Etouffee Recipe

Best Etouffee Recipe

Etouffee is a stew made with vegetables and shrimp that’s hearty and immensely satisfying – and you don’t have to make your way down to Louisiana for a taste.

Prep: 30min

Total: 1h30min

Yield: 6

Ingredients:

• 8 tablespoons unsalted butter
• 2 pounds of shrimp size 21-25, peeled and deveined
• 3 ½ teaspoons kosher salt
• ½ teaspoon baking soda
• 2 cups water
• 2 (8-ounce) jars clam juice
• 6 garlic cloves, minced
• 1 cup all-purpose flour
• 1 yellow onion, diced
• 2 celery ribs, diced
• 1 green bell pepper, diced
• ½ red bell pepper, diced
• 4 scallions, sliced
• ½ teaspoon dried oregano
• 1 teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• ½ teaspoon black pepper
• 4 sprigs fresh thyme, destemmed
• 2 bay leaves
• 1 (14.5-ounce) can diced tomatoes
• 2 teaspoon Worcestershire sauce
• 1 teaspoon Tabasco

Instruction:

1. Combine 2 ½ teaspoons kosher salt with ½ teaspoon baking soda. Sprinkle salt and baking powder on two pounds of peeled and deveined shrimp and thoroughly mix. Refrigerate until needed.
2. Melt 8 tablespoons unsalted butter in a Dutch oven or thick gauged pan on medium high heat. Add 1 cup flour and whisk to make the roux. Whisk roux for 10 to 15 minutes until roux is a dark, milk chocolate color. Do not let roux idle for long or it will burn and spots and become blotchy in color.
3. Add yellow onion, green and red bell pepper, celery, and 1 teaspoon of kosher salt to the roux. Whisk to combine. Stir vegetable mixture for about 10 minutes until vegetables have softened. Add garlic and half of the scallions, then mix for 1 minute until the garlic blooms. Add smoked paprika, oregano, cayenne pepper, black pepper, thyme, and mix.
4. Slowly add clam juice and water while constantly whisking to avoid lumps from forming in the roux, then add the can of diced tomatoes. When smooth, add Worcestershire sauce, Tabasco, and bay leaves. Simmer for 30 minutes, stirring often to avoid scorching the bottom of the pot.
5. Remove both bay leaves and carefully add shrimp to the etouffee and mix. Cook shrimp until they begin to change color to a solid white and firm up, about 5 minutes.
6. Garnish etouffee and individual bowls with remaining sliced scallions. Serve with white rice and fresh lemon.

Crawfish Etouffee

I like to serve this Cajun sensation when I entertain. Etouffee is typically served with shellfish over rice and is similar to gumbo. This dish has its roots in New Orleans and the bayou country of Louisiana. —Tamra Duncan, Lincoln, Arkansas

Prep: 15min

Total: 01h05min

Yield: 8 servings.

Nutrition Facts: calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 187mg cholesterol, Sodium 579mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.

Ingredients:

• 1/2 cup butter, cubed
• 1/2 cup plus 2 tablespoons all-purpose flour
• 1-1/4 cups chopped celery
• 1 cup chopped green pepper
• 1/2 cup chopped green onions
• 1 can (14-1/2 ounces) chicken broth
• 1 cup water
• 1/4 cup minced fresh parsley
• 1 tablespoon tomato paste
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 2 pounds frozen cooked crawfish tail meat, thawed
• Hot cooked rice

Instruction:

In a large cast-iron or other heavy skillet, melt butter; stir in flour. Cook and stir over low heat until mixture is a caramel-colored paste, about 20 minutes. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Bring to a boil., Reduce heat; cover and simmer, 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve with rice.

Emeril’s Shrimp Etouffee

Bought a new Dutch Oven and this recipe from Emeril Lagasse (sp?) came with it. Gave it a try and it was pretty simple and DH loved it. It looked pretty impressive too. Served it with steamed white rice. I’m guessing at the serving size as it only states 3 quarts. Edited to include shrimp and amount (how could I forget something that important) thanks Grease for bringing it to my attention. Also for the Essence I used recipe#14372.

Prep: 30min

Total: 1h55min

Yield: 3 quarts, 10 serving(s)

Nutrition Facts: calories 210.4, Fat 8.6, Saturated Fat 4.6, Cholesterol 190.2, Sodium 1252.1, Carbohydrate 12.7, Fiber 1.9, Sugar 3.2, Protein 20.4

Ingredients:

• 6 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 2 cups onions, chopped
• 1 cup green bell pepper, chopped
• 1 cup celery, chopped
• 2 tablespoons garlic, minced
• 14 1/2 ounces diced tomatoes
• 2 bay leaves
• 2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 2 tablespoons Emeril’s Original Essence
• 3 lbs medium shrimp (21-25 count)
• 4 cups vegetable stock (or water)
• 1/4 cup fresh parsley, chopped
• 1/2 cup green onion top, thinly sliced

Instruction:

1. in 3.5 quart dutch oven (or heavy pan) set over medium heat, melt butter, Once butter melted, add flour to pot and stir continuously to make a roux, Stir roux over medium heat until it becomes the color of peanut butter, about 5 minutes.
2. Add onions, peppers, celery and garlic to roux, cook stirring often for about 10 minutes.
3. Pour tomatoes into pot and season with bay leaves, salt and 1 tablespoon of Emeril’s Original Essence (I used the recipe on Zaar), Cook tomatoes for 2-3 minutes and then add stock, Use a whisk to briskly incorporate the stock into the roux, bring to a boil, then reduce to a simmer, Cook the etouffee stirring occasionally for 45 minutes.
4. Peel and devein the shrimp – I left tails on. Season the shrimp with the remaining tablespoon of Emeril’s Original Essence and add to the pot, stirring to evenly distribute shrimp, Cook the shrimp for 5-7 minutes, or until shrimp are cooked through, Add chopped parsley to pot and stir to combine, Serve etouffee with steamed white rice, Garnish with green onion tops.

Shrimp Etouffee Recipe – Spicy Creole/Cajun Shrimp Sauce on Rice – Frozen Shrimp Tips

FAQ

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