Creole Shrimp Étouffée

Whenever I think about comfort food, the first dish that pops into my mind is Creole Shrimp Étouffée. The aroma of the sautéed vegetables combined with the spices creates an inviting atmosphere that makes my mouth water. I remember the time I first tried it, sitting at a family gathering, the rich flavors dancing on my palate as I savored each bite. It was a dish that sparked a love affair with Cajun cuisine, and since then, I’ve been eager to whip it up in my own kitchen. Each time I make Creole Shrimp Étouffée, I’m transported back to that evening, surrounded by laughter and the comfort of good food.

Shopping List for Creole Shrimp Étouffée

Gathering the right ingredients is key to achieving the authentic taste of Creole Shrimp Étouffée. Each element contributes to the overall flavor profile, creating a dish that is both satisfying and delicious. From the fresh shrimp to the aromatic vegetables, these ingredients are meant to work together in perfect harmony.

• 2 pounds large shrimp – Fresh shrimp is essential for this dish, providing a sweet and tender meat that absorbs the flavors of the sauce beautifully.
• ¼ cup unsalted butter – This adds richness to the dish and helps create the roux.
• ¼ cup all-purpose flour – The flour is crucial for thickening the sauce, creating that delightful texture.
• ½ cup diced yellow onion – The onion provides a sweet, aromatic base for the etouffee.
• 1 stalk diced celery – Adds a crunchy texture and aromatic flavor.
• 1 diced green bell pepper – Offers sweetness and color to the dish.
• 3 cloves minced garlic – Garlic enhances the overall flavor with its aromatic punch.
• 1 ½ cups chicken broth – This adds depth and warmth to the sauce.
• ½ cup clam juice – It enhances the seafood flavor, taking the dish to another level.
• 1 tablespoon cajun seasoning – The heart of Creole flavor, providing that signature spice.
• 1 teaspoon salt – Essential for enhancing the flavors of the other ingredients.
• 1 tablespoon Worcestershire sauce – Adds a unique savory depth.
• 1 tablespoon hot sauce – For those who like a little extra heat!
• 1 (15-ounce) can crushed tomatoes – Adds acidity and richness to the sauce.
• 2 cups cooked white rice – The perfect base to soak up all those delicious flavors.

How to Cook Creole Shrimp Étouffée

Creating Creole Shrimp Étouffée is a joyous experience filled with delightful aromas and vibrant colors. As you work through the steps, you’ll see how the flavors meld together to create a truly special dish. Let’s dive right in!

1. Prepare 2 pounds of large shrimp by peeling, deveining, and removing the tails. The shrimp are the star here, so you want them to be fresh and ready to absorb all the flavors. Once cleaned, place them in a medium-sized bowl, cover, and store in the refrigerator. If you’re feeling adventurous, you can save the shells to make your own shrimp broth!
2. Melt ¼ cup of unsalted butter in a large pot or Dutch oven over medium heat. This creates the foundation of your roux. As the butter melts, sprinkle in ¼ cup of all-purpose flour, stirring to combine. The roux is critical; you want it to reach a beautiful golden brown color.
3. Cook the roux over medium heat for 12 to 15 minutes, stirring constantly to prevent burning. You’ll notice the rich aroma developing. The goal is a deep, nutty color that adds a fantastic flavor to your Creole Shrimp Étouffée.
4. Add in ½ cup of diced yellow onion, 1 stalk of diced celery, and 1 diced green bell pepper. Stir well to coat the vegetables in the roux. Let them cook for about 5 minutes, stirring occasionally, until they soften and become fragrant. This combination is the backbone of your dish.
5. Next, add 3 cloves of minced garlic. The garlic will give your dish a lovely aroma and flavor, blending beautifully with the other ingredients. Stir it in and let it cook for about 30 seconds.
6. Pour in 1 ½ cups of chicken broth and ½ cup of clam juice. Stir to combine everything. The liquid should start to bubble and thicken slightly as it heats up.
7. Then, add 1 tablespoon of cajun seasoning, 1 teaspoon of salt, 1 tablespoon of Worcestershire sauce, and 1 tablespoon of hot sauce. This blend is where your dish gets its signature flavors! Stir it all together.
8. Next, stir in 1 (15-ounce) can of crushed tomatoes and let it simmer for about 8 to 10 minutes. You’re looking for a nice, thick consistency. Keep it on medium heat and stir occasionally.
9. Add the prepared shrimp to the broth, covering the pot. Let it cook for about 10 minutes. The shrimp should turn a beautiful pink color and be cooked through.
10. Serve the Creole Shrimp Étouffée over 2 cups of cooked white rice. If desired, you can garnish with fresh parsley or sliced green onion for that extra pop of color and flavor. Enjoy your delicious creation!

