Creole Shrimp Étouffée. This classic southern stew is full of tender shrimp, the "Holy Trinity" of veggies, and flavored with a decadent golden roux. This stew has a subtle heat thanks to seasoning, but served over rice is the ultimate in Louisiana comfort food!
Prepare the shrimp by peeling, deveining, and removing the tails. Place the shrimp in a medium size bowl, cover and store in refrigerator. If making your own shrimp broth save the shells, instructions are in notes below to make your own Shrimp Broth.
Melt butter in a large pot or dutch oven over medium heat. Sprinkle with flour and stir to combine.
Cook this roux over medium heat for 12-15 minutes until the roux is a golden brown color. Stir constantly while cooking to prevent burning.
Add in the onion, celery and bell pepper. Stir to coat in the roux. Continue to cook another 5 minutes or until the veggies have softened. Add in the garlic and stir.
Pour in the broth and clam juice, stir to combine. Then add in the additional seasonings, worcestershire sauce and hot sauce. Stir in the tomatoes. Let this come to a simmer, cooking for 8-10 minutes.
Add the shrimp to the broth, cover and let cook for 10 minutes.
Serve the shrimp etouffee over cooked white rice. Garnish with fresh parsley or sliced green onion if desired.
Homemade Shrimp Stock: if desired make your own shrimp stock to use in this recipe! Make sure you purchase Unpeeled shrimp.
Shells from peeling shrimp
Scraps from celery, onion, and bell pepper
2 quarts water
Bring this to a boil, cover and let simmer for 45 mins to an hour. Strain out the veggies and shells. Use this broth in the recipe above.