Shrimp Etouffee Recipe
Homemade and delicious shrimp etouffee made with authentic creole flavor and down-home taste. Bring Mardi Gras to your home!
Servings: 6 servings
Calories: 480kcal
Ingredients
- ¼ cup salted butter
- ¼ cup all-purpose flour
- ¾ cup chopped onion
- ½ cup sliced celery
- ½ cup chopped green peppers
- 1 ½ cup chicken stock
- ½ cup white wine
- ½ teaspoon tomato paste
- 14.5 ounces diced tomatoes, drained 1 can
- 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
Instructions
- 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.
Video
Notes
Serve it up with other Southern and New Orleans favorites such as a New Orleans Hurricane Drink to kick things off!
Shrimp etouffee is usually served with rice. White rice, brown rice, and even dirty rice all work great.
Be patient with the roux. It takes time for it to develop, about 9-10 minutes.
Stir the roux frequently and don't let the heat get too hot. You want it to cook and darken slowly over time and not burn.
The flavor of etouffee is usually spicy but if you're sensitive to heat then you can tone down the amount of or even eliminate the cayenne and hot sauce added.
Nutrition
Calories: 480kcal | Carbohydrates: 27g | Protein: 37g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 432mg | Sodium: 1832mg | Potassium: 769mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1635IU | Vitamin C: 47.7mg | Calcium: 295mg | Iron: 6mg