Easy Creole Shrimp Etouffee

The flavors of New Orleans are not all about spicy and blackened. A balanced blend of vegetables and seasonings brings out the flavor in shrimp etouffee.

There are very few differences between Creole and Cajun cooking. Until I actually traveled and worked for several months in Louisiana, my northern tastes of those cuisines led me to believe it was all about the heat. Silly northerners.

Both styles of cooking can include a roux - a thickener made from flour and oil. The rice is there along with vegetables and fruits from the sea. One trait that is found more in traditional Creole dishes is the inclusion of tomatoes.

Living in Ohio, I have to settle for Creole cooking in my own kitchen. Jambalaya and gumbo are regular features, but my kitchen partner loves an etouffee. On our most recent visit to New Orleans, he ordered the dish every night for dinner.

It's tough to find a good source for crawfish or alligator around here, so we settle for making our etouffee with shrimp. This version will serve six.

2 medium onions, diced
4 stalks celery, diced
1 bell pepper, diced (any color)
1 cup butter
4 cloves garlic, minced
1 15 ounce can diced tomatoes
1 teaspoon Frank's Original hot sauce
1 teaspoon thyme
½ teaspoon sage
½ teaspoon ground rosemary
½ teaspoon paprika
½ teaspoon Kosher salt
½ teaspoon ground black pepper
1 pound peeled and cleaned medium shrimp
6 ounces amber beer at room temperature
1 tablespoon all-purpose flour
½ cup chopped scallions
Cooked rice (for serving)

Melt the butter over medium heat in a large heavy pot or Dutch oven. Add the onions, celery and bell pepper and sauté until the onions are translucent and the vegetables soften. Add the garlic and sauté for one minute.

Add the can of tomatoes with the juice, the Frank's and all the seasonings. Bring to a simmer, reduce the heat to low and allow the mixture to cook for 20 minutes.

Add the shrimp to the stew and continue to simmer, uncovered, until the shrimp turn pink (7-9 minutes). While simmering, stir the flour into the beer until there are no lumps. Slowly pour the beer/flour mixture into the etouffee, stirring gently. This will help the sauce to thicken.

Serve over rice (we prefer basmati or jasmine) and top with scallions.

Tip: If you do have access to alligator, substitute one pound cleaned alligator meat for the shrimp. You'll need to simmer the stew for about an hour to tenderize the meat.

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