Description
This Shrimp Etouffee Recipe Creole Skillet over Rice is a rich, comforting, and flavorful dish perfect for busy weeknights or family gatherings, made easy with simple steps and smart shortcuts that deliver authentic Creole deliciousness.
Ingredients
- 1 lb shrimp, peeled, deveined (21/25 count)
- 1 large onion, diced
- 2 celery stalks, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 0.5 cup unsalted butter
- 0.5 cup all-purpose flour
- 4 cups chicken or seafood broth
- 2 tbsp tomato paste
- 2–3 tbsp Cajun/Creole seasoning, to taste
- 1 tsp Worcestershire sauce
- 1 bay leaf
- cooked white rice, for serving
- fresh parsley, chopped, for garnish
- green onions, chopped, for garnish
Instructions
- Prepare Ingredients: Pat shrimp dry with paper towels until moisture is gone. Chop all vegetables evenly. Measure out all ingredients to ensure a smooth cooking process.
- Make Roux: In a heavy 10-inch skillet, melt butter on medium-low. Whisk in flour, cooking until light peanut butter-colored and toasty-smelling. (If burnt, discard; a burnt roux cannot be salvaged.)
- Saute Aromatics: Add diced onion, celery, and bell pepper to the skillet. Cook until softened, stirring occasionally. Stir in minced garlic and tomato paste; cook for 1 minute until fragrant.
- Simmer Sauce: Gradually whisk in broth, scraping up browned bits. Stir in seasoning, Worcestershire, and bay leaf. Simmer on low heat until sauce is thickened to your desired consistency (15-20 min).
- Cook Shrimp: Add the shrimp to the simmering sauce. Cook until they turn pink and opaque throughout (3-5 min). Season with salt and pepper to taste, adjusting for bold flavor.
- Serve Etouffee: Remove the bay leaf. Ladle the Shrimp Etouffee generously over hot cooked rice. Garnish with fresh parsley and green onions for vibrant color.
Notes
Ensure your roux cooks low and slow to prevent burning; if it burns, start over as it cannot be salvaged. Add shrimp only at the very end and cook just until pink and opaque (3-5 minutes) to avoid overcooking and keep them tender. Always taste and adjust seasoning generously before serving, as Creole dishes need bold flavors.
- Prep Time: 10 minutes
- Cook Time: 36 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1.5 cups with rice
- Calories: 500 calories
- Sugar: 7 g
- Sodium: 950 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 180 mg