Creole Shrimp Étouffée with Fluffy Rice (Print version)
Tender shrimp in rich Creole sauce with aromatic vegetables, served over fluffy white rice. Spicy, savory, and authentically delicious.
# What you need:
→ Shrimp Étouffée
01 - 1 pound large shrimp, peeled and deveined
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons vegetable oil
04 - 1 medium onion, finely chopped
05 - 1 green bell pepper, finely chopped
06 - 2 celery stalks, finely chopped
07 - 3 cloves garlic, minced
08 - 2 tablespoons all-purpose flour
09 - 1 can (14 ounces) diced tomatoes, drained
10 - 2 cups seafood or chicken stock
11 - 1 teaspoon Creole seasoning
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon dried thyme
14 - 1 bay leaf
15 - 1/4 teaspoon cayenne pepper, optional
16 - Salt and black pepper to taste
17 - 2 tablespoons fresh parsley, chopped
18 - 2 green onions, thinly sliced
19 - 1 teaspoon Worcestershire sauce
20 - Juice of 1/2 lemon
→ Fluffy Rice
21 - 1 cup long-grain white rice
22 - 2 cups water
23 - 1/2 teaspoon salt
24 - 1 tablespoon unsalted butter
# Directions:
01 - Rinse rice under cold water until water runs clear. In a saucepan, combine rice, water, and salt. Bring to a boil, stir once, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat, fluff with a fork, and gently stir in butter. Keep warm.
02 - In a large skillet or Dutch oven, heat butter and oil over medium heat. Add onion, bell pepper, and celery. Sauté for 5 to 6 minutes until softened.
03 - Stir in garlic and cook for 1 minute. Sprinkle flour over the vegetables and cook, stirring, for 2 minutes to form a light roux.
04 - Add drained tomatoes and cook for 2 minutes. Gradually add stock, stirring constantly to combine.
05 - Add Creole seasoning, paprika, thyme, bay leaf, cayenne pepper if using, Worcestershire sauce, salt, and pepper. Bring to a simmer and cook for 10 to 12 minutes, stirring occasionally, until thickened.
06 - Add shrimp and cook for 3 to 5 minutes until just cooked through and pink.
07 - Remove from heat. Stir in lemon juice, parsley, and green onions.
08 - Serve the shrimp étouffée over fluffy rice. Garnish with additional parsley if desired.
# Expert advice:
01 -
- The sauce develops this incredible depth that makes people think youve been cooking all day, when its actually quite simple once you get the technique down.
- Theres something magical about how the slightly spicy, tomato-rich sauce clings to each grain of that fluffy rice, making every bite balanced and satisfying.
02 -
- I once rushed the roux and ended up with a grainy sauce that couldn't be rescued, so give yourself those full two minutes of stirring after adding the flour.
- Using the freshest shrimp possible makes a dramatic difference, I discovered after comparing a batch made with just-caught gulf shrimp versus frozen ones from the grocery store.
03 -
- Save shrimp shells in the freezer until you have enough to make a quick seafood stock, which elevates this dish to restaurant quality.
- The sauce should coat the back of a spoon but still flow slowly when stirred, a consistency I achieved only after making this dish at least a dozen times.