Description
Creole Shrimp Etouffee delivers Louisiana’s soulful comfort straight to your dinner table, drawing spicy magic from classic New Orleans cooking traditions. Tender shrimp swimming in rich, roux-thickened sauce promises a hearty meal that celebrates Southern coastal flavors.
Ingredients
Scale
Main Proteins:
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
Vegetables and Aromatics:
- 1 cup chopped yellow onion
- 0.75 cup chopped celery
- 0.75 cup chopped green bell pepper
- 4 garlic cloves, minced
Seasonings and Liquids:
- 0.25 cup all-purpose flour
- 0.25 cup unsalted butter
- 2 tablespoons vegetable oil
- 2 teaspoons Cajun seasoning
- 0.5 teaspoon paprika
- 0.5 teaspoon thyme
- 1 bay leaf
- 2.5 cups chicken broth
- Salt and pepper to taste
- Fresh parsley, chopped
- Cooked white rice
Instructions
- Heat 1 tablespoon vegetable oil in a large skillet at medium heat (375°F). Season 1½ pounds chicken thighs with salt and pepper. Brown chicken pieces in single layer for 4-5 minutes per side until golden.
- Transfer browned chicken to a clean plate. Keep skillet on medium heat. Melt ¼ cup unsalted butter and add ¼ cup all-purpose flour to create a roux. Stir continuously for 10-12 minutes until mixture reaches a deep caramel brown color.
- Add 1 cup chopped yellow onion, ¾ cup chopped celery, and ¾ cup chopped green bell pepper to roux. Sauté vegetables for 5-6 minutes until they become translucent and soft.
- Incorporate 4 minced garlic cloves into vegetable mixture. Stir 2 teaspoons Cajun seasoning, ½ teaspoon paprika, and ½ teaspoon thyme into the pan. Cook for 1 minute to release aromatic flavors.
- Gradually pour 2½ cups chicken broth into skillet. Whisk steadily to prevent lumps and create smooth sauce. Add 1 bay leaf and simmer mixture for 5 minutes.
- Return browned chicken to skillet. Reduce heat to low and cover. Simmer for 20-25 minutes until chicken becomes tender and sauce thickens slightly.
- Remove bay leaf from sauce. Taste and adjust seasoning with salt and pepper as needed. Serve hot over fluffy white rice.
- Garnish each serving with freshly chopped parsley for bright, fresh flavor.
Notes
- Make the roux carefully, stirring constantly to prevent burning and achieve a deep caramel color that adds rich flavor to the dish.
- Browning the chicken separately ensures a flavorful base and helps develop a more complex taste profile for the etouffee.
- For a lighter version, substitute chicken thighs with chicken breast and use less butter when making the roux.
- Authentic Cajun flavor comes from using fresh ingredients and taking time to develop layers of seasoning during each cooking step.
- Prep Time: 10 minutes
- Cook Time: 40-46 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 8
- Calories: 319
- Sugar: 0.8 g
- Sodium: 540 mg
- Fat: 15 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 14 g
- Fiber: 1.7 g
- Protein: 30 g
- Cholesterol: 90 mg