Entrée: United States – Shrimp Étouffée

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) white shrimp, peeled and deveined
1 / 2 cup (115 g) butter or oil (for roux)
1 / 2 cup (60 g) all-purpose flour
1 cup (160 g) onion, finely chopped
1 cup (120 g) celery, finely chopped
1 cup (150 g) green bell pepper, finely chopped
3 cups (720 ml) seafood or chicken stock
2 cloves garlic, minced
2 bay leaves
1 tsp (5 ml) Creole seasoning, to taste
2 tbsp (30 ml) chopped green onions
Cooked white rice, for serving

Show original ingredient measurements

1 lb (450 g) white shrimp, peeled and deveined
1 / 2 cup (115 g) butter or oil (for roux)
1 / 2 cup (60 g) all-purpose flour
1 cup (160 g) onion, finely chopped
1 cup (120 g) celery, finely chopped
1 cup (150 g) green bell pepper, finely chopped
3 cups (720 ml) seafood or chicken stock
2 cloves garlic, minced
2 bay leaves
1 tsp Creole seasoning, to taste
2 tbsp (30 ml) chopped green onions
Cooked white rice, for serving

Instructions

1. Make a blond roux: melt butter in a heavy pot over medium heat, whisk in flour and cook, stirring constantly, until it turns peanut-butter brown and fragrant (10–15 minutes).
2. Add onion, celery and bell pepper to the roux and cook until softened, about 8–10 minutes.
3. Stir in garlic, then gradually whisk in stock until smooth; add bay leaves and Creole seasoning.
4. Simmer the sauce gently 15–20 minutes to thicken and develop flavor, stirring occasionally.
5. Add shrimp and cook just until shrimp turn opaque, 3–5 minutes; discard bay leaves.
6. Stir in green onions, adjust seasoning, and spoon over hot rice.