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–+ servings

Creole Shrimp Étouffée

Serene Herrera
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! 
5 from 1 vote
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Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Course
Cuisine American
Servings 8 People
Calories 370 kcal

Ingredients
  

  • 2 lbs shrimp medium to large
  • ¼ cup butter
  • ¼ cup all purpose flour
  • ½ cup yellow onion diced
  • 1 celery stalk diced
  • 1 green bell pepper seeds and membranes removed, diced
  • 3 cloves garlic minced
  • 1½ cup chicken broth
  • ½ cup clam juice
  • 1 tbsp cajun seasoning
  • 1 tbsp worcestershire sauce
  • 1 tbsp hot sauce
  • 1 (15 ounce can) crushed tomatoes
  • 1 tsp salt
  • 2 cups white rice cooked

Instructions
 

  • 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.

Notes

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
  • lemon wedge
  • 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. 

Nutrition

Calories: 370kcalCarbohydrates: 45gProtein: 28gFat: 8gSaturated Fat: 4gCholesterol: 301mgSodium: 1506mgPotassium: 274mgFiber: 1gSugar: 2gVitamin A: 673IUVitamin C: 23mgCalcium: 192mgIron: 3mg
Keyword shrimp etouffee
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