Creole Shrimp Étouffée Rice (Print View)

Tender shrimp in a rich Creole sauce with fresh vegetables served over fluffy white rice.

# What You'll Need:

→ Étouffée Base

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→ Holy Trinity Vegetables

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→ Sauce Ingredients

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→ Garnish

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→ Fluffy Rice

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# Step-by-Step Directions:

01 - Rinse rice under cold water until water runs clear. Bring 2 cups water and 1/2 tsp salt to a boil in a medium saucepan. Stir in rice, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 10 minutes. Fluff with fork before serving.
02 - Melt butter in a large heavy-bottomed skillet or Dutch oven over medium heat. Whisk in flour and cook, stirring constantly, for 3-4 minutes until mixture turns a light caramel color, creating a blonde roux.
03 - Add onion, bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring often, until vegetables are softened and fragrant.
04 - Stir in garlic and cook for 1 minute until fragrant. Be careful not to burn the garlic.
05 - Add diced tomatoes with juice, Creole seasoning, smoked paprika, cayenne pepper, bay leaf, and a pinch of salt and black pepper. Mix well to incorporate all spices.
06 - Gradually add stock while stirring constantly to prevent lumps. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally, until sauce thickens nicely.
07 - Add shrimp to the sauce and simmer for 3-5 minutes until shrimp turn pink and are just cooked through. Remove from heat immediately to prevent overcooking.
08 - Discard bay leaf. Stir in chopped parsley and adjust seasoning with salt, pepper, and hot sauce if desired. Serve hot over fluffy rice. Garnish with green onions, extra parsley, and lemon wedges.

# Expert Suggestions:

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  • The roux technique sounds intimidating but once you get the hang of it youll want to put it on everything
  • That holy trinity of vegetables creates an aromatic base that makes your whole kitchen smell like a New Orleans kitchen
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  • The roux can burn in seconds so stay focused and whisk constantly until that perfect caramel color appears
  • Shrimp continue cooking off heat so pull them the second they turn pink or they will turn rubbery
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  • Homemade shrimp stock from the shells transforms this from good to absolutely incredible
  • Let the roux go darker than you think you should for deeper flavor without burning

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