Shrimp Creole Recipe (2024)

FAQs

What's the difference between shrimp etouffee and shrimp Creole? ›

The etouffee has more of a gravy consistency which means that it's thicker than shrimp creole. Another difference is that shrimp etouffee is a lot spicier than shrimp creole. Lastly, shrimp creole normally has a tomato base while shrimp etouffee utilizes a roux for its base.

Creole-type dishes combine the qualities of a gumbo and a jambalaya. They are typically thicker and spicier than a gumbo, and the rice is prepared separately and used as a bed for the creole mixture, rather than cooked in the same pot as with a jambalaya.

Usually the dish is served over rice however; I could see a few different variations here. I would also enjoy it with a variety of steamed vegetables including okra (if this is your thing). Another accompaniment I could see working well is potatoes-that would make this a super hearty dish!

It is made with tomatoes, the Cajun holy trinity (celery, bell peppers, and onions), garlic, seasonings, and herbs. Stock (usually chicken) is also used and seasoned with cayenne, hot sauce, bay leaf, salt, black pepper, thyme, and parsley.

While very similar, the primary difference between Cajun and Creole seasonings is this: Cajun seasoning contains a combination of ground peppers—cayenne, black, white, etc. —while Creole seasoning is heavy on the herbs—paprika, oregano, thyme, etc.

So, what's the difference between these two cuisines? While they are very similar, they do utilize different ingredients. Cajun food is typically spicier than Creole food, and it also contains more pork and crawfish. Creole food utilizes more ingredients like tomatoes, shrimp, oysters, and crab.

Etouffee can be found in both Creole and Cajun cuisine, with slight but important differences in the seasoning and preparation of each version. Creole etouffee uses a traditional French-style roux made from butter and flour while the roux for Cajun etouffee is made with oil, lard, or other animal fats.

What's in an Étouffée Sauce? Étouffée is a type of stew if you want to get technical. It's made with a roux, onion, celery, and bell pepper (the holy trinity), tomato, garlic, hot sauce, and either shrimp, crawfish, or chicken.

One of the primary differences in Cajun jambalaya as opposed to the Creole variant is the absence of tomatoes. Instead, it relies on a dark roux (which is a cooked mixture of flour and fat) to achieve a deep, smoky flavor. Country meats like andouille sausage, tasso ham, or game meats take center stage.

Storage and make-ahead:

The flavors deepen, making this a great dish to make at the beginning of the week and devour as an easy weeknight dinner throughout the week. Stored in an airtight container in the fridge, shrimp Creole will last for around 4 days.

Can you freeze leftover shrimp creole? ›

How to Store and Freeze. Refrigerate leftover shrimp Creole in a covered container for up to three days. Reheat shrimp Creole in a saucepan over medium-low heat until it reaches 165 F. Freeze leftover shrimp Creole sauce for up to three months.

In general, when it comes to Cajun and Creole dishes, you can't go wrong with an aromatic low-ABV white wine or a rosé. Alcohol will exacerbate heat, so be sure to stick with a low-ABV varietal when enjoying spicy dishes.

Similarly, in Creole and Cajun cuisine, the onion, celery, and green bell pepper are three parts of a single flavorful base. The Holy Trinity in cooking is also often called The Cajun Trinity or The Holy Trinity of Cajun Cooking. That said, it is often used in both Creole and Cajun dishes.

Creole seasoning is used to enhance the flavor of a wide range of dishes, such as jambalaya, gumbo, and etouffee.

The "holy trinity" in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.

Creole cooking methods

Barbecuing—similar to "slow and low" Southern barbecue traditions, but with Creole seasoning. Baking—direct and indirect dry heat in a furnace or oven, faster than smoking but slower than grilling.