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Creole Shrimp Étouffée

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!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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