Creole Shrimp Étouffée

By Kendra Thompson June 25, 2025

Bring the taste of New Orleans home with my easy Shrimp Étouffée recipe! Rich, flavorful, and ready in an hour. Get my secret spice blend for authentic creole recipes! ... Global Flavors

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Creole Shrimp Étouffée: A Taste of New Orleans

Ever fancied a culinary trip to the deep south? then lets talk about creole recipes ! this creole shrimp étouffée recipe will bring the vibrant flavors of louisiana straight to your kitchen.

I promise, it’s easier than you think. think of it as a delicious, jazzy hug in a bowl!

This etouffee recipe is a classic louisiana dish. it features succulent shrimp simmered in a super flavorful, roux-based sauce. rooted in cajun and creole culture, this authentic shrimp etouffee is pure comfort food.

Best served piping hot over a bed of fluffy rice.

Why You'll Love This Shrimp Étouffée

Honestly, this isn't just any seafood dish. the best shrimp creole recipe is about the experience. the rich, tomato-based sauce dances with spices.

You get that delightful kick from the cayenne pepper. it’s soul food, plain and simple. this new orleans shrimp dishes is a nutritional powerhouse with a good dose of protein.

Perfect for a cozy weeknight dinner or wowing guests at a weekend gathering.

What to Expect: Time and Effort

This homemade etouffee recipe hits that sweet spot. i reckon it's medium difficulty. the roux needs a bit of attention.

The rest? pretty straightforward simmering. prep takes around 20 minutes. cooking's about 40. that puts you at a total of 60 minutes.

This seafood etouffee recipe makes about 4-6 servings. enough to feed the family or have leftovers for lunch.

The Star Ingredients

Here's what you'll need to create this magic. for the shrimp, grab 1.5 lbs of large shrimp, a tablespoon of creole seasoning, and a tablespoon of olive oil.

For the crawfish etoufee recipe itself, you'll need butter, flour, onion, bell pepper, celery, garlic, and a whole load of spices.

We're talking paprika, cayenne, thyme, oregano, and a bay leaf. don't forget canned diced tomatoes, chicken broth, worcestershire sauce, and hot sauce.

And of course, salt, pepper, and fresh parsley.

Ingredients & Equipment: Let's Get This Party Started!

Okay, so you wanna make some legit creole shrimp étouffée ? awesome! this ain't your average tuesday night dinner. this is a taste of new orleans.

You know? think mardi gras in a pot. first, let's gather our supplies. honestly, most louisiana creole recipes are surprisingly straightforward.

Main Ingredients: The Stars of Our Show

Here's what you'll need to bring this Authentic Shrimp Etouffee to life.

Shrimp: 1.5 lbs (680g) large shrimp, peeled and deveined. Get the good shrimp. The quality makes a difference here. Look for firm flesh and no fishy smell. That's key.
Creole Seasoning: 1 tablespoon (15ml) . Store-bought is fine, but homemade is boss.
Olive Oil: 1 tablespoon (15ml) . Just regular olive oil will do.
Butter: ½ cup (113g) unsalted. Don't skimp! It is very important!
All-Purpose Flour: ½ cup (60g) . Plain ol' flour is all you need.
Yellow Onion: 1 large, chopped (about 1 cup ). Gotta have that base flavor.
Green Bell Pepper: 1 , chopped (about 1 cup ). Adds that certain something.
Celery Stalks: 2 , chopped (about ½ cup ). Another piece of the puzzle.
Garlic: 3 cloves, minced. The more garlic, the better, am I right?
Smoked Paprika: 1 teaspoon . This one adds a great smokey hint!
Cayenne Pepper: ½ teaspoon (adjust to taste). Be careful! It's got a punch.
Dried Thyme: 1 teaspoon . Classic herb for Creole Recipes .
Dried Oregano: 1 teaspoon . Another classic for those New Orleans Shrimp Dishes .
Bay Leaf: 1 . Don't forget to take it out later!
Diced Tomatoes: 1 (14.5 oz) can (411g) , undrained.
Chicken Broth: 1 cup (240ml) . Adds richness.
Worcestershire Sauce: 2 tablespoons (30ml) . Secret ingredient alert!
Hot Sauce: 1 tablespoon (15ml) . Like Tabasco or Louisiana.
Salt and Pepper: To taste. Seasoning is king!
Fresh Parsley: Chopped, for garnish. Makes it look fancy.
White Rice: Cooked, for serving. What's Seafood Etouffee Recipe without rice?

