Creole Shrimp Étouffée is a classic dish straight from Louisiana. Bursting with the unique combination of Cajun seasoning and fresh shrimp, this recipe is sure to impress your guests. It's hearty, flavorful, and perfect for a family dinner or a special occasion.
Majority of the ingredients for this recipe, like shrimp, onion, celery, green bell pepper, garlic, and white rice are pantry staples. However, items such as clam juice and Cajun seasoning may not be in your regular grocery list. You can usually find clam juice in the canned fish aisle and Cajun seasoning in the spices section of most supermarkets.
Ingredients for Creole Shrimp Étouffée Recipe
Shrimp: The star of the dish, providing a fresh, sea flavor.
Butter: Adds a rich, creamy texture and flavor.
Flour: Used for making the roux, which is the thickening agent.
Yellow Onion: Provides a sweet and savory base for the dish.
Celery Stalk: Adds a crunchy texture and mild flavor.
Green Bell Pepper: Gives a crisp, sweet flavor.
Garlic: Adds a pungent, spicy flavor that compliments the shrimp.
Chicken Broth: Used as the liquid base of the dish.
Clam Juice: Enhances the seafood flavor.
Cajun Seasoning: Gives the dish its distinctive spicy kick.
Worcestershire Sauce: Adds a tangy, savory taste.
Hot Sauce: Adds heat; adjust to your liking.
Crushed Tomatoes: Adds a sweet and tangy flavor.
Salt: Enhances all other flavors.
White Rice: Serves as the base for serving the étouffée.
One reader, Emmie Everhart says:
This creole shrimp étouffée recipe is a game-changer! The flavors are rich and vibrant, and the shrimp is perfectly cooked. The combination of spices and ingredients creates a truly authentic Creole experience. It's a must-try for anyone who loves bold, delicious flavors.
Techniques Required for Making Creole Shrimp Étouffée
How to prepare the shrimp: Peel, devein, and remove the tails from the shrimp. Place the prepared shrimp in a medium-sized bowl, cover, and store in the refrigerator.
How to make a roux: Melt butter in a large pot or Dutch oven over medium heat. Sprinkle with flour and stir to combine. Cook the roux over medium heat for 12-15 minutes until it turns a golden brown color, stirring constantly to prevent burning.
How to cook the vegetables: Add in the onion, celery, and bell pepper to the roux. Stir to coat the vegetables in the roux and cook for an additional 5 minutes or until the veggies have softened. Add in the garlic and stir.
How to simmer the broth: Pour in the broth and clam juice, then stir to combine. Add the additional seasonings, Worcestershire sauce, and hot sauce. Stir in the tomatoes and let the mixture come to a simmer, cooking for 8-10 minutes.
How to cook the shrimp: Add the prepared shrimp to the broth, cover, and let it cook for 10 minutes.
How to serve: Serve the shrimp étouffée over cooked white rice. Garnish with fresh parsley or sliced green onion if desired.
How To Make Creole Shrimp Étouffée
A Louisiana classic, this shrimp etouffée is a seafood stew with bell peppers, celery, and tomatoes served over some steamed rice.
Serves:
Ingredients
- 2lbsshrimp,(medium to large)
- ¼cupbutter
- ¼cupall purpose flour
- ½cupyellow onion,diced
- 1celery stalk,diced
- 1green bell pepper,seeds and membranes removed, diced
- 3clovesgarlic,minced
- 1½cupchicken broth
- ½cupclam juice
- 1tbspcajun seasoning
- 1tbspworcestershire sauce
- 1tbsphot sauce
- 15ozcrushed tomatoes,(1 can)
- 1tspsalt
- 2cupswhite rice,cooked
Instructions
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Prepare the shrimp by peeling, deveining, and removing the tails. Place the shrimp in a medium size bowl, cover and store in refrigerator.
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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 to 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.
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Stir in the tomatoes. Let this come to a simmer, cooking for 8 to 10 minutes.
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Add the shrimp to the broth, cover and let cook for 10 minutes.
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Serve the shrimp etouffee over cooked white rice. Garnish with fresh parsley or sliced green onion if desired.
