Shrimp Étouffée Louisiana Creole Style (Printable Format)
Tender shrimp in a rich, dark 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 (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 (optional, for extra heat)
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 (optional)
# How-To Steps:
01 - Toss the shrimp with 1 teaspoon of Creole seasoning and set aside.
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 is a deep golden brown (about 8-10 minutes).
03 - Add the onion, celery, and bell pepper to the roux. Cook, stirring often, until the vegetables are soft (about 5 minutes).
04 - Stir in the garlic and cook for 1 minute until fragrant.
05 - Add the diced tomatoes, bay leaves, thyme, paprika, remaining Creole seasoning, and cayenne pepper (if using). Mix well to combine.
06 - Slowly pour in the stock, stirring constantly to avoid lumps. Bring to a simmer and cook for 10-15 minutes, uncovered, until thickened.
07 - Add the seasoned shrimp to the pot and cook just until pink and cooked through (3-4 minutes). Season with salt and black pepper to taste.
08 - Remove from heat. Discard bay leaves.
09 - Serve the étouffée spooned over cooked rice, garnished with green onions and parsley. Offer lemon wedges on the side.
# Expert Suggestions:
01 -
- The roux creates this incredible depth of flavor that makes everyone think youve been cooking all day, even though it comes together in about an hour
- Its one of those dishes that tastes better the next day, so leftovers are actually something to look forward to
02 -
- A burned roux cannot be saved, so if you smell something acrid or see black specks, start over because the whole dish will taste bitter
- The shrimp cook incredibly fast, so add them last and keep an eye on them or they will turn rubbery and disappointing
03 -
- Cast iron or enameled Dutch oven holds heat evenly and gives you more control over the roux
- Room temperature shrimp cook more evenly than cold ones right out of the fridge