

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 (EVOO)
- 1/4 tsp dried thyme leaves
- 2 bay leaves
Directions
- Toss 1 lb peeled | deveined | tail off large shrimp, with 1 Tbsp Creole Seasoning.
- Heat 1 Tbsp EVOO over medium-high heat on stovetop.
- Add seasoned shrimp and cook until shrimp just begins to turn pink, about 4 mins, flipping/stirring at halfway thru.
- Remove shrimp from pan and set aside on plate in fridge.
- Return skillet to medium heat.
- Add 1/3 cup butter and melt.
- Whisk in 1/3 cup all purpose flour and continue whisking until smooth, typically no more than 2 mins.
- 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.
- Stir in 3 cups chicken stock.
- Add 2 cups diced Roma tomatoes, 3 Tbsp reduced sodium Worcestershire sauce, and 2 bay leaves, then bring to a boil.
- Reduce heat to medium-low and simmer uncovered 20 mins. Medium-low on my stovetop’s strongest right, front burner is a 2.
- 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).
- Cook just until shrimp is heated through.
Nutrition Facts | |
---|---|
Servings: 3 | |
Amount per serving | |
Calories | 389 |
% Daily Value* | |
Total Fat 26.3g | 34% |
Saturated Fat 13.7g | 69% |
Cholesterol 104mg | 35% |
Sodium 696mg | 30% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 3.6g | 13% |
Total Sugars 7g | |
Protein 14.5g | |
Vitamin D 14mcg | 71% |
Calcium 77mg | 6% |
Iron 3mg | 16% |
Potassium 552mg | 12% |
*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 |
Submit your review | |
Creole Shrimp Étouffée
Average rating: 0 reviews