Nutrition
- Calories: 371.04kcal
- Fat: 8.01g
- Saturated Fat: 4.22g
- Trans Fat: 0.25g
- Monounsaturated Fat: 2.08g
- Polyunsaturated Fat: 0.83g
- Carbohydrates: 51.09g
- Fiber: 1.70g
- Sugar: 4.16g
- Protein: 22.47g
- Cholesterol: 159.48mg
- Sodium: 973.20mg
- Calcium: 103.02mg
- Potassium: 459.79mg
- Iron: 2.69mg
- Vitamin A: 120.74µg
- Vitamin C: 19.57mg
Essential Technique for Perfect Creole Shrimp Étouffée
When making your roux, it's important to stir it constantly to prevent it from burning. The color of your roux will significantly impact the flavor of your étouffée. A lighter roux gives a subtle, more delicate flavor, while a darker roux imparts a deep, rich flavor. For this Creole Shrimp Étouffée recipe, aim for a golden brown color, which is a nice middle ground. Remember, the key to a good roux is patience, so don't rush the process.
Time-Saving Tips for Preparing Shrimp Étouffée
Prep ahead: Chop and measure all ingredients in advance to streamline the cooking process.
Use frozen shrimp: Opt for pre-peeled and deveined frozen shrimp to save time on preparation.
Multi-task: While the étouffée simmers, cook the rice and prepare any garnishes to maximize efficiency.
Invest in a good knife: A sharp knife can make chopping vegetables quicker and more precise.
Organize your workspace: Keep your ingredients and tools within reach to minimize time spent searching for items.
Clean as you go: Wash and put away utensils and dishes while the dish is cooking to reduce post-cooking cleanup time.
Substitute Ingredients For Creole Shrimp Étouffée Recipe
butter - Substitute with olive oil: Olive oil can provide a similar richness and flavor to the dish while reducing the saturated fat content.
all purpose flour - Substitute with gluten-free flour: This substitution is suitable for those with gluten sensitivities or allergies, and it will yield a similar thickening effect in the recipe.
yellow onion - Substitute with white onion: White onions can be used as a substitute for yellow onions, providing a slightly milder flavor while still adding depth to the dish.
celery stalk - Substitute with celery seed: Celery seed can be used as a substitute for celery stalk, providing a concentrated celery flavor to the dish.
green bell pepper - Substitute with red bell pepper: Red bell peppers can be used as a substitute for green bell peppers, offering a slightly sweeter flavor and vibrant color to the dish.
garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, providing a convenient option while still imparting the desired garlic flavor.
chicken broth - Substitute with vegetable broth: Vegetable broth can be used as a substitute for chicken broth, offering a suitable flavor base for the dish while accommodating vegetarian diets.
clam juice - Substitute with fish stock: Fish stock can be used as a substitute for clam juice, providing a similar depth of flavor and enhancing the seafood profile of the dish.
cajun seasoning - Substitute with homemade cajun seasoning: Making your own cajun seasoning allows for customization and control over the spice level and flavor profile, ensuring a personalized touch to the dish.
worcestershire sauce - Substitute with soy sauce: Soy sauce can be used as a substitute for worcestershire sauce, providing a savory umami flavor to the dish.
hot sauce - Substitute with cayenne pepper: Cayenne pepper can be used as a substitute for hot sauce, offering heat and spice to the dish while allowing for adjustment to personal preference.
crushed tomatoes - Substitute with tomato sauce: Tomato sauce can be used as a substitute for crushed tomatoes, providing a smooth and concentrated tomato flavor to the dish.
white rice - Substitute with brown rice: Brown rice can be used as a substitute for white rice, offering a nuttier flavor and additional nutritional benefits.
Best Presentation for Creole Shrimp Étouffée
Elevate the plating: When presenting the creole shrimp étouffée, focus on creating a visually stunning plate. Use a large, shallow bowl to showcase the vibrant colors and textures of the dish. Arrange the rice in a neat mound at the center and carefully spoon the shrimp étouffée around it, ensuring each element is visible and appealing.
Garnish with finesse: Add a touch of sophistication to the dish by garnishing with finely chopped fresh parsley and thinly sliced green onions. Sprinkle them delicately over the shrimp étouffée to provide a pop of color and a hint of freshness.
