Creole Shrimp Étouffée with Fluffy Rice (Printable Version)
Rich, spicy Creole classic featuring tender shrimp simmered in savory aromatic sauce, served over fluffy white rice.
# What You'll 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
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
# How to Make It:
01 - Rinse the rice under cold water until the 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 vegetables are softened.
03 - Stir in garlic and cook for 1 minute. Sprinkle flour over the vegetables and cook, stirring constantly, for 2 minutes to form a light roux.
04 - Add drained tomatoes and cook for 2 minutes. Gradually add stock while stirring constantly to combine.
05 - Add Creole seasoning, paprika, thyme, bay leaf, cayenne pepper, Worcestershire sauce, salt, and pepper. Bring to a simmer and cook for 10 to 12 minutes, stirring occasionally, until the sauce thickens.
06 - Add shrimp and cook for 3 to 5 minutes until just cooked through and pink in color.
07 - Remove from heat. Stir in lemon juice, fresh parsley, and green onions.
08 - Serve the shrimp étouffée over the fluffy rice. Garnish with additional fresh parsley if desired.
# Expert Insights:
01 -
- The sauce develops this incredible depth that makes everyone think you spent all day cooking, though its ready in just an hour.
- Its the perfect dinner party dish because you can prepare most of it ahead of time, then add the shrimp just before serving while chatting with your guests.
02 -
- If your sauce ever breaks or looks greasy, a quick whisking with a splash of cold stock will bring it back together.
- Tasting and adjusting seasoning should happen BEFORE adding the shrimp, as youll want to minimize stirring once those delicate morsels are in the pot.
03 -
- The thickness of your étouffée sauce is crucial - it should coat a spoon but still flow gently, like warm honey.
- That final squeeze of fresh lemon juice just before serving isnt optional - it cuts through the richness and makes all the flavors pop in a way nothing else can.