Creole shrimp étouffée with white rice
A peanut-brown roux coats onion, pepper and celery before tomato and shrimp stock are added. Shrimp cook at the end to stay tender.
Active time45 min
Cooking1 h 45 min
Total1 h 45 minResting : 5 min
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Ingredients
- 12 g garlic
- 150 g celery stalk
- 300 g onions
- 15 g fresh parsley
- 0.3 g ground cayenne
- 180 g green bell pepper
- 50 g unsalted butter
- 800 g raw medium shrimp peeled and deveined
- 600 ml ready-to-use shrimp stock
- 600 ml drinking water
- 36 g plain wheat flour
- 0.4 g dried bay leaves
- 300 g long-grain white rice
- 4 g fine salt
- 250 g canned diced tomatoes with juice
- 6 g Creole seasoning blend
- 30 g spring onion greens
Preparation
Peel the onion and garlic. Wash and deseed the pepper. Wash and trim the celery. Chop these aromatics. Melt all the butter in a heavy casserole, add all the flour and stir continuously over medium heat for about 7 min until peanut-butter brown without burning. Add all the chopped vegetables and cook for about 10 min, stirring often. Add tomatoes and juice, bay, all the salt, cayenne and 3 g Creole seasoning. Cook for another 3 min.
12 g garlic150 g celery stalk300 g onions0.3 g ground cayenne180 g green bell pepper50 g unsalted butter36 g plain wheat flour0.4 g dried bay leaves4 g fine salt250 g canned diced tomatoes with juice6 g Creole seasoning blend- knife
- board
- heavy casserole
- spoon
Gradually whisk in all the stock to avoid lumps. Bring to a boil, then gently simmer for about 45 min, stirring regularly to prevent sticking. During this simmer rinse and drain the rice, then put it in a saucepan with all the measured water. Bring to a boil, cover and cook over very low heat for about 18 min until absorbed and tender, depending on the rice. Remove from the heat and rest, covered, for 5 min.
600 ml ready-to-use shrimp stock600 ml drinking water300 g long-grain white rice- casserole
- whisk
- spoon
- sieve
- lidded saucepan
Pat the shrimp dry and mix with the remaining 3 g Creole seasoning. Add to the simmering sauce and cook for about 7 min, turning gently, until opaque and at least 75 °C at the centre for 30 s. Adjust for size. Remove the bay. Wash and dry the parsley. Wash the spring onions and keep the green parts. Chop the garnish and stir it all in. Divide the rice and top with all the shrimp and sauce.
15 g fresh parsley800 g raw medium shrimp peeled and deveined30 g spring onion greens- paper towel
- bowl
- spoon
- food thermometer
- knife
- board
- shallow bowls
Allergens
- Celery
- Crustaceans
- Gluten
- Milk
Composition to check for: Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration