Shrimp Etoufee. Shrimp étouffée brings together all of the hallmarks of Louisiana cooking: Seafood (help our own shrimpers by making sure you use Gulf shrimp for your etouffee), a flour-and-oil roux. Shrimp etouffee is such a fantastic dish, rich in history and bonkers in flavor. Home » Recipes » Shrimp Étouffée Recipe for down home Louisiana Cookin'.
Easy recipe with big bold flavors!!!
The smell of Etouffee, be it Crawfish (my Crawfish Etouffee Recipe) or Shrimp, is one of the most heavenly aromas that I know, along with the smell of Shrimp a la Creole.
Shrimp étouffée is a must-eat dish from Louisiana.
You can cook Shrimp Etoufee using 32 ingredients and 13 steps. Here is how you cook it.
Ingredients of Shrimp Etoufee
- Prepare of Shrimp stock.
- Prepare Heads of and shells of prawns.
- You need of Top and bottom of green pepper.
- Prepare 1 of celery stalk, chopped.
- Prepare 1/2 of onion, chopped.
- Prepare 1 of fat clove of garlic, chopped.
- You need 5 of pepper corns.
- You need 3 of bay leaves.
- You need of Etoufee.
- You need 500 g of prawns (heads and shells removed for stock above).
- Prepare 30 ml of vegetable or sunflower oil.
- You need 30 g of flour.
- Prepare 1/2 of onion.
- It's 1 of green pepper.
- Prepare 1 of large celery stalk.
- Prepare 2 of garlic cloves, chopped.
- Prepare 1/2 pint of shrimp stock.
- It's 1 tablespoon of Cajun seasoning.
- You need 1 teaspoon of smoked paprika.
- Prepare of Salt.
- Prepare 3 of spring onions.
- You need of Tabasco.
- It's of Rice.
- Prepare of Cajun seasoning.
- It's 3/4 tsp of paprika.
- You need 1/4 tsp of dried thyme.
- It's 1/4 tsp of dried oregano.
- It's 1/4 tsp of cayenne pepper.
- Prepare 1/4 tsp of garlic powder.
- You need 1/4 tsp of onion powder.
- It's 1/4 tsp of white pepper.
- You need 1/4 tsp of black pepper.
Etouffee is all over the American south, part of the rich history and diverse cooking techniques acquired from many different parts of the world. This Creole shrimp étouffée recipe is made with a brown roux and tomatoes. The shrimp are smothered (étouffée means smothered) in the rich sauce. Shrimp Etouffee Recipe - How to Make Shrimp Etouffee This is an easy recipe for shrimp etouffee.
Shrimp Etoufee step by step
- Remove heads from prawns..
- Add top of green pepper, peppercorns, 1 celery stalk chopped, 3 bay leaves, fat garlic clove chopped, half an onion chopped to a pot with the prawn heads and shells..
- Cover with water and simmer for 45 minutes. Strain through a sieve..
- Set aside 1 tablespoon of Cajun seasoning..
- Dry prawns with paper towels. Put them on a plate and cover with remaining Cajun seasoning and half a teaspoon of salt..
- Heat a tablespoon butter in a cast iron pan on a medium heat..
- Cook shrimp in the hot butter without stirring for 1 minute; stir, and cook 1 minute more..
- Transfer to a bowl..
- Heat the oil in the cast iron pan over medium heat for 1 to 2 minutes. Stir in the flour, making sure there are no clumps. Let this cook, stirring often, until it turns a very brown; this should take about 10 minutes or so..
- Add the celery, green pepper, and onion, mix well and cook this over medium heat for 4 minutes, stirring occasionally. Add the garlic and cook another 2 minutes.
- Add the shrimp stock slowly. The roux will absorb the stock and seize up at first, then it will loosen. Add additional stock as needed to make a sauce about the thickness of gravy..
- Add the Cajun seasoning and paprika and mix well. Add salt to taste, then mix in the shrimp. Cover the pot, turn the heat to its lowest setting and cook for 10 minutes..
- Serve with steamed rice, Tabasco and green onions..
This recipe is made with jumbo shrimp and the right amount. This recipe is a classic from the canon of Cajun and Creole dishes. The term étouffée (AY-too-fay) means smothered. Shrimp Étouffée Recipe. Étouffee, or etouffee, is a popular rice and shellfish recipe found in both Creole and Cajun cuisine. Pronounced AY-too-FAY, étouffée literally means "smothered" or.