Main Course · Dinner · American ·

Creole Shrimp Étouffée with Rice and Celery

Name: Creole Shrimp Étouffée with Rice and Celery
Prep time: 35 min
Cook time: 105 min
Total time: 140 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 1 lb large shrimp, peeled and deveined; 1 tbsp Creole seasoning; 2 tbsp olive oil; 1/2 cup unsalted butter; 1/2 cup all-purpose flour; 1 medium onion, finely chopped; 1 green bell pepper, finely chopped; 2 stalks celery, finely chopped; 3 cloves garlic, minced; 2 cups seafood stock; 1 can (14.5 oz) diced tomatoes, drained; 1 tbsp Worcestershire sauce; 2 tsp hot sauce, adjust to taste; Salt and pepper, to taste; 1 cup long-grain white rice; 2 cups water; 1/2 tsp salt; 2 additional stalks celery, for garnish

Dive into a classic Creole dish that combines tender shrimp, a rich roux-based sauce, and perfectly cooked rice to create a symphony of flavors.

4.8(679 reviews)

·By Ethan Brooks·August 15, 2025

Creole Shrimp Étouffée with Rice and Celery — Main Course served and photographed from above

Prep

35 min

Cook

1 h 45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Shrimp

For the Étouffée Sauce

For the Rice

For the Celery

Nutrition

Per serving

Calories: 499 kcal
Protein: 31.5 g
Carbs: 34.75 g
Fat: 32 g
Fiber: 2 g

Whole recipe

Total

Calories: 1995 kcal
Protein: 126 g
Carbs: 139 g
Fat: 128 g
Fiber: 8 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 lb large shrimp peeled and deveined	480	102	0	6	0
1 tbsp Creole seasoning	5	0.5	1	0.5	0
2 tbsp olive oil	240	0	0	28	0
1/2 cup unsalted butter	810	1	0	92	0
1/2 cup all-purpose flour	220	6	46	1	1
1 medium onion finely chopped	45	1	11	0	1
1 green bell pepper finely chopped	30	1	7	0	2
2 stalks celery finely chopped	20	1	4	0	1
3 cloves garlic minced	15	0.5	3	0	0.5
2 cups seafood stock	30	6	3	0	0
1 can (14.5 oz) diced tomatoes drained	70	3	14	0.5	2
1 tbsp Worcestershire sauce	15	0	3	0	0
2 tsp hot sauce adjust to taste	0	0	0	0	0
Salt and pepper to taste	0	0	0	0	0
1 cup long-grain white rice	205	4	45	0.5	1
2 cups water	0	0	0	0	0
1/2 tsp salt	0	0	0	0	0
2 additional stalks celery for garnish	10	0.5	2	0	0.5

These values are estimates and should not be used as dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Shrimp

1
Season shrimp
Place shrimp in a bowl and sprinkle with Creole seasoning.
2
Add oil
Drizzle with olive oil and toss to coat evenly.
3
Chill
Cover and refrigerate for 30 minutes.

Preparing the Rice

1
Rinse rice
Rinse rice under cold water until the water runs clear.
2
Cook rice
In a pot, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until water is absorbed.
3
Fluff
Fluff with a fork before serving.

How to Make Creole Shrimp Étouffée with Rice and Celery

Total time: 2 h 20 min · Yields 4 servings

1
Make the Roux
In a heavy skillet over medium heat, melt butter and stir in flour. Cook, stirring constantly, until roux is a medium brown color, about 10-15 minutes.
2
Sauté Vegetables
Add onion, bell pepper, celery, and garlic to the roux. Cook until vegetables are soft, about 5-7 minutes.
3
Simmer the Sauce
Stir in seafood stock, tomatoes, Worcestershire sauce, and hot sauce. Simmer for 20 minutes, then add shrimp and cook until just done.