Classic Shrimp Étouffée
A rich Creole-style shrimp étouffée features shrimp smothered in a savory sauce made with a brown roux and tomatoes.
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Instructions
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To clarify butter, melt it in a heavy saucepan over low heat; simmer until foam rises, stops crackling, and no more foam appears. Cool slightly, skim foam, and strain.
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In a Dutch oven, heat the clarified butter over medium-low heat with flour, whisking constantly until a golden brown roux forms.
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Add onion, celery, bell pepper, and garlic to the roux; stir frequently for 10-12 minutes until the onion is translucent.
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Stir in clam juice or shrimp stock, diced tomatoes, 1 tablespoon Creole seasoning, black pepper, and a bay leaf. Bring to a boil.
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Reduce heat to low and simmer for 30-45 minutes until vegetables soften. Adjust thickness with more liquid and season with additional Creole seasoning and salt to taste.
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Add shrimp and cook for 3-4 minutes until cooked through.
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Serve over rice, garnished with fresh parsley or green onion tops.