Creole Shrimp Étouffée Dish (Printable Version)
Tender shrimp cooked in a flavorful Creole sauce paired with fluffy white rice for a comforting meal.
# What You 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 (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
# How to Make It:
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 (making a blonde roux).
03 - Add the onion, bell pepper, and celery. Cook for 5-7 minutes, stirring often, until softened.
04 - Stir in the garlic and cook for 1 minute until fragrant.
05 - Add the diced tomatoes with juice, Creole seasoning, smoked paprika, cayenne, bay leaf, and a pinch of salt and black pepper. Mix well.
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.
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. Stir in chopped parsley and 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 Advice:
01 -
- The sauce develops this incredible depth that tastes like it simmered all day even though it comes together in under an hour
- Its the kind of dish that makes people pause after their first bite and ask what you put in it
02 -
- The roux can burn in a split second so once it starts smelling nutty pay close attention
- Shrimp continue cooking even off the heat so pull them when they're barely pink
03 -
- Use a cast iron skillet if you have one because it holds heat so evenly
- Taste your sauce before adding the shrimp because the seasoning should be perfect at that point