|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 3g||10%|
|Total Sugars 4g|
|Vitamin C 26mg||132%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a Creole-style shrimp étouffée made with tomatoes, fresh shrimp, and the "holy trinity" of onion, celery, and bell pepper. If you're looking to jazz up mealtimes, this is a really tasty dish to start with.
Étouffée is a French word that means "smothered" or "suffocated." As you can see in the photo, the shrimp are smothered with a combination of chopped vegetables and tomatoes in a rich brown roux.
The brown roux and the addition of tomatoes are typical of a Creole étouffée.
Most Creole and Cajun seasonings are made with a generous amount of salt, so taste and add salt, if needed, just before adding the shrimp.
Serve with a tossed salad and French bread or rolls.
Click Play to See This Traditional Shrimp Ètouffèe Recipe Come Together
7 tablespoons (3 1/2 ounces) unsalted butter
6 tablespoons all-purpose flour
1 large onion, chopped
1 1/2 cups celery, chopped
1 cup chopped green bell pepper, or a combination of green and red
3 cloves garlic, minced
8 ounces clam juice, or shrimp stock
1 (14.5-ounce) can diced tomatoes
1 to 2 tablespoons Creole seasoning, preferably salt free
1/4 teaspoon freshly ground black pepper
1 bay leaf
1 dash salt, to taste
1 1/2 to 2 pounds fresh shrimp, peeled and deveined
2 cups cooked rice, hot, for serving
Fresh chopped parsley, or green onion tops, sliced, for garnish
Steps to Make It
Gather the ingredients.
First, clarify the butter. Melt the butter in a heavy saucepan over low heat. Let it simmer until the foam rises to the top.
Once the butter stops making crackling noises and there is no longer any foam rising to the top, remove it from the heat and let it cool slightly.
Most of the solids will be on the bottom. Skim off any foam with a spoon. Strain through a cheesecloth-lined strainer.
After clarifying the butter, you will have about 4 to 5 tablespoons for the roux.
Put the clarified butter in a Dutch oven or large heavy saucepan. Heat over medium-low heat and add the flour.
Cook, whisking constantly, until the roux is golden brown, about the color of peanut butter.
Add the chopped onion, celery, bell pepper, and garlic to the roux and continue cooking, stirring frequently, until the onion is translucent, about 10 to 12 minutes.
Add the clam juice or shrimp stock and diced tomatoes, along with 1 tablespoon of the Creole seasoning, ground black pepper, and bay leaf. Bring to a boil. Reduce heat to low and simmer for 30 to 45 minutes or until the vegetables are softened.
If the sauce mixture seems too thick, thin it with a little more clam juice, shrimp stock, or some chicken broth. Taste and add more Creole seasoning and salt, as needed.
Add the shrimp and continue cooking for about 3 to 4 minutes or until the shrimp are cooked through.
For each serving, put a big scoop of rice in the center of a deep plate or shallow bowl. Spoon the shrimp étouffée around the rice. Sprinkle with a little fresh chopped parsley or green onion tops. Serve with a simple tossed salad and crusty French bread or rolls.
This is a great make-ahead recipe. Prepare the sauce but don't add the shrimp. Just before dinnertime, make the rice. Bring the sauce to a simmer, add the shrimp, and continue with the recipe.
How to Store
- If there is any étouffée left over, you can store it in an airtight container in the refrigerator for three days.
Creole vs. Cajun
- The difference between Creole cuisine and Cajun cuisine is that Creole is tomato-based and has tomatoes in it, whereas Cajun cooking does not.