Recipe Jump

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

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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
  1. Toss 1 lb peeled | deveined | tail off large shrimp, with 1 Tbsp Creole Seasoning.
  2. Heat 1 Tbsp EVOO 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. 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: 3
Amount per serving 
Calories389
% Daily Value*
Total Fat 26.3g34%
Saturated Fat 13.7g69%
Cholesterol 104mg35%
Sodium 696mg30%
Total Carbohydrate 25g9%
Dietary Fiber 3.6g13%
Total Sugars 7g 
Protein 14.5g 
Vitamin D 14mcg71%
Calcium 77mg6%
Iron 3mg16%
Potassium 552mg12%
*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
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Creole Shrimp Étouffée
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