Shrimp Etouffee is a juicy shrimp dish smothered in rich and flavorful roux boasting authentic southern flavors. Its bold spices are incredibly mouthwatering, and it’s super easy to make!.
I totally appreciate easy, quick, and tasty meals. But if you want to serve something different, this Shrimp Etouffee recipe is a good place to start. French food is always tasty, but when you add some African and Creole spices, you get a flavor that you’ll never forget.
Once you taste it, you’ll want it on a weekly rotation. So, while planning your weekly menu, you might as well add homemade Creole Seasoning to your spice list. This southern spice is the mother of all spices for depth and richness. It’s easy to make and quick to put together.
Shrimp are a versatile ingredient that can be prepared in many delicious ways. Two shrimp dishes with some key differences are shrimp creole and shrimp etouffee. While they may seem similar at first glance, understanding the distinctions between these two iconic Louisiana recipes can help you better appreciate the nuances of Creole and Cajun cuisine In this article, we’ll explore everything you need to know about shrimp creole vs. shrimp etouffee
A Brief History of Shrimp Creole and Etouffee
Both shrimp creole and etouffee have roots in the cooking of Louisiana, where shellfish and rice are plentiful.
Shrimp creole originated in the port city of New Orleans, where a blend of French, Spanish, African, and Caribbean influences shaped the local cuisine. It’s considered a “Creole” dish, meaning it was born in colonial Louisiana from the mingling of cultures The tomato-based sauce was inspired by French and Spanish cooking techniques
Meanwhile, etouffee comes from the French verb “étouffer,” meaning to smother or stew. Cajun cooking from rural Acadiana strongly informed this dish. Etouffee often features the holy trinity of onions, bell peppers, and celery along with a blonde roux – influences from French cuisine. The version with shrimp likely came about as a way for Cajun cooks to utilize the plentiful shellfish harvest.
So while both dishes use the Louisiana larder, shrimp creole aligns more closely with urban Creole traditions and etouffee with rural Cajun foodways. But there’s overlap, as ideas and ingredients flowed between city and countryside.
Key Differences Between the Dishes
Though shrimp creole and etouffee share some ingredients, several key differences set them apart:
Main Ingredients
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Shrimp Creole: Tomato sauce or gravy, “holy trinity” of onions, celery, and bell peppers, okra or filé powder, shrimp, spices like thyme and bay leaf.
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Shrimp Etouffee Blonde roux, holy trinity of onions, celery, and bell peppers, shrimp, spices like cayenne and thyme
Shrimp creole has a red sauce from tomatoes while etouffee is brown from the roux. Etouffee also tends to be spicier.
Cooking Method
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Shrimp Creole: The creole sauce simmers uncovered to reduce and meld flavors. Shrimp are added at the end to quickly cook through.
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Shrimp Etouffee: A blonde roux is made first as the base. Aromatics are cooked in the roux then shrimp stock is added to make a gravy. Shrimp simmer in the gravy to absorb flavors.
Creole sees the sauce made separately from the shrimp while in etouffee the shrimp cooks right in the gravy.
Size and Texture of Shrimp
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Shrimp Creole: Uses medium to large shrimp, often extra jumbo. Shrimp are briefly cooked to retain a firm, plump texture.
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Shrimp Etouffee: Typically uses smaller or medium shrimp that become extremely tender from longer stewing.
The more substantial texture of creole shrimp pairs well with the thinner sauce. Etouffee shrimp soak up flavor from the hearty gravy.
Usual Sides
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Shrimp Creole: White rice or sometimes grits on the side.
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Shrimp Etouffee: White rice is standard, absorbing the rich sauce. Can also be served over toast.
Both shrimp dishes are fantastic over a bed of steaming white rice. Grits can also work with the thinner creole sauce. Etouffee is heavenly soaked up with a piece of buttered toast.
Origins and Influences
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Shrimp Creole: Urban New Orleans Creole cuisine, influenced by French, Spanish, and African traditions. Tomato-based sauces point to Spanish/French techniques.
