Shrimp Étouffée Louisiana Creole (Printable)

Succulent shrimp in rich, spicy roux sauce with vegetables and Cajun seasonings, served over fluffy white rice

# What You'll Need:

→ Seafood

01 - 1 1/2 pounds large shrimp, peeled and deveined
02 - 2 teaspoons Creole seasoning

→ Vegetables

03 - 1/2 cup finely chopped onion
04 - 1/2 cup finely chopped celery
05 - 1/2 cup finely chopped green bell pepper
06 - 2 cloves garlic, minced

→ Roux

07 - 6 tablespoons unsalted butter
08 - 1/4 cup all-purpose flour

→ Liquids

09 - 2 cups seafood or chicken stock
10 - 1 (14.5-ounce) can diced tomatoes, drained

→ Seasonings

11 - 2 bay leaves
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon smoked paprika
14 - 1/4 teaspoon cayenne pepper
15 - Salt and freshly ground black pepper to taste

→ To Serve

16 - 4 cups cooked white rice
17 - 2 tablespoons chopped green onions
18 - 2 tablespoons chopped fresh parsley
19 - Lemon wedges

# How to Make It:

01 - Toss the shrimp with 1 teaspoon of Creole seasoning until evenly coated. Set aside while preparing the roux.
02 - Melt the butter in a large heavy-bottomed skillet or Dutch oven over medium heat. Gradually whisk in the flour, stirring constantly. Cook the roux until it reaches a deep golden brown color, approximately 8 to 10 minutes. Watch carefully to prevent burning.
03 - Add the onion, celery, and bell pepper to the roux. Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Stir in the garlic and cook for an additional minute until fragrant.
04 - Stir in the diced tomatoes, bay leaves, thyme, smoked paprika, remaining Creole seasoning, and cayenne pepper if using. Mix well to incorporate all flavors.
05 - Slowly pour in the stock while stirring constantly to prevent lumps from forming. Bring the mixture to a simmer, then cook uncovered for 10 to 15 minutes until the sauce has thickened nicely.
06 - Add the seasoned shrimp to the pot and cook just until they turn pink and are cooked through, 3 to 4 minutes. Avoid overcooking to prevent tough shrimp. Season with salt and black pepper to taste.
07 - Remove from heat and discard the bay leaves. Spoon the étouffée over cooked rice in bowls. Garnish generously with chopped green onions and fresh parsley. Serve with lemon wedges on the side for squeezing over the dish.

# Expert Advice:

01 -
  • The roux creates an incredible depth of flavor that tastes like it simmered all day, even though it comes together in under an hour
  • Theres something deeply satisfying about mastering a technique that intimidates so many home cooks
  • The balance of spicy, savory, and slightly sweet flavors hits every craving spot simultaneously
02 -
  • A burnt roux cannot be saved—youll taste that bitterness through every other ingredient, so if you see black specks, start over
  • The difference between a good étouffée and a great one often comes down to not overcooking the shrimp, which should be added at the very end
  • Your sauce will continue to thicken as it cools, so stop cooking when it still looks slightly thinner than you want the final consistency to be
03 -
  • Prep all your ingredients before you start making the roux, because once that flour hits the butter, you need constant attention
  • If your sauce seems too thick, add stock a tablespoon at a time until it reaches the right consistency
  • The étouffée actually tastes better the next day, so dont hesitate to make it ahead and reheat gently

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