Louisiana Creole Shrimp Étouffée

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 1 onion, finely chopped 1 onion, finely chopped
• 1 green bell pepper, finely chopped 1 green bell pepper, finely chopped
• 2 celery stalks, finely chopped 2 celery stalks, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons (30g) all-purpose flour 2 tablespoons (30g) all-purpose flour
• 1 cup (240ml) seafood or chicken broth 1 cup (240ml) seafood or chicken broth
• 1 can (14.5 ounces/411g) diced tomatoes 1 can (14.5 ounces/411g) diced tomatoes
• 2 bay leaves 2 bay leaves
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1/2 teaspoon (2.5g) cayenne pepper 1/2 teaspoon (2.5g) cayenne pepper
• 1/2 teaspoon (2.5g) dried thyme 1/2 teaspoon (2.5g) dried thyme
• 1/2 teaspoon (2.5g) dried oregano 1/2 teaspoon (2.5g) dried oregano
• Salt and black pepper to taste Salt and black pepper to taste
• 2 tablespoons (30g) butter 2 tablespoons (30g) butter
• 2 tablespoons (8g) chopped fresh parsley 2 tablespoons (8g) chopped fresh parsley
• Cooked white rice, for serving Cooked white rice, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet or Dutch oven over medium heat.
2. 2.
   Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
3. 3.
   In the same skillet, add the onion, bell pepper, celery, and garlic. Sauté until the vegetables are tender, about 5 minutes.
4. 4.
   Sprinkle the flour over the vegetables and stir well to combine. Cook for an additional 2 minutes to cook off the raw flour taste.
5. 5.
   Slowly pour in the seafood or chicken broth, stirring constantly to avoid lumps. Add the diced tomatoes, bay leaves, paprika, cayenne pepper, dried thyme, dried oregano, salt, and black pepper. Stir well to combine.
6. 6.
   Reduce the heat to low and simmer the sauce for 15-20 minutes, allowing the flavors to meld together.
7. 7.
   Return the cooked shrimp to the skillet and stir in the butter. Cook for an additional 2-3 minutes until the shrimp are heated through and coated in the sauce.
8. 8.
   Remove the bay leaves and garnish with chopped fresh parsley.
9. 9.
   Serve the Louisiana Creole Shrimp Étouffée over a bed of cooked white rice.

Treat your ingredients with care...

• Shrimp — Make sure to use fresh or frozen shrimp that has been properly cleaned and deveined. If using frozen shrimp, thaw them before cooking.
• Cajun spices — Adjust the amount of cayenne pepper according to your preferred level of spiciness. Feel free to add more paprika for a smokier flavor.

Tips & Tricks

• For a thicker sauce, increase the amount of flour in the recipe.
• If you prefer a milder flavor, reduce the amount of cayenne pepper.
• Serve the Étouffée with a side of crusty French bread to soak up the delicious sauce.
• Feel free to add other seafood such as crawfish or crab to enhance the dish.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Louisiana Creole Shrimp Étouffée hot over a bed of fluffy white rice. Garnish with fresh parsley for a pop of color and serve with a side of crusty French bread to mop up the flavorful sauce.

Presentation advice

Present the Louisiana Creole Shrimp Étouffée in a deep bowl, allowing the vibrant colors of the dish to shine through. Place a mound of white rice in the center and spoon the shrimp and sauce around it. Garnish with a sprinkle of fresh parsley for an added touch of elegance.