Creole shrimp etouffee is a classic Louisiana dish that combines the flavors of the French, African, Spanish, and Native American cultures. This rich and savory dish features succulent shrimp and a roux-based sauce. It’s a dish that has become synonymous with Louisiana’s rich food culture and is enjoyed by both locals and visitors alike.
Creole Shrimp Étouffée
Course: Main6
servings15
minutes35
minutesThis Creole shrimp etouffee is rich and savory featuring plump shrimp in a roux-based sauce. It's a classic Louisiana dish.
Ingredients
1/2 cup 1/2 unsalted butter
1/2 cup 1/2 all-purpose flour
1 large 1 onion, diced
1 1 green bell pepper, diced
2 2 celery stalks, diced
4 4 garlic cloves, minced
2 cups 2 chicken broth or shrimp stock, more as needed
1 large 1 tomato, diced
1 tbsp 1 creole seasoning
1/2 tsp 1/2 thyme
1 tbsp 1 Worcestershire sauce
2 2 bay leaves
1 tsp 1 salt
1 tsp 1 black pepper
2 pounds 2 medium shrimp, peeled and deveined
1/4 cup 1/4 chopped fresh parsley
1/4 cup 1/4 green onions, sliced
4 cups 4 cooked white rice
Directions
- Melt the butter in a large saucepan or Dutch oven over medium heat.
- Add the flour and whisk constantly to make a roux. Continue cooking and stirring until the roux is a caramel color. This should take about 10-15 minutes.
- Add the onion, bell pepper and celery to the roux. Cook until the vegetables start to soften, about 5 minutes. Add garlic and cook for another minute.
- Slowly add the chicken broth or shrimp stock to mix, stirring until smooth and well combined. If the sauce is too thick or lumpy, add more stock as necessary.
- Add tomato, creole seasoning, thyme, Worcestershire sauce, bay leaves, salt, and black pepper. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and simmer for 15 minutes, stirring occasionally.
- Add the shrimp to the saucepan and cook uncovered until they are pink and cooked through about 4-5 minutes.
- Stir in the chopped parsley and green onions.
- Serve the shrimp etouffee over cooked white rice and garnish with greens onions or parsley.
