Closet Cooking Logo

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

Shrimp Etouffee

Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes Servings: 4

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



ingredients
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 pound shrimp, shelled and deviened
  • 2 cups chicken broth
  • 1 cup onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup bell pepper, diced
  • 4 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1 cup tomato, diced
  • 1 tablespoon creole seasoning
  • 1 tablespoon Worcestershire sauce
  • hot sauce to taste
  • salt and pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons lemon juice (~1/2 lemon)
  • 1/4 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, about 10-20 minutes.
  2. Meanwhile, bring the shrimp shells and chicken broth to a boil, reduce the heat and simmer for 10 minutes before straining the solids from the broth and set aside.
  3. Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.
  4. Add the garlic and thyme and cook for a minute.
  5. Whisk in the broth, add the tomatoes, creole seasoning and Worcestershire sauce and simmer for 20 minutes.
  6. Add the shrimp and cook until cooked, about 5 minutes.
  7. Season with hot sauce, salt and pepper to taste.
  8. Mix in the butter, lemon juice, green onion and parsley and enjoy over cooked rice.

Slow Cooker: Implement step 1, optionally implement steps 2-4, place everything except the shrimp, butter, lemon juice, green onions and parsley in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the shrimp and cooking for anouther 10 minutes and then mixing in the butter, lemon juice, green onions and parsley.
Nutrition Facts: Calories 354, Fat 20g (Saturated 11g, Trans 0.5g), Cholesterol 192mg, Sodium 878mg, Carbs 22g (Fiber 2g, Sugars 6g), Protein 21g
Nutrition by: Nutritional facts powered by Edamam

54 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.

SEO Services in UK said...

Sea food dishes are my favourite, specially I like this kind of things.

Mari @ Oh, Sweet & Savory said...

I'm so glad you posted this recipe! I tried making some etouffee once (several months ago several weeks ago for a dinner party). What is the key to making the roux a deep brown? I must have cooked the butter/flour stove-top for at least 10 minutes but it never turned more than a tannish hue. Thanks!

Kevin said...

Mari @ Oh, Sweet & Savory: It can sometimes take up to 20 minutes. I like to add the butter first and cook it until it starts to brown and then add the flour and continue to cook until it browns. I find that if you start with the browned butter, the roux browns quicker.

Jerry said...

Great recipe. I served over my jalapeno cheese grits for a version of shrimp and grits. Make the number of servings of grits according to directions, add chopped jalapenos to taste and a good melting cheese of your choice. My favorite is asiago.

Ashli McCune said...

I made this the other night for dinner and it was delicious! I really enjoy your recipes!

Ashli McCune said...

P.S. I served it over polenta, instead of rice. Yum!

Chris said...

love your site! i checked it regularly. you really have a lot of creative dishes. i'd leave a comment on every one but i think you'd get tired of hearing from me! keep up the good work!

Sabrina M said...

I made this dish for my husband and I last night - and as native New Orleanians - this was not only authentic in taste and flavor, it was also a major hit. The only change I made to the dish was adding smoked turkey andouille sausage after whisking in the stock. The sausage seemed to add a little extra flavor. Love the recipes you've included on this site! Keep doing what you're doing :)

Anonymous said...

Yum! Just made it and doubled the recipe because I knew it'd be really good :)

jamie said...

Having lived in Louisiana for 10 years I can attest to the authenticity of this dish. You have put many a cajun cook to shame with your rendition, Kevin in Toronto! Beautiful pictures and lovely blog.

Peter said...

Love cajun and your recipe. Featured it on my Friday Five - Cajun addition over @ Feed Your Soul Too - http://www.feedyoursoul2.com/friday-five-cajun-addition/

Anonymous said...

I made this last night and it is delicious!!!

smitty said...

This is my staple dish and asked for by name whenever a big event is upcoming.

The classic etouffee is wonderful. My version is very similar, with the exception that I add andouille sausage,as well. Blasphemous for true cajun chefs, but the flavor added by the sausage is tremendous.

One other point, add the shrimp/crawfish as laste as possible. ANy extra residence time of the shellfish will leave it shriveled and stringy.

Couple the meal with a sweet bread like filipino Pandesol or King's Hawaiian...nice mix of flavors. Additionally, to spice it up, would recommend Srichacha sauce, as it adds great flavor.

Anonymous said...

i've made this a few times it is soooo good!!! just gotta make sure the celery gets cooked enough the past 2 times i made it, the celery was still crunchy. even tho i cooked them before i add the stock and tomatoes, then i wait about 1 hour to eat and they were still crunchy lol..but it is sooooo delicious!

Kevin Lynch said...

Anonymous: I am glad that you like it! The celery should be nice and tender in the finished dish. If it is not, you can cook it longer in step 2, say 15-20 minutes.

Anonymous said...

This is scrumbunctious! I'm worried it will be gone by the time my guests arrive!

Anonymous said...

I had craw fish etouffee 20 years ago when I waited tables in an up scale fresh seafood restaurant.It did make my top ten of memorable dishes that I've had.

It may even be number one!

It had a very rich rue!

This recipe (and picture) sounds exactly like the one I've been craving for 20 years now!

Thank you!

I've saved the shells and tails from 3 lbs of shrimp to make the shrimp stock just for shrimp etouffee!

I will make this with in the next 2 weeks! It's getting cold outside.., I'm looking forward to meal with a kick to it!

I'll post back and let you know how it came out!

Anonymous said...

I found your site by accident! I have made one of your soups-so wonderful there was not a spoonful leftover. I went to
Amazon and bought 3 of your ebooks. When are you going to put more ebooks out. Best money I've spent in years. You deserve a cooking show!! Everyone I know cannot believe how tasty your recipes are. Thank you very much!!

Kevin Lynch said...

Anonymous: I am glad that you enjoyed it! Keep an eye out for some new eBooks early next year!

Andrew said...

What sort of beer do you recommend boiling the shrimp shells in? I'm intrigued!

Kevin Lynch said...

Andrew: I like an IPA for this.

Andrew said...

Thank You!

I will try it asap =)

Just Curious said...

The recipe says to cook the roux until dark brown, then add the veggies & cook 8 to 10 minutes more. Won't this burn the roux?

Kevin Lynch said...

Just Curious: You are correct in that you want to get a nice dark brown colour but you do not want to burn it so you need to try to judge the timing. Adding the vegetables will reduce the temperature but if it looks like the roux is going to burn, you can jump ahead to adding the liquids to prevent it from burning. The vegetables will continue to cook and get tender while simmering.

Cap'n Franko said...

Etouffee wants a light(er) roux, not a dark one. "Peanut butter" color. No thyme. No parsley. *Never* put tomato in etouffee. Ick! I dunno who started that but it's WRONG.

Rodney Grantham said...

Clam juice added to etouffee is a definite plus.

Kevin Lynch said...

Rodney Grantham: Yep, even more seafood flavour!

Anonymous said...

I made this tonight and it was delicious! Had it with crock pot grits. Thank you for providing this. I will definitely make it again!

Amber Dixon said...

I'm making this for the first time today. We don't tend to have these sorts of dishes here in New Zealand so should be a wonderful taste sensation. Had to make my own creole spice as we don't seem to have a pre-made one here. Fingers crossed it turns out ok.

Post a Comment