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Shrimp Etouffee: Rural Cajun cooking of Acadiana with strong French contributions. The roux and stewing method reflects French influences.
How to Make Shrimp Creole vs. Etouffee at Home
Want to prepare these iconic shrimp dishes at home? Here are some tips:
For shrimp creole:
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Make the tomato sauce first then add shrimp toward the end to quickly cook through.
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Use large or extra jumbo shrimp for the right texture.
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Go heavy on the peppers, onions, and celery for that signature Creole flavor.
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Serve over steamed white rice.
For shrimp etouffee:
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Make a blonde roux as your base, then build the gravy.
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Choose medium or small shrimp since they’ll cook longer.
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Add plenty of onions, celery, and peppers.
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Let the shrimp simmer until extremely tender.
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Serve over white rice and have toast on hand for soaking up the sauce.
No matter which dish you make, buy the highest quality shrimp you can, preferably wild-caught American shrimp if you can find them. Fresh, lively shrimp make all the difference.
Which to Choose?
So should you make shrimp creole or etouffee? Here are some factors to help decide:
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Shrimp creole works well for entertaining since you can make the sauce ahead. It also suits a large gathering.
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Shrimp etouffee is ideal for a cozy family meal. The longer cook time fills the kitchen with tempting aromas.
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Make shrimp creole if you want a lighter tomato sauce and firmer shrimp.
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Choose shrimp etouffee for that rich, comforting gravy and fall-apart tender shrimp.
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Shrimp creole has a more complex blend of spices while etouffee highlights cayenne heat.
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Prefer tomatoes or roux? That flavor base may help determine which dish to make.
You really can’t go wrong with either recipe. Both are classics of Louisiana cuisine, similar yet unique in their flavors and textures. Making shrimp creole and etouffee will provide delicious opportunities to explore the palate of New Orleans and Acadiana.
Frequently Asked Questions
Here are answers to some common questions about shrimp creole and etouffee:
What’s the difference between shrimp creole and jambalaya?
While all three dishes can contain shrimp, tomatoes, peppers and rice, jambalaya is more similar to Spanish paella. Jambalaya doesn’t include a creole sauce or roux. The ingredients are all cooked together rice-pilaf style instead of using a sauce.
What’s the origin of the name etouffee?
“Etouffee” comes from the French verb “étouffer” which means to smother or stew. The name refers to the gravy that smothers the shrimp as they slowly simmer.
Are shrimp creole and etouffee spicy?
Shrimp creole has a subtle heat, but etouffee is typically quite spicy from cayenne pepper. However, you can adjust the spice level to your taste.
What sides go well with them?
The standard side is white rice, which soaks up the sauces nicely. For etouffee, toasted French bread is great for dipping in the gravy. You could also serve garlic bread, a green salad, or some steamed vegetables.
Any wine pairings you’d recommend?
For shrimp creole, a dry white wine like Sauvignon Blanc is a classic choice. For spicy etouffee, try an off-dry Riesling to tame the heat. Pinot Grigio, Rosé, or light reds like Pinot Noir would also complement the flavors.
The Joy of Louisiana Shrimp Dishes
Shrimp creole and etouffee are some of the most iconic dishes to emerge from Louisiana’s rich culinary heritage. Though similar in appearance, subtleties in ingredients, texture, and technique make each one a unique eating experience. Recreating these specialties at home is a great way to explore Creole and Cajun history through food. The next time you’re cooking up Gulf shrimp, consider one of these saucy, satisfying classics served over steaming rice. Your taste buds will thank you.
How to Make Shrimp Etouffee
Shrimp Stock
- Saute means to add a little butter or oil to a pan or saucepan. After that, add the shrimp shells, the rest of the onion, garlic, celery, and onion scraps, as well as aromatic herbs like bay leaf and thyme. (Photo 1).
- Add water and cook for 5 to 7 minutes, stirring often to keep from burning. Add about 5 cups of water to it. (Photo 2).
