0 from 12 votes
Creole Shrimp Étouffée
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 Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 8 People
Calories: 370 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 lbs Shrimp medium to large
- ¼ cup butter
- ¼ cup all purpose flour
- ½ cup yellow onion diced
- 1 celery stalk diced
- 1 green bell pepper seeds and membranes removed, diced
- 3 cloves garlic minced
- 1½ cup chicken broth
- ½ cup clam juice
- 1 tbsp Cajun Seasoning
- 1 tbsp Worcestershire sauce
- 1 tbsp hot sauce
- 1 (15 ounce can) crushed tomatoes
- 1 tsp salt
- 2 cups white rice cooked
Instructions
- Prepare the shrimp by peeling, deveining, and removing the tails. Place the shrimp in a medium size bowl, cover and store in refrigerator. If making your own shrimp broth save the shells, instructions are in notes below to make your own Shrimp Broth.
- 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 12-15 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. Stir in the tomatoes. Let this come to a simmer, cooking for 8-10 minutes.
- Add the shrimp to the broth, cover and let cook for 10 minutes.
- Serve the shrimp etouffee over cooked white rice. Garnish with fresh parsley or sliced green onion if desired.
Cup of Yum
Notes
- Homemade Shrimp Stock: if desired make your own shrimp stock to use in this recipe! Make sure you purchase Unpeeled shrimp.
- 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.
- Shells from peeling shrimp
- Scraps from celery, onion, and bell pepper
- lemon wedge
- 2 quarts water
Nutrition Information
Calories
370kcal
(19%)
Carbohydrates
45g
(15%)
Protein
28g
(56%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Cholesterol
301mg
(100%)
Sodium
1506mg
(63%)
Potassium
274mg
(8%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
673IU
(13%)
Vitamin C
23mg
(26%)
Calcium
192mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8People
Amount Per Serving
Calories 370
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 28g | 56% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 301mg | 100% |
| Sodium | 1506mg | 63% |
| Potassium | 274mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 673IU | 13% |
| Vitamin C | 23mg | 26% |
| Calcium | 192mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.