a few minutes longer