Shrimp Étouffée Louisiana Creole (Printable View)
Succulent shrimp in rich roux sauce with vegetables and Cajun spices over rice
# 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
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 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. 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.
05 - Add diced tomatoes, bay leaves, thyme, paprika, remaining Creole seasoning, and cayenne pepper. Mix thoroughly to combine.
06 - Slowly pour in stock while stirring constantly to prevent lumps. Bring to a simmer and cook uncovered for 10-15 minutes until sauce thickens.
07 - Add seasoned shrimp to the pot. Cook just until shrimp turn pink and opaque, 3-4 minutes. Season with salt and black pepper to taste.
08 - Remove from heat and discard bay leaves. Spoon étouffée over cooked rice. Garnish with green onions and parsley. Serve with lemon wedges on the side.
# Expert Advice:
01 -
- The roux technique looks intimidating but becomes second nature after your first batch
- This sauce-to-rice ratio is everything Creole comfort food should be
- Leftovers taste even better the next day, if they survive that long
02 -
- A burnt roux cannot be saved. If it smells acrid or tastes bitter, start over. Its better to lose 10 minutes than the whole dish.
- The sauce will continue to thicken as it cools. If it seems too loose, give it another 5 minutes on the heat.
- Shrimp cook in seconds. Do not add them until youre ready to eat immediately.
03 -
- Pre-chop all your vegetables before starting the roux. Once that butter hits the flour, you cannot stop stirring.
- Warm your stock before adding it to the roux. Cold stock can cause the roux to seize up into lumps.