Shrimp Etouffee Recipe
Homemade and delicious, made with an authentic creole flavor and delicious down home taste. Bring Mardi Gras to your home.
This is the year everyone! This is the year I finally go to New Orleans and end my constant dreaming about the creole culture, especially its food. From the shrimp and grits and beignets (we all know a little something about Cafe Du Monde) to the shrimp etouffee, I will be getting down on all that the city is known for. I am hoping to make my way there by this summer but in the meantime, I thought I would give myself a glimpse by making this shrimp etouffee recipe just in time for Mardi Gras.
Shrimp etouffee is such a fantastic dish, rich in history and bonkers in flavor. From the creole seasoning and dashes of hot sauce to the underlying holy trinity of onions, celery and bell peppers simmering in a rich dark roux, this is one of the seafood dish I enjoy the most. I have had it at restaurants and sampled a few of the crawfish variety, and sometimes I love making it at home even more so I can vary the flavors and heat according to my personal taste. Also if you want to, you can totally make this into a crawfish etouffee as well.
This isn’t a difficult dish when attempting to try your hand at Nola cooking. The roux may seem like the hardest part because you need to ensure that it browns and darkens without burning but once you get past that part, it is smooth sailing to delicious town. Making this shrimp etouffee has prepared me for NOLA in the next few months. Next I’m making this into Crawfish Etouffee. I am ready so here I come New Orleans!
- ¼ cup salted butter
- ¼ cup all-purpose flour
- ¾ cup chopped onion
- ½ cup sliced celery
- ½ cup chopped green peppers
- 1½ cup chicken stock
- ½ cup white wine
- ½ teaspoon tomato paste
- 1 ( 14.5 ounce) can diced tomatoes, drained
- 1 tablespoon creole seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 1 tablespoon worcestershire sauce
- 2 teaspoons fresh lemon juice
- 2 teaspoons hot sauce
- 1 pound shrimp, peeled and deveined
- Salt and pepper to taste
- 1 tablespoon heavy whipping cream
- Cooked rice for serving
- Garnish with chopped parsley and green onion
- In a medium sized pan, melt butter over medium heat. Thoroughly stir in flour making sure there are no lumps to begin the roux. Allow the roux to develop, stirring frequently for about 9-10 minutes (until dark but make sure it doesn't burn).
- Next stir in onions, celery and green peppers and cook for a few minutes until tender, frequently stirring.
- Pour in chicken stock and white wine then add tomato paste and diced tomatoes and whisk together everything.
- Season with creole seasoning, garlic powder, cayenne pepper, worcestershire sauce, lemon juice and hot sauce.
- Allow the mixture to cook for 10-12 minutes over medium heat to come together and begin to thicken then add the shrimp and salt and pepper to taste. Cook for another 10 minutes on a lower heat with the lid on.
- Stir in heavy whipping cream then cook for 2-3 more minutes until thickened. Serve over rice and garnish with chopped parsley and green onion.