This is a Creole-style shrimp étouffée made with tomatoes, fresh shrimp, and the "holy trinity" of onion, celery, and bell pepper. If you're looking to jazz up mealtimes, this is a really tasty dish to start with.
Étouffée is a French word that means "smothered" or "suffocated." As you can see in the photo, the shrimp are smothered with a combination of chopped vegetables and tomatoes in a rich brown roux.
The brown roux and the addition of tomatoes are typical of a Creole étouffée.
Most Creole and Cajun seasonings are made with a generous amount of salt, so taste and add salt, if needed, just before adding the shrimp.
Serve with a tossed salad and French bread or rolls.
Ingredients
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7 tablespoons (3 1/2 ounces) unsalted butter
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6 tablespoons all-purpose flour
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1 large onion, chopped
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1 1/2 cups celery, chopped
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1 cup chopped green bell pepper, or a combination of green and red
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3 cloves garlic, minced
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8 ounces clam juice, or shrimp stock
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1 (14.5-ounce) can diced tomatoes
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1 to 2 tablespoons Creole seasoning, preferably salt free
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1/4 teaspoon freshly ground black pepper
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1 bay leaf
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1 dash salt, to taste
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1 1/2 to 2 pounds fresh shrimp, peeled and deveined
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2 cups cooked rice, hot, for serving
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Fresh chopped parsley, or green onion tops, sliced, for garnish
Steps to Make It
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Gather the ingredients.
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First, clarify the butter. Melt the butter in a heavy saucepan over low heat. Let it simmer until the foam rises to the top.
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Once the butter stops making crackling noises and there is no longer any foam rising to the top, remove it from the heat and let it cool slightly.
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Most of the solids will be on the bottom. Skim off any foam with a spoon. Strain through a cheesecloth-lined strainer.
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After clarifying the butter, you will have about 4 to 5 tablespoons for the roux.
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Put the clarified butter in a Dutch oven or large heavy saucepan. Heat over medium-low heat and add the flour.
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Cook, whisking constantly, until the roux is golden brown, about the color of peanut butter.
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Add the chopped onion, celery, bell pepper, and garlic to the roux and continue cooking, stirring frequently, until the onion is translucent, about 10 to 12 minutes.
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Add the clam juice or shrimp stock and diced tomatoes, along with 1 tablespoon of the Creole seasoning, ground black pepper, and bay leaf. Bring to a boil. Reduce heat to low and simmer for 30 to 45 minutes or until the vegetables are softened.
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If the sauce mixture seems too thick, thin it with a little more clam juice, shrimp stock, or some chicken broth. Taste and add more Creole seasoning and salt, as needed.
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Add the shrimp and continue cooking for about 3 to 4 minutes or until the shrimp are cooked through.
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For each serving, put a big scoop of rice in the center of a deep plate or shallow bowl. Spoon the shrimp étouffée around the rice. Sprinkle with a little fresh chopped parsley or green onion tops. Serve with a simple tossed salad and crusty French bread or rolls.
Tip
This is a great make-ahead recipe. Prepare the sauce but don't add the shrimp. Just before dinnertime, make the rice. Bring the sauce to a simmer, add the shrimp, and continue with the recipe.
How to Store
- If there is any étouffée left over, you can store it in an airtight container in the refrigerator for three days.
Creole vs. Cajun
- The difference between Creole cuisine and Cajun cuisine is that Creole is tomato-based and has tomatoes in it, whereas Cajun cooking does not.
Nutrition Facts (per serving) | |
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402 | Calories |
14g | Fat |
29g | Carbs |
40g | Protein |
Nutrition Facts | |
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Servings: 4 to 6 | |
Amount per serving | |
Calories | 402 |
% Daily Value* | |
Total Fat 14g | 18% |
Saturated Fat 9g | 43% |
Cholesterol 322mg | 107% |
Sodium 1441mg | 63% |
Total Carbohydrate 29g | 11% |
Dietary Fiber 3g | 10% |
Total Sugars 4g | |
Protein 40g | |
Vitamin C 26mg | 132% |
Calcium 165mg | 13% |
Iron 3mg | 15% |
Potassium 759mg | 16% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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