Creole Shrimp Étouffée Rice (Print Version)
Shrimp cooked in a flavorful roux sauce with Creole spices, served atop perfectly fluffy white rice.
# What You'll Need:
→ For the Étouffée
01 - 1 lb large shrimp, peeled and deveined
02 - 3 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 1 medium onion, finely chopped
05 - 1 green bell pepper, finely chopped
06 - 2 celery stalks, finely chopped
07 - 3 garlic cloves, minced
08 - 1 (14 oz) can diced tomatoes with juice
09 - 2 cups seafood or chicken stock
10 - 2 tsp Creole seasoning
11 - 1/2 tsp smoked paprika
12 - 1/4 tsp cayenne pepper
13 - 1 bay leaf
14 - 2 tbsp fresh parsley, chopped
15 - 3 green onions, sliced
16 - Salt and black pepper to taste
17 - Hot sauce to taste (optional)
→ For the Fluffy Rice
18 - 1 cup long-grain white rice
19 - 2 cups water
20 - 1/2 tsp salt
→ Optional Garnish
21 - Lemon wedges for serving
# How-To Steps:
01 - Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups water and 1/2 tsp salt to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.
02 - While the rice cooks, melt the butter in a large, heavy-bottomed skillet or Dutch oven over medium heat. Whisk in the flour and cook, stirring constantly, for 3-4 minutes until the mixture turns a light caramel color, making a blonde roux.
03 - Add the onion, bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring often, until the vegetables are softened and fragrant.
04 - Stir in the garlic and cook for 1 minute until fragrant. Add the diced tomatoes with juice, Creole seasoning, smoked paprika, cayenne, bay leaf, and a pinch of salt and black pepper. Mix well to incorporate.
05 - Gradually add the stock, stirring constantly to avoid lumps. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally, until the sauce thickens nicely.
06 - Add the shrimp to the sauce. Simmer for 3-5 minutes, or until the shrimp are pink and just cooked through. Remove from heat immediately to prevent overcooking.
07 - Discard the bay leaf. Stir in chopped parsley and adjust seasoning with salt, pepper, and hot sauce if desired. Serve the shrimp étouffée hot over fluffy rice. Garnish with green onions, extra parsley, and lemon wedges.
# Expert Tips:
01 -
- The shrimp stay tender because they cook only briefly in the finished sauce, never toughening up
- That homemade roux creates depth you cannot get from any store-bought seasoning packet
- The holy trinity of vegetables melts into the sauce, building layers of flavor without overwhelming the sweet shrimp
02 -
- A blonde roux cooks only 3 to 4 minutes, but watch it constantly because flour can burn faster than you expect
- Shrimp continue cooking in the hot sauce even after you remove it from the heat, so pull them the moment they turn pink
- The sauce will thicken as it stands, so do not reduce it too much during cooking or it will become a paste
03 -
- Crawfish makes a perfect substitution if you want to try something traditional
- Make the sauce a day ahead because the flavors deepen overnight and reheat beautifully
- If the sauce becomes too thick, stir in a splash of water or stock rather than adding more roux