Creole Shrimp Étouffée

5 from 4 votes

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!

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Keyword: shrimp etouffee, shrimp etouffee recipe

Servings: People

Author: Serene Herrera

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

Bring this to a boil, cover and let simmer for 45 mins to an hour. Strain out the veggies and shells. Use this broth in the recipe above.

Nutrition

QR code

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