Easy Shrimp Creole - The Recipe Critic (2024)

FAQs

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

Shrimp Creole and Shrimp Etouffee are similar dishes but are not the same. An etouffee has a consistency that is more like gravy and is thicker than shrimp creole sauce. Shrimp creole has a tomato base while shrimp etouffee has 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.

Shrimp Creole or Cajun Catfish

When it comes to broiled or smothered seafood entrees, your best bet is going to be a white wine. An aromatic, slightly sweet white wine like Riesling or Gewürztraminer will pair nicely, or you could go with a dry light-bodied wine like Sauvignon Blanc.

Unlike creamy shrimp étouffée, shrimp Creole has more of a tomato-based sauce. Also, because of the addition of cayenne, shrimp Creole packs a bit more of a punch when it comes to the heat.

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.

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.

Shrimp only need a few minutes to cook on their own. They should be added to the gumbo pot immediately after you have turned off the heat so they don't get overcooked and tough.

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.

White wine is the go-to choice for pairing with seafood. Similar to a squeeze of lemon, dry white wine adds splashes of citrus and a bit of sweetness to buttery, briny seafood. It also cleanses the palate to make each bite taste like new.

Scarpetta Pinot Grigio

This is an excellent choice as it's a dry pinot that will contrast well with the bold richness of the butter and pungency from the garlic and lemon juice.

What alcohol goes with gumbo? ›

While off-dry white wines like Chenin Blanc or Riesling, will work well with spicy gumbo, there are times when beer is best. If your gumbo has a lot of Andouille (the smoky, spicy sausage) or chile heat, skip the wine and opt for a pale ale. The slight fizz and malty notes from the beer will help cool down the palate.

Pink shrimp are some of the tastiest shrimp you can find, mild and sweet without the distinctive ammonia taste some of the brown and white shrimp have. Just don't expect a vibrantly hued patch of shrimp at the market—pink shrimp can range from white to gray in color.

When stored properly in the refrigerator, homemade shrimp creole can last for 2-3 days. If bought from the store, it can last up to use by date provided on the packaging if unopened. Once you've opened it, you should consume it within 2 days to ensure optimal flavor and safety.

Royal red shrimp are among the most sought-after type of shrimp, as they are known for their tenderness and delicious, salty flavor. These shrimp are extremely popular, often being compared to bay scallops in terms of taste.

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.

Shrimp creole features a bunch of ingredients, usually comprising tomato, rice, shrimp, peppers, and okra. Shrimp Etouffee comes from a French word which translates to “smothered” and it lives up to that moniker with its gravy-like sauce.

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.

Étouffée basically means "smothered," and it is a common cooking technique in the South; a fricassee is the same deal. You make a flavorful sauce and cook a meat or fish in it, not so long as a braise or stew, and not so short as a sauté.