Creole Shrimp Étouffée with Fluffy Rice (Printable)
Rich, spicy Creole classic featuring tender shrimp in aromatic sauce served over perfectly steamed 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 Steps:
01 - Rinse rice under cold water until 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 fold 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 and translucent.
03 - Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes to form a light roux without browning.
04 - Add drained diced tomatoes and cook for 2 minutes. Gradually add stock while stirring constantly to prevent lumps from forming.
05 - Add Creole seasoning, smoked paprika, thyme, bay leaf, cayenne pepper, Worcestershire sauce, salt, and black pepper. Bring to a simmer and cook for 10 to 12 minutes, stirring occasionally, until sauce thickens and flavors meld.
06 - Add shrimp to simmering sauce and cook for 3 to 5 minutes until shrimp are just cooked through and pink throughout. Avoid overcooking.
07 - Remove from heat. Stir in lemon juice, fresh parsley, and green onions. Adjust seasoning with salt and pepper as needed.
08 - Spoon shrimp étouffée over fluffy rice. Garnish with additional fresh parsley if desired.
# Expert Tips:
01 -
- The sauce develops this incredible depth that makes people think youve been cooking all day, when its really just about 40 minutes of actual work.
- Its one of those dishes that actually tastes better the next day, making it perfect for meal prep or impressing last-minute dinner guests with leftovers.
02 -
- The roux is everything in this dish, and my first attempt turned into a burnt disaster because I stepped away to check my phone for just a minute.
- Seafood stock makes a world of difference compared to chicken stock, and you can easily make a quick version by simmering your shrimp shells in water with some aromatics for 20 minutes before straining.
03 -
- Warm your serving bowls in a low oven before plating to keep everything hot to the last bite, especially important when serving company.
- Save some of the minced green parts of the green onions to sprinkle on top right before serving for a fresh pop of color and flavor that makes the dish look restaurant-worthy.