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.
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 6servings
Author Jocelyn Delk Adams
Ingredients
1/4cupsalted butter
1/4cupall purpose flour
3/4cupchopped onion
1/2cupsliced celery
1/2cupchopped green peppers
1 1/3cupchicken stock
2/3cupwhite wine
1/2tsptomato paste
14.5ozdiced tomatoesdrained
1tbspcreole seasoning
1/2tspgarlic powder
1/4tspcayenne pepper
1tbspworchestershire sauce
2tspfresh lemon juice
2tsphot sauce
1lbshrimppeeled and deveined
salt and pepperto taste
1tbspheavy whipping cream
cooked ricefor serving
chopped parsley and green onionfor 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).