Whole30 Shrimp Etouffee - The Defined Dish - Recipes (2024)

FAQs

What's the difference between shrimp étouffée and shrimp Creole? ›

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.

Generally, Cajun roux calls for flour and oil. Creole roux uses flour and butter. The second is tomatoes. Cajun Étouffée typically does not contain tomatoes whereas Creole Étouffée does include tomatoes.

It's a delicious Whole30 dinner of sauteed shrimp lightened-up with homemade zucchini noodles in place of pasta. This zucchini noddles with shrimp recipe is Whole30, Paleo, and Keto compliant.

Vegetables: You'll need an onion, green bell pepper, celery, green onions, and diced tomatoes. Flour: All-purpose flour thickens the buttery vegetable mixture. Sauces: Worcestershire sauce and hot sauce add tons of flavor. Rice: Shrimp étouffée is served over cooked white rice.

The "holy trinity" in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.

Both are considered main dishes, but étouffée is more or less a sauce or thick gravy, typically served over rice. Jambalaya, however, is a rice dish, akin to paella, its likely ancestor. One uses rice as a vehicle, the other as a staple component of the dish.

Arrowroot is a flavourless starch does not require cooking. High heat and vigorous stirring can keep the liquid from thickening. Cowboy Roux: Substitute roux by making “cowboy roux”, a mixture of flour and water. It can be used as a thickener, but the taste of raw flour will remain.

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.

Cornstarch is an excellent gluten-free alternative to flour, and it won't make your sauce look cloudy. A general rule of thumb is for every cup of liquid in the recipe, use 1 tablespoon cornstarch.

Whole30 at Chick-Fil-A

You can keep the tomato and lettuce! “The market salad is probably the most solid option on the menu as it's composed mostly of lean protein, fruits and veggies. Order the chicken plain and omit the blue cheese, dressing, and any other toppings,” says Stark.

Is Chick-Fil-A Whole30 approved? ›

Chick-fil-A

They're off-limits because they contain ingredients like cornstarch, molasses, and soybean oil. Even the fruit cups contain added sugar, and the salads have ingredients like soybean oils and cornstarch.

Extra virgin olive oil is approved and Whole30 compliant. Regular olive oil (aka pure olive oil) and light tasting oil are also approved by the authors. While on the Whole30 plan, you should avoid most packaged salad dressings and mayonnaise. Most of these products are made with seed oils and are not compliant.

Classically etouffee is served over white rice cooked with bay leaf and butter. I would keep at least one of the other sides pretty classic New Orleans as well: fried okra, grilled green beans, zucchini with tomatoes, corn bread, collard greens stewed with bacon, or maybe some grits.

The word étouffée (pronounced eh-too-fey) comes from the French word“to smother.” The best way to describe this dish is a very thick stew, seasoned to perfection and chock full of delicious, plump crawfish (or shrimp) served over rice.

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.

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.

In some ways, its similar to gumbo – same types of Creole seasonings, served over rice, and made with a roux, but unlike gumbo, étouffée is often made with a“blonde”roux, giving it a lighter color and a very different almost sweet flavor. It's a unique taste you won't soon forget and worth trying at home.