Creole Shrimp Étouffée

While both Cajun and Creole cuisines feature étouffée, Creole étouffée typically incorporates tomatoes while Cajun étouffée usually does not; additionally, Cajun étouffée tends to be spicier due to a heavier use of peppers and spices compared to the more herbaceous Creole version.

If you’ve seen some of my other recipes, you may know that I love me some Cajun seasoning, yet there is a special place in my mouth for the milder flavor of Creole.

John really enjoys southern LA cuisine so I crafted this new one for him. I can be a bit pickier. I think this might be my favorite Creole recipe to date.

This dish is somehow both light and rich. De-licious!

Creole Shrimp Étouffée Recipe

Ingredients

• 2 ribs celery, chopped
• 1 small onion, chopped
• 1/2 green bell pepper, chopped
• 1 lb large shrimp, peeled | deveined | tail off
• 3 cups chicken stock
• 2 cups diced Roma tomatoes
• 1/3 cup butter
• 1/3 cup all purpose flour
• 1/4 cup sliced green onion
• 1/4 cup curly parsley, chopped
• 3 Tbsp reduced sodium Worcestershire sauce
• 4 tsp minced garlic
• 1 Tbsp Creole Seasoning (see my Creole Seasoning recipe)
• 1 Tbsp lemon juice
• 1 Tbsp extra virgin olive oil
• 1/4 tsp dried thyme leaves
• 2 bay leaves

Directions

1. Toss 1 lb peeled | deveined | tail off large shrimp, with 1 Tbsp Creole Seasoning.
2. In a large skillet, heat 1 Tbsp extra virgin olive oil over medium-high heat on stovetop.
3. Add seasoned shrimp and cook until shrimp just begins to turn pink, about 4 mins, flipping/stirring at halfway thru.
4. Remove shrimp from pan and set aside on plate in fridge.
5. Return skillet to medium heat.
6. Add 1/3 cup butter and melt.
7. Whisk in 1/3 cup all purpose flour and continue whisking until smooth, typically no more than 2 mins.
8. Add chopped 1 small onion, chopped 1/2 green bell pepper, chopped 2 ribs celery, 1/4 tsp dried thyme leaves, and 4 tsp minced garlic, then saute until slightly softened.
9. Stir in 3 cups chicken stock.
10. Add 2 cups diced Roma tomatoes, 3 Tbsp reduced sodium Worcestershire sauce, and 2 bay leaves, then bring to a boil.
11. Reduce heat to medium-low and simmer uncovered 20 mins. Medium-low on my stovetop’s strongest right, front burner is a 2.
12. Remove bay leaves, then stir in 1/4 cup sliced green onion, 1/4 cup chopped curly parsley, juice of 1/2 lemon, and refrigerated cooked shrimp (with any juices on plate).
13. Cook just until shrimp is heated through.

Nutrition Facts
Servings: 4
Amount per serving	3 oz cooked shrimp + 3/4 cup sauce and veggies
Calories	305
% Daily Value*
Total Fat 16g	21%
Saturated Fat 8g	40%
Cholesterol 245mg	82%
Sodium 780mg	34%
Total Carbohydrate 8g	3%
Dietary Fiber 1g	4%
Total Sugars 1g
Protein 29g
Vitamin D 0.15mcg	1%
Calcium 68mg	5%
Iron 0.75mg	4%
Potassium 415mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice