Our Creole-style shrimp étouffée is made with a spicy golden roux sauce smothered over orecchiette pasta. This dish, prepared with tomatoes and the “holy trinity”: onion, celery, and bell pepper, will bring a taste of delicious New Orleans cuisine straight to your kitchen.
Étouffée is traditionally smothered over rice, however, we used pasta instead. The “al dente” texture of the orecchiette is perfect for scooping up and absorbing the rich sauce.
Our sauce is made with seafood stock, tomatoes, and the Cajun holy trinity: onion, bell pepper, and celery. We also used Zatarain’s Creole Seasoning and “Louisiana” brand hot sauce to add flavor and spice.
If you happen to try this recipe at home, let us know! Comment on a post and tag us on Instagram or Facebook using #cookswithsoul. We’d love to hear from you.
Creole Shrimp Étouffée with Orecchiette Pasta
Yield 4 servings
The best Creole-style shrimp étouffée made with a flavorful golden roux and smothered over orecchiette pasta instead of rice.
- 1 pound shrimp, peeled, deveined, and tail removed
- 2 tablespoons Cajun seasoning, divided
- 4 tablespoons unsalted butter
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1 bell pepper, finely chopped
- 1/4 cup flour
- 3/4 freshly diced tomatoes
- 1 1/2 cups seafood stock, divided
- 2 tablespoons minced garlic
- 1 teaspoon Louisiana hot sauce (optional)
- 1/2 cup diced green onions
- salt and ground black pepper, to taste
- 6 ounces orecchiette pasta
- Season shrimp with 1 tablespoon of Cajun seasoning; set aside.
- Melt butter in a large skillet over medium heat. Whisk in flour to make a golden roux, stirring constantly, about 4-5 minutes.
- Add the onions, bell pepper, and celery, and sauté until translucent, about 5 minutes. Stir in the remaining 1 tablespoon of Cajun seasoning.
- Add 1/2 cup of seafood stock and stir well to form a paste. Add the remaining 1 cup stock gradually. Whisk constantly until well combined, about 2-3 minutes.
- Increase heat to medium high and bring to a boil. Reduce heat to low medium. Add tomatoes, garlic, hot sauce, if using, and salt and pepper to taste. Cover and simmer for 20 minutes.
- Meanwhile, bring 4 quarts of water to a boil and add a pinch salt. Add orecchiette to boiling water, and cook for 12 minutes, stirring occasionally until pasta is “al dente”. Drain well and set aside.
- Return to the skillet, add the shrimp and green onions to the sauce. Simmer for 7-8 minutes, or until the shrimp are pink and cooked through. Adjust seasonings to taste, if desired.
- Divide orecchiette into bowls. Ladle shrimp étouffée over pasta and serve hot.
Courses Lunch, Dinner
Cuisine Creole, Cajun, Pasta, Seafood