Did you know that shrimp is low in calories and high in protein? That's a win-win!

Seasoning Notes: Spice Up Your Life!

Okay, so the creole shrimp recipe easy part? it's the seasoning. smoked paprika, cayenne, thyme, and oregano are a must .

That's your base. worcestershire and hot sauce? boom. flavor explosion. don't have cayenne? a pinch of red pepper flakes will do in a pinch.

You can also make delicious crawfish etouffee recipe using this basic seasoning!

Equipment Needed: Keep It Simple, Stupid!

You don't need a whole fancy kitchen for this Homemade Etouffee Recipe . Just the basics.

Large Skillet or Dutch Oven: This is where the magic happens.
Cutting Board: For chopping veggies.
Sharp Knife: Don't use a butter knife, for crying out loud!
Whisk: For the roux.
Measuring Cups and Spoons: Gotta be precise, even if you're winging it.

Creole Shrimp Étouffée: A Taste of New Orleans

This creole shrimp étouffée is proper lush. think plump shrimp swimming in a rich, tomato-based sauce. it's the kind of grub that makes you wanna do a little jig! originating from louisiana, this dish is a flavour bomb – savory, spicy, and utterly divine.

Served over fluffy rice? chef's kiss .

Difficulty Level: Medium. Don't be scared, it's easier than you think!

Time Estimates: Prep: 20 minutes . Cook: 40 minutes . Total: 60 minutes .

Serves 4-6 people.

Prep Steps: The Secret to Sanity

Essential mise en place: get everything prepped before you start cooking. chop your onion, bell pepper, and celery. mince the garlic.

Peel and devein the shrimp. honestly, it makes life so much easier.

Time-saving organization tips: Measure out your spices in advance. Have your chicken broth and diced tomatoes ready to go. Trust me, future you will thank you.

Step-by-Step: Let's Get Saucy!

Prep the Shrimp: Toss 1.5 lbs (680g) shrimp with 1 tablespoon (15ml) Creole seasoning and 1 tablespoon (15ml) olive oil. Set aside.
Make the Roux: Melt ½ cup (113g) butter in a large skillet. Whisk in ½ cup (60g) flour. Cook over medium heat, stirring constantly, until a light brown roux forms ( 5- 7 minutes ). Don't burn it!
Sauté Vegetables: Add 1 chopped onion, 1 chopped bell pepper, and 2 chopped celery stalks. Cook until softened ( 5 minutes ).
Add Aromatics & Spices: Stir in 3 minced garlic cloves, 1 teaspoon smoked paprika, ½ teaspoon cayenne pepper, 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 1 bay leaf. Cook for 1 minute .
Simmer the Étouffée: Add 1 (14.5 oz) can (411g) diced tomatoes, 1 cup (240ml) chicken broth, 2 tablespoons (30ml) Worcestershire sauce, and 1 tablespoon (15ml) hot sauce. Simmer for 20 minutes .
Cook the Shrimp: Add shrimp and cook until pink ( 3- 5 minutes ).
Season & Serve: Season with salt and pepper. Garnish with parsley. Serve over rice. Bam! You've got the Best Shrimp Creole Recipe !

Pro Tips: Level Up Your Étouffée Game

Don't rush the roux! It’s crucial for that rich flavour.
Overcooked shrimp is the worst. Cook until just pink!
Leftovers? This Seafood Etouffee Recipe is even better the next day. Honestly, I sometimes make a double batch just for leftovers. Authentic Shrimp Etouffee is even better the next day!.

Seriously, give this etouffee recipe a go. it's easier than you think and the taste is unreal. you might even end up discovering more amazing louisiana creole recipes .

Enjoy, mate! and for other ideas you can easily check our other creole recipes !

Recipe Notes: Let's Talk Details, Darlin'!

Alright, before you dive headfirst into this best shrimp creole recipe , let's chat about some insider tips. these are the little secrets that take your shrimp etouffee from "meh" to "oh my gosh, this is amazing!" think of it as my grandma whispering advice in your ear, but without the pinching.

