Shrimp Creole and Etouffee are both popular Louisiana dishes made with shrimp and served over rice, but they differ in their flavor profiles and cooking methods. Shrimp Creole is a tomato-based stew made with the “holy trinity” of onion, celery, and green bell pepper, seasoned with garlic, thyme, and bay leaves, and finished with a kick of cayenne pepper. Etouffee, on the other hand, is a roux-based dish made with flour and butter, cooked until it becomes a caramel color, then combined with vegetables and seafood and simmered in a rich stock. It has a slightly nutty flavor and is typically seasoned with paprika, cayenne, and chili powder.