Shrimp Étouffée
Juicy shrimp in a rich, gently spicy Creole sauce built on a peanut-butter-coloured roux, tomatoes and the holy trinity, spooned over white rice. Comforting Southern cooking at its best.
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Servings: 4 servings
Calories: 298kcal
Equipment
- Large pot or deep pan
- Skillet (for the shrimp)
- Wooden spoon or whisk
Ingredients
Étouffée
- 3 tablespoons peanut or vegetable oil plus 1 tablespoon for the shrimp
- 3 tablespoons flour
- 1 green bell pepper chopped (or jalapeños for more heat)
- 1 medium onion chopped
- 2 stalks celery chopped
- 3 cloves garlic chopped
- 2 1/2 cups chicken or seafood stock
- 15 ounces diced tomatoes canned or fresh, with juices
- 1 tablespoon Creole seasoning plus 1 teaspoon, divided (or Cajun seasoning)
- 1 teaspoon dried thyme or fresh
- 1 tablespoon Worcestershire sauce optional
- 1 tablespoon hot sauce plus more to taste
- salt and pepper to taste
- 1 pound shrimp peeled and deveined
For serving
- 2 cups cooked white rice or grits
- fresh parsley and red chili flakes to garnish
Instructions
- Heat a large pot over medium heat. Add 3 tablespoons of oil and the flour and stir into a paste. This is your roux.
- Keep stirring for 10 to 12 minutes, until the roux turns light brown, about the colour of peanut butter. Don't stop stirring, or it can burn.
- Add the bell pepper, onion and celery and cook for 5 minutes, stirring, until softened.
- Add the tomatoes and garlic and cook for 1 minute more.
- Stir in the stock, Creole seasoning, thyme, Worcestershire, hot sauce, salt and pepper. Bring to a boil, then lower the heat and simmer for at least 20 minutes so the flavours develop. It can simmer longer if you like.
- While it simmers, heat 1 tablespoon oil in a pan over medium heat. Season the shrimp lightly with salt and pepper and cook for 2 to 3 minutes per side, until cooked through. (Or nestle the raw shrimp into the simmering sauce and cook for 5 minutes.)
- Spoon the sauce over white rice or grits, top with the shrimp and garnish with parsley and chili flakes.
Notes
- Heat level: Medium to medium-hot, depending on your hot sauce, chili flakes and seasoning blend. Some Cajun and Creole blends are quite spicy.
- Nutrition: Estimated per serving from the ingredients, without the rice. Creole seasonings are often salty, so the sodium will vary a lot by brand.
Nutrition
Serving: 400g | Calories: 298kcal | Carbohydrates: 16.4g | Protein: 26.3g | Fat: 15g | Saturated Fat: 2.5g | Cholesterol: 215mg | Sodium: 1772mg | Potassium: 695mg | Fiber: 2.7g | Sugar: 5.8g