Shrimp Etouffee
Try this New Orleans-style Shrimp Etouffee for a recipe that’s guaranteed to impress! Authentic Creole seasonings will bring the flavors of Mardi Gras straight into your kitchen.
Servings 6 servings
Ingredients
- 1/4 cup salted butter
- 1/4 cup all purpose flour
- 3/4 cup chopped onion
- 1/2 cup sliced celery
- 1/2 cup chopped green peppers
- 1 1/3 cup chicken stock
- 2/3 cup white wine
- 1/2 tsp tomato paste
- 14.5 oz diced tomatoes drained
- 1 tbsp creole seasoning
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1 tbsp worchestershire sauce
- 2 tsp fresh lemon juice
- 2 tsp hot sauce
- 1 lb shrimp peeled and deveined
- salt and pepper to taste
- 1 tbsp heavy whipping cream
- cooked rice for serving
- chopped parsley and green onion for parsley
Instructions
- Melt butter in a medium pan over medium heat. Stir in flour to form a roux, cooking for 9-10 minutes until dark but not burnt, stirring frequently.
- Add onions, celery, and green peppers, cooking until tender.
- Pour in chicken stock and white wine, then add tomato paste and diced tomatoes, whisking together.
- Season with Creole seasoning, garlic powder, cayenne pepper, Worcestershire sauce, lemon juice, and hot sauce. Cook for 10-12 minutes on medium heat until it starts to thicken.
- Add shrimp, salt, and pepper, cooking for another 10 minutes on low heat, covered.
- Stir in heavy whipping cream and cook for 2-3 minutes until thickened. Serve over rice, garnished with parsley and green onion.
Notes
Allow the roux to develop, stirring frequently for about 9-10 minutes (until dark but make sure it doesn't burn).