Incorporate artistic drizzling: Elevate the presentation by drizzling a small amount of extra virgin olive oil in a circular motion around the edge of the bowl. This not only adds a glossy sheen to the dish but also imparts a subtle, luxurious flavor.
Utilize elegant serving ware: Opt for elegant, high-quality dinnerware to serve the shrimp étouffée. Choose a plate or bowl that complements the colors of the dish and enhances the overall dining experience.
Emphasize symmetry and balance: Pay attention to the placement of each element on the plate, aiming for symmetry and balance. The presentation should be visually appealing and inviting, drawing the eye to the carefully arranged components of the dish.
Consider the sensory experience: Enhance the presentation by ensuring that the dish is served at the perfect temperature, allowing the aromatic flavors to waft gently from the bowl, captivating the senses of the diners.
Highlight the vibrant colors: Emphasize the rich, warm hues of the shrimp étouffée by using a neutral-colored plate or bowl. This will allow the dish's natural colors to take center stage, creating a visually striking presentation.
Add a touch of elegance with a side dish: Consider serving a small side of crispy baguette slices or cornbread alongside the shrimp étouffée, adding an element of elegance and variety to the presentation.
Essential Tools for Making Shrimp Étouffée
- Cutting board: A sturdy surface for chopping and preparing ingredients.
- Chef's knife: A versatile and sharp knife for cutting and slicing various ingredients.
- Dutch oven or large pot: For cooking the étouffée and simmering the ingredients.
- Medium size bowl: For marinating and storing the shrimp.
- Wooden spoon: For stirring and mixing the ingredients while cooking.
- Measuring cups and spoons: For accurately measuring the ingredients.
- Saucepan: For cooking the white rice.
- Fine mesh strainer: If making your own shrimp broth, this is used to strain the broth from the shrimp shells.
- Serving platter or bowl: For serving the shrimp étouffée over the cooked white rice.
Storing and Freezing Creole Shrimp Étouffée
Let the creole shrimp étouffée cool completely before storing or freezing. This allows the flavors to meld and prevents the shrimp from overcooking.
To store in the refrigerator, transfer the cooled étouffée to an airtight container. It will keep well for up to 3-4 days. When ready to reheat, simply warm it up in a pot over medium heat until heated through.
For longer storage, you can freeze the étouffée for up to 2-3 months. Here's how:
- Divide the cooled étouffée into portion-sized freezer-safe containers or resealable bags. This allows you to thaw only what you need later on.
- If using freezer bags, remove as much air as possible before sealing to prevent freezer burn.
- Label the containers or bags with the date and contents for easy identification.
- Place the containers or bags in the freezer, laying them flat for even freezing and to save space.
To thaw frozen creole shrimp étouffée, transfer it from the freezer to the refrigerator and let it thaw overnight. You can also thaw it in the microwave using the defrost setting if you're in a hurry.
Once thawed, reheat the étouffée in a pot over medium heat, stirring occasionally, until it's heated through and the shrimp are warm. You may need to add a splash of chicken broth or water to loosen the sauce if it has thickened too much during storage.
Avoid refreezing previously frozen étouffée, as this can affect the texture and quality of the dish. Only thaw what you plan to consume within a day or two.
How To Reheat Leftover Shrimp Étouffée
- The best way to reheat leftover creole shrimp étouffée is on the stovetop. Place the étouffée in a saucepan or pot and heat it over medium-low heat, stirring occasionally, until it's heated through. This method allows you to control the temperature and ensure that the shrimp doesn't overcook and become rubbery.
- If you're short on time, you can also reheat the étouffée in the microwave. Place the desired portion in a microwave-safe bowl and heat it in 30-second intervals, stirring between each interval, until it's heated through. Be careful not to overheat the shrimp, as it can quickly become tough and rubbery in the microwave.
- Another option is to reheat the étouffée in the oven. Preheat the oven to 350°F (175°C), place the étouffée in an oven-safe dish, cover it with foil, and heat it for about 15-20 minutes, or until it's heated through. This method is particularly useful if you're reheating a large quantity of étouffée.