How to Switch It Up

While Creole Shrimp Étouffée is fantastic as it is, there’s always room for creativity! Here are some fun tips to customize your dish:

• Storage: To store leftovers, transfer any uneaten Creole Shrimp Étouffée to an airtight container and refrigerate. It’s great to enjoy the next day!
• Freezing: You can freeze this dish for up to 3 months. Just make sure to cool it completely before transferring to a freezer-safe container.
• Pairing: It pairs beautifully with a crisp green salad or some crusty bread to soak up the sauce.
• Spice Variations: Try adding different spices or even a splash of lemon juice for a fresh twist.
• Vegetarian Version: Substitute the shrimp with your favorite vegetables or even tofu for a vegetarian take.
• Serving Style: Serve it in individual bowls for a more elegant presentation during dinner parties.

Serve This Creole Shrimp Étouffée With

When it comes to serving Creole Shrimp Étouffée, you’ve got plenty of options to create a complete meal. Here are some ideas:

• Fluffy White Rice: The classic pairing! It absorbs the rich sauce beautifully.
• Crusty Bread: Perfect for dipping and soaking up every delicious drop.
• Coleslaw: A crunchy side salad brings a refreshing contrast to the richness of the etouffee.
• Steamed Vegetables: Brightly colored steamed veggies add a healthy touch to your plate.
• Green Salad: A simple green salad with a light vinaigrette balances out the hearty dish nicely.
• Occasions: Ideal for family dinners, special occasions, or even a cozy night in.

FAQ

Conclusion

Creole Shrimp Étouffée is a dish that captures the essence of comfort food, bringing together rich flavors and satisfying textures. Whether you’re enjoying it on a weeknight or serving it at a special gathering, this recipe is sure to impress. I encourage you to try making it; you won’t be disappointed!

Creole Shrimp Étouffée

The ultimate comfort food, Creole Shrimp Étouffée is a delicious blend of fresh shrimp and rich, savory flavors. This easy weeknight dinner is packed with spices and served over fluffy rice, making it a must-try for any seafood lover. Indulge in this creamy, flavorful dish that’s sure to impress your family tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Dinner

Cuisine Creole

Servings 8 servings

Calories 350 kcal

Equipment

• Oven
• Peeler
• Saucepan
• Chef's Knife
• Cutting Board
• Wooden Spoon

Ingredients

  

• 2 pounds Large Shrimp
• ¼ cup Unsalted Butter
• ¼ cup All-Purpose Flour
• ½ cup Diced Yellow Onion
• 1 stalk Diced Celery
• 1 Diced Green Bell Pepper Seeds removed
• 3 cloves Minced Garlic
• 1 ½ cups Chicken Broth
• ½ cup Clam Juice
• 1 tablespoon Cajun Seasoning
• 1 teaspoon Salt
• 1 tablespoon Worcestershire Sauce
• 1 tablespoon Hot Sauce
• 1 (15-ounce) Crushed Tomatoes
• 2 cups Cooked White Rice

Instructions

 

• Prepare 2 pounds large shrimp by peeling, deveining, and removing the tails. Place the shrimp in a medium-sized bowl, cover, and store in the refrigerator. If making your own shrimp broth, save the shells. Instructions are in the notes below to make your own Shrimp Broth.
• Melt ¼ cup unsalted butter in a large pot or Dutch oven over medium heat. Sprinkle with ¼ cup all-purpose flour and stir to combine.
• Cook over medium heat for 12-15 minutes until the roux is golden brown. Stir constantly while cooking to prevent burning.
• Add ½ cup diced yellow onion, 1 stalk diced celery, and 1 diced green bell pepper. Stir to coat in the roux. Continue to cook for another 5 minutes or until the veggies have softened. Add 3 cloves minced garlic and stir.
• Pour in 1 ½ cups chicken broth and ½ cup clam juice; stir to combine. Then add 1 tablespoon cajun seasoning, 1 teaspoon salt, 1 tablespoon Worcestershire sauce, and 1 tablespoon hot sauce. Stir in 1 (15-ounce) can crushed tomatoes and simmer, cooking for 8-10 minutes.
• Add the shrimp to the broth, cover and let cook for 10 minutes.
• Serve the shrimp etouffee over 2 cups cooked white rice. Garnish with fresh parsley or sliced green onion, if desired.

Notes

• Tip 1: Shells from peeling shrimp
• Tip 2: Scraps from celery, onion, and bell pepper
• Tip 3: Lemon wedge
• Tip 4: 2 quarts water

Keyword Cajun cuisine, comfort food, Creole recipe, shrimp etouffee

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Meet Camila Rivera

I’m Camila, and I believe the very best meals are the ones that bring the whole family together. My passion is taking classic, beloved dishes and adding a spicy or zesty twist to wake up your palate. I have cooked, tweaked, and taste-tested this recipe right here in my own home kitchen to ensure it works perfectly for you. I hope you enjoy every single bite let me know how it turns out!