Creole Shrimp Étouffée with Rice and Celery

A spicy, flavorful seafood stew for an authentic taste of New Orleans

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.

1 h 45 min
4
Intermediate

Ingredients

For the Shrimp

1 lb large shrimp

peeled and deveined

1 tbsp Creole seasoning

2 tbsp olive oil

For the Étouffée Sauce

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

For the Rice

1 cup long-grain white rice

2 cups water

1/2 tsp salt

For the Celery

2 additional stalks celery

for garnish

Preparation

Marinating the Shrimp

Season shrimp

Place shrimp in a bowl and sprinkle with Creole seasoning.

Add oil

Drizzle with olive oil and toss to coat evenly.

Chill

Cover and refrigerate for 30 minutes.

Preparing the Rice

Rinse rice

Rinse rice under cold water until the water runs clear.

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.

Fluff

Fluff with a fork before serving.

Cooking Process

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.

Timing: ~15 min. Heat: Medium. Constantly stir to avoid burning.

Sauté Vegetables

Add onion, bell pepper, celery, and garlic to the roux. Cook until vegetables are soft, about 5-7 minutes.

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.

Timing: 20 min. Heat: Low.

Plating & Serving

Creole Shrimp Étouffée with Rice and Celery

FaUtensils

Assembly

Serve the étouffée over a bed of cooked white rice.

Sauce Pairings

Fresh lemon wedges

Drizzle over for a zesty finish

Additional hot sauce

For extra heat

Garnishes & Accompaniments

Fresh parsleyCelery leaves

Perfect Sides

Cornbread

Collard greens