- Simmer: Bring it to a boil, then turn down the heat and let it cook slowly for 20 minutes.
- Strain – Remove from heat and strain using a sieve. Set stock aside. (Photo 3).
Etouffee
- For roux, melt butter, add oil, and mix flour and butter until smooth in a large Dutch oven or heavy-bottomed saucepan. (Photo 4).
- Patience: Cook on medium heat for 10 to 12 minutes, stirring constantly, or until the color you want is reached. Don’t leave the stove unattended, or it could catch fire. (Photo 5).
- Sauce: Put in the celery, onion, and green pepper. Cook for 8 to 10 minutes, stirring often. (Photo 6).
- Herbs: Next, add the garlic, thyme, and bay leaf. Stir for another two minutes. (Photo 7).
- Spice it up: Next, add about a cup of chopped tomatoes, Worcestershire sauce, paprika, and Creole seasoning. Leave it to cook for five minutes. (Photo 8).
- Put in the stock and shrimp. Add about 2 cups of shrimp stock slowly, bring to a boil, and then lower the heat. Add the shrimp and simmer for five more minutes. You could also season the shrimp with Creole seasoning, cook it for five minutes, and then add it right before the end. You’ve got two options here – both work. (Photos 9-10).
- Add more hot sauce, salt, and shrimp broth or water to change the soup’s thickness and taste. (Photo 11).
- Serve – Stir in the green onions and chopped parsley. Serve over hot cooked rice. (Photo 12).
- Seafood etouffee. If you can find fresh crawfish when it’s in season, crawfish étouffée is a must-try. But, hey, clams, oysters, mussels, lobster, and crab sound terrific.
- Vegetarian etouffee. You can use vegetable broth instead of seafood broth and sweet potatoes, oyster mushrooms, tempeh, and eggplant instead of seafood.
- Paleo version. Instead of butter, use ghee, arrowroot powder, and rice. Don’t make the roux; instead, add the arrowroot powder as a slurry.
- The key to a great shrimp etouffee is the roux. While some people like the brown roux for its strong flavors, I like the blonde roux better for two main reasons. First, it only takes 5 to 7 minutes, which is faster. Second, it tastes a little nutty, not as strong as gumbo but just as good.
- Keep whisking the roux over medium to low heat as it cooks. Don’t stop even for a second to avoid burnt roux.
- The best shrimp is shell-on because the shells make a quick, easy, and tasty stock.
What Is Shrimp Etouffee?
You are probably thinking, what on earth is shrimp étouffée? I love French. The verb etouffée is much prettier than smother. But you’re not here for French 101, right?.
Shrimp etouffee is different than shrimp creole. Shrimp etouffée is juicy, decadent shrimp smothered in a thick spicy sauce, then served over steaming white rice. On the other hand, Shrimp Creole is a thinner, more stew-like sauce and isn’t quite as spicy. However, both are equally delicious because the tomatoes, onions, celery, bell pepper, and garlic add a rich flavor.
- Roux – Oil, butter, and flour make the perfect roux. If you do this shrimp etouffee recipe right, the toasted flour and fat make it so great. Any gluten-free flour or cornstarch can be used for the roux if you need a gluten-free version.
- Holy Trinity—In Southern Creole cooking, green bell pepper, onion, and celery are always used because they add flavor and substance.
- Spices: In Cajun and Creole cooking, garlic, thyme, bay leaves, Creole Seasoning, and smoked paprika are must-haves. Tomatoes are a little acidic and go well with the strong flavors of the herbs. After adding Worcestershire sauce and seafood broth (which you can make from shrimp shells), the taste goes through the roof.
- Shrimp: I love seafood, and this is the least expensive way for me to get it. Store it in the freezer for nights when you need something quick to make. Buy it when it’s on sale. For a full seafood experience, both lobster and crab are tasty. Chicken and pork would also make a good etouffee.
- Add-ons: Green onions and parsley look nice and taste great on stews and soups. It always looks beautiful with a little green on top of the plate.