Authentic Creole Shrimp Étouffée Recipe
Shrimp Étouffée is a classic Louisiana spicy stew of shrimp or crawfish served over rice.
What is Étouffée?
Étouffée is a French word that means smothered or suffocated and is a spicy stew made with a rich buttery roux (can be blonde or dark) with vegetables and shrimp or crawfish.
Classic Creole Shrimp Étouffée
- 6 T butter
- 1/2 cup flour
- 4 cups chopped onion
- 2 cups chopped green bell pepper
- 2 cups celery
- 3 cloves garlic - minced
- 1 can diced tomatoes
- 2 bay leaves
- 2 t salt
- 1/2 t cayenne pepper
- 1 qt shrimp stock
- 2 t cajun seasoning
- 40 large shrimp - peeled and deveined or shell and head on
- 1/4 cup parsley - chopped
- 6 cups Steamed white rice
- Melt the butter over medium heat in a large heavy-bottomed pot.
- Add the flour to the butter and stir, making a roux, continue to stir until it is dark.
- Add the onions, bell peppers, celery, garlic to the roux and stir, cooking for about 10 minutes.
- Add the tomatoes, bay leaves, salt, 1 tsp cajun seasoning, and cayenne.
- Cook for about 2-3 minutes.
- Add the shrimp stock, bring to a boil and reduce to a simmer.
- Simmer, stirring occasionally for 45 minutes.
- Season the shrimp with 1 tsp cajun seasoning and add the shrimp to the pot and stir.
- Cook for another 5 minutes until the shrimp is cooked and opaque.
- Add the parsley and stir to combine.
- Serve over rice.
Peel & Deveined vs Shell and Head on ShrimpPeeled and deveined is certainly easier to eat, but shell and head-on shrimp works beautifully in this dish since the shell holds the flavor of the broth. My preference when I can get fresh, shell and head-on Gulf shrimp is to go with shell-on, but when I can only get frozen wild Key West Pink Shrimp I always choose the peeled and deveined. Crawfish can be substituted for the shrimp or feel free to make a combination of shrimp and crawfish.
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