Creole Shrimp Étouffée with Golden Roux and Holy Trinity
This classic Louisiana Creole dish features tender shrimp simmered in a rich, golden roux-based sauce with the holy trinity of vegetables - onions, celery, and bell peppers. The deep, complex flavors come from carefully browning the roux and building layers with Cajun seasonings, Worcestershire, and crushed tomatoes. Perfect for Sunday dinner or special occasions, this étouffée delivers authentic Creole comfort food that's both hearty and elegant when served over fluffy white rice.
Ingredients
- 2 lbs shrimp, medium to large
- ¼ cup butter
- ¼ cup all purpose flour
- ½ cup yellow onion, diced
- 1 celery stalk, diced
- 1 green bell pepper, seeds and membranes removed, diced
- 3 cloves garlic, minced
- 1 ½ cup chicken broth
- ½ cup clam juice
- 1 tbsp cajun seasoning
- 1 tbsp worcestershire sauce
- 1 tbsp hot sauce
- 1 15 ounce can crushed tomatoes
- 1 tsp salt
- 2 cups white rice, cooked
Instructions
- 1
Peel, devein, and remove tails from shrimp, then refrigerate in covered bowl
- 2
Melt butter in large pot or dutch oven over medium heat
- 3
Sprinkle flour over butter and stir to combine
- 4
Cook roux over medium heat for 12-15 minutes until golden brown, stirring constantly to prevent burning
- 5
Add onion, celery and bell pepper, stir to coat in roux
- 6
Continue cooking for 5 minutes until vegetables soften, then add garlic and stir
- 7
Pour in chicken broth and clam juice, stir to combine
- 8
Add cajun seasoning, worcestershire sauce, hot sauce, and crushed tomatoes
- 9
Bring to simmer and cook for 8-10 minutes
- 10
Add shrimp to broth, cover and cook for 10 minutes
- 11
Serve over cooked white rice, garnish with fresh parsley or sliced green onion if desired
Tips
Stir the roux constantly during the 12-15 minute cooking time to prevent burning and ensure even browning.
Save shrimp shells to make homemade shrimp broth for even deeper seafood flavor.
Don't overcook the shrimp - they should be just pink and tender after 10 minutes in the simmering sauce.
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Can make sauce up to 1 day ahead, add shrimp when reheating
Serve immediately over hot rice while sauce is steaming
Common Mistakes
Don't rush the roux - proper browning takes 12-15 minutes for best flavor
Avoid high heat when cooking roux to prevent burning and bitter taste
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen shrimp for this recipe?
Yes, thaw frozen shrimp completely and pat dry before adding to the étouffée. Cooking time remains the same.
How long will leftover étouffée keep in the refrigerator?
Store covered in refrigerator for up to 3 days. Reheat gently to avoid overcooking the shrimp.
Can I freeze shrimp étouffée?
Freezing isn't recommended as shrimp becomes rubbery when frozen and reheated. Best enjoyed fresh.