Honestly, these notes are vital for the perfect louisiana creole recipes experience.

Serving Suggestions: Plating Like a Pro

Presentation matters, you know? plating your etouffee recipe is easy. i like serving it in a shallow bowl. garnish with a sprinkle of fresh parsley and a lemon wedge.

For sides, cornbread is essential . a simple coleslaw or green salad cuts through the richness. wash it all down with iced tea or a crisp white wine.

It is also fun to use new orleans shrimp dishes plating.

Storage Tips: Keeping it Fresh

Got leftovers? lucky you! store the seafood etouffee recipe in an airtight container in the fridge. it will keep for up to 3 days .

For longer storage, freezing is an option. let it cool completely, then freeze in freezer-safe containers. reheat in a saucepan over low heat, stirring occasionally.

Add a splash of broth if it seems dry. do not refreeze after reheating .

Variations: Make it Your Own

Don't be afraid to experiment with this homemade etouffee recipe . craving something different? try substituting chicken thighs for the shrimp.

For a vegetarian version, use vegetable broth. add mushrooms and zucchini along with the holy trinity. for my dairy-free friends, use olive oil instead of butter.

To be even more authentic , crawfish etoufee recipe would be a great twist. also, bear in mind that the dish creole shrimp recipe easy , has a million possible iterations.

Nutrition Basics: Goodness Inside

So, what's the damage? a serving clocks in around 450 calories. packed with 35g of protein. it also has 25g of fat, 20g of carbs.

The sodium is about 800mg, so go easy on the extra salt. authentic shrimp etouffee and similar seafoods are a great source of protein and vitamins.

Remember, these are just estimates.

There you have it! with these notes, you're ready to create a creole shrimp etouffee that would make any cajun proud.

Remember, cooking is all about having fun and experimenting. so, relax, put on some music, and get cookin'!

Shrimp Etouffee Recipe: A Vibrant Creole Taste Adventure

Frequently Asked Questions

What exactly is Creole cuisine, and how is it different from Cajun? It all sounds like Louisiana to me!

That's a great question! Both cuisines hail from Louisiana, but Creole cooking is more refined, often using tomatoes and a wider range of ingredients due to its historical roots in New Orleans. Cajun cuisine, on the other hand, is typically more rustic, featuring simpler preparations and ingredients readily available in the bayous. Think of Creole as the fancy restaurant downtown, and Cajun as your down-to-earth, home-style cooking.

My roux always ends up lumpy. Any tips for getting a smooth roux for these creole recipes?

Ah, the roux! The foundation of many great Creole dishes. The key is to whisk constantly while cooking the butter and flour. Use medium heat and be patient – a light brown roux, like peanut butter, is what you're aiming for. If lumps do form, try whisking vigorously or even using an immersion blender to smooth it out. Remember, practice makes perfect!

Can I make this Creole Shrimp Étouffée ahead of time? I'm having a dinner party and want to get as much done as possible.

Absolutely! In fact, this dish often tastes even better the next day as the flavors meld together. Prepare the étouffée up to the point of adding the shrimp. Cool it completely, store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, gently reheat the étouffée and add the shrimp until cooked through.

I'm sensitive to spice. How can I adjust the heat in this étouffée recipe?

No worries, spice is a personal preference! Start with a smaller amount of cayenne pepper (perhaps just 1/4 teaspoon) and omit the hot sauce altogether. You can always add more later. Taste as you go, and remember that the Creole seasoning can also contribute to the heat, so choose a milder version if needed. A dollop of sour cream at the end can cool things down, too!

What's the best way to store leftovers and how long will they last?

Leftover Creole Shrimp Étouffée should be stored in an airtight container in the refrigerator. It will keep for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth or water if needed to prevent it from drying out. It's almost as good as the first time, maybe even better!

Is this creole recipe healthy?

This Creole Shrimp Étouffée can be part of a balanced diet. It's a good source of protein from the shrimp, and the vegetables provide vitamins and fiber. However, it is also relatively high in fat, primarily from the butter in the roux, and sodium. Consider using less butter and low-sodium broth to reduce these levels, and pairing it with a light salad can help balance the meal.