- Regardless of the reheating method you choose, be sure to stir the étouffée well before serving to redistribute the flavors and ensure that it's evenly heated. If the sauce seems too thick after reheating, you can add a splash of chicken broth or water to thin it out.
- To reheat the rice, place it in a microwave-safe bowl, cover it with a damp paper towel, and microwave it for 1-2 minutes, or until it's heated through. Alternatively, you can reheat the rice in a saucepan with a splash of water over medium-low heat, stirring occasionally, until it's heated through and the water has evaporated.
Interesting Fact About Creole Shrimp Étouffée
The Creole shrimp étouffée recipe is a classic Cajun dish that originated in Louisiana. This flavorful dish is made with a rich roux, succulent shrimp, and a blend of aromatic vegetables and spices. The combination of butter, flour, and seasonings creates a savory base for the dish, while the addition of shrimp, chicken broth, and clam juice adds depth and richness to the overall flavor. The dish is typically served over a bed of fluffy white rice, allowing the delicious sauce to soak into the grains. This traditional Creole recipe is a perfect example of the rich and diverse culinary heritage of Louisiana. Enjoy!
Is Making Shrimp Étouffée at Home Cost-Effective?
This creole shrimp étouffée recipe is moderately cost-effective for a household. The use of shrimp and basic pantry staples keeps the cost reasonable. The dish offers a delightful blend of flavors and textures, earning a solid 8/10 rating. The approximate cost for a household of 4 people is around $25, making it a budget-friendly option for a satisfying meal.
Is Creole Shrimp Étouffée Healthy or Unhealthy?
The creole shrimp étouffée recipe is a flavorful dish that combines shrimp with a rich, roux-based sauce. While it does contain some nutritious ingredients like shrimp, vegetables, and tomatoes, there are a few aspects that could be improved to make it healthier:
- The recipe uses a significant amount of butter and flour to create the roux, which adds calories and saturated fat
- The sodium content may be high due to the use of chicken broth, clam juice, cajun seasoning, worcestershire sauce, hot sauce, and added salt
- The dish is served over white rice, which is a refined carbohydrate
To make this recipe healthier, consider the following suggestions:
- Replace some or all of the butter with a healthier oil like olive oil or avocado oil
- Use whole wheat flour instead of all-purpose flour for added fiber and nutrients
- Reduce the amount of added salt and opt for low-sodium versions of the chicken broth, clam juice, and other sauces
- Increase the amount of vegetables in the dish, such as adding more bell peppers, celery, or even okra
- Serve the étouffée over brown rice, quinoa, or cauliflower rice for a more nutrient-dense and fiber-rich base
- Use a leaner protein like chicken or crawfish instead of shrimp, or mix in some plant-based proteins like beans or lentils
By making these adjustments, you can enjoy the delicious flavors of creole shrimp étouffée while also incorporating more wholesome ingredients and reducing the overall calorie and sodium content.
Editor's Opinion on This Creole Shrimp Étouffée Recipe
This Creole Shrimp Étouffée recipe is a delightful blend of flavors and textures. The rich, golden roux adds a depth of flavor, while the combination of vegetables, spices, and seafood creates a harmonious dish. The use of fresh shrimp and homemade shrimp broth elevates the overall taste. The dish is well-balanced, with a perfect level of heat from the Cajun seasoning and hot sauce. The finished étouffée, served over fluffy white rice, is a true taste of the Louisiana bayou. It's a classic Creole dish that is sure to impress with its bold and comforting flavors.
Enhance Your Creole Shrimp Étouffée Recipe with These Unique Side Dishes:
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Why trust this Creole Shrimp Étouffée Recipe:
This creole shrimp étouffée recipe is a classic Cajun dish that embodies the rich and flavorful Louisiana cuisine. With a perfect balance of spices and fresh seafood, this recipe promises an authentic taste of the South. The step-by-step instructions ensure a foolproof cooking process, while the use of fresh ingredients guarantees a delicious and satisfying meal. Trust in the heritage and tradition behind this étouffée recipe, and indulge in a culinary experience that will transport you to the heart of the Bayou.
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