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Shrimp Etouffee

Shrimp Etouffee

It is hard to talk about cajun and creole cuisine without mentioning etouffee and with good reason given how easy it is to make and how tasty it is! Etouffee is a thick stew that is made with a roux that is cooked until deep brown to ensure that it is full of flavour. The meat in etouffee is typically shellfish with crawfish and shrimp being two good choices and it is generally served over rice. The key to a good etouffee is definitely the roux and you want to cook the butter and flour for a good long time until it turns a deep golden brown before adding the veggies. Once the roux is done the rest of the recipe is nice and easy and absolutely worth the effort to make!

Shrimp Etouffee
This is definitely one of those lick your plate clean dishes and the leftovers get even better the next day!

Shrimp Etouffee
This shrimp etouffee is a great way to celebrate Mardi Gras!

Shrimp Etouffee

Shrimp Etouffee

A cajun and creole dish of shrimp in a tasty roux gravy.

Servings: makes 4 servings

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Printable Recipe
Ingredients
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup bell pepper, diced
  • 4 cloves garlic
  • 1 teaspoon thyme, chopped
  • 2 cups shrimp stock
  • 1 cup tomato, diced
  • 1 tablespoon creole seasoning
  • 1 tablespoon Worcestershire sauce
  • 1 pound shrimp shelled and deviened
  • hot sauce to taste
  • salt and pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons lemon juice (~1/2 lemon)
  • 1/2 cup green onions, sliced
  • 1/4 cup parsley, chopped
Directions
  1. Melt the butter in a large sauce pan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and simmer until it turns a dark brown.
  2. Add the onion, celery and peppers and cook until tender, about 8-10 minutes.
  3. Add the garlic and thyme and cook for a minute.
  4. Whisk in the stock, add the tomato, creole seasoning and Worcestershire sauce and simmer for 20 minutes.
  5. Add the shrimp and cook until cooked, about 5 minutes.
  6. Season with hot sauce, salt and pepper to taste.
  7. Mix in the butter lemon juice, green onion and parsley and enjoy over cooked rice.

Tip: If you do not have shrimp stock, simmer the shrimp shells in chicken stock or beer for 30 minutes.

Similar Recipes:
Shrimp and Okra Gumbo
Cajun Red Beans and Rice
Shrimp and Roasted Corn Chowder
Shrimp Bisque

26 comments:

Marian (Sweetopia) said...

Looks amazing, Kevin! Perfect for the winter weather we're experiencing!

Maria said...

Gorgeous photos and dish!

drollgirl said...

NOM NOM NOM! it looks scrumptious!!!!!!

Gaby said...

oh i would give just about anything for a big pipping hot bowl of this right about now. One of my favorite dishes. SO packed with flavor!

Anonymous said...

Doesn't gumbo have to have andouille sausage in it too?

Sam said...

This looks delicious! What would you recommend to make it vegetarian (just add more veggies or possibly tofu)?

Anonymous said...

Norma said: Doesn't all gumbo have to have andouille sausage in it too?

Susan from Phoenix said...

Kevin,
You kill me with your wonderful recipes and extraordinary food photography and styling!! Keep up the delicious work coming!!!

Susan from Phoenix said...

Kevin,
Each recipe you publish is more wonderful than the last!
Keep up your delicious work!!

Anonymous said...

Thanks! Just one recommendation from an ancient roux maker, use vegetable oil rather than butter. Much more authentic and less likely to burn. Thanks for all your fun recipes, Kevin

Ruby said...

Lovely dish. I love Etouffee and just bought a pound of shrimp yesterday. I think I'll make this today.
Thanks!

Minnie(@thelady8home) said...

Anything to do with Shrimps, they are my absolute fav dish. Surely try this, it sounds yummy.

marla said...

Perfect Kevin! Makes me crave a trip to New Orleans :)

Grandbabycakes said...

This looks really authentic!!

The Sketched Chef said...

This is a beautiful recipe !
it looks gorgeous

Dee Dee said...

Hello Kevin, I found your blog on Pinterest. I can't wait to make this and so glad to find your blog. It looks yummy

Keri said...

This recipe turned out wonderful! Perfect spice! We tossed in a few scallops I had on hand, in addition to the shrimp. My husband loved it!

Kathy Shea Mormino said...

Hi! I’m new follower of your blog and would like to invite you to join me at my weekly Clever Chicks Blog Hop: http://www.the-chicken-chick.com/2013/02/clever-chicks-blog-hop-20-and-lollipop.html





I hope you can make it!

Cheers,

Kathy Shea Mormino

The Chicken Chick

Kevin said...

Sam: This recipe would be great even if you just omitted the shrimp but adding extra vegetables would bulk it up. If you are looking for more protein the tofu is good or you could serve it on quinoa instead of rice.

Bev Weidner (Bev Cooks) said...

This is stinkin' fantastic!

Shelli said...

While I love your recipes, I am baffled by all the misspelled words in your recipes. You may want to do a little spell check or have someone edit before posting them. Also the total time on some of your recipes are wrong also, just saying.....

kellypea said...

Haven't had etouffee in years but love it. In fact it was the first dish I tried my first visit to New Orleans. Looks delicious!

Nancy Long said...

First etouffee is NOT gumbo and secondly not all gumbo has andouille in it - I've been making Paul Prudhomme's etouffee and gumbo for eons for some of my own adaptations. Hubby is an N'awlins boy. I highly recommend his first cookbook, Louisiana Kitchen.

Nancy Long said...

Kevin, I love that you have made the dark roux. So many people just a light roux for Etouffee and it doesn't achieve the richness that it needs.

Priscilla said...

I made this recipe last night for Mardi Gras and it was fantastic! My finacee (a super picky Cajun food eater from New Orleans) even approved and ate every little bit. Thanks for the recipe, Kevin.

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