For an even richer flavor, consider using shrimp stock instead of seafood stock. If you don't have tomato powder, you can substitute 2 tablespoons of tomato paste. Be sure to cook the tomato paste with the vegetables to develop its flavor. Adjust the amount of cayenne pepper to your desired level of spiciness. Serve immediately over hot cooked rice or with crusty bread for dipping. A squeeze of fresh lemon juice at the end can brighten the flavors of the dish.
Creamy Shrimp Étouffée
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 15 mins
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SERVING8 People
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VIEWS15
Transport yourself to the heart of Louisiana with this luscious Creamy Shrimp Étouffée. A symphony of tender shrimp simmered in a rich, flavorful sauce, this dish is pure comfort food elevated to culinary perfection. Serve it over a bed of fluffy rice or alongside crusty bread for soaking up every last drop of the delectable sauce.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Cholesterol204 mg
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Fiber1 g
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Protein21 g
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Saturated Fat8 g
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Sodium730 mg
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Sugar1 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large, heavy-bottomed skillet, melt the butter over low heat. Gradually whisk in the flour, stirring continuously until the roux turns a beautiful caramel color. This should take about 20 minutes. Patience is key to achieving the perfect depth of flavor.
02
StepAdd the celery, green pepper, and minced onion to the skillet, stirring to coat them evenly in the roux. Sauté until the vegetables begin to soften, approximately 5 minutes.
03
StepPour in the seafood stock and water, then stir in the tomato powder, Cajun seasoning, salt, black pepper, cayenne pepper, and bay leaf. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the skillet and let the sauce simmer for 30 minutes, stirring occasionally to prevent sticking.
04
StepRemove and discard the bay leaf. Add the shrimp to the skillet and cook until they are pink and opaque, about 5 minutes. Be careful not to overcook the shrimp, as they can become rubbery.
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RECIPE REVIEWS
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Janick Rohan
Jul 1, 2025This recipe is amazing! The roux takes time, but it's worth it.
Sean Ledner
Jun 15, 2025The simmering time really makes a difference. Don't skip it!
Karli Ruecker
Jun 8, 2025I used tomato paste instead of powder, and it turned out great.
Lee Schimmel
Jun 8, 2025Best étouffée I've ever made!
Nola Beahan
Jun 5, 2025My family loved this! So much flavor.
Angelita Stehr
Jun 4, 2025Easy to follow and delicious. Will definitely make again!
Zita Graham
May 16, 2025I added a splash of hot sauce at the end for an extra kick.