Creole Shrimp Étouffée
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!
Servings: 8 People
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 cup chicken broth
- ½ cup clam juice
- 1 tablespoon cajun seasoning
- 1 teaspoon salt
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- 1 (15-ounce) can 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 cup 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
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
Nutrition
Calories: 370kcal | Carbohydrates: 45g | Protein: 28g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 301mg | Sodium: 1506mg | Potassium: 274mg | Fiber: 1g | Sugar: 2g | Vitamin A: 673IU | Vitamin C: 23mg | Calcium: 192mg | Iron: 3mg
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