Creole shrimp étouffée dish (Printer-friendly)
Delicious Creole shrimp simmered in a flavorful sauce with vegetables, served atop fluffy white rice.
# What you'll need:
→ For the Étouffée
01 - 1 lb large shrimp, peeled and deveined
02 - 3 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 1 medium onion, finely chopped
05 - 1 green bell pepper, finely chopped
06 - 2 celery stalks, finely chopped
07 - 3 garlic cloves, minced
08 - 1 (14 oz) can diced tomatoes with juice
09 - 2 cups seafood or chicken stock
10 - 2 tsp Creole seasoning
11 - 1/2 tsp smoked paprika
12 - 1/4 tsp cayenne pepper
13 - 1 bay leaf
14 - 2 tbsp fresh parsley, chopped
15 - 3 green onions, sliced
16 - Salt and black pepper to taste
17 - Hot sauce to taste (optional)
→ For the Fluffy Rice
18 - 1 cup long-grain white rice
19 - 2 cups water
20 - 1/2 tsp salt
→ Optional
21 - Lemon wedges for serving
# Method:
01 - Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups water and 1/2 tsp salt to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.
02 - While the rice cooks, melt the butter in a large, heavy-bottomed skillet or Dutch oven over medium heat. Whisk in the flour and cook, stirring constantly, for 3-4 minutes until the mixture turns a light caramel color, creating a blonde roux.
03 - Add the onion, bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring often, until the vegetables are softened and fragrant.
04 - Stir in the garlic and cook for 1 minute until fragrant, being careful not to burn it.
05 - Add the diced tomatoes with juice, Creole seasoning, smoked paprika, cayenne, bay leaf, and a pinch of salt and black pepper. Mix well to incorporate all spices.
06 - Gradually add the stock, stirring constantly to avoid lumps. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally, until the sauce thickens nicely.
07 - Add the shrimp to the sauce. Simmer for 3-5 minutes, or until the shrimp are pink and just cooked through. Remove from heat and stir in chopped parsley. Adjust seasoning with salt, pepper, and hot sauce if desired.
08 - Discard the bay leaf. Serve the shrimp étouffée hot over fluffy rice. Garnish with green onions, extra parsley, and lemon wedges if desired.
# Expert Tips:
01 -
- The rich roux based sauce creates an incredibly velvety texture that coats every single shrimp
- This restaurant quality dish comes together in under an hour but tastes like it simmered all day
- The holy trinity of vegetables builds layers of flavor that make this taste absolutely authentic
02 -
- A properly cooked roux should smell nutty and toasty, never floury or raw
- Shrimp continue cooking in the hot sauce so remove them the moment they turn pink
- The sauce will thicken as it stands so don't reduce it too much during cooking
03 -
- Homemade shrimp stock transforms this from great to absolutely extraordinary
- Letting the étouffée rest for 10 minutes before serving allows flavors to marry beautifully