southern creole
Shrimp Étouffée
A Louisiana classic — rich, buttery, and deeply spiced.
Shrimp Étouffée is the soul of Louisiana cooking: a silky, spiced butter sauce smothering tender shrimp, built on a dark roux and the Holy Trinity of onion, bell pepper, and celery. MooMoo & Butter's Holy Trinity and Creole Lady seasonings do the heavy lifting so every bite is bold, balanced, and deeply Southern.
Preparation
- 01
Melt butter in a large skillet over medium heat. Whisk in flour and cook, stirring constantly, for 5–7 minutes until the roux turns a light brown color — be careful not to burn it. Stir in 1 teaspoon of Holy Trinity seasoning.
- 02
Add the onion, bell pepper, celery, and 1 teaspoon of Holy Trinity seasoning to the roux. Cook for 3–5 minutes until softened. Stir in the garlic and Creole Lady seasoning and cook for another minute.
- 03
Gradually whisk in the chicken or seafood stock, ensuring no lumps form. Stir in the tomato paste. Simmer for 5 minutes until the sauce thickens. Add Tuxedo (salt & pepper) and hot sauce for extra spice if desired.
- 04
Stir in the shrimp (or protein of choice) and simmer for 5–7 minutes, until the shrimp turn pink and are cooked through. Serve over jasmine white rice and garnish with green onions.
Ingredients
- Butter3 tbsp
- All-purpose flour3 tbsp
- Medium onion, diced1
- Green bell pepper, diced1
- Celery, diced2 stalks
- Garlic, minced2 tsp
- Holy Trinity seasoning (divided)2 tspMooMoo & Butter™
- Creole Lady seasoning2 tspMooMoo & Butter™
- Chicken stock or seafood stock2 cups
- Tomato paste2 tbsp
- Shrimp, peeled and deveined (or crawfish / diced chicken)1 lb
- Hot sauce (optional)2 tsp
- Tuxedo (salt & pepper to taste)to tasteMooMoo & Butter™
- Cooked white rice, for serving1 cup
- Chopped green onions, for garnishto taste
Scroll to view the featured MooMoo & Butter™ blends used in this recipe.
Blends Used in This Recipe
These MooMoo & Butter™ blends create the flavor foundation for this recipe.
