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
- ¼ cup salted butter
- ¼ cup all purpose flour
- ¾ cup chopped onion
- ½ cup sliced celery
- ½ cup chopped green peppers
- 1 ⅓ cup chicken stock
- ⅔ cup white wine
- ½ teaspoon tomato paste
- 14.5 oz diced tomatoes drained
- 1 tablespoon creole seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 1 tablespoon worchestershire sauce
- 2 teaspoon fresh lemon juice
- 2 teaspoon hot sauce
- 1 lb shrimp peeled and deveined
- salt and pepper to taste
- 1 tablespoon 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).