Shrimp Étouffée

Marc and I traditionally have a huge, New Orleans style meal on Fat Tuesday and it is always a blast. There is a place near us that does a fantastic jambalaya! So I thought it would be fun to cook up another creole classic to mark the end of the Lent season this past weekend. It brought it all full circle. Shrimp étouffée is one of my favorites, and Marc’s too, so it was the obvious choice. I made a version of the dish that I learned in culinary school and it was just as fun to make it now as it was back in school!

Obviously any good creole dish needed the holy trinity of peppers, onion and celery. They are the basis for all of the flavor and also give such fantastic texture.
Then the cooking started! I had marinated the shrimp in a little hot sauce, creole seasoning, oil, garlic powder and dried parsley for an hour. After that, it only took about 5 minutes for it to cook through in my sturdy dutch oven.
Once I removed the shrimp from the pot, I started on the roux and sauce. I let the flour, butter and oil cook together as I whisked it until it became really nutty, thick and golden brown. Then I added in the holy trinity and lots of chopped tomatoes to get coated in the roux. A little red wine and water and more seasoning finished the sauce wonderfully before I added the shrimp back in.

I let that gorgeous bomb of flavor thicken and gently bubble for 10 minutes before I scooped it into bowls over generous mounds of rice. Oh my goodness, what a way to end the Lent season. The shrimp were so succulent from getting marinated, and the sauce was so silky. Now, this version is not super spicy since Marc doesn’t like too much spice. You can add additional hot sauce and creole seasoning to the sauce to your taste. Hope you all enjoy this classic shrimp étouffée too! xoxo

Shrimp Étouffée
Shrimp Étouffée
5 from 2 votes
Shrimp Étouffée
Shrimp Étouffée
Prep Time
20 mins
Cook Time
20 mins
Marinating Time
1 hr
Total Time
40 mins
 

This shrimp étouffée is such a fantastic classic with creole spiced shrimp and the holy trinity of peppers, onion and celery in a silky, spicy sauce! 

Course: Main Course
Cuisine: American
Keyword: Shrimp, Shrimp Étouffée
Servings: 6
Calories: 329 kcal
Author: Jeanie and Lulu’s Kitchen
Ingredients
FOR MARINATING THE SHRIMP
  • 1.5 pounds large shrimp peeled, deveined with the tails removed
  • 1 tablespoon hot sauce
  • 1 tablespoon olive oil
  • 1 teaspoon creole seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
FOR THE SHRIMP ÉTOUFFÉE
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 1/2 cup all-purpose flour
  • 2 whole red bell peppers seeded and diced small
  • 1 whole onion diced small
  • 1 stalk celery diced small
  • 3 whole plum tomatoes diced small
  • 1/4 cup red wine
  • 2 1/2 cups seafood stock or water
  • 1 teaspoon creole seasoning
  • 1 teaspoon garlic powder
  • 1 pinch salt
  • fresh parsley for garnish
  • cooked rice for serving
Instructions
  1. First, marinate the shrimp. Combine all of the ingredients for marinating the shrimp in a zip top bag and thoroughly mush them all together the coat the shrimp. Let it sit in the refrigerator for an hour. In the meantime you can gather and prep the rest of the ingredients. When the hour is up, get out a dutch oven or large, heavy bottomed and deep skillet and heat it up over medium high heat. Add in the shrimp with the marinade and let them cook until pink and opaque. It should take about 5 minutes. Remove them to a plate and start on the roux. Add the butter, oil and flour to the pan and whisk them together until it becomes a thick paste. Keep whisking until it becomes a deep golden color, then stir in the peppers, onion, celery and tomatoes. Let them get coated in the paste.

  2. Then pour in the wine and let it cook off for a couple of minutes while you keep stirring. Finally, pour in the stock or water, creole seasoning, garlic powder and salt. Add in the shrimp and let the mixture gently bubble together and thicken for 10 minutes. Then just scoop it into bowls over a generous scoop of rice and sprinkle fresh parsley on top! Enjoy!! 

Nutrition Facts
Shrimp Étouffée
Amount Per Serving (1 serving)
Calories 329 Calories from Fat 151
% Daily Value*
Fat 16.8g26%
Saturated Fat 5.4g34%
Cholesterol 236mg79%
Sodium 1079mg47%
Potassium 356mg10%
Carbohydrates 16.4g5%
Fiber 1.8g8%
Sugar 4.9g5%
Protein 26.4g53%
Calcium 60mg6%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.
This shrimp étouffée is such a fantastic classic with creole spiced shrimp and the holy trinity of peppers, onion and celery in a silky, spicy sauce! #shrimp #shrimpetouffee #creole #dinner #jeanieandluluskitchen

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