Shrimp Étouffée Louisiana Creole (Printable version)
Succulent shrimp in rich roux sauce with Cajun vegetables over white rice
# What You'll 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
# Directions:
01 - Toss the shrimp with 1 teaspoon of Creole seasoning in a bowl. Set aside while preparing the base.
02 - Melt the butter in a large heavy-bottomed skillet or Dutch oven over medium heat. Gradually whisk in the flour, stirring constantly for 8-10 minutes until the roux reaches a deep golden brown color.
03 - Add the onion, celery, and bell pepper to the roux. Cook, stirring frequently, for about 5 minutes until vegetables are softened.
04 - Stir in the minced garlic and cook for 1 minute until fragrant.
05 - Add the diced tomatoes, bay leaves, thyme, paprika, remaining Creole seasoning, and cayenne pepper. Mix thoroughly to combine.
06 - Slowly pour in the stock while stirring constantly to prevent lumps. Bring to a simmer and cook uncovered for 10-15 minutes until the sauce thickens.
07 - Add the seasoned shrimp to the pot and cook for 3-4 minutes just until pink and cooked through. Season with salt and black pepper to taste.
08 - Remove from heat and discard the bay leaves. Serve over fluffy white rice, garnished with green onions and fresh parsley. Accompany with lemon wedges on the side.
# Expert advice:
01 -
- The roux creates this incredible depth that makes people think you spent all day cooking
- Its one of those dishes that actually tastes better the next day, making it perfect for leftovers
02 -
- Never step away from your roux, because it goes from perfect to burned in seconds and there is no recovering from that mistake
- The shrimp cook incredibly fast, so have everything else ready before you add them to the pot
03 -
- Pat your shrimp completely dry before seasoning so the spices actually stick instead of sliding right off
- Let the étouffée rest for 5 minutes off the heat before serving, which lets the sauce thicken slightly and the flavors marry