This Instant Pot Shrimp Étouffée is a classic New Orleans recipe made with Creole spices and plenty of shrimp in a spicy tomato-based sauce. This rich and delicious stew tastes great over rice. This recipe is perfect for Mardi Gras but is so easy that you could make a regular weekday meal extra special. [Stovetop instructions also included.]
Sprinkle the shrimp étouffée with green onions and parsley.
Rub shrimp with 1 tsp of Creole seasoning and set aside.
To make the roux, melt the butter in a heavy medium-sized saucepan over medium heat and add in the flour.
Stir flour and butter until the mixture becomes a light caramel color. This will take about 5 minutes for a blonde roux or 10 minutes for a darker roux. Make sure you stir the roux constantly, otherwise it will burn.
Add onions, bell pepper, celery, and garlic. Stir until vegetables are slightly soft, about 5 minutes.
Slowly whisk in the shrimp stock, stirring it constantly until the sauce is smooth and no longer clumpy.
When the étouffée begins to boil, reduce heat to a simmer and stir in remaining Creole seasoning, white pepper, black pepper, thyme, salt, Worcestershire sauce, lemon juice, tomato, and tomato puree (if using).
Simmer on low heat until the sauce begins to thicken, about 10 minutes. Stir in the shrimp, cover, and cook for an additional 10 minutes. If the mixture appears too thick, add more seafood stock.
Stir in sherry and sprinkle with green onions and parsley before serving the étouffée.
Prep time does not include steps that are already accounted for in the ingredient list, e.g. peeled shrimp, minced garlic, cut vegetables, etc.
If you prefer a thicker étouffée, reduce the sauce by cooking in Saute mode before adding the shrimp or discard half the sauce before serving.
* étouffée is made with blonde (light) roux while gumbo's roux is a darker color. If you wanted a darker étouffée, cook the roux for another 5 to 10 minutes.
This recipe was made in a 6 quart Instant Pot Ultra, and I have not had any burn message or sealing issues.