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.

Shrimp Étouffée might be my favorite Creole or Cajun dish. Large succulent shrimp paired with the rich buttery dark roux and the holy trinity of onions, celery and bell peppers married with Creole seasonings, a dash or more of Tabasco and I’m in comfort food heaven.
Serve this over rice and a good loaf of fresh French bread or other crusty bread.  Yes, it’s starch overload but you’ll want to sop up every last drop of this heavenly sauce. I like it with bread so much I usually skip the rice…
Serve additional Tabasco or other hot sauce on the side.

 

Creole Shrimp Étouffée Recipe

Classic Creole Shrimp Étouffée

Course: Brunch, entree, lunch, Main, Main Course
Cuisine: American, cajun, creole, Mardi Gras, New Orleans, seafood, Shrimp
Servings: 8
Calories: 364 kcal
Author: Kelly D

Shrimp Étouffée is a classic Louisiana spicy stew of shrimp or crawfish served over rice. Large succulent shrimp cooked in a rich dark buttery roux and served over rice is my kind of comfort food.

This recipe is a dark roux, Shrimp Étouffée can be made with a blonde roux, but has a different flavor.

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Ingredients

  • 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

Instructions

  1. Melt the butter over medium heat in a large heavy-bottomed pot.
  2. Add the flour to the butter and stir, making a roux, continue to stir until it is dark.
  3. Add the onions, bell peppers, celery, garlic to the roux and stir, cooking for about 10 minutes.
  4. Add the tomatoes, bay leaves, salt, 1 tsp cajun seasoning, and cayenne.
  5. Cook for about 2-3 minutes.
  6. Add the shrimp stock, bring to a boil and reduce to a simmer.
  7. Simmer, stirring occasionally for 45 minutes.
  8. Season the shrimp with 1 tsp cajun seasoning and add the shrimp to the pot and stir.
  9. Cook for another 5 minutes until the shrimp is cooked and opaque.
  10. Add the parsley and stir to combine.
  11. Serve over rice.

Recipe Notes

 
Peel & Deveined vs Shell and Head on Shrimp

 

Peeled 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.

 

 

Nutrition Facts
Classic Creole Shrimp Étouffée
Amount Per Serving
Calories 364 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 98mg 33%
Sodium 1367mg 57%
Potassium 547mg 16%
Total Carbohydrates 52g 17%
Dietary Fiber 3g 12%
Sugars 6g
Protein 14g 28%
Vitamin A 21.3%
Vitamin C 55.2%
Calcium 14.7%
Iron 14.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

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