Shrimp Étouffée Louisiana Creole (Printable)
Succulent shrimp in rich spicy roux sauce with vegetables and Cajun seasonings, served over fluffy white rice.
# Ingredient List:
→ 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
# 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 and cook, 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, being careful not to burn.
05 - Add diced tomatoes, bay leaves, thyme, smoked paprika, remaining Creole seasoning, and cayenne pepper. Mix thoroughly to combine all seasonings with the vegetable mixture.
06 - Slowly pour in stock while stirring constantly to prevent lump formation. Bring mixture to a simmer, then cook uncovered for 10-15 minutes until sauce has thickened appropriately.
07 - Add 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 bay leaves. Ladle étouffée over cooked rice and garnish with green onions and parsley. Serve with lemon wedges on the side.
# Expert Tips:
01 -
- The roux creates this incredible depth of flavor that feels like it simmered all day, but it comes together in under an hour
- Theres something magical about how the sauce clings to every grain of rice, making each bite a perfect balance of seafood and spice
02 -
- That roux can go from perfect to burnt in seconds, so stay right there and keep it moving
- The shrimp will continue cooking in the hot sauce, so pull them when they're just barely pink
03 -
- Prep every single ingredient before you start the roux because once you begin whisking, you cannot walk away
- If your roux gets too dark too fast, immediately remove it from heat and keep whisking